Michelin-starred sushi master Hisayoshi Iwa of Ginza Iwa and his protégé Tsukasa Kaneko present an elevated sushi experience where diners can choose from four curated omakase menus. The restaurant is supplied with fresh fish daily and presented in menus such as the 15-course menuSetsugekka($780) and 19 coursesI hate you($1,180) for lunch and the 19-course mealOboro($1,780) and 23 coursesSumeragi($2,180) for dinner.
Not to be missed is the SushiHisayoshi signature – thefermented otoro, which is dry aged in-house for two weeks in a specially made aging cabinet. Other notable highlights are theRed bream in marinated egg yolk vinegar,marinated scabbard fish, and themonkfish liver, prepared in two ways with red wine and bonito broth.
Sushi Hisayoshi, Geschäft G111, G/F, Gateway Arcade, 3–27 Canton Road, Tsim Sha Tsui
Indulge in an authentic Edomae omakase experience at Sushi Ikkon. Responsible for the culinary offerings here is Executive Chef Wataru Inoue, a Japanese-born sushi master with experience in Michelin-starred restaurants, so you can expect the best quality and gastronomic craftsmanship during your omakase experience at Sushi Ikkon.
All Itsomakase sets are named after elegant flowers; thelunch setcomes with an appetizer, a Japanese omelet, miso soup and a delicious dessert to top off your meal while thedinner setsvary in the number of entrees served, but all are served with a Japanese omelet, seafood miso soup, dessert, or refreshing seasonal fruit.
For lunch, guests can choose betweenSakura($880), with one type of sashimi and 10 sushi pieces;um($1,180), with two types of sashimi and 12 sushi pieces; andKiku($1,580), featuring two types of sashimi and 13 sushi pieces, with a very special dish. For dinner you can choose betweenKiku;Fuji($1,980), featuring three types of appetizers, two types of sashimi, and two chef's specials; andTsubaki($2,380), featuring three types of appetizers, three types of sashimi, 13 pieces of sushi, and four types of prime dishes.
Sushi-Ikkon, Crowne Plaza Hongkong, 8 Leighton Road, Causeway Bay | (+852) 6621 3936
Inspired by the zen gardens of Kyoto, Yashima is a newcomer to the Hong Kong omakase scene. Led by Tokyo-based chef Takahashi Kouya, Yashima promises to serve the finest innovative dishes using the finest ingredients in an authentic kaiseki-style omakase.
Choose from three seasonal omakase menus:a la carte($880),Having lunch($1,380) anddinner(from $2,680). Chef Takahashi works with ingredients that are available daily to ensure the quality and freshness of his dishes. While items may vary from day to day, guests can expect to see favorite dishes, such as:Prawns and Hokkaido Uni with Russian caviarandGrilled Japanese lobster in white miso marinade, sprinkled with arara crackers. Of course classicSushiandhand rollsare part of Yashima's omakase feast, which Chef Takahashi likes to finish with a traditional piece of sushi.
Yashima, D/F, 2–4 Kau U Fong, Zentral | (+852) 2328 8980
Using mountains and forest as the guiding concepts for the restaurant, Yama is a unique omakase eatery amidst the plethora of options on offer in Hong Kong. As well as being a haven for guests to relax and unwind over a hearty meal, the restaurant offers the omakase experiencesix menus on the theme of ingredients, sorted by meat types.
Choose betweenChicken($688),Kurobuta Pork($788),Wagyu($988),seafood($1.088),Fisch($1,188) andCrab($1,388) for your nine-course omakase feast. Through the innovative preparation of ingredients sourced directly from Japan, Yama promises a gastronomic experience that is unique but not lacking in quality and culinary respect.
Yama, 15/F, Zing!, 38 Yiu Wa Street, Causeway Bay | (+852) 2153 3172
Sushi Rin is delighted to share with its loyal regulars a seasonal menu of all the delights Japan has to offer. ThatSaury-Fest($2,080) is complete with ingredients sourced straight from Japan, promising freshness and authenticity that transports you straight to the land of the rising sun! With seasonal ingredients like that"King of Fall Flavor" Hokkaido SauryandHokkaido tendons, Sushi Rin is a must for omakase lovers across the city.
The Saury Feast menu features eight dishes steeped in the spirit of fall. Bringing the Japanese principle of “seasonal food” to Hong Kong, Sushi Rin serves appetizers, sashimi, sushi, soup, a range of roasted, stir-fried and boiled dishes, and of course, a perfect dessert to complete your omakase experience at the restaurant.
Sushi-Rin, Store D, G/F, 126-128 Jervois Street, Sheung Wan | (+852)2567 1168
Led by internationally renowned oyakata (master chef) Mitsuhiro Araki—DieAraki himself, the only Japanese chef to have received three Michelin stars in both London and Tokyo – Araki opened to fanfare in late 2019 and was historically revivedHaus 1881. It seems the 12-seater has lived up to the hype, having won its first Michelin star in the 2021 edition just a year and a half after it opened.
The menu, which includes both Japanese and locally caught fish, is accented with touches tailored to the Hong Kong market, like Fish Maw. Tuna lovers will be in for a treat here, with an emphasis on the many cuts of the ruby red fish. However, all this prestige and precision comes at a high priceOmakase Dinnercosts over $4,000 per head, withBooking required- Save this for a special occasion! Meal times are divided into three sessions, clickhereto check their current hours of operation.
There Arak, Stallblock, FWD House 1881, 2A Canton Road, Tsim Sha Tsui
Messe in Hongkong
The celebrated chef is stepping out of the blue with this new project from Masataka "Masa" FujisawaWan ChaiStreet, where he garnered awards at Rozan and Sushi Masataka, to a sleek 21-seater in the heart of Central. There's a private room beautifully decorated in traditional Japanese style, but those who enjoy watching a master highlight his artistry should reserve a seat in the bar's blond hinoki wood -- and the floor-to-ceiling windows offer 360-degree views on skyscrapers and heritage buildings don't hurt either.
In keeping with his bohemian and detail-oriented style, much of Chef's work is FujisawasOmakase menuuses dry-aged fish to enhance its flavor and texture. His specialtyComplaintMonaco, differs from the typical dish of monkfish in the use of the liver portion. Combined with the crispy outer shell of a thin waffle, the contrast of creaminess provides a multi-sensory bite. As with Sushi Masataka, there is a full sake cellar here for guests to sample exclusive and coveted bottles.
Messe in Hongkong, 5/F, CCB-Turm, 3 Connaught Road Central, Central | (+852) 2131 1303
Above which is enthronedhappy valleyRacecourse with panoramic viewsCauseway Bay, Sushi Gin is an understated restaurant popular with thebusiness lunchCrowd. Divided in half by a long corridor, the restaurant consists of a large, wide bar — where you can watch the chefs prepare your sushi in Times Square and the surrounding buildings — and private dining rooms overlooking Happy Valley Racecourse.
Sushi-GinsOmakase lunch on weekdaysincludes a starter, various sushi, soup and a dessert. Those who like everything spicy or bruléed are in good hands at Sushi Gin, where the chefs have a knack for the torch. The presentation is often playful, with crockery in animal-shaped utensils and pots, and sometimes with an interactive element.
Sushi-Gin, 27/F, Zing!, 38 Yiu Wah Street, Causeway Bay | (+852) 2151 1888
One of the newer openings on our radar,Sushi-Yonjugois a petite eight-seater sushiya nestled among the cocktail bars and rowdy haunts ofSoho. Yonjugo (四十五; forty-five) refers to the saikeirei (最敬礼; a 45-degree bow to show respect) and the attentive, respectful service customers can expect.
Featuring live seafood from an on-site fish tank, fresh and delicious platters of sashimi, sushi and cooked platters are served, including coveted catches such asKinki Fish, a rare dragon head from Hokkaido.Mittags-Omakase-Setsstart at $1,580 andDinner omakase setsstart at $2,280.
Sushi-Yonjugo, 35B Staunton Street, Soho, Zentral | (+852) 3689 1045
Hidden behind an unassuming industrial façadeTai Hang, this sushi restaurant is the sister restaurant of another neighborhood gem, the neighboring I M Teppanyaki. Inside, you'll find a 15-seat three-sided sushi bar centered around a large wooden centerpiece shaped like fish scales.
Hanna'slunch sets($420) are known for being affordable – aeight piece sushi lunchcomes with an additional sushi roll, miso soup, chawanmushi and dessert. Come to dinner thatOmakase Dishes($1,980) are becoming more of a waste. As with all omakase sushi, the offerings are seasonally limited, but theAwabi-Leberreiswith cut abalone is an absolute triumph, so we recommend visiting in the summer when it's available.
Sushi-Hana, 142 Tung Lo Wan Road, Tai Hang | (+852) 2679 8038
Tokio Joe is an integral part of Lan Kwai Fong, which has occupied the same spot behind a discreet door on the nightlife district's street of the same name since 1995. Inspired by its namesake - the Japanese-American gambling bossKen Eto, a.k.a. Tokyo Joe - the recently refreshed interiors are reminiscent of Japanese gambling dens and mid-century American design, with a vintage pachinko machine and a vinyl player stocked with jazz and blues records from the 1950s.
Reflecting the restaurant's free-roaming, multicultural inspiration, thefivecourse omakase menueliminates allegiance to Edomae techniques with Americanized enhancements like melted cheese and guacamole-infused dishesIt serves as a prelude to sashimi, grilled dishes and sushi. Diners are encouraged to sip plenty of sake between courses to clear their taste buds, and the omakase chefs have even been known to share a few shots with their customers throughout the night!
Tokio Joe, 16 Lan Kwai Fong, Zentral | (+852) 2525 1889
Kitcho's main store in Kyoto is one of the few omakase restaurants to earn three Michelin stars, and they have passed on their gastronomic experience and techniques to the Taipei and Hong Kong branches. Kitcho offersthree different omakase menusto choose from, with prices starting at $1,280 per person.
After sharing your food likes and dislikes, the chef guides you on the omakase journey, playing around with contrasting flavors to intrigue your taste buds and, of course, sharing a cup of sake every now and then from their famous sake towers then lingers it exciting! Kitcho also has an outdoor rock garden to retreat to in the evenings, offering a bit of respite from the busy streets of Lan Kwai Fong.
Kitsch, 3/F, M88, Wellington Place, 2–8 Wellington Street, Central | (+852) 2884 0388
Sushi Kou is a great place to share an evening of laughter with friends. If Sushi Kou looks familiar, it's because the chefs have honed their skills at Kitcho (mentioned above), so there are similarities between the two restaurants, e.g. B. a selectionthree omakase menusfrom $1,380 and an outdoor balcony to relax on.
The chefs at Sushi Kou are easy to talk to and their dishes are a modern take on classics that are perfect for the camera. For example theAnkang Fischleber-Sushiis served with a teddy bear-shaped cookie that you can devour in one bite, but Kitcho is most famous for its decadencechopped toro roll, which is served with a solid leaf of gold leaf, making it the most Instagram-worthy dish of the night.
Sushi Ku, 6/F, Aura on Pennington, 66 Jardine’s Bazaar, Causeway Bay | (+852) 2529 0080
Occupying a nondescript corner building in Wan Chai, Sushi Jun is one of our favorite spots for a memorable and sumptuous meal. Not only are the sushi chefs here extremely talented, but they are also adept at sharing their knowledge with customers when serving a piece of sushi, e.g. B. why they chose this particular fish, its special characteristics and remarkable flavor profiles.
One of their famous inventions is therock dumplings, where the chef skins beautiful, plump shrimp and slices along the body to flatten it like a piece of dumpling skin. The shrimp offal is then charred to enhance the rich umami flavor and mixed with homemade sushi rice. The rice mixture is then rolled up and placed in the center of the flattened shrimp, which are then folded over the rice to mimic a dumpling.
Sushi Jun, 3/F, Tung Chiu Commercial Center, 193 Lockhart Road, Wan Chai
With only 10 seats at his sushi counter, Umi is a hidden gem in Sheung Wan. It takes a bit of effort to find the entrance, but that's only part of the experience! Unsurprisingly, the food served at Umi resembles the restaurant's structure and design - expect quality dishes with an understated profile that will blow your mind as soon as you take a bite.
In a nod to the chefs' modesty, sushi is placed directly on the wooden counter.Omakase Menus, starting at $988 during lunchtime, at Umipromise to bring you an unforgettable dining experience. In addition, you can also capture the Umi experience at home by ordering a made to measureOmakaseCrate($2,500) which includes a curation of traditional ready-to-eat dishes. Find out more with a clickhere.
Umi, Shop 3, 159 Hollywood Road, Sheung Wan | (+852) 2956 3177
Among Hong Kong's omakase restaurants, Sushi Yoshi is definitely one of the most ingenious offerings, blending modernity and innovation with the traditional roots of Japanese cuisine. The chefs here love to spoil guests with extravagant ingredients and novel creations, such as the restaurant's famous onebowl of sea urchins.
Omakase MenusStart at $780 and you're guaranteed an endless amount of creativity from the chefs, whose efforts go into each dish to enhance the experience. Plating is also one of Sushi Yoshi's main focuses, so be prepared to be visually blown away.
Sushi-Yoshi, 1/F, The Otto Hotel, 8 Cameron Road, Tsim Sha Tsui | (+852) 2657 0280
Funnily enough, Sushi Zo is known for its Los Angeles branch restaurant, even more so than its Osaka counterpart! Experience the upsetOmakase menu with 18 dishes($2,650) that uses fresh ingredients flown in from Japan each morning, resulting in a dining experience that's a little different each night. It challenges chefs to stay on their toes and create smooth transitions from one dish to another. At such a high price point, it goes without saying that you're going to have a unique meal to remember.
Sushi Zo, Store 01-LG103, LG1/F, Block 1, Tai Kwun, 10 Hollywood Road, Central
Anyone who's dabbled in Hong Kong's sushi scene will know Sushi Saito, a world-renowned omakase restaurant tucked away inside the Four Seasons, whose original Tokyo branch is considered one of the top sushi restaurants in the world. Reservations are almost impossible here, so if you have one, you have to go: Sushi Saito'sOmakase Menus(from $4,200 per person) are unique.
Despite their reputation and reputation, Sushi Saito's chefs are playful with their creations. If you get on their good side and have the room to yourself, we've heard rumors they'll even let you play your choice of music and stand behind the sushi counter to try your hand at sushi making in one of their uniforms!
Sushi-Saito, Portion Shop A, 45/F, Four Seasons Hotel, 8 Finance Street, Central
Awarded three Michelin stars for four consecutive years, Sushi Shikon is the first overseas branch of Sushi Yoshitake in Ginza, founded by master chef Masahiro Yoshitake. Dining at Sushi Shikon is an exceptional experience, where diners are seated at an intimate but beautiful eight-seater hinoki wood counter.
At this level, everything from seating and service to food and atmosphere will appeal to your senses while enjoying a meal that is the epitome of exclusivity. The moreawabi, which pairs tenderly steamed abalone with a luscious liver sauce is a signature dish. Needless to say, this is one dinner that will leave quite a dent in your wallet like thatOmakase MenusStart at $2,000 per person.
Sushi Shikon, 7/F, The Landmark Mandarin Oriental, 15 Queen’s Road, Central
Theatrically decorated to resemble a traditional Japanese fishing village, Gassan is the sister restaurant to Hiyama, an extension of its eponymous, Michelin-starred predecessor in Tokyo. Guests gather around a constructed set modeled after the traditional yakatabune (屋形船; houseboat) to enjoy freshly flown-in Japanese ingredients.
Omakase menus start at $888 for lunch. Headliners include articles like theHokkaido purple and white sea urchin, the rare deep seaKinki Fish, as well as ever-changing selections from the restaurant's Tokyo-based curation team. Guests can step into the intimate private space and be seated at the exclusive Hinoki wood counter, which seats up to six people and allows the chef to entertain them in an exclusive experience.
Gassan,19/F, H Queen’s, 80 Queen’s Road Central, Central | (+852)3499 1427
Led by experienced chef Hirofumi Chiba, Sushi Mamoru specializes in the ancient art of edomae sushi preparation, which the third-generation master has perfected over 20 years of practice to "preserve and preserve centuries-old sushi traditions."
Guests will be amazed at the details that go into the preparation of the omakase meal, from the painstaking preparation of hand-blended Hokkaido rice to the exclusive use of a specific type of wasabi imported straight from Shizuoka. Expect oneSeasonal Omakase with 20 dishesan experience proudly curated to highlight natural flavors and textures, while also showcasing sustainable Hong Kong ingredients and local vegetables.
Sushi-Mamoru, 32 Oi Kwan Road, Wan Chai | (+852) 2133 5700
If you're craving an omakase experience that can be repeated many times without costing a fortune, Kokorozashi is the place to be. With its incredibly economicalLunch omakase sets(From $350), the restaurant has long been a popular choice. Guests can choose between10 or 13 piece sushi set, Die14 piece sashimi set, or theseasonal omakase set. Included in all setschawanmushi,three hot and cold dishes, aSushi Rolle,Miso soup, andDessert. Diners reluctant to indulge in an omakase feast head to Kokorozashi for a beginner's experience! Book nowhere.
Korokozashi, 17/F, 17–19 Ashley Road, Tsim Sha Tsui | (+852) 2265 8828
The Michelin-recommended whiskey offers an innovative and exciting Franco-Japanese omakase experience that promises a different kind of experience. Chef William Lau places an emphasis on premium ingredients and how best to incorporate Japanese produce into a unique dish using French cooking methodsOmakase Experience($1,888) includes 12 courses, with the option to add $680 for a six-glass wine pairing. Be sure to book in advance.
whisk, 5/F, The Mira Hong Kong, Mira Place, 118 Nathan Road, Tsim Sha Tsui
As many course menus tend to be, omakase sushi tends to be more expensive due to not only the many dishes that you're provided with, but also due to the quality. There are also set menu and set price omakase places, where both the menu and the price are already determined for the day.Do you tip at omakase? ›
In Japan, tipping is seen as an insult, whereas it's expected to tip at least 20% in the United States for good, personalized service at the end of a meal, which is the essence of Omakase.How long does omakase usually take? ›
How long is omakase? The price and length of omakase are subject to change depending on the restaurant you are dining at. Generally speaking, it usually takes from 1-2 hours.What is so special about omakase? ›
Few formal dining experiences are as revered or as intimidating as omakase, a form of Japanese dining in which guests leave themselves in the hands of a chef and receive a meal which is seasonal, elegant, artistic and uses the finest ingredients available.What do you wear to a omakase dinner? ›
Elegant casual wear is recommended, and men are encouraged to wear jackets or collared shirts. We recommend that men wear jackets or collared shirts. Please refrain from wearing sportswear such as shorts and jerseys, sandals, tank tops and T-shirts.What is the English version of omakase? ›
Omakase (Japanese: お任せ, Hepburn: o-makase) is a Japanese phrase, used when ordering food in restaurants, that means 'I'll leave it up to you' (from Japanese 'to entrust' (任せる, makaseru)).Is it rude to not finish omakase? ›
Finish What You Order
When dining omakase, finishing everything that's put in front of you is essential for good sushi etiquette; it's considered extremely rude, not to mention wasteful, to leave any of the pieces uneaten.
It won't be considered rude, but most people won't welcome it. And actually, in high-class sushi restaurants in Japan wasabi and soy sauce won't be served separately. The chef will put just the right amount of wasabi between the fish and rice, so there won't be any “mixing” options.Is it rude not to eat sushi in one bite? ›
When eating sushi, it is considered polite to eat it in one bite. If you cannot fit the entire piece in your mouth, it is acceptable to take a small bite and then put the remainder back on your plate. It is also important to not make too much noise when you are eating.How do you thank a omakase chef? ›
Fortunately, even when he or she doesn't speak a word of English, it can be easy to say “thank you” to your chef. Give the following simple Japanese terms a try: Arigato: A standard “thank you”. Domo: A less polite, more informal way to say “thank you”.
Omakase, another multi-course Japanese meal, is sometimes incorrectly used interchangeably with kaiseki. With omakase, the upcoming courses can be adjusted to suit the diner depending on their reaction to the food, whereas kaiseki is a prescribed set of courses that is dependent on the seasonal produce.What does omakase mean in Chinese? ›
A newly opened Shanghai restaurant serving up what it calls "Chinese-style omakase" is prompting a feast of comment on social media these days. Omakase, which in Japanese means "I'll leave it to you," is an expression often used in sushi restaurants where patrons leave the menu to the chef's discretion.How many types of omakase are there? ›
So what is omakase at a sushi restaurant? There are actually two types of omakase at sushi restaurants.Are you supposed to eat omakase with your hands? ›
Do: Use Your Hands. Perfectly formed individual pieces of sushi are passed directly to your hand, or placed on the counter. For the latter, it is fine to pick them up either with your hand or chopsticks. But make sure you turn the piece upside down and place the fish on your tongue, as recommended by Araki.How do you eat at omakase? ›
When enjoying an omakase course, reserve questions about the content of a particular piece of sushi until after you've eaten it. Pick up the sushi with your hand or chopsticks. When you're ready to eat the sushi, pick it up with either your left or right hand. Then push the whole piece of sushi into your mouth.Can you wear jeans to a Michelin star restaurant? ›
"casual smart" - Jeans, leggings, golf shirts allowed as long as neat, not torn and no large logos (other than Michelin).How many pieces of sushi do you need for one person? ›
Sushi is designed to share, which is why so many sushi catering packages feature platters or sushi “boats.” If you're wondering how to order sushi for a hungry office, a good rule of thumb is roughly one roll (six pieces) per person.How should I dress for a classy restaurant? ›
Wear something more formal, but not to the extent of wearing a gown or suit. What is this? Casual elegance is commonly followed in upscale restaurants, parties, and country clubs. A nice blouse, skirt, or dress is for women, and long-sleeved shirts or suit pants are ideal for men.Who invented omakase? ›
Contrary to what you might think, omakase is not some centuries' old tradition. It's said to originate with sushi restaurants, where the term was popularized during the 1990s. Before the 90s, sushi restaurants had something of a high barrier to entry.What is Chirashi? ›
The word chirashi means “scattered” (散らし), so chirashi sushi literally means 'scattered sushi'. It is a traditional style of sushi said to have inspired the modern-day sashimi bowl. The most distinctive feature of chirashi sushi is its presentation.
Tip your chef: The service fee is baked into the check in Japan, but in the U.S., a standard 20% tip is acceptable.Why do Japanese don't accept tips? ›
Tipping in Japan is not customary. It is in the Japanese culture to take pride in your work. As such, employees have the highest standards when supplying a service and don't feel the need to accept tips to feel appreciated. Indeed, as stated in many Japan travel guide, attempting to tip staff can be offensive.What do sushi chefs say when you leave? ›
Instead, it is polite to say "gochisosama deshita" ("thank you for the meal") when leaving.What is considered disrespectful in Japanese restaurants? ›
Don't use the chopsticks like a sword and "spear" your food. The Japanese consider this behavior rude. If the food is too difficult to pick up (this happens often with slippery foods), go ahead and use a fork instead.Why is mixing wasabi and soy sauce rude? ›
Sushi chefs discourage the mixing as creating the concoction taints the soy sauce and ruins both the spiciness and aroma of wasabi. The proper way to enjoy sushi is to apply wasabi onto the fish element of sushi and dip pieces of sushi fish side down into soy sauce to not over-saturate the morsel.What is considered disrespectful while leaving Japanese restaurant? ›
What is considered disrespectful while leaving Japanese restaurant? Is it rude to leave food on your plate in Japan? Don't leave food behind. It's considered bad manners to leave even grains of rice behind, so be sure to clean your plate!Is it disrespectful to eat sushi with chopsticks? ›
Especially with nigiri sushi (single pieces of sushi with meat or fish on top of rice), it's totally acceptable. Miho: “Really, you can eat all sushi with your hands. Some people now use chopsticks because they think it is cleaner, but in most Japanese restaurants you wipe your hands with a hot towel first.Is it rude to eat sushi with chopsticks? ›
Chopsticks for Sushi—Yes or No? Some Americans are surprised to learn that sushi is traditionally a finger food, eaten with one's hands. Chopsticks aren't necessary when eating maki rolls or nigiri (raw fish atop rice). However, sashimi—sliced raw fish—is eaten with chopsticks.Is it disrespectful to eat sushi with a fork? ›
You'll be given chopsticks with your meal, but if you're not comfortable using them, it's fine to ask for a fork. That said, don't be afraid to try: it will show your guest that you're a good sport. It's also perfectly acceptable to eat sushi with your fingers, but sashimi should be enjoyed with chopsticks or a fork.What do chefs say when you enter a Japanese restaurant? ›
"Irasshaimase!" the chefs are all yelling in unison the moment you enter their restaurant. It's a surprise the first time it happens but get used to it, it's standard practice throughout Japan.
on how I preferred to be tipped. Generally, I prefer a customer to tip the waitstaff 15-20% and to tip the chefs around 10% at a standard bar. Most sushi bars do have their wait staff do a tipout (your mileage may vary) so the money gets to the chef no matter what you do.What do you say in Japanese before you eat? ›
Before eating, Japanese people say "itadakimasu," a polite phrase meaning "I receive this food." This expresses thanks to whoever worked to prepare the food in the meal.Why is kaiseki so expensive? ›
Due to the quality of ingredients and the skill required, kaiseki meals tend to be fairly expensive.What is the most common Japanese dinner? ›
A typical Japanese dinner includes rice, soup, pickles, salad, and protein and vegetable dishes. Beverages, such as tea, beer, and sake, are served alongside, and the meal may be followed by dessert. The dishes include classic Japanese foods, and other Asian and Western cuisines influence many modern recipes.Do you split omakase? ›
Sushi pieces should be one bite, and one bite only.
You may see the person next to you being served slightly larger or smaller pieces, and that's because they're designed to be the perfect bite for you – and no one else. No splitting it into bites!
父 Father (humble) Chichi (父 / ちち) is the humble way to say father in Japanese.What does Itadakimasu mean in Chinese? ›
While it's often translated before meals as something similar to the French, “Bon appétit!”, itadakimasu is actually the polite and humble form of the verb “to receive”, so in a literal sense, it means, “I humbly receive”.What does Fuku mean in Chinese? ›
a Chinese character meaning "fortune" (福), also transliterated Fook, Fuku, or Fu.What is the most expensive cut of sushi? ›
The most expensive sushi is the Golden Sushi.
These nigiri rolls are made from pink salmon sourced from Norway and foie gras and are topped with Palawan pearls, 20-carat African diamonds, and edible 24-carat gold leaf.
The most common kind of sushi is nigiri, which is made with raw fish cut into small pieces and then pressed onto rice balls. Other main types of sushi include maki, made with raw fish rolled up in seaweed, and sashimi, made with raw fish cut into thin slices.
The word "okonomiyaki" is derived from "okonomi" meaning "as you like" and "yaki" meaning "grilled. It's commonly referred to as being a Japanese pancake. Accurate to its name, okonomiyaki can be served with a variety of toppings which include everything from meat and seafood to vegetables and cheese.Do you tip at omakase restaurant? ›
In Japan, tipping is seen as an insult, whereas it's expected to tip at least 20% in the United States for good, personalized service at the end of a meal, which is the essence of Omakase.What should I wear to omakase? ›
Elegant casual wear is recommended, and men are encouraged to wear jackets or collared shirts. We recommend that men wear jackets or collared shirts. Please refrain from wearing sportswear such as shorts and jerseys, sandals, tank tops and T-shirts.What is premium omakase? ›
Omakase is the chef's choice meal at sushi restaurants. The sushi chef selects and creates a personalized menu for the guests, allowing him or her to be creative with all dishes. The chef will usually choose to create dishes that best represent his or her skills, as well as what is available and fresh on that day.What is the average price of omakase in Japan? ›
Most good-quality omakase sets will cost between $125 – $250, often with slightly cheaper lunch menus. However, there are some more cost effective omakase options! For example, Sushi Tokyo Ten in Shibuya offers Omakase dinner for ¥7,700 and lunch for just ¥3,850.Why is sushi overpriced? ›
There are a number of reasons that can make sushi expensive, but most often, it's the cost of raw ingredients. There is a huge amount of labor involved in making sushi, and this labor is usually paid by the piece. This is why there are some great deals on sushi, but the quality of the food is usually poor.What is the most expensive type of sushi? ›
Nigirizushi. The most common type of sushi to be found today, and generally the most expensive, is nigirizushi. This is sushi where a topping, generally raw or cooked fish or shellfish, is placed on a finger of vinegared sushi rice smeared with wasabi paste.Is Japan more expensive than the US? ›
In the US, the average price per square foot to buy a residence in the city center is around $335, whereas in Japan a comparable figure is $760. This is an approximate 57% increase. However, on the whole, house prices are generally lower in Japan than the US, especially since the Covid pandemic.What is the most expensive type of Japanese food? ›
- Wasabi. Wasabi plants in Nagano, Japan. ...
- Eel. Unagi, or freshwater Japanese eel, can cost more than bluefin tuna. ...
- Puffer fish. Fugu, or puffer fish, is a delicacy served across Japan. ...
- Mangoes. ...
- Ruby Roman grapes. ...
- Sea urchin. ...
- Melon. ...
- Matsutake mushrooms.
Tipping in Japan is not expected, and attempts to leave a tip will almost certainly be turned down (a potentially awkward moment). In Japan, it's thought that by dining out or drinking at a bar, you are already paying the establishment for good service.
The price of sushi in Japan is said to be more reasonable than the cost of a sushi meal in the US. It is cheaper in Japan because it is a staple food in the country, where you'll find many sushi varieties on every corner. High-end sushi in Japan can cost less than high-end sushi restaurants in New York and California.Why do most people not like sushi? ›
It's simple, they're icked out by raw fish. There's also other things like they're not into the texture, they don't like seaweed or maybe they've had a bad experience with it.Why do Japanese people like sushi so much? ›
The concept of sushi was likely introduced to Japan in the ninth century, and became popular there as Buddhism spread. The Buddhist dietary practice of abstaining from meat meant that many Japanese people turned to fish as a dietary staple.Is it rude to tip in Japanese restaurant? ›
Tipping in Japan is not customary. It is in the Japanese culture to take pride in your work. As such, employees have the highest standards when supplying a service and don't feel the need to accept tips to feel appreciated. Indeed, as stated in many Japan travel guide, attempting to tip staff can be offensive.Do you tip sushi chef? ›
* Do tip your chef.
In Japan, the service fee is included, but not in the U.S. A standard 20% tip is acceptable.
Salmon. Probably the most common type of raw fish for sushi besides tuna, salmon is delicious both raw and lightly seared. While there are many varieties of salmon, masunosuke, or king Salmon, is considered to be a top choice for sushi (via Sushi University).