Foodie Friday: Omakase

Omakase: chef’s choice in Japanese cuisine        

I had my first ever omakase experience. Sushi chefs will pick the freshest variety of seafood and present them to you using different methods of cooking. My favorites had to be a tuna sashimi drizzled with homemade ponzu sauce. And although I don’t really like red snapper, the cut I ate was extremely fresh and tender.

Buyer beware: you need to tell them to stop serving or else the dishes will keep on coming, each more exotic (and expensive) than the last.  I made it to the shellfish platter level of clams, mussels, and oysters.

Fun fact: Omakase means “I’ll leave it up to you.”

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