Omakase in a sentence

That sushi roll arrived as the very last course in Edoko Omakase’s most famous and best offering, which is — surprise — omakase.

The 15-course omakase sushi dinner is priced at MOP1,888* per guest.

A classic, formal steakhouse, Don’s Prime, is mirrored by a “clubstaurant” party feel at Papi Steak, and an omakase sushi counter from Ito in New York is similarly echoed by a casual hand roll counter, Bar Ito, in the food hall.

Called an Omakase dinner, a sushi chef goes to work before your eyes, chopping fish in a delicate frenzy, blowtorching other bits for extra flavour, delivering plate after plate of beautifully curated seafood.

Guests were treated to Bellinis and Neapolitan-inspired cuisine by Michelin-starred chef Salvatore Iazzetta and sushi by Vero Omakase as they listened to live Italian music.

Mr. Iimori, who worked for 15 years at Blue Ribbon Sushi, is now planning to open his own restaurant, serving “old-school omakase” instead of what he called the pay-up-front, “sushi deluxe” modern version.

Who is going to believe a Yelp post about a pizza-croissant or a glowing OpenTable dispatch about a $400 omakase sushi tasting knowing that its author might be a machine that can neither chew nor swallow?

With a sleek ground-floor lounge and a traditional sushi omakase upstairs, a duo of Japanese restaurants is now open in the former home of a historic Hollywood recording studio.

The bar at Omakase by Gino outfitted with a plexiglass divider around the bar and partitions that slide out depending on party sizes.

Find out for yourself by making a reservation at the bar for an omakase meal, the best way to appreciate what this peaceful shelter from Restaurant Row has to offer.

However, as prime of an experience as the omakase is, he presents it with ease and humility, sprinkling his commentaries with a chorus of "kick-ass" descriptors and the occasional dad joke.

Still looking to celebrate his influences from home, Takahashi’s omakase at LA’s focuses on his favorite fish from his home region of Kansai (located in southwest Japan): amadai.

Man cannot afford to live by wagyu and omakase selections alone, even if Kazu's slippery, delicate slivers of butterfish and yellowtail might make us want to.

The 11-seat bar, accessible only through the kitchen, will offer omakase-style dining featuring local and imported seafood, which will be flown directly from Japan.

The lack of space at Sushi Nomi made it impossible for Kim to offer omakase.

The tiny, family-owned restaurant on Park Street had a reputation for offering some of the freshest and best omakase sushi on this side of the bay, if not the Bay Area at large.

To experience the complete measure of Sakurai’s skills, call ahead to request the seven-course omakase: It often weaves in blockbuster Japanese ingredients like A5 wagyu beef and ultra-seasonal fish but always concludes with meditative plate of soba.