Omakese

This is just the name to images

What does Omakase mean?

“I’ll leave it up to you” Chef’s Choice

Yeah You Should Know This

What are the 3 parts of Omakese?

Akami, Chu-toro, O-toro

Akami - lean cut, red in apperance

Chu-toro - moderately fatty cut

O-Toro - very fatty cut, lighting in color, shows marbling

Category: Akami (red fleshed fish)

Season: Winter

Fish: Bluefin tuna

Category: Chu Toro

Season: Winter

Fish: Bluefin tuna

Category: O-Toro

Season: Winter

Fish: Bluefin tuna

Sake Belly

“aburi” style to tenderize and release umami flavors from the oils

Ora

Category: Akami

Season: Year Round, farm raised in New Zealand

Fish: Ora King Salmon

“Rich and buttery texture”

Sake

Category: Akami

Season: Year Round

Fish: Salmon

“Bright color, buttery texture, mild, slightly sweet flavor

Hamachi Belly

Category: Shiromi (white fish)

Season: Winter

Fish: Belly of Yellowtail fish, “aburi” style to tenderize and release umami (savory, rich) flavors from oils

Hamachi

Category: Shiromi (white fish)

Season: Winter

Fish: Yellowtail

“the fattiest and most flavorful shiromi”

Kanpachi

Category: Shiromi (white fish)

Season: Summer

Fish: Kanpachi (one of the largest shiromi fish)

“firm flesh good, blaanced fat content, simple taste”

Kinmedai

Category: Shiromi (white fish)

Season: best winter or early spring

Fish: delicate and tender

Madai

Category: Shiromi (white fish)

Season: Winter to Spring

Fish: commonly found in nigiri and sashimi, slighlty sweet taste and firm texture

Hirame

Category: Shiromi (white fish)

Season: Year round

Fish: firm and bright, mild and delicate

Saba

Category: Shiromi (white fish)

Season: Year round

Fish: firm and bright, mild and delicate

Shima Aji

Category: Shiromi (white fish)

Season: Summer

Fish: Striped Jack warm water fish

Kamasu

Category: Shiromi (white fish)

Season: Fall & Winter

Fish: Japanese Baracuda, tasty, mild-flavored fish

Tako

Category: Tako (Octopus)

Season: early summer and early winter

Fish: firm flesh, plenty of umami (pleasant/sweet flavor) with sweet flavors

Botan Ebi

Category: Ebi (prawn)

Season: Fall-Spring

Fish: delectable texture and sweet flavor, found in Hokkaido or in Toyama Bay

Hotate

Category: Kai (shellfish)

Season: year round, best in summer or winter

Fish: Hotate (scallop) cold water, takes minimum three years to mature, sourced from north of Hokkaido

A5 Wagyu

Category: Gyu (Beef)

Season: year round

Fish: Most expensive meats in the world with marvling, tender and moist flavorful.

Wagyu Nigiri is served “aburi”

Unagi

Category: Yakimono (cooked)

Season: year round

Fish: Unagi (Freshwater Eel), glazed with sweet and davory kabayaki sauce (eel sauce), rich and soft texture

Uni

Category: Hokanomono (other/roe)

Season: year round

Fish: Uni (sea urchin) creamy, briny, and sweet

Ikura

Category: Hokanomono (other/roe)

Season: Fall

Fish: Ikura (Salmon Roe) served as gunkan-maki (warship roll) releases rich ummai flavor

Tobiko

Category: Hokanomono (other/roe)

Season: Fall

Fish: Tobiko (Flying Fish Roe), smaller than Ikura, mildy smoky or salty taste and crunchy texture

Tamago

Category: Yakimono (cooked)

Season: Year Round

Fish: Sweet and delicate and dense like a souffle

Rainbow [Maki] cutrolls/ rice outside / sesame

• Tuna

• Salmon

• Yellowtail

• Shrimp

• Avocado

• Snow Crab

• Cucumber

Maryland Blue Crab California [Maki]

• avocado

• Cucumber

Yellowtail Jalapeno [Maki]

Shrimp Tempura [Maki]

Eel Avocado [Maki]

Spicy Tuna [Maki]

Salmon Avocado [Maki]

California [Maki]

• Kanikama

• Avocado

• Cucumber

Spicy Yellowtail [Maki]

Avocado [Maki]

Cucumber [Maki]

Bichi California [Maki]

• Kanikama

• Avocado

• Cucumber

• Spicy Aioli

• Tempura flake

• Red Onion

Umeshiso [Hosomaki]

• Japanese salted plum

• shiso leaf

• cucumber

Negi Toro [Hosomaki]

Negi Hama [Hosomaki]

Shitake [Hosomaki]