While many people associate omakase with sushi, the chef’s choice philosophy can extend to everything from pizza to Korean barbecue to cocktails, in New York City. Omakase directly translates to “I leave it up to you” in Japanese, and can be an engaging experience for both the chef and diner.
After all, it’s the best way for a chef to showcase their cooking style and favored ingredients. While New York City is home to many outstanding sushi omakase spots, these five non-sushi options offer a unique take on the chef’s choice experience in an immersive and delicious spectacle.
Pizza Omakase at Pasquale Jones
Twice a month, 12 diners saddle up to Pasquale Jones’ chef’s counter for an intimate six-course Pizza Omakase. Chef Ryan Hardy shows reverence to Japan’s 72 micro-seasons, blending the freshest market selections with Italian fire cooking. And don’t let the name fool you, while there are several pizza dishes, not every course involves a slice.
During a January dinner the menu entailed Japanese risotto with lobster and sea urchin, wild mackerel yakitori, and long-fermented pizza with onion and guanciale. During this seamless dining experience, each dish complements the next, and Hardy walks you through his creative process while you dine. 187 Mulberry St., Little Italy, pasqualejones.com
Steak Omakase at Cote
Come to Cote for a symphony of steak. The omakase features six cuts of beef alongside a spread of seafood, banchan, noodles, and even dessert. As the only Korean barbecue restaurant to hold a Michelin star, Cote kicks off the meal with a tableau of cuts presented like a work of art before the tableside grilling begins.
While this amount of meat can sound overwhelming, each course is prepared to be eaten in about one bite, similar to a classic sushi omakase. The meal culminates with a classic galbi course, technically the seventh course, which is ribeye marinated in soy and sugar served with a lettuce wrap. At $225 for two, this culinary journey takes you through a wide range of beef cooking styles, a carnivore’s dream come true. 16 W. 22nd St., Flatiron, cotekoreansteakhouse.com
Drinks at Cocktail Omakase
This just-opened Lower East Side cocktail destination incorporates drinks into the tasting adventure. For just $55, you will sample four cocktails and bites during an hour-long experience developed in partnership with Tokyo’s Bar Libre. Guests select from zero-proof, low-proof, and full-proof spirit paths. On the boozy side, expect items such as the Tomatillo Shiso Sour and Mizunara Negroni.
Bites included soy-marinated jammy eggs and miso-baked clams, which went perfectly with the mixology counterparts. The menu rotates every two weeks to highlight seasonality and precision, so at least twice a month you’ll have a new reason to visit. 217 Eldridge St., Lower East Side, cocktailomakase.com
Chicken Omakase at Kono
While Cote is all about the beef, Kono is laser focused on chicken. During the 10-course, kappo-style yakitori omakase, you’ll taste dishes like an aromatic chicken broth, chicken paté, and of course, many skewers. On the rare and delicious side, the chicken oyster skewer stands out, especially since every chicken only has two oysters.
Chef Atsushi “ATS” Kono uses Amish chicken and seasonal vegetables in his cooking, and on top of tasting virtually every piece of the bird, you’ll also get a smoke and fire show during preparation. Kono resides on a relatively elusive little alley on Bowery ,but once you find it, you’re greeted by a beautiful space with a spacious 14-seat chef’s counter made of elegant white oak wood. Chicken is a staple in many people’s diet but rarely does it get this level of attention and care as it does during Kono’s omakase. 46 Bowery, Chinatown, yakitorikono.com
Tempura Omakase at Secchu Yokota
One of the only omakase tempura restaurants in the United States, Secchu Yokota is a husband and wife-run establishment with just six seats. Here you’ll dive into chef Atsushi Yokota’s thoughtful take on food where each dish reflects the cultural, culinary, and familial influences that have shaped his career.
The omakase is seasonal and features the delightful Japanese seafood bounty potentially including Japanese Spanish mackerel, Hokkaido scallop, and tiger shrimp, as well as a careful assortment of vegetables. Many, but not all, dishes are tempura and this intimate dining experience is best paired with a good sake from the extensive list. 199 E. 3rd St., East Village, secchuyokota.com
