Omakase, which translates to “I leave it to you” in Japanese, is more than just a meal—it’s a culinary philosophy. It’s about trust, creativity, and the chef’s ability to craft an unforgettable experience tailored to the individual.
As club chefs, we are constantly evolving, searching for ways to challenge ourselves and offer something truly unique to our members. For a long time, sushi and Japanese cuisine were among those challenges we hesitated to take on. Sushi isn’t just another dish—it’s an art form that demands absolute precision, technique, and, above all, the highest quality ingredients. Honestly, we weren’t sure we could consistently meet those standards. The fear of falling short, especially when our members could easily visit their favorite sushi spot elsewhere, kept us reluctant.
As time passed, the discussions around sushi in the kitchen and the demand from our members continued to grow. I realized that if we didn’t take the leap, we’d miss an opportunity not only to elevate the dining experience but also to push ourselves as chefs. This made the decision to dive in headfirst fairly straightforward.
The two biggest hurdles for us were executing these specialized techniques at a high level and consistently sourcing ingredients that would do justice to the art. When you’re talking about sushi and sashimi, especially in the context of an Omakase program, you’re talking about platinum-level, species-specific fish—the kind that’s flown in directly from Japan and carries a flavor and quality that cannot be compromised. Additionally, developing these techniques requires practice and execution that cannot be hidden behind.
Over the last several years, Chef Adam Jemmott and I have passionately pursued fish as food, both in the professional kitchen and in our home lives. We’ve had opportunities to catch our own table fare on countless trips, ranging from Alaska down to the Gulf of Mexico. Having experienced this level of quality and freshness firsthand, we posed the looming question: “How do we bring this to our club so we can pass it on to the members?” The problem is that good fish is expensive and impractical if you don’t have a membership that trusts you enough to buy it all before it goes bad. It took more than four years of meticulously balancing cost, variety, and negotiating with vendors to reach what we believe is the pinnacle: immersing ourselves in the art of sushi. This translates to full trust from our membership, allowing us to serve raw fish from all over the world.
Although sourcing product is a major factor, it goes far beyond finding high-quality fish. Many chefs are on the same journey and have paved the way with changes in techniques for how fish is processed when it hits the loading dock, and it doesn’t stop there. Immediate fabrication and proper storage are key aspects of success. Keeping the fish away from direct contact with water and ensuring it is completely free from blood has been instrumental in prolonging the window of premier quality. We’ve also invested in a dry ager specifically for our fish, allowing for proper aging after fabrication. This adds a considerable amount of flavor and texture to the final product while further extending its shelf life. (See also, Charting a New Course: From Ocean to Dry-Ager to Plate.)
In this new chapter, with education and through trial and error, we haven’t rushed the learning process. Instead, we’ve focused on starting small, introducing nigiri, sashimi, and other authentic preparations on the à la carte menu while continuing to expand our knowledge. This requires dedication and constant refinement of our skills as we dive deeper into our studies. We’ve focused on everything from the different types of knives we use and species-specific fabrication to perfecting the delicate process of making sushi rice. Together, we’ve gained the confidence needed to take this to the next level and invested in the tools necessary to achieve our goals and teach our team.
That journey has now culminated in the launch of our exclusive Omakase program, which debuted this August. It has evolved into a “kaiseki” and omakase hybrid that follows a set menu format, including creatively plated izakaya dishes and raw fish preparations. Available on Thursdays and Fridays, this six-course tasting menu is our way of offering something truly special to our members. Every dish is crafted with precision, care, and a deep respect for the traditions of Japanese cuisine. The centerpiece of it all is platinum-level sushi-grade fish, flown in weekly from Japan. Each week, we receive a 20-pound box of top-tier fish hand-selected from the Japanese seafood markets. These ingredients stand apart in terms of purity, freshness, and flavor, and not knowing what we’re getting until we open the package keeps us constantly learning and refining our craft as new varieties and species arrive with each delivery.
Our omakase/kaiseki menu is designed to change weekly and is built around the best seasonal ingredients available. This keeps the experience dynamic, offering our members something new with each visit. Whether it’s a beautifully marbled piece of fatty tuna sashimi or an elegantly plated assortment of nigiri, every course is meant to captivate the senses and leave a lasting impression.
Beyond this, we didn’t stop at the tasting menu. To make sure our omakase offerings extend beyond just two days a week and to maximize product utilization, we also introduced weekly hand rolls to our à la carte menu. More akin to a nori taco, they offer an extensive variety. These rolls aren’t just filler; they’re thoughtfully crafted creations that showcase the versatility of our team. Each week brings a new variety of seafood and flavors, keeping things fresh and exciting, whether you’re opting for the full Omakase experience or just grabbing a quick bite.
The introduction of the Omakase program has been our response to the growing interest in sushi and our commitment to delivering an unparalleled dining experience for our members. It’s about more than just sushi—it’s about pushing the boundaries of what we can offer at the club and rising to meet the expectations of those we serve.
To any chef who might hesitate to take on a new challenge, my advice is simple: embrace it. Whether it’s sushi or something else entirely, stepping out of your comfort zone is the only way to grow. Invest the time, commit to learning, and trust the process. It’s not always easy, but the rewards—for both you and your guests—are always worth it.
