K A A S M E O LEAVING IT UP TO CHANCE
16 penn appétit
BY REBECCA JIANG PHOTOS BY ALAN JINICH The modern restaurant experience accentuates customizability, with chains like Chipotle, Panda Express, and poke bars adding value by allowing customers to pick exactly the mix of ingredients they prefer. Expansive restaurant menus with an almost incalculable amount of course permutations have left the authority at the dining table entirely to the customer. After all, “The customer is always right.” As much as I love getting extra corn salsa and tortillas on the side, there’s something so special about a dining experience where you leave what you receive in the hands of someone else. Omakase, a Japanese word rooted in the verb “to entrust,” is a style of eating at Japanese restaurants where the customer leaves their entire meal up to the chef’s discretion. In many cases, customers don’t even see a pre-fixed menu; they have no idea what each course will be, or even how many there are. However, the only thing you can expect are one-or-two-bite portions, seasoned to perfection. There will never be a need to dip sushi in soy sauce or add wasabi during the meal. Any wasabi intended to go with the dish is subtly placed between the fish and the rice, and sauces are served with the specific plate they precisely complement. Because restaurants offering omakase often limit seating to just a few guests, you have the full attention of the chef throughout the meal. Every component — from the order of delivery to individual ingredients for that day — is precariously choreographed to form a unique dance for your palate.
