In Omakase cuisine, cooking and burning take the longest time. Some ingredients, such as octopus and other seafood, need to be cooked slowly, and the cooked food needs to be packaged into sauce. However, although these dishes take a long time to make, they can best reflect the chef's intentions and are worth tasting slowly.
Omakase originated in Japan, and its Chinese translation is "chef's office" or "menu-free cuisine", which usually focuses on sushi.
In Japanese, "Omakase" literally means "delivery", when diners shout "Omakase!" What to eat today is up to you! .
Don't underestimate this sentence "Omakase", which completely reverses the power relationship between customers and stores. In an ordinary restaurant, the customer is God. You have to specify what to eat and be picky when you eat. But in Omakase restaurant, you must eat anything made by the store. If you are unhappy, you have to reflect on yourself: am I confused?
There is a very rare "unconditional trust" in the commercial society behind Omacus. After all, modern people are afraid to place an order easily when they go to a restaurant, let alone how to make people feel at ease when serving food in a blind box.
Japanese people are incredibly persistent about the season and freshness of ingredients, and there is an important concept in Japanese food culture-"Ten Days".
What is "ten days"? Ten days is ten days, which means the best time for food is very short.
Although Japanese materials have been pursuing the "10th Day" since ancient times, the history of Omakasai is not as long as you think. In the 1990s, sushi restaurants offering Omakase began to appear.
Since its birth, Omakase has been positioned as the ceiling in Japanese materials. The price starts from 1000 yen (about RMB 540 yuan), and the ceiling is not capped.
However, the high-end Omakase appeared in the 1990s, which was the period of Japan's economic downturn. In the 1970s and 1980s, Japanese society almost reached the "middle class for all", and the gap between the rich and the poor was at a low level in the world. However, in the early 1990s, the Gini coefficient of Japanese society rose, and the polarization between the rich and the poor intensified rapidly.
In this context, the diet also began to appear class differentiation. Omakase, which costs a lot and takes a long time, meets the taste needs of the upper class and the elite. Not only can you eat the freshest ingredients, but you can also experience the chef's unique personal customization.