Omakase
Sometimes it’s just better to throw yourself to the wind and enjoy it.
My mom convinced me to treat myself to a special dinner. Contrary to popular belief, a special dinner is not held in some frou frou French restaurant. My favorite is all about simplicity. It’s all about raw, natural taste.
It’s about sushi. Don’t confuse sushi for anything tempura style – like shrimp or the infamous “crunchy roll”. Sushi is raw, real, intimate and “el naturale”.
My chef was Aki, the owner and “old crusty” style sushi chef. English was limited to a few phrases. A few Japanese phrases decorate my language bucket. But only a few.
“Magura“, I ordered. Simple enough. Simple tuna.
Sake starts to make the room spin. ”Spicy Tuna Roll“. Suddenly my inner voice spoke. ”Why not just order a Big Mac. C’mon, it’s a special night. Let’s get funky!”
“Cancel the spicy roll . . . I want omakase.”
Aki smiles ear to ear. ”Sure?”
“Hai”
To say “omakase” is the greatest honor a customer can bestow upon a sushi chef. Essentially the customer is saying that their entire dining experience is solely in the hands of a master chef. Almost like climbing into a roller coaster, not knowing what lies around the next corner but you know it’s going to be good.
Not understanding anything the chef said as he placed the next delectable treat, ordering it again had become impossible. But it didn’t matter. My taste buds were flipping upside down. Sake washed it all down.
“You very brave” the Japanese woman said, seated next to me.
“I very drunk. More sake!”
Taking the omakase path to sushi has opened some real doors, real possibilities. Having the sushi chef continually place his best, his premium in front of you without having to continually ask for it is an experience which cannot be replaced.
Yeah, sometimes it’s fun just to step out into the wind.

