You often hear the food terms “omakase” and “kaiseki” in Japanese restaurants. Outside of Japan, the words are often used incorrectly or even interchanged. Each has its own specific and different meaning when it comes to food. Here are the definitions and differences for Omakase vs Kaiseki:
Omakase comes from the longer phrase, “omakase shimasu”, meaning, “I trust you, chef.”
Omakase is not a tasting menu and it does not have a price listed on the menu.
A true omakase starts with you sitting at the bar in front of the chef. The chef serves a first course based on what is good for the day (and all subsequent courses will be equally as fresh). The next course is created based on your reactions on the current course, and so on and so forth with the rest of the courses until you tell the chef that you are full.
The price for an omakase meal is not listed on the menu as it is based on market prices of the ingredients for the day and on how many courses you actually ate.
You can typically find the option for omakase at restaurants specializing in sushi, kushikatsu, robatayaki, and even yakitori.
In Japan, kaiseki is considered the top fine dining cuisine. The meal serves a set multi-course meal featuring the most premium seasonal ingredients.
Kaiseki shows off the chef’s artful skill from conceptualizing the meal, the cooking, and the plating. The best kaiseki meals have beauty, intricacy, thought, and effort.
A traditional kaiseki meal will have 9 courses, though today they can vary between 6 to 15 courses, including sakizuke (amuse bouche), hassun (seasonal course), suimono (soup course with dash broth base), tsukuri (sashimi course), yakimono (grilled course), takiawase (simmered course), shokuji (rice course), and mizugashi or mizumono (sweets or fruits).
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