"Omakase"

[nottrendy]

There are many posts on the Los Angeles Board about numerous sushi restaurants and the "omakase" sushi meals that are offerred by them. The Japanese term "omakase" means that the patron will leave the selection of the sushi prepared to the whims and judgement of the sushi chef. It is not about a set course(s) of sushi or wildly creative combinations of ingredients. "Omakase" is requested by a regular patron of a sushi restaurant and the chef is familiar with that patron's likes and dislikes. The chef will select what he deems to be the best items he has for that day, maybe giving them a slightly different twist by adding a sliver of lemon flesh, a sprinkle of aji-shio (a coarse-grained seasoned salt), a strip of nori, etc., or using an unusual fish that he normally doesn't have (usually hidden in the refrigerator under the counter) and saving it for his regulars. Walking into a sushi restaurant where one is not a regular customer and asking for "omakase" is pretentious and ignorant. The sushi chef (being polite) will most likely not refuse but it will brand one as an ill-informed oaf. The chef can also be greedy and produce some crazy items and charge exorbitant prices for them under the mantle of creativity.

Some 35+ years ago, I was a regular customer at one of Los Angeles' early sushi restaurants, Tokyo Kaikan on First St. in Little Tokyo. The sushi bar had about 12 seats and it was presided over by Mr. Imaizumi and Mr. Mashita. Both were experienced chefs from Japan who learned their craft through the old apprentice system. Mr. Imaizumi was a sushi purist and his high prices reflected his skill, experience and the quality of the fish used. Mr. Mashita was a highly-skilled all-around chef with many years of experience. He is credited with inventing the California Roll. In Japanese culinary circles, sushi chefs were looked down upon by their kitchen counterparts who practiced the art of kaiseki cooking. This is probably the ultimate of chefdom in Japan. Ironically, in Japan, the majority of everyday restaurants specialize in only specific items such as udon and soba, ramen, tonkatsu, yakitori and sushi. These specialty restaurants and their chefs/owners are revered for their skill in their particular specialty. Due to their high prices and the special place they occupy in the social order of things, very few Japanese are able to patronize a kaiseki restaurant on a regular basis. I doubt that Mr. Mashita was a true kaiseki chef but he was known to be more of an all-around Japanese chef. When working together, the two were very professional but I always sensed an underlying tension between the two of them. I usually sat in front of Mr. Imaizumi. There were times when we would order those items we felt like eating and other times we would just tell him "omakase." He would pace the items, giving us two consecutive orders of something simpler so that he would have time to prepare a more elaborate item. It certainly was a joy to watch him work and he often discussed how he thought we would like a particular item he was creating because he knew our tastes. This is the point of "omakase." Chef Imaizumi was working from a basic knowledge of what we liked because we were regular customers. That can't happen for a first-time customer. I just find it unfortunate that some have found it "trendy" to order "omakase" and thinking that it puts them "in the know."

Alas, how we judge what we put in our mouths and swallow is so subjective. Personally, I don't patronize sushi restaurants that tout an inordinate number of special rolls. I am suspicious that they are masking inferior quality, less than pristine fish with weird combinations and sauces. But some posters will rave about a sushi restaurant because of the "wonderful and creative" rolls that are served. No thanks!! At present, there are only two sushi restaurants that I do patronize and they are of the purist bent.

My post here is not about criticizing who likes what. I only wanted to give some insight to those who are enamored of "omakase" so that they understand its tradition and what it truly means. That traditional way doesn't make it the right way or the only way. "Omakase" as it seems to be practiced today, is a progression of creative sushi-based dishes that the chef decides to serve and that's fine. But when "omakase" is done in the traditional way, it is a highly personal, wonderful experience.

[steinpilz]

Thank you all for a fascinating discussion.

[TheDescendedLefticleOfAramis]

Connotatively, I agree.
De·nota·tive·ly, I'm sure you'll catch flack.

I'm going out to LA this summer.
What would you recommend?

[Porthos]

Mori is the closest in quality to Yasuda for nigiri. The sayori, kohada, and aji are very skillfully done if that's your sort of thing. The tai no konbu jime is also good. His "omakase" consists of cooked items too. You can ask for omakase nigiri if that's all you want or do the Silverjay technique.

People will instantly say "Urasawa" when you ask on the LA board. It's $350+ pp and probably more kaiseki.

For the love of all things sacred in omakase, stay away from Sasabune.

[TheDescendedLefticleOfAramis]

Silverjay's playbook has appeal ... I'm not sure how well this would fly with those less "fluent".
Thanks for the response, to date I've short-listed nozawa/mori, kiriko.

[Silverjay]

I hope people don't get caught up in the language. The message here should be that you can craft a great experience on your own interacting with the chef and the price can very well be the same as whatever the "pre fixe omakase" might be. In Japan, a basic mastery of sushi terms (names of items in Japanese), some basic phrases, and gestures can take you a long way. I have expat, non-Japanese speaking chowhound friends who have no problem creating their own wonderful case studies. They're better chowhounds than language students.... In the U.S., most shops will have a level of English competency that should offer people no problems in having this type of experience. You need good shops, good itamae, and good chowhounding skills.

[TheDescendedLefticleOfAramis]

I agree, kinda ...

http://www.chowhound.com/topics/493291

(As an aside, I think the OP's suggestion of "familiarity" is not off the mark in this context).

[Porthos]

Of course familiarity will get you a better "omakase". However, not having it doesn't preclude you from a top notch experience either. As Silverjay has suggested, on a first visit, I try to order nigiri using the japanese names (which I find more precise than terms like "wild baby snapper") and have usually found that the chef has been very receptive and eager to provide me with the more rarified stuff. Often, I get a pretty good discount on my meal or several comped items. On my recent Mori visit, the difference between my meal and the guy next to me tooling away at his iphone was tremendous.

Btw, I would steer you away from Nozawa, but it may be interesting for you to experience LA "omakase" first hand. Mori's quality easily beats Nozawa and Kiriko though. Kiriko's true strength is during autumn with their fresh matsutake dobinmushi.

[TheDescendedLefticleOfAramis]

First blush, up-front ... I order sashimi followed by a "cooked" dish to check out the kitchen. If the variety and plating (e.g. "tsuma"/"ken") provides good eye and indication, I'm in for the ride.

Silverjay provides sound advice; I particularly like the sense of playfulness he elicts.

I would also suggest that it is important to not underestimate the degree to which a "good" shop could be intimidating, especially for neophytes.

(BTW did you do Nozawa early or later in the day?)

[Silverjay]

Some people are chowhounds and others fancy themself so. There's plenty of room in the fat part of the bell curve for the later.

[TheDescendedLefticleOfAramis]

True ... 'cept the outer sigmas can have you longing for the median.

[K K]

I agree with nottrendy's post entirely. That's what some might call old school omakase, which I believe in as well (develop a relationship with the chef, let him get to know you and your tastebuds and vice versa).

You can still get a pure old school omakase experience for a first visit at a restaurant, but you really have to be a seasoned eater and get familiar with the chef very quickly, be proactive about telling him (or her...) what you really like, textures, flavors etc.

The word these days definitely means something different wherever you go.

Omakase in Los Angeles, at most of the more well known places (whether really good or not) = leave it up to the chef who already has designed a set course meal (rather than seeing what your tastebuds are, with exception that most will consider any food allergies into account), nigiri or not, finish with a blue crab salad handroll. Sasabune, Nozawa, and Zo are already going this route, except Sasabune doesn't change their offerings much, whereas Zo concentrates on seasonal offerings of domestic and Japanese seafood. These places are nigiri omakase on top of that (with the exception of a few dishes).

Where I live, some sushi menus at restaurants list an option for "omakase sushi" (or sashimi). For omakase sushi, the typical setup is 7 random pieces of nigiri, one nori makimono (cut roll), miso soup and maybe a salad, around the $30 mark or so. At least places if you want to leave it up to the chef, you may have to be very specific.

At Tsukiji Tokyo Fish Market for example, many of the more well known sushi-ya's offer the exact above (ie 7 to 10 nigiri, 1 makimono, miso shiru at the very least) but call it something else, like manager's special, or they would symbolize it with a character like "chrysanthemum".

In some parts of the USA, you have to make a reservation in advance to partake in a restaurant's omakase. Especially the high end fusiony places like Nishino (former Nobu LA alum) and spinoffs.

And at some places, omakase could mean very little to no nigiri, perhaps with cooked dishes and who knows what kind of fanciness. If you want a nigiri themed omakase, request it specifically.

Restaurants in my area that serve Kyoto style food (non kaiseki but just as elegant) offer a Otsumami Omakase (if I spelt that right) which is a sample of chef's recommendations (seasonal offerings too), maybe 4 ish dishes at a fixed price.
I've also seen people order omakase (without even saying the word) at izakaya's and food magically appears (of course that requires a lot of relationship development).

Then there are restaurants that are omakase only (like two well known ones in LA should you sit at their bar) which is what made them famous and notorious. All I can say is do your research before you choose to partake.

[fmed]

If you put it that way, then I agree with both of you (that omakase is not a set menu or a prix fixe).

Most large metropolitan centers (my own city included) have enough savvy sushi eaters and good sushi restos that it is pretty safe to walk in, order omakase at the bar, start a dialog with the chef and have a great meal that is tuned to your tastes. A true omakase experience.

I don't think you necessarily need a long term relationship with the chef. That's the one assertion by the original poster that I don't agree with. It may have been true many years ago, though. Sushi and its aficionados have moved on.

(As a side note...I had a true omakase experience last night. It was at a brand new high-caliber sushi place that just opened up within walking distance from my house. I chatted up the chefs and I didn't order from their deliberately limited menu. When I expressed disappointment that their sake list is woefully short, they gave me a bowl of their own house-made unfiltered sake for free....it is not on the menu and will never be. Man it was stunning....nothing I ate or drank came from the menu....and they don't advertise that they do omakase.)

[OCAnn]

"You can still get a pure old school omakase experience for a first visit at a restaurant, but you really have to be a seasoned eater and get familiar with the chef very quickly, be proactive about telling him (or her...) what you really like, textures, flavors etc."

"I don't think you necessarily need a long term relationship with the chef. That's the one assertion by the original poster that I don't agree with."

ITA w/both statements!

I've plopped myself down at many sushi bars as a first time guest ordering 2-3 of my favourite sushi. During those first couple courses, I'd strike up a conversation w/the itamae-san and then would ask him to pick out something for me. Sometimes, they'd bring me something off-menu...but the experience was always wonderful. So I completely agree with those who have said polite conversation (and some head bows) goes a long way.

[brendastarlet]

I usually don't do omakase until I have been at a sushi bar several times. For one thing, if you pick a sushi bar on a busy night, the chefs may not have time to ask you what you like and don't like. They're concentrating on filling orders, less on delighting customers. Also, it's good to get a sense for the quality of fish and size of portions.

I'm taken aback at the giant slabs of fish that some sushi bars are slapping onto rice these days; I would rather have omakase at a restaurant with a little more finesse. In addition, I also like to gauge prices. I've had omakase that cost me $75 that was delightful and omakase for $125 that was lacking.

But once I trust a sushi chef, and know the menu, I am happy to put myself in his hands. It's just a personal preference.

[K K]

Good points OC and brenda.

I think the best advice here is just do as much research on the restaurant if at all possible, get to know the chef's strengths quickly and concentrate on those for maximum results. If you are traveling to a coastal town/city, concentrate also on what is seasonally local. Of course this goes out the door if the policy is "trust me only" bordering on sushi nazi style, but you can still navigate the waters and win ahead in some instances.

In the nigiri sushi example, a place might pride itself in a particular line of offerings, whether it be multiple varieties of tuna, white fish, shellfish/clam/crustaceans, and/or eel. Or variations/special preps of them. In rare cases the chef himself might also excel at cooked food, mini appetizers (kobachi).

Going on a particular day of the week is also key, and when the place gets in their fish shipments (if from Japan and the place specializes in seaonal imports), maybe not as important if they also source local seafood. I'd avoid the last 2 weeks of December, simply because Tsukiji and other Japan fish markets are closed during that time.

[OCAnn]

When I order, I NEVER call it omakase. Does it make a difference to call it omakase...or to ask questions and let them serve me a couple dishes as they please?

[fmed]

I don't either. I often just say "surprise me" or something like that.

[Silverjay]

So look, it's not necessary to get caught up in people's sushi strategies or the terminology. "Omakase" is not a particularly formal or special word in the Japanese language. In the culinary world, when used as a noun, it just means "Chef's Choice". That's all. It doesn't have anything to do with any kind of Jedi mind reading on the part of the chef to understand you or secret dining club or anything like that. It just means "I leave it up to you". So if you say "I'll have the Chef's Choice please" and then you start requesting your own items, it's no longer the Chef's Choice. Right?

Here's a case study from a recent experience I had at an excellent sushi restaurant in Hakodate, Hokkaido:

As KK suggested, I did a certain amount of due diligence. I knew what was local and what was good and had an idea of what the restaurant did well. I showed up, sat at the bar, ordered a beer, and asked "So what do you recommend today?". The itamae said, "I have some very good saba, if that's your thing?". "Sure," I said. "Bring it on." I then alternated between a few of his recs and selections of my own. "Do you have good uni here?" I asked rather suspiciously, but knowing all well the answer. "Of course, this is Hokkaido," he replied. It was sublime. Shellfish is also very good up there and as I ordered down the shellfish menu, he suggested some others that I might like. In fact, I did like them. Very much so. So I ordered doubles of some items. I then ordered some shochu on the rocks. "What's next?" I asked. "How about some ika?" he ventured. "I'd be delighted," I replied. Then the guy sitting next to me ordered some aji. It arrived and it looked good. So I ordered the same. Then the guy next to me ordered some sake for the two of us. We drank. He left. Then I took a break and talked baseball with the itamae. We both agreed Ichiro is a "tensai" (天才), or genius. Then they brought me some miso soup and I ordered another shochu, but this time hot. Then the itamae asked me about sushi in the U.S. and I told him that people put avocados in their sushi in the U.S. He laughed. So did I. Then they brought me some hot tea. I grabbed a menu for the first time at this point and noticed they there was an "omakase" option. When the bill arrived, it was roughly the same price as the "omakase", minus the beer and shochu. Go figure I thought. I then had the waitress call me a taxi. In the meantime, she brought me a gift. It was the shop's tea cup, done up like bamboo. I thanked everyone. When the taxi arrived, it was four hours after I had step foot in the restaurant. The itamae and the waitress came out the door, in the snow, and bowed and waved goodbye to me and asked me to come back. And I blissfully sped off to my hotel for a dip in the hot spring and a well deserved night's sleep- for I had eaten and drank well.....Now, where was I? Oh yes, what else do people want to know about the word "omakase"?

[fmed]

>> Oh yes, what else do people want to know about the word "omakase"?

LOL I think we have beaten this dead horse into submission. Good story. Makes me want to go back to Japan.

[OCAnn]

Speaking of dead horses, they make some great horse sashimi in Kyuushu.

[K K]

Now wouldn't that be great to integrate a ryokan/onsen + sushi-ya together, so that the onsen (hot spring spa dip) as part of "omakase", LOL.

I've found random blog posts where applicable, to be an alternate good source of info as part of the due diligence.

Correction, Japan fish markets (Tsukiji for sure) typically closed last week of Dec to first week of January, not last 2 weeks of Dec. Then again it's easier to just check tsukiji's website calendar in case I'm wrong again.

[Sam Fujisaka]

Wish I could have been there with you. Thanks for the perfect "case study".

[pinstripeprincess]

i'm envious.

i wish i could communicate with such casual fluidity in japanese to create such an experience but i'll be left with my shattered phrases and will likely say "omakase" out of pure instinct and intimidation when i finally visit japan soon.

[kobetobiko]

As a Japanese who have been ordering "omakase" all my life, I think Silverjay best captured the spirit of omakase. It doesn't matter if it is a first time or a 300th time visit to a restaurant, nor does it matter if the word "omakase" is used. I have always been doing it similar to what Silverjay has done. I do it mostly at sushiya or izakaya, as in other places, I mostly order what they are specialized in (or I am want at the moment) like ramen.

I am actually very amazed by how we managed to make this seemingly simple idea to such complicated matter. Is the "creative" aspect a bit of a LA thing?

[applehome]

I've had some different experiences - all branded omakase. But let me start by saying that it really, really helps to speak (and to some extent, to be) Japanese (not saying this for nottrendy, but for others that might read this). That sounds off-putting right off the bat, I know, but it's really no different from any other cuisine or culture - being Italian in a true Italian restaurant, where you're a paisan is the same kind of thing, I'm sure. Even basic things - like a discussion of pastafazoo - might include comparing how mom used to make this or that, some family history, etc., before you know it, you're getting a wonderful off the menu insalata. The idea is that the personal connection you make with the staff and with the chef (where the chef is accessible) can make all the difference in the world as to your experience and even your food. That couldn't be truer than with the Japanese food experience, especially sushi.

Going to Izakayas in NYC in the booming 80's (for Japanese business in the US) was quite an experience. The environment is still there, but it's a shadow of what it was. Between my relatives and my own business contacts, I knew several places and their owner/chefs intimately - they almost all operated the same way. I almost never went to any of these places alone. Whenever I'd walk in with my business associates or friends, I'd be greeted by the host who would call out the chef - after pleasantries, he would ask, or I would just say, whether we wanted omakase or had something specific in mind. There would be an exchange of what was good, some new recipe he had tried, special ingredients he had found. He'd basically ask how many rounds or items (rather than discuss a set price), whether we wanted chahan or ramen to finish. I have to admit that sometimes the word omakase was never used - but it was implied and understood. He would get my bottle of shochu down, the waitress would would get us setups or beers or whatever, and the evening would get started. Some of these chefs were pure sushi, while others were more eclectic - the language with young and old chefs and hosts alike was almost immediately plain (as a Japanese politeness level).

But then, I've been to great restaurants for the first time, sat at the bar in front of the senpai, said a few pleasantries in a more polite (formal) fashion, and asked him to tell me what he had. I would then tell him that I would like omakase. The response was always a smile and an understanding that I had presented him with a trust. Our language would turn less formal, we would discuss what I liked, I'd get a beer and sometimes ask him if he wanted one, and the evening would progress - with friendly discussions of beisuboru and delicious and often unique servings (I remember a rare and delicate cod soft male roe sushi that I haven't had for a while.)

I've walked into a new place and had to sit at a table, asked the waitress if omakase was available, and ordered with a price limit - and have been very pleasantly surprised with the well done product.

I used to think that it was something special at the Izakayas because that's where I was introduced to it. The truth is that the way your are treated at the Izakaya, (or any other place where you are a regular), as an honored customer, is indeed special. But the term omakase, is not necessarily special. It's just a word. There's no secret decoder ring meaning to it, no special handshake that brings on the real meaning. It just keeps me from having to say. "konban wa omae ni makeseru".

[pikawicca]

If you're a real Italian, in a real Italian restaurant, you're certainly NOT going to be eating an item called "pastafazoo!"

[OCAnn]

Granted, in most places you might be eating pasta e fagioli, but pasta fazool is the EXACT SAME thing. So a discussion of pastafazool would indicate to a "real" Italian that the diner is, like applehome said, a paisan.

EDIT: Similarly, I've been to "real" Italian restaurants that serve squid ink risotto off-menu...and to "real" Japanese restaurants that serve ochazuke off-menu as well. Just b/c you don't see it on the menu doesn't mean that it's not served...or discussed.

[Sam Fujisaka]

Ochazuke??!! Maybe I should open a restaurant serving commoner o-kazu (e.g., sliced weiners and fresh baby asparagus done sata shoyu, sata-imo. simple namasu, fresh tofu w/ shoyu and this and that, blanched spinach with shoyu and lemon juice, simple but filling miso shiru, teriyki fish--any kind of fish...). The in-crowd would get the ko-ge (toasted/burnt rice from the bottom of the pot).

[applehome]

That's O-ko-ge. If anything deserves the O honorific, it's the crunchy burnt rice. I bought my mom 2 rice cookers over the many years (the 2nd because I never saw her use the first). I found them both in the basement, in their boxes and wrapped up nicely - she wasn't about to give up her Okoge, which she could get perfectly on her old thin aluminum pan with a thick bottom, on the stove.

[Sam Fujisaka]

Thin aluminium? The only thing I requested from what my parents had was the pre-WWII rice pot from Japan. Unknown metal and long ago lost the bakelite little knob/handle at the top of the lid.

[applehome]

It was pot metalish, now that you mention it - not sheet aluminum, like the cheap pans - but definitely not traditional Japanese iron ware. But the sides were thinner and the bottom was thick and heavy, as if there was extra metal or maybe a heavy metal core to it. As she got older she would accidentally burn the rice (forget to turn it down) once in a while - it took a lot of steel wool and elbow grease to get it back to being useable, but she insisted. All in all, as much as I like okoge, I'll stick to my zojirushi with the fuzzy logic and non-stick inside pan. Maybe I could program it to make okoge... Actually, I have my mochi maker and just broiling some omochi up so the outside is toasted nice and crisp gives me my crispy toasted rice fix.

[OCAnn]

I think ochazuke (and other commoner foods from other countries) would fill a niche for (esp single) folks who don't want (or know how) to cook for themselves and want some homestyle meals.

Funny...Persian families LOVE toasted/burnt rice (tadig) as well.

[justagthing]

Can also be found in Chinese households...I use to peel it up from the wok and slab some butter on it. Yum!

[limster]

And it's one of the treats when you eat claypot rice.

[applehome]

I admit I know very little of Italian, but this exact thing happened to me with a friend of Italian descent (2nd generation), so I thought it was legit. This guy worked for me, and he always used the term pastafazoo(l), and we had more than one discussion on what went into a perfect pasta e fagioli - a real comfort food for him, the way his mom used to make it. Anyway - I was using it to express the idea that native language speakers and native people themselves are going to have an advantage in any given ethnic food environment - and that this wasn't exclusively a Japanese thing. I think that holds true.

[markrobinson]

Have been following this thread and the many informed and spirited comments with pleasure as I love izakaya, live in Tokyo, and am thrilled that the Japanese pub is getting a foothold abroad. But please, applehome and others, NEVER refer to the master of a sushi-ya, izakaya etc as "omae"! It's a very slang word for "you" that is either intended to insult, or that only close, rough-round-the-edges friends will use. This will seem deceptive, because the "o" in "omae" is the same honorific "o" that we put in front of "o-cha," tea, or "o-sushi", but its function in "omae" is not to express respect. It's ironic. You would never call someone you respect a bastard, and addressing someone you respect and barely know as "omae" will be deeply insulting, though of course you may say to your best friend "good to see you, you old bastard." Same difference of context. If in doubt, better not to address him/her as anything, simply say, "o-makase ni shite mo ii desu ka?" [May I leave it up to you?] This will of course yield far better results if it follows even the briefest chat about what sort of dishes are available, and in which you reveal what sort of things you like or know. Of course you won't be judged on your knowledge, rather your keenness for what the master/(mistress?) can provide . . . or what they've got that excites them!

[applehome]

No - you're absolutely right. I would never call someone I just met omae - it's PL1 (politeness level 1) which is very familiar and as you said, in context, even insulting. And I'm sensitive to this, because I was only 9 when I left Japan, and I had gone to English speaking schools - so my natural Japanese vocabulary was developed only while playing with neighborhood kids. As an adult, I had to pay attention to stop speaking as a child would to his friends. But over several years of bouncing around NYC Izakayas, I never got a second look, nor did it affect any relationship, when after knowing the chef/owner for a while (over several visits), we would end up talking as friends do - in a very familiar tone, including omae. This was always a mutual step.

Almost any Japanese will cut gaijin some slack, but because my accent is perfect and I look at least partially Japanese (thanks, mom), the people I meet, especially in business, expect me to be fluent.

But you're right - in using that phrase as an example (the first that came into my head) people shouldn't take it away as something to use on a first visit, perhaps, ever. Your version is much better. Keep in mind, though, that I was saying that one should NOT use the phrase in lieu of Omakase - my point being that there is no reason to avoid using Omakase. Even if you spoke no Japanese and the chef spoke no English, the term Omakase would be understood.

[K K]

So are there alternatives to: "o-makase ni shite mo ii desu ka?"

Any comments on:

1) omakase, itashimasu
2) a slight variation of: omakase, shimasu

I was told itashimasu is no good if you are a younger guy and the chef is much older, or the fact that you're downplaying your supposed higher status as a customer and the chef shouldn't be elevated. Some say it gives fake respect to the chef, and others say it is fine. Or does it depend what prefecture of Japan you are from...

[markrobinson]

Thanks for sharing your background applehome. Mine is similar, Tokyo-born, mum's Japanese, and I grew up overseas (Sydney). Wanting to fit in I rejected everything Japanese till my mid-20s, when I "discovered" it, and one thing I have learned about since is the mine-field that is keigo (respect language). As others have said here, Japanese don't expect others to get their culture. They always cut slack for gaijin, so don't worry. Even Japanese find keigo a pain in the arse sometimes. I think you can just say "omakase de ii desu ka?" (can we go with whatever you think is good?) If you use "itashimasu" (humble speech for the verb "to do") when you don't speak Japanese it probably comes across like someone with shaky English putting on an Oxford accent. In one of those twists of Japan's politeness culture, being overly self-deprecating can seem as if you wish to be seen as superior. The simple solution is AVOID IT. Don't use respect language. Don't even try. Simply show your enthusiasm-- THAT shows respect, and it's the best way to honor the chef, and get the best service, and the best stuff to eat.

[fmed]

It's not ignorant or pretentious at all, in my opinion. (I've been eating sushi for perhaps 30 yrs here). It actually drives me nuts when someone goes to a highend sushi restaurant known for omakase and orders California rolls and tempura instead. Why waste our money here? I can actually sense the annoyance of sushi chefs when they receive an order like that.

[Silverjay]

We've discussed the term "omakase" many times over the last few years and I encourage you to do search within Chowhound to gain more insight. While you may have your own personal interpretation of the term, you've posted some inconsistentcy with the Japanese usage. The term "omakase" does not imply anything personal or creative. It simply means you are leaving it up to someone else. It's not a culinarily exclusive term and is in fact the honorific version of the verb "makaseru". It can imply out of respect for craft/creativity/etc. or perhaps out of sheer laziness or for whatever reason, you are leaving something "up to" another person. Last month I ordered a flower bouquet from a florist in Tokyo and used the term "omakase" because I was in a hurry to pick out flowers myself.

"Omakase" in the culinary world can be used in any restaurant and in Japan, I've seen it used more often in places OTHER than sushi restaurants- i.e. usually in small proprietor run establishments where the menu changes frequently and the food is prepared by only one or two people. YES, in context, if you know the chef and have personal history with them and you say "omakase" it may be implied that the chef will meet your tastes or give you something special. But this is not necessarily the case. Often, the term just serves as a synonym for "pre-fixe" menu.

"Walking into a sushi restaurant where one is not a regular customer and asking for "omakase" is pretentious and ignorant. "

Actually, it's the complete opposite. Walking into any fine Japanese restaurant, sushi or otherwise, and using the term "omakase" in a sincere manner, means you trust the chef and leave it in his/her hands to prepare you a nice meal. Hopefully then, as you become a regular at that restaurant, the term "omakase" will begin to take on a more implied meaning and you will be served things more to your taste.

[nottrendy]

Thanks for the lesson in the Japanese language. As I am fluent in Japanese, I'm well aware of how the term can be used. I was discussing the term only in its usage on Chowhound posts discussing sushi restaurants. In that sense, it is personal and creative. Chowhound is not about flowers or florists.

I have not seen or heard "omakase" used to describe a pre-fixe menu. Perhaps "teishoku" might be more accurate.

[Silverjay]

"Teishoku" is a culinary exlusive term that means "set meal". It usually refers to lunch.

And yes, "omakase" is commonly used in both Japan and the U.S. as a term for pre-fixe menu. It's often printed in advance on menu with a title and course line-up similar to French pre-fixe stylings. Or sometimes the price is fixed but the contents change on a daily basis. I think many shops, even authentic ones, do it for the same reason places do pre-fixe menus- it's economical and gaurantees a customer's purchase commitment up front. This is important in some sushi shops where people may come to snack, drink, or put the breaks on halfway through rather than commit to a full on meal. I'm almost positive this is why fixed "omakase" has become so prevelant in New York City. I agree wholeheartedly with the sentiment that this is not in the spirit of the term. But neither is the sense of familiarization, personalization and/or priviledge that is sometimes assumed is "pure omakase". It's perfectly normal, perhaps more common, to use "omakase" when you do not know a chef and/or florist. Newcomers to true Japanese cuisine hardly need more layers of anxiety. No one needs to feel pretentious or ignorant to put themselves in the hands of a skilled chef.

I agree with you on the anti-creative rolls rant. For the real thing, they shouldn't expect any maki-mayonnaise-thingamabobs with hotsauce and tempura selected from a pre-printed glossy laminated place mat. They should aim for a more interactive and trusting interaction. If you become enough of a regular, you'll not only get a better meal, but you'll get the chef and staff to say to you "Mae-do! (毎度 !) every time you come...Or better yet, they will see you outside and bow to you as you leave.

[Orchid64]

Though you may be fluent, most others are not and I believe the context Silverjay has added by explaining the usage of omakase in Japan is important to the discussion as it shows that there is nothing crude or ill-informed in using it (and in fact, it is quite the opposite as it shows you defer to the judgment of the master of the craft, whatever it is). It shows you are humble about your knowledge, not that you are ill-informed.

[MSPD]

nottrendy, I appreciate the thought and idea behind your post. I would like to respectfully add exception to this part of your text:

"Walking into a sushi restaurant where one is not a regular customer and asking for "omakase" is pretentious and ignorant. The sushi chef (being polite) will most likely not refuse but it will brand one as an ill-informed oaf. "

I don't have the 35+ years of background that you do, but I feel that it is more the manner in which you make the request that will or won't brand you as an ill-informed oaf. You can be a thoughtful, sincere first-time patron and convey that you would like to defer to the whims of the chef. If done in a polite and thoughtful manner, the act of requesting omakase can be an appreciated statement of trust in the expertise and experience of the chef.

That said, I agree that if you walk into a place, plop down and say "omakase...I have $50 to spend" you are going to be branded the oaf.

The beauty of Japanese cuisine and sushi bar seating specifically is honoring the interaction with the chef and the tradition/culture of the cuisine. You can break the ice when you are new to a place (maybe loosely akin to the smalltalk during exchange of meishi in a business setting). When I have established that I am flexible and appreciative of the guidance of the chef, I have been treated to delightful meals whether new to a place or a repeat visitor. On a side note, a little research into the place before walking in as a first-timer can also be useful in avoiding oafdom.

I agree that the term has probably a contemporary meaning and traditional meaning, even in my lifetime. Maybe the fact that I am young-ish but outwardly appreciate tradition and culture somehow translates into success at sushi places. Who knows.