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.
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