Japanese Meal Flow: a multi part series!

When dining in Japan, there is no shortage of styles and experiences. Quick bowl of Ramen? Yes please. 3 hour sushi tasting course? If I have to. Macrobiotic tea ceremony? Wait, what? There are certain traditions to be aware of, but like all great artists, every chef and dining establishment learns to make the format her own.

One style that is gaining popularity in the United States right now is called "Omakase," or chef's choice. But don't worry, you, as the diner, are a big part of the equation. At high end Omakase places, not only will they will ask you about dietary restrictions and preferences, they will also watch you eat (hopefully not in a creepy way), to see if you are getting full, or to change the pace of the meal, all kinds of things to think about. At its best, Omakase is an improvised dance between customer and chef, where the chef is leading (picture a sushi chef on the set of dancing with the stars, hopefully without his knife in hand 😨). Omakase is also an opportunity to show and explore seasonal flavors. Chefs want to express what is freshest and most flavorful right now, as an expression of time and place. For example, in New England in the spring or summer, an Omakase chef would emphasize lobster, or fresh oysters, ok now I need a lobster roll, darn.

This style contrasts to another formal dining style, Kai Seki, but you'll have to tune in next week to learn more! (it's a cliffhanger, I know, we are as suspenseful and bingeworthy as Better Call Saul, are you gonna watch the new season?)

See you next week!

Josh