In Japanese, “omakase” means “chef’s choice” and Chef Jackson Yu prides himself on making the dining experience remarkable and memorable for each guest. Whether he’s grating fresh wasabi root, slicing sashimi, or greeting guests, he engages guests throughout the evening, offering the opportunity for diners to relax, enjoy their cuisine, and experience something truly special.
At the core of any great sushi restaurant, of course, is the fish. Here at Omakase, the vast majority of fish is sourced from Tokyo’s world-renowned Tsukiji Fish Market. Having developed strong bonds with various vendors in the market over the years, Chef Yu and restaurant partner Kash Feng can say without doubt that the fish on the plates in their dining room is quite literally the finest available anywhere in the world.
Of course, what is on the plate is just one element of the entire dining experience. To showcase the fresh, beautifully prepared sushi courses, Chef Yu and Feng traveled to the mountainous regions of Japan to hand-select much of the pottery and plateware on which meals are so spectacularly presented. They have also curated an impressive beverage collection, which features some of the finest sake available directly from Japan. Sakes are served in a distinctly beautiful line of handmade Japanese pewter cups and pitchers from Seikado, the only pewter art craft specialty shop in Japan. This meticulous attention to detail is evident in every aspect of the dining experience at Omakase — including the sashimi, the plateware, the impeccable service and even the hand-picked flowers that punctuate the dining room.