If you like sushi and you're seeing the word more and more omakase on restaurant menus or social media, you might wonder what it actually means and what you are going to find if you book this experience. In Japanese, omakase translates literally as “I'll leave it to you” or “I leave it in your hands”, and is used to express that the diner places their full trust in the chef.
Although born in traditional sushi bars in Japan, today omakase has spread to fine dining restaurants all over the world, including many venues in Spain. In this article we are going to look at what an omakase menu is, what omakase means in Spanish, how it unfolds step by step and how to experience it in cities like Granada, not forgetting practical tips to make the most of it.
What does omakase mean in Spanish
Omakase (お任せ) comes from the Japanese verb “Leave it to me”, which means “to trust” or “to entrust”. In the context of a restaurant, it is used as “omakase onegaishimasu”, something like “please, I put myself in your hands”, addressed to the chef or the waiter. In Spanish it is usually translated as “lo dejo en tus manos”, “te lo dejo a ti” or “confío en ti”, always with the central idea of handing over control of the menu to the cook.
Origin of omakase in sushi restaurants
Omakase has its origins in small sushi restaurants in Japan, where regular customers would sit at the counter in front of the itamae, the sushi master. There they would order omakase so that the chef could prepare, on the spot, the pieces he considered best according to the produce of the day, the season and his professional judgment.
Traditionally, an omakase service consisted of between ten and twenty pieces of sushi served in different courses, often accompanied by hot tea and, in some cases, a miso soup or a small dessert at the end. The emphasis was on the quality of the fish, the texture of the rice and the harmony of each bite, rather than on a long, fixed menu.
What is an omakase menu in a restaurant
How the experience unfolds step by step
When you book a omakase menu at a restaurant, you accept that it will be the chef who designs and executes the entire gastronomic journey. It is usual to sit at a counter or at a table very close to the kitchen, so that you can see how the dishes are prepared and receive them as soon as they are ready.
- An amuse-bouche or small starter to awaken the palate.
- A succession of sushi pieces, sashimi or other morsels, served one by one or in small groups, following a progression of flavours.
- Any hot dish or chef's special that showcases the chef's creativity.
- A finale of soup, a light dessert or a final savoury bite, depending on the restaurant's philosophy.
During the meal, the diner simply enjoys themselves, without choosing dishes or altering the order; the key is the confidence at the chef's discretion.
How many courses and what type of dishes does it include
There is no single formula, but many omakase menus range between 8 and 20 courses, depending on the type of restaurant and the price. In highly specialised sushi concepts, it is common to find sequences of 12 to 18 pieces including nigiri, sashimi and a few hot bites.
In Spain, reinterpretations have also appeared, such as the “Fire Omakase” Smoked Room by Dani García, where fire and smoke are the common thread of a contemporary tasting menu, closer to Mediterranean fine dining than to classic sushi. In other cases, omakase counter restaurants in cities like Madrid, Marbella or A Coruña offer set menus with a fixed number of courses and prices that can range from 60–70 euros to over 200 euros per person.
Differences between omakase and ordering à la carte
The fundamental difference is the level of control over what you are going to eat. From the à la carte menu you choose each dish; in the omakase, the chef decides for you. Furthermore, the omakase focuses on seasonal produce, the pace of the service and the overall coherence of the menu, rather than on satisfying individual cravings.
From an operational perspective, the omakase allows the restaurant to better optimise fresh produce, plan timing and standardise the experience. For the customer, it is a way to discover cuts and preparations that they might never have ordered on their own, at the cost of giving up a certain degree of choice.
Omakase, sushi and other related Japanese terms
Omakase sushi: the chef's counter
When talking about omakase sushi, reference is usually made to the most classic experience: sitting in front of the itamae and receiving, one by one, nigiris and other bites prepared on the spot. At these omakase counters, the chef controls the temperature of the rice and the fish, applies the soy sauce and wasabi themselves, and sets the pace at which the pieces are savoured.
Diners do not usually have a separate dish of soy sauce or add extra condiments: each piece is considered to arrive already perfectly balanced. Between bites, it is usual to have a little pickled ginger to cleanse the palate and better appreciate the nuances of the next creation.
Difference between omakase and kaiseki
Although they are sometimes confused, omakase and kaiseki are not the same. Kaiseki is a type of highly structured traditional Japanese menu, with a fixed order of dishes and a strong ceremonial element. Omakase, on the other hand, rather describes the trusting relationship of “I leave it in your hands”, and can be applied to sushi as well as other cuisines or even drinks like sake.
In practice, some restaurants combine both ideas: a kaiseki menu served omakase-style, where the chef maintains the classic structure but decides the details of each course based on the produce or the customer.
Osusume and other chef's recommendation formulas
The term also exists in Japan “recommendation”, which simply refers to the chef's or the house “recommendation”. In this case, the cook suggests dishes, but it is the customer who decides whether to order them or not, unlike omakase, where the chef makes all the decisions.
In cocktail bars, izakayas and other venues, it is common to mix both approaches, ordering for example osusume to try something new or omakase when you want to leave the choice entirely in the hands of the professional.
Advantages and potential drawbacks of choosing an omakase menu
What type of diner is it ideal for
The omakase is perfect for curious people who are willing to try new products and techniques and who value the chef's creativity over the safety of ordering “the usual”. It works especially well if you are interested in high-end sushi, seasonal produce and made-to-order dishes.
Allergies, intolerances and the limits of surprise
One of the critical points of the omakase experience is allergies and dietary restrictions. In Japan, it is recommended to order omakase only in trusted restaurants and always give advance notice of any allergies. In Spain, most venues that work with this format allow the menu to be adapted within reasonable limits, provided it is communicated when making the reservation.
The important thing is to understand that omakase is not an a la carte menu in disguise; if you have many dietary restrictions or are very fussy about certain products, a flexible tasting menu or choosing individual dishes might suit you better.
Fine dining restaurants with their own interpretation of omakase
In recent years, the term omakase has become popular in Spain and has started to appear both in purely Japanese restaurants and in fine dining concepts with their own personality. Some venues, such as Smoked Room in Madrid, use the idea of Fire Omakase to structure a signature tasting menu centred on fire, smoke and Mediterranean produce.
Typical price ranges and duration of the experience
The prices of omakase menus in Spain vary greatly depending on the city, the level of the restaurant and the number of courses. In major capitals and Michelin-starred venues, it is not uncommon to find menus above 150-200 euros per person. In other cases, more accessibly focused omakase bars can offer experiences between 60 and 100 euros.
Experience a sushi omakase in Granada
What you can expect from a omakase restaurant in Granada
Cities like Granada already have Japanese restaurants that have incorporated the omakase philosophy, and in this context stands out Sushi Yama, where you can live an experience centred on the product, technique and closeness to the chef. From tasting menus focused on sushi to a service cared for down to the last detail, the proposal seeks for each piece to be enjoyed at its optimum point, respecting the timing and the essence of Japanese cuisine.
Omakase is much more than a surprise menu: it is a way of understanding the relationship between the diner and the chef based on trust, the season and respect for the produce. In Sushi Yama, this philosophy translates into an experience designed as a whole, where each course makes sense within the journey and where the client simply has to let themselves be guided and enjoy.