9 Special Omakase Experiences To Enjoy In Honor Of National Sushi Day

Forbes

a day ago

Omakase is among the most fun of dining experiences. This dining style, which translated means: "I'll leave it up to you" in Japanese, is a perfect match for adventurous sushi eaters as it lets a chef completely curate multiple courses, using the freshest and most creative of ingredient combinations.
While omakase doesn't have to be sushi-specific -- there's everything from pizza omakases to taco omakases seen throughout social media – it is most often seen in the sushi realm, and usually involves a wide selection of sushi creations of different forms and flavors.
The root of omakase is creativity, and to that end, there's also a whole lot of uniqueness of concept found even within the omakase realm – and for fans of omakase, there's some incredible bucket-list experiences that must be enjoyed.
National Sushi Day, enjoyed on June 18, seems like the perfect excuse to check a few of these off your list!
Sushi by Scratch offers a next-level omakase experience.
Sushi by Scratch, which has locations nationwide, from Los Angeles to New York City with several in between, is omakase taken to the next level, in several ways. It's Michelin-starred – so that immediately sets it apart from many others – but it also has an incredibly unique and special tasting menu experience.
Chef Phillip Frankland Lee's bites will include tastes like Roasted Bone Marrow nigiri finished with soy, sea salt, and freshly grated wasabi on sharkskin – for a night that is sure to not only be delicious but full of creativity and excitement. Fish is flown in twice weekly from Tokyo's legendary Toyosu Fish Market, so you know you're getting the good stuff.
'At Sushi by Scratch Restaurants, we don't just serve nigiri — we tell a story with every course. Our omakase blends traditional Japanese technique with bold, unexpected flavors to create a modern, immersive experience that's intimate and uniquely our own. It's not just about what we create, but also about how it makes you feel,' said Executive Chef and Co-Owner of Scratch Restaurants Group Phillip Frankland Lee.
Aqua New York's Scallop & Caviar Crystal Sushi with Kimchi Jelly.
This concept within Aqua New York instantly wows due to its massive sushi bar—it's actually the longest in New York City at 77 feet long—but the excitement continues thanks to a ten-course Omakase menu that explores so many of the flavors of Japanese culture and cuisine in unexpected ways, such as Spinach Salad that dressed tableside with a Toasted Goma Dressing; a Tuna & Salmon Tartar with caviar, scallion, yuzu kosho soy sauce & lotus root chips; a gorgeous Scallop & Caviar Crystal Sushi; and so much more.
Chef Marcos of Hidden Omakase.
At Hidden Omakase, this Michelin Guide-recommended spot based Houston is led by Executive Chef Marcos Juarez. They are known for an evolving seasonal menu. The latest has fun surprises like a Uni Arancini, made with Hokkaido uni.. The crispy rice ball is filled with marsala uni curry, and to add just a bit more opulence, finished with a drizzle of black truffle.
'This dish is all about contrast and balance,' says Chef Marcos. 'You have the richness of Hokkaido uni and Italian marsala, the crunch of the arancini shell, and a layer of umami from the truffle—it's East meets West in one perfect bite."
Sake No Hana's Omakase Platter for Two.
On the Lower East Side of New York City, Chef Jason Hall of Sake No Hana offers a new special Omakase Platter for Two, perfect for date night. This is a curated chef-selection of nigiri, sashimi, and maki, all seasonally evolving, with fish flown in from Toyosu Market in Japan as well as locally sourced seasonal fish.
Chef Jason Hall: 'We love being known for our ability to translate complex Japanese flavors steeped in culinary tradition with new world tastes, but many don't know that we take our sushi program just as seriously. We fly in our fish daily from Toyosu Market in Japan, in addition to sourcing the best local fish available, and source our Koshihkari rice from Niigata to achieve just the right texture, stickiness, sweetness and aroma.'
Saint Kate The Arts Hotel's Omakase in The Dark Room.
This new limited-time omakase experience at Wisconsin-based Saint Kate The Arts Hotel, Omakase in The Dark Room, is super fun and creative, but has a dark backdrop thanks to being set in a moody, intimate private dining room known as, of course, The Dark Room. Sushi Chef Tou Vang offers a 14-course omakase with an ever-evolving menu, meaning even for regular guests, it's always kept fresh and interesting.
Sushi By Bou's Holy Hotness Handroll.
Omakase is known for being a spurge of an experience, as many of the omakases that are most beloved can run hundreds of dollars a person. But Sushi by Bou does it differently – this family of omakase restaurants keeps the experience accessible thanks to a $65, 12-course omakase. There's upgraded experiences available as well, but the mission here is "sushi for the people" - incredible flavors and delicious fish without the sticker shock. There's no cutting back on creativity here, as seen in the Holy Hotness Hand Roll - a blend of chopped salmon infused with yuzu zest, the distinctive kick of Holy Tshili's spicy everything chili crisp and a fresh shiso leaf.
Wild-caught Hamachi with Thai basil sauce at Pavilion.
Thai-American James Beard semifinalist Nick Bognar recently opened St. Louis-based Pavilion, a six-seat, 18-course Thai-Japanese omakase in the back courtyard of Sado (itself a James Beard Semifinalist for Best New Restaurant) in a gorgeous lass-and-wood-enclosed space, and it's known for being lively and fun with incredible dishes on the seasonal menu that include Poached Masu with Thai curry broth, a reimagining of Nick's Thai grandma's beloved curry recipe, and Wild-caught Hamachi with Thai basil sauce.
Futomaki and Sake at Sushi Ouji.
Sushi Ouji stands apart in many ways but one extra-special way is that it's a rare woman-owned Omakase counter in NYC led by owner Emily Li and Head Chef Ben Chen. Their 14-course omakase is top-notch, with seafood sourced from Japan's Toyosu Market, and there's a curated 'omaSAKE' experience add-on available for anyone who wants to elevate the tasting experience by pairing it with fish with premium, imported Japanese sake. That may mean pairing sakes like Kubota Manjyu, Dassai 23, and Black Dragon 88 with dishes like Cold Smoked Mackerel Tuna Sashimi, Japanese Bluefin Tuna, and Bafun Narabi Uni from Hokkaido, and Chef Ben's signature Futomaki (in place of the traditional final hand roll course).
'Sushi Ouji is a place where we bring our love for sushi to life in an affordable and approachable way, and now we're thrilled to offer curated sake pairings that elevate the meal even further. We provide an authentic Omakase experience that mimics what you'd find in Tokyo's municipal buildings, and what better way to transport diners to Japan than introducing them to sakes they may not be able to find in other restaurants!' said Ben Chen, Head Chef, Sushi Ouji.
Saishin
Omakase is often known for being an intimate, even dark or hidden experience, more speakeasy than rooftop, but at Saishin, based in New York City, it's the best of both worlds.
At this spot atop Gansevoort Meatpacking, Executive Chef Isaac Kek offers a speakeasy-like signature sushi omakase, but it just happens to be a sky-high one with gorgeous panoramic views of downtown Manhattan - for impeccable elevated cuisine with an elevated view to match.