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Sushi Omakase Offers a Culinary Adventure

Posted: Oct 06 2015

If you’re ready to try omakase for the first time, prepare yourself to enjoy the freshest fish the itamae (chef) has to offer. In fact, the word omakase is used to describe the Japanese tradition of putting oneself in the hands of the itamae, who will prepare your sushi omakase or sashimi omakase to suit his own high standards.

Whether you decide on sushi or sashimi (or both), the most important element of a successful omakase is uncompromising freshness. It is also a great way to discover a variety of seafood items that you may have overlooked or never thought to try before.

True omakase requires careful attention by the itamae, a great selection of the freshest fish, seasonal items, and a willingness to try new foods. Raw bites of the fattier cuts of tuna-oro, chu-toro, and o-toro as well as squid, crab, salmon, mackerel, sea urchin, hirame—bring an adventurous palate, as you are literally placing the choice of ingredients and presentations in the hands of the itamae. The good news is, when you’re enjoying omakase, you know the chef is showcasing his talents by using the day’s finest and freshest ingredients to create this multi-course meal.

Sashimi.Omakase

For instance, you may like your hamachi in a roll with scallions, or as sushi, but have you ever tried it cubed and served with a raw quail egg and tobiko? Every omakase platter you meet will offer a new and different presentation, and unique combination of seafood.

If you’re ordering omakase in a restaurant, some sushi and sashimi lovers might advise you that it’s best not to order omakase at a place where the itamae does not know your likes and dislikes, while others will tell you that the best reason for ordering omakase at a restaurant where your tastes are not known is to be able to enjoy the true omakase experience, since the meal’s ingredients will be entrusted to a talented and experienced chef, using the best ingredients on hand at that moment.

There is an etiquette involved in ordering and eating omakase as well. It is not considered polite to leave food on your plate, but then again, no one will force you to “clean your plate.” It is OK to mention to the itamae if there is an ingredient you wish to have excluded from the meal. You can choose to sashimi or sushi, or both if you like both. Making requests is all part of the omakase experience, which includes the itamae being attentive to you.

Sashimi.Omakase

In general, it is best to order omakase at a restaurant with which you are familiar, or one that is well known for its excellent omakase. Don’t expect great omakase in a standard sushi place. Omakase requires an itamae with years of experience, deep knowledge of the food, and devotion to creating the best meal for the diner.

Like the finest omakase chefs, Fish For Sushi offers superior quality, sashimi grade tuna, salmon, whitefish, shellfish and octopus, super frozen within hours of catch for maximum freshness, flavor and safety.

 Fish For Sushi's super freezing process halts the natural decay that begins when the fish is caught. Fish For Sushi's freshly caught tuna is quickly gilled, cleaned, hermetically sealed and immediately put into super freezers right on the boat, without any further processing between catch and the customer’s kitchen.

Once you defrost it, your Fish For Sushi seafood revives to exactly the moment it was super frozen—all natural, with no preservatives, and always completely free of carbon monoxide.

Super freezing was discovered by the medical industry in the late 1960’s. This freezing process is used by blood banks, fertility clinics and labs around the world, particularly in Japan, where 80 percent of tuna is super frozen. 

From catch to kitchen, Fish For Sushi delivers top quality tuna and seafood that is transported at the precise right temperature to ensure freshness and safety. The result is fresh, delicious seafood, ready to serve to guests and family every time.

  1. Bluefin Chutoro 最高級中トロ
  2. Bluefin Otoro 最高級大トロ
  3. Salmon Sashimi 鮭 (9 oz)

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