The word omakase translates roughly as "I'll leave it up to you." It is the ultimate act of trust between diner and chef: you sit down, the chef decides what you eat, and the meal unfolds course by course. No menu. No choosing. Just the chef's skill and the day's best ingredients.
London's omakase scene has exploded in recent years. From seven-seat counters in Clerkenwell to Michelin-starred rooms in Mayfair, there is an omakase for every budget and every occasion. But if you have never done it before, walking into one can feel intimidating. This guide covers everything you need to know.
What Exactly Is Omakase?
Omakase is a multi-course Japanese meal where the chef selects every dish. In the sushi tradition, this typically means a progression of nigiri pieces, starting lighter (white fish, shellfish) and building to richer cuts (tuna belly, sea urchin). But omakase can extend beyond sushi to include cooked dishes, soups, and desserts.
The key principle is seasonality. A great omakase chef builds the menu around what is best that day, that week, that season. No two visits are exactly the same. This is what makes it special and why repeat visits to the same restaurant can feel like entirely different experiences.
London Price Ranges
Omakase in London ranges from genuinely accessible to eye-wateringly expensive. Here is what to expect at each level:
| Range | Per Person | What You Get |
|---|---|---|
| Entry-level | £45 – £70 | 8–12 pieces of nigiri, perhaps a hand roll and miso soup. Excellent value. |
| Mid-range | £70 – £130 | 12–16 courses including appetisers, sashimi, nigiri, and dessert. Serious quality. |
| High-end | £130 – £250 | 15–20+ courses, premium fish, impeccable technique. Special occasion territory. |
| Ultra-premium | £250+ | The absolute best. Edomae tradition, rare ingredients, world-class chefs. |
Omakase Etiquette: What to Know
You do not need to be an expert to enjoy omakase. But knowing a few things will help you get the most out of the experience and show respect for the craft.
Trust the Chef
This is the whole point. Do not ask to skip items or substitute ingredients unless you have allergies (always declare these when booking).
Arrive on Time
Many omakase counters start all guests simultaneously. Being late disrupts the flow for everyone. Aim for 5 minutes early.
Eat Promptly
Nigiri is served at specific temperatures. When a piece is placed in front of you, eat it within 30 seconds. Do not let it sit.
Go Easy on Soy Sauce
Most omakase nigiri is pre-seasoned by the chef with nikiri (soy-based glaze). Adding extra soy sauce can overpower delicate flavours.
Photos: Ask First
A quick snap is usually fine. But ask before using flash, and avoid filming the entire meal. Be present.
Talk to the Chef
Counter seating is meant to be interactive. Ask about the fish, the technique, the season. Most chefs love explaining their work.
Skip Strong Flavours
Avoid wearing strong perfume or cologne. In a small counter setting, scents compete with the subtle aromas of the food.
Hands or Chopsticks
Both are acceptable for nigiri. Many chefs actually prefer you use your hands. The warmth of your fingers is part of the experience.
What to Expect During the Meal
A typical sushi omakase follows a rhythm. Understanding this helps you pace yourself and appreciate the structure:
- Tsumami (appetisers): Small bites to start. Might include chawanmushi (egg custard), seasonal vegetables, or a small sashimi selection.
- Sashimi: A few slices of the day's best fish, served simply to showcase quality.
- Nigiri progression: The main event. Usually starts with lighter white fish (hirame, tai), moves through medium (shima aji, ika), and builds to rich cuts (chutoro, otoro, uni).
- Maki or temaki: A hand roll near the end, often with toro or negitoro.
- Tamago: Sweet egg omelette. Think of this as the chef's signature. It is always the last savoury piece and a point of pride.
- Miso soup and dessert: Light finish to cleanse the palate.
Our Top 3 Omakase Recommendations
Based on our curation of 84 restaurants across London, here are three omakase experiences at different price points:
London's most affordable quality omakase. Quietly brilliant, this Soho spot is the food lovers' open secret. The lunch omakase from £45 is arguably the best-kept sushi secret in the city.
Intimate 10-seat counter in Fitzrovia. Nine courses from £59 deliver fine dining without the attitude. The quality here matches restaurants charging twice as much.
Seven seats. One chef. London's hardest reservation and worth every penny. Bookings release the 1st of each month at midnight. Set an alarm.
Booking Tips
- Book early. The best omakase restaurants fill up weeks in advance. Many release bookings on the 1st of each month.
- Declare allergies upfront. When booking, mention any dietary restrictions. Most omakase menus cannot be easily modified on the day.
- Try lunch first. If budget is a concern, lunchtime omakase offers the same quality at lower prices.
- Go solo. Counter seating for one is often easier to book. And sitting alone at an omakase counter is one of the great dining experiences — you get more attention from the chef.
- Skip the drinks pairings on your first visit. Focus on the food. You can always add sake pairings on a return trip.