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The phrase omakase, literally 'I leave it up to you', is most commonly used when dining at Japanese restaurants where the customer leaves it up to the chef to select and serve seasonal specialties.

With the emphasis that high-end sushi restaurants put on sourcing their ingredients and the rigorous training that often goes into the craft of sushi preparation, prices at prime sushi restaurants can skyrocket — especially if you're going for the omakase (chef's tasting) menu, wagyu beef, a sake pairing, or all three.

Omakase is a style of dining where the chef creates a personalized menu based on the freshest and best ingredients available that day, while a sushi bar is a type of restaurant where customers can sit at a counter and watch the sushi chef prepare their dishes.

The term omakase translates to “I leave it up to you,” which reflects the diner's willingness to relinquish control over their meal to the chef. Typically served at a sushi bar, the chef's choice meal is based on the freshest and highest quality ingredients available.

Omakase is both a Japanese phrase meaning “I trust you, chef” and a traditional style of dining.