Translating to “I’ll leave it up to you,” omakase is a dining experience taking the world by storm. Letting diners enjoy authentic Japanese cuisine where chefs are given full reign of meals and menus, more and more restaurants around the world jump on the omakase bandwagon as more diners seek them out.
The beauty of omakase dining is the lack of pressure diners feel. Chefs choose the menu and what is served; all diners must do is sit back and enjoy the creations. As you make your 2024 travel plans, add these phenomenal omakase experiences to your list.
Only opened this past July, chef Shinji Kanesaka leads Sushi Kanesaka at 45 Park Lane. The restaurant marks chef Kanesaka’s first restaurant outside of Asia Pacific, and his extraordinary yet traditional sushi experiences and techniques are displayed at this 13-seat, intimate restaurant. Nestled behind a hidden door, guests are transported to Japan through food, décor and service.
Also new this year, Oheya by Uchi consists of sushi bar-only seating for 12, where guests enjoy chef-curated and personalized courses focusing on the freshest of ingredients. The restaurant, meaning “the room,” serves multiple courses of nigiri, woven with dishes highlighting vegetables and proteins at the peak of season. Updated bimonthly, the menu was created in collaboration with a featured chef from one of Hai Hospitality’s eight Uchi Restaurant locations.
This upscale hotel unveiled a new, Japanese-inspired outdoor garden this past May to expand its existing restaurant space. True sushi connoisseurs will relish in the chef’s multicourse omakase experience, bringing tastebuds on a journey from the heart of Silicon Valley. To complement the experience, pair with exclusive saké or classic craft cocktails with a Japanese twist.
Indulge in a healthy omakase meal at Sensei by Nobu, located within Sensei Lanai, A Four Seasons Resort. Here, the experience begins with roasted lobster salad or yellowtail jalapeno topped with Yuzu soy. Next, expect whitefish tempura or seared tuna salad, followed by black cod or shabu shabu, with a choice of seafood or beef. The fourth course is a prime ribeye, lamb chop or A-5 wagyu tobanyaki. End the meal on a sweet note with monk fruit cheesecake of acai pearl. If the choices can’t get any harder, the hotel also offers an omakase menu at the on-site NOBU Lanai restaurant, where yellowtail jalapeno, sashimi salad with Matsuhisa dressing, sushi nigiri, lava rock wagyu steak and miso soup await.
Also in London, Beaverbrook Town House’s Jan Horak, head sushi chef, brings the best of Japan to England’s capital in the beautiful Chelsea neighborhood. Chef Horak utilizes specialized techniques to deliver superb culinary moments for guests. The hotel’s omakase experience features between 12 and 20 courses at the hidden and intimate Sushi Bar of The Fuji Grill. With an ever-changing menu, guests can always return and experience something different and equally great.
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Not a word was spoken as I settled into a cozy spot on the outdoor terrace just outside the main lodge at Volcanoes Bwindi Lodge in Uganda. The air was so still the ice in my single malt seemed to echo off the forest in the distance as it clanked against the glass. I sat among a handful of fellow adventurers, each sitting silently beneath the night sky for one collective goal. Moments earlier, we learned a troop of mountain gorillas had made their way down the mountain near our lodge, and we left our meals to instead sit in eager anticipation of hearing the guttural grunts of the primates below. The chills on my arms never left me that night, even as I made my way up a stone pathway to my personal banda (guestroom). Thankfully, sleep came quickly for me that night as I drifted into dreams of what my next day would bring.
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