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 UsEssential Japanese Pantry Staples for Home Chefs
Explore key ingredients to elevate your Japanese cooking at home with this essential pantry guide.
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
Essential Tools for Creating Omakase at Home
Discover the must-have kitchen tools to elevate your omakase dining experience at home.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
Celebration Sushi Spread: A Special Japanese Meal for the Table
A birthday, an anniversary or a table of friends doesn't need a reservation. A sushi spread brings the occasion home and lets everyone relax.
Omakase Sushi Box: The Sushi Counter Experience at Home
Omakase means leaving the choice to the chef. A sushi box brings that idea home, with a selection that changes with the market and the season.
From the journal
Latest Stories
Japanese Food: Meals, Traditions, and Culture
Discover popular Japanese meals, from sushi and ramen to miso soup and bento, while exploring the traditions, seasonal ingredients, etiquett...
Why 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.
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 still matters.
The Rice Matters More Than the Fish
Shari is where a sushi chef shows their hand: the vinegar, the temperature and the grip.
Eating Nigiri With Your Hands Is Not Rude
Chopsticks or fingers, fish side down or rice side down -- the small rules, and which ones nobody minds.
Inside a Ten-Seat Counter in Ginza
An evening at the counter from the first cup of tea to the last slice of tamago.
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.
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.