What is Omakase (おまかせ)

/wp:list-item –>

Cooked dishes: Grilled, simmered, or steamed seasonal items — often including chawanmushi (savoury egg custard).

li>

cuts such as chutoro and otoro.li>

Tamago and roll: The chef’s signature egg and a toro-uni hand roll.

li>

Soup and dessert: A closing miso soup or clear broth, followed by sea

Omakase (おまかせ) is a style of dining in Japanese restaurants where the guest leaves the meal entirely in the hands of the chef. Directly translated from Japanese, it means “respectfully, I leave it up to you.” It is an expression of trust — and the foundation of a truly personal dining experience.

At Miyu, omakase is at the heart of everything we do. Our Executive Chef Ng Kam Kwan curates each menu around the finest seasonal produce air-flown from Toyosu Market in Japan, ensuring every visit is a unique journey through the Japanese culinary calendar.

What Does Omakase Mean?

The word omakase comes from the Japanese verb makaseru (任せる), meaning “to entrust” or “to leave to someone.” When a diner says “omakase”, they are telling the chef: I trust your judgement — serve me what is best today.

p>

Moreover, this trust is not taken lightly. In return, the chef reserves his finest ingredients and most thoughtful preparation for the omakase counter. It is a relationship built on mutual respect — between chef and guest, tradition and season.

What to Expect During an Omakase Meal

A typical omakase meal progresses through a carefully sequenced series of courses. At Miyu, a dinner omakase unfolds as follows:

wp:list-item –>

Appetiser (sakizuke): A small, seasonal starter to open the palate.

li>

/wp:list-item –>

Cooked dishes: Grilled, simmered, or steamed seasonal items — often including chawanmushi (savoury egg custard).

li>

cuts such as chutoro and otoro.li>

Tamago and roll: The chef’s signature egg and a toro-uni hand roll.

li>

Soup and dessert: A closing miso soup or clear broth, followed by sea