Welcome to Omakase And Shop
About Omakase And Shop
Japanese food made fresh and delivered -- sushi, ramen kits, matcha and sake -- with a journal of omakase and Japanese dining.
About UsWhy the First Piece Is Always Hirame
Most counters open on a white fish, and the reason has more to do with your palate than with tradition.
Recommendations
Our Featured Meals
Made fresh in our kitchen, packed cold and delivered to your door the same day.
Omakase Sushi Box, 12 Pieces
Omakase Boxes
$89.00
Celebration Sushi Spread
Omakase Boxes
$189.00
Sushi Boat for Six
Omakase Boxes
$165.00
Edomae Sushi, Explained for the First-Time Guest
Cured, aged and brushed with nikiri: what the old Tokyo style does to fish, and why it sti...Order online
Our Menu
Everything we make, by section, with today's prices.
We are proud to share our journal.
Stories from the counter, the market and the kitchen, and the small decisions that make a meal.
Only for you
Our Chef's Picks
What the kitchen is proudest of this week.
Chef's Tasting Plate
Omakase Boxes
$54.00
Sushi and Sake Dinner for Two
Omakase Boxes
$98.00
Aburi Salmon Roll Tray, 24 Pieces
Rolls
$64.00
Seasonal Fish to Look Out for in Autumn
Sanma, modori-gatsuo and the first of the winter yellowtail: what the menu changes to as the nights draw in.
Kaiseki and Omakase Are Not the Same Meal
One is a sequence of courses built around the season, the other a conversation with one chef.
From the journal
Latest Stories
The Hassun Course, Plate by Plate
The second course of a kaiseki dinner sets out the season on a single tray.
Reading a Kaiseki Menu Written in Season Words
Kigo, the season words of haiku, turn up on the menu card too. A short glossary.
The Lacquerware Is Part of the Meal
Why a kaiseki kitchen chooses the bowl before it chooses what goes in it.
Otoro, Chutoro, Akami: Tuna From Belly to Back
Three cuts of one fish, three different meals. Where each comes from and how the chef serves it.
Why Good Counters Age Their Fish
Fresh is not always best. A few days of careful ageing gives fish its depth and its texture.
Uni From Hokkaido to Santa Barbara
Sea urchin changes with the water it grows in. A tasting across three oceans.
Ikejime: The Craft Before the Kitchen
How a fish is killed decides how it tastes days later. A visit to a fisherman who still does it by hand.
A5 Is a Grade, Not a Guarantee
What the letters and numbers on a wagyu certificate actually measure, and what they leave out.
Why Omakase Counters Serve Wagyu Raw, Seared or Not at All
Beef on a sushi menu is newer than you think. Three chefs on whether it belongs.
Miyazaki, Kobe, Omi: Wagyu by Region
The prefectures, the bloodlines and the farms behind the names on the menu.
Pairing Sake With an Omakase Menu
Light and dry with the white fish, richer junmai with the tuna -- a simple way to follow the meal.
Junmai, Ginjo, Daiginjo: A Short Guide to Sake Labels
How much of the rice is polished away, and what that does to the glass in your hand.