Omakase means "I'll leave it up to you." It is perhaps the purest expression of trust between diner and chef: you sit at the counter, and the chef prepares a sequence of dishes using the finest ingredients available that day. There is no menu to study, no decisions to agonise over. You simply surrender to the experience. In the best omakase restaurants, this surrender is rewarded with some of the most extraordinary food you will ever eat.
London's omakase scene has grown remarkably in recent years. At the pinnacle sit places like Sushi Tetsu, where chef Toru Takahashi serves just seven guests at a time from his tiny Clerkenwell counter, and Sushi Kanesaka, where edomae tradition reaches its apex at four hundred and twenty pounds per person. The Araki, which once held three Michelin stars, remains one of the most rarefied dining experiences in the city. Endo Kazutoshi, meanwhile, has built a quiet empire: his Michelin-starred Rotunda in White City, Kioku in Whitehall, and yakitori-focused Sumi in Notting Hill all offer different expressions of the omakase philosophy.
But omakase in London is not exclusively the preserve of the wealthy. A new generation of restaurants is making the format accessible without compromising on quality. Namaiki in Soho offers a lunch omakase from forty-five pounds that food lovers whisper about like a secret. Sushi Kyu, also in Soho, serves a lunch omakase from fifty-two pounds at its ten-seat counter. RAI in Fitzrovia offers nine courses from fifty-nine pounds in a space so intimate it feels like dining in someone's home.
It is also worth noting that omakase extends beyond sushi. Junsei in Marylebone offers a beak-to-tail yakitori omakase over binchotan charcoal, taking you through every cut of the chicken. Roketsu in Marylebone serves a kappo-style omakase in interiors literally built in Kyoto and shipped to London. Umu in Mayfair delivers Michelin-starred kaiseki omakase. The format works whenever a skilled chef has the freedom to express themselves through a progression of carefully considered courses.
Frequently Asked Questions
What does omakase mean?
Omakase is a Japanese phrase meaning "I'll leave it up to you." In a restaurant, it means you trust the chef to prepare a multi-course meal using the best available ingredients that day. Rather than ordering from a menu, you sit at the counter and the chef serves a sequence of dishes designed to showcase their skill and the quality of their produce.
What is the best omakase in London?
London's top omakase experiences include Sushi Tetsu in Clerkenwell, Sushi Kanesaka in Mayfair, and Endo at the Rotunda in White City. For yakitori omakase, Junsei in Marylebone and Sumi by Endo in Notting Hill are outstanding. For kaiseki, Umu in Mayfair holds a Michelin star.
What is the cheapest omakase in London?
The most affordable quality omakase is at Namaiki in Soho with lunch omakase from forty-five pounds. Sushi Kyu offers lunch omakase from fifty-two pounds. RAI in Fitzrovia serves a nine-course omakase from fifty-nine pounds. These represent extraordinary value for multi-course chef-led dining.
How do I book omakase in London?
Most omakase restaurants require advance booking. Sushi Tetsu releases bookings on the 1st of each month at midnight and fills up within minutes. Roketsu has a two-month waiting list. Most others can be booked through their websites, but two to four weeks ahead is recommended for weekends.
How much does omakase cost in London?
London omakase ranges from forty-five pounds at Namaiki to four hundred and twenty pounds at Sushi Kanesaka. Mid-range options at RAI, Sushi Kyu, and Yashin sit between fifty-nine and one hundred and twenty pounds. Premium experiences at Sushi Tetsu and The Araki start from one hundred and eighty-seven and three hundred and ten pounds respectively. Drinks are typically extra.
Is omakase just sushi?
No. While sushi omakase is the most common form, London also offers yakitori omakase at Junsei and Sumi by Endo, kaiseki omakase at Umu and Humble Chicken, and kappo-style omakase at Roketsu. The concept applies to any chef-led tasting experience where the chef decides the course of the meal.
What is the etiquette for omakase dining?
Arrive on time as late arrivals can disrupt the pace. Eat each piece as it is served since omakase is choreographed and timing matters. Avoid wearing strong perfume. Trust the chef and avoid special requests unless you have genuine allergies. Engage with the chef if they are conversational, but there is no pressure to talk throughout.