Omakase Eater

Chef Masashi Yamada Serves Wild Game Hunted in the Mountains of Japan — Omakase Japan

How Chef Jeff Miller Makes the Sushi at NYC’s Rosella His Own — Omakase

How Master Sushi Chef Keiji Nakazawa Built the Ultimate Sushi Team — Omakase

How a Korean Sushi Master Is Breaking all the Sushi Rules – Omakase

Only 16 People a Night Can Eat This 17-Course Omakase | On The Line | Bon Appétit

The Japanese Breakfast with a Michelin Star — Omakase Japan

How Chef David Schlosser's Michelin-starred Omakase Tackles the Moray Eel — Omakase

Tuna Master Kuniaki Yoshizawa Serves an Entire Omakase out of Bluefin Tuna — Omakase

How Two Master Sushi Chefs Created a Brand New Omakase Using American Fish — Omakase

Why a Sushi Master Left One of Japan's Best Sushi Restaurants to Open in NYC — Omakase

How Master Sushi Chef Derek Wilcox Brought His Japanese Training to New York — Omakase

How This Sushi Master Brought His Two-Michelin-Starred Restaurant From Japan to Hawai'i — Omakase

Chef Masaki Saito’s Fish Aging Techniques Earned Him Two Michelin Stars — Omakase Sushi

The Michelin-Starred Omakase That's A Surprise, Even for Its Chef — Omakase

The Tuna King Reigns at Tsukiji Fish Market — Omakase Japan

How Chef Atip Tangjantuk Brought Thai Flavors into a Japanese Omakase — Omakase

Chef Shion Uino Is the Sushi World's Next Big Thing — Omakase

Master Sushi Chef Seki Shi Is One of the Biggest Names in New York Sushi — Omakase

One of Japan’s Best Sushi Masters Is Making His Mark on NYC — Omakase