Omakase – The Series

Omakase is all about the art of sushi making, and the top chefs in the field

Eater
How Sushi Master Hisashi Udatsu Makes Smoked Otoro at His Tokyo Restaurant
Eater - Terri Ciccone
“You cannot cook delicious food without love,” says chef Hisashi Udatsu, owner of Udatsu Sushi in Tokyo. “I think I pour my love into everything I do, from buying fish at the market to the kitchen. No...
Jun 6, 2020
Eater
“Mehikari is a fish I ate growing up,” Nagai says. “And it’s special to me because my father taught me how to prepare it.”
How Master Sushi Chef Tomonori Nagai Uses One of the Rarest Japanese Fish
Eater - Terri Ciccone
Apr 8, 2020
Eater
How Ebisu Endo Quickly Became One of Japan’s Top Sushi Restaurants
Eater - Terri Ciccone
“I think the food culture won’t progress until the next generation exceeds the current one,” says sushi chef Norihito Endo. “Having an absolute respect for my masters is important, but at the same time,...
May 20, 2020
Eater
How Sushi Master Masayuki Komatsu Uses Japan’s Prized Kinki Fish in His Omakase
Eater - Terri Ciccone
Cut, color, clarity, and carat. These are the four qualities that sushi chef Masayuki Komatsu learned to look for from his father, a diamond appraiser, in the imported fish he gets from Japan for his restaurant,...
May 6, 2020
Eater
How Master Chef Yasu Tanaka Makes Sea Urchin Risotto
Eater - Terri Ciccone
Behind Japanese restaurant Azabu in Miami Beach hides a sushi counter called The Den. There, chef Yasu Tanaka creates an omakase-style dinner experience with dishes that feature a combination of local...
Apr 22, 2020