← Guides · By Ray Lei · Published 2026-11-14

What is omakase and how do you order it the first time?

Q: Can you request dishes at omakase?

Yes, within reason. Omakase translates roughly as 'I leave it to you,' which means the chef drives the selection, but you are always welcome to mention allergies, strong dislikes, or dietary restrictions when you book and again when you sit down. Most chefs will also ask at the start. Requesting a specific piece mid-service is generally fine at a casual counter; at a formal kaiseki omakase it is better to raise preferences at the beginning.

Q: What is the difference between omakase and kaiseki?

Omakase is a service style — 'chef's choice' — that can apply to any cuisine, though it is most associated with sushi. Kaiseki is a specific Japanese multi-course cuisine with a fixed course structure rooted in Kyoto tea ceremony tradition. Many kaiseki restaurants serve their meal omakase-style (you don't choose individual dishes), but not all omakase is kaiseki. A sushi omakase counter, for example, is omakase but not kaiseki.

Omakase (お任せ) means "I leave it to you" in Japanese. You sit down, tell the chef your allergies and any hard dislikes, then the chef decides every course. There is no menu to study. The meal ends when the chef's sequence is complete.

Walking into an omakase restaurant for the first time can feel intimidating. There is no menu, the counter seats are close together, and every move the chef makes seems deliberate. In practice, omakase is one of the more relaxed ways to eat — once you understand the rhythm. The chef takes responsibility for every decision; your job is to show up hungry, be honest about what you won't eat, and pay attention to what arrives in front of you.

Omakase is most closely associated with sushi, where a chef at an intimate counter presents pieces one or two at a time, season-driven and personally cut. But the word applies to any cuisine where the chef sets the entire progression: a ramen omakase, an eight-course wagyu omakase, or a kaiseki tasting are all described with the same term. What they share is the surrender of the menu decision to the kitchen.

This guide covers everything a first-timer needs: how to book, what to say when you sit down, how the service flows, what the costs look like, tipping customs, and the right way to dress.

How to book an omakase restaurant

Most omakase counters are small — four to twelve seats is common at a sushi bar, and intimate kaiseki rooms may seat only six at one time. That means seats fill up weeks or months ahead for well-regarded spots. Here is how to approach a booking:

Book well in advance. For popular destinations, check availability two to four weeks out. For destination restaurants in Tokyo or New York with significant reputations, months ahead is not unusual.
Confirm the course price when you book. Omakase prices are set per person for the full course. This is stated on the booking page or by phone. Confirm so you are not surprised at the end of the night.
Declare allergies and dietary restrictions at booking. This is the single most important action a first-timer can take. The chef plans the full sequence before service begins. Giving notice at the table often means the kitchen cannot substitute properly. Fish allergies, shellfish allergies, vegetarian or vegan requirements, and nut allergies should be communicated upfront, in writing if the platform allows it.
Confirm any late arrival policy. Many omakase counters seat all guests simultaneously and begin the first course together. Arriving late may mean you miss courses. Some restaurants hold your seat for ten minutes; others for none. Ask when you book.

What happens when you sit down

At a sushi omakase, you will typically sit at a hinoki (Japanese cypress) counter facing the chef. At a kaiseki room you may sit at a low table. In either case, the opening ritual is similar:

Hot towel (oshibori). A warm towel is offered to wipe your hands. Use it, then fold it and set it aside. Do not use it to wipe your face.
Drinks order. A server or the chef will ask about drinks — sake, beer, wine, or non-alcoholic options. At many counters, a sake pairing or wine pairing is offered alongside the course for an additional charge.
Chef's opening check-in. The chef or a staff member will ask if you have any allergies or preferences they should know about. Repeat anything you declared at booking, and mention anything new. This is the right moment, not mid-meal.
First course arrives. From this point, the chef controls the pace. A light appetizer or amuse-bouche sets the tone, and the sequence builds from there.

The flow of a sushi omakase

A typical sushi omakase follows a progression designed to move from lighter, more delicate fish toward richer cuts, then finish with a few signature pieces and something to close:

Starter courses (saki-zuke). Small appetizer bites — often a single piece of something seasonal, a marinated item, or a small soup — to open the palate.
Lighter white fish (shiromi). Hirame (flounder), tai (sea bream), or other delicate white fish typically open the sushi sequence. These are mild and clean, designed not to overwhelm early.
Mid-tier pieces. Shellfish (ika, squid; hotate, scallop; kuruma ebi, prawn), lightly aged fish, and house specialties arrive through the middle of the sequence.
Richer cuts. Fatty cuts like otoro (fatty bluefin tuna belly) or seared preparations tend to appear later, once the palate is warmed.
Closing pieces. Tamago (sweet egg custard) is a traditional closer at Edomae sushi counters, often followed by miso soup, pickles, and dessert.
End signal. The chef or server will indicate the sequence is complete. At some counters, you may request one or two additional pieces from the standard menu after the omakase ends, though this is not expected.

How to communicate with the chef

The counter format puts you face-to-face with the person making your food. That proximity invites conversation, but there is an etiquette to it:

Eat each piece promptly. At a sushi counter, nigiri is seasoned by the chef to be eaten within about a minute of being placed. The rice is a specific temperature, the fish is seasoned, and the balance deteriorates quickly. Letting pieces sit while you photograph them changes what the chef intended you to taste.
Chopsticks or hands both work. At traditional Edomae counters, eating nigiri with your hands is completely acceptable and arguably the more practical approach. Use whichever you prefer.
Ask questions about what you're eating. Questions about the fish origin, the curing or aging method, or the preparation are genuinely welcome. Chefs at omakase counters often want guests to understand what they're eating.
Don't add wasabi or soy sauce unless invited to. The chef has already seasoned each piece — the nikiri (brushed soy glaze) is applied at the counter. Adding more soy or extra wasabi overrides that seasoning. If you want more, ask first.
Keep phone use discreet. At intimate counters, the acoustics are shared. A brief photo of a course is fine at almost every restaurant; a phone call is not.

Practical notes

Omakase is not the right format if you have many hard dislikes. A short list of genuine allergies or one or two strong aversions is manageable; a list of ten things you won't eat makes the chef's job nearly impossible. If your preferences are very narrow, consider ordering from a regular menu instead.
Alcohol pairings are optional. Sake, wine, or beer pairings add meaningfully to the experience but also to the total. Ask about the pairing cost before agreeing if the budget matters.
In Japan, tipping is not expected and may be gently refused. Outside Japan, follow local convention. In the United States, 18–22% on the pre-tax total is standard at sit-down restaurants.
Fragrances affect flavor. Many restaurants ask guests not to wear heavy perfume or cologne, as these interfere with the delicate aromas of fresh fish. This is not universal, but it is worth noting.
Arrive a few minutes before your reservation. Many counters seat all guests at the same time and begin the opening course together. Being seated after the first course has started can disrupt the pacing.
To help you understand unfamiliar fish and terms before or after your meal, ChefBear can scan a printed menu or a photo of a dish and describe what it is, its flavor, and how it was prepared.

Frequently asked questions

How much does omakase cost?

Omakase prices vary widely by restaurant and location. Casual counter omakase at a neighborhood sushi bar can run modestly, while acclaimed destination restaurants are substantially higher. The chef's course length, the grade of fish, and drink pairings all affect the total. Always check the restaurant's current menu page or call ahead to confirm the current course price before you book.

Can you request dishes at omakase?

Yes, within reason. Omakase translates roughly as "I leave it to you," which means the chef drives the selection, but you are always welcome to mention allergies, strong dislikes, or dietary restrictions when you book and again when you sit down. Most chefs will also ask at the start. Requesting a specific piece mid-service is generally fine at a casual counter; at a formal kaiseki omakase it is better to raise preferences at the beginning.

Do you tip at omakase?

In Japan, tipping is not customary and may be politely refused. At omakase restaurants outside Japan, standard local tipping practices apply — in the United States that typically means 18–22% of the pre-tax bill. When in doubt, check whether a service charge is already included, which is increasingly common at high-end counters.

What should you wear to an omakase restaurant?

Dress code depends on the restaurant's style. A casual neighborhood sushi counter usually has no dress requirement. A multi-course destination omakase typically expects smart-casual at minimum. When in doubt, smart-casual — a collared shirt, clean trousers, or a dress — is appropriate for almost any omakase setting. Check the restaurant's website for explicit dress guidance.

How long does an omakase meal take?

A standard sushi omakase counter runs 60 to 90 minutes. A kaiseki-influenced multi-course omakase with eight or more courses can run two to three hours. Destination restaurants serving 20-plus courses may run three hours or longer. Most restaurants state the approximate duration when you book; plan your evening accordingly.

What is the difference between omakase and kaiseki?

Omakase is a service style — "chef's choice" — that can apply to any cuisine, though it is most associated with sushi. Kaiseki is a specific Japanese multi-course cuisine with a fixed course structure rooted in Kyoto tea ceremony tradition. Many kaiseki restaurants serve their meal omakase-style, but not all omakase is kaiseki. A sushi omakase counter, for example, is omakase but not kaiseki.