We visited a sushi restaurant to enjoy their autumn omakase course. The overall structure of the omakase course remains the same: Tsumami are concentrated in the first half, followed by nigiri sushi in the second half. Below, we present the dishes in the order they were served, along with images. Links are provided for the sushi neta.

 

Omakase Course Styles

１．Nigiri-Only Style
For example, at restaurants like Sukiyabashi Jiro, the course focuses solely on carefully crafted nigiri. There are no images, but here is the course content from quite some time ago. The “Omakase Course,” which features only nigiri sushi, takes about an hour to complete.

２．Tsumami (small appetizers) + Nigiri Style

This isn’t limited to sushi restaurants. From a business perspective, offering premium sake and wine is a way to boost profit margins. When you look at it that way, offering an omakase course makes perfect sense. This is because the cost-to-sales ratio at sushi restaurants is about 10% higher than at French restaurants, and ingredients often have to be used up within the same day.

・A course where Tsumami are served first, followed by nigiri.

・A style where Tsumami and nigiri are served alternately, as at Sushi Sho, a three-Michelin-star restaurant  in New York.

Tsumami typically includes 5–10 dishes, and combined with nigiri, the course totals around 20 items. This allows diners to enjoy a rich variety of seasonal flavors.

 

Example: Autumn Omakase Course (Tsumami-Focused First Half)

■ First Half (Tsumami)

・Botan ebi sashimi

・Madara shirako

・Sashimi

・Uni rice

・Stewed Kinki with matsutake mushrooms

・Katsuo sashimi

・Shishamo

・Karasumi

■ Second Half (Nigiri)

・Kawahagi

・Maguro Zuke (marinated tuna)

・Kinmedai

・Aoyagi

・Kohada

・Kensaki ika

・Ikura

・Otoro

・Sayori

・Akagai

・Anago

・Bafun uni

・Tamago yaki

■ Course Finale

・Shijimi wan (Miso soup)

 

Summary

This course is notable for its strict focus on seafood dishes, without any processed items such as caviar or tobiko. The Karasumi is also homemade. The Tsumami are thoughtfully composed to reflect the season, incorporating ingredients that represent the beginning of the season (hashiri), those at their peak (shun), and those nearing the end of their season (nagori). Maguro, anago, kohada, and tamagoyaki are all standard sushi toppings found at any sushi restaurant. Ikura, which is typically only available during this season, is homemade and will no longer be served around the end of November. Enjoying about two cups of sake while going through the menu leaves you more than fully satisfied. Priced at approximately ¥30,000 (US$180), this course delivers not just exceptional flavors but also a deeply satisfying dining experience.

 

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