An omakase course at a sushi restaurant is more than just a meal — it is a carefully curated experience built around seasonal ingredients. This is a winter lunch omakase course. Unlike dinner courses, lunch omakase is often served as a sushi-only format, with Tsumami typically omitted. In Japan, it is also less common to drink alcohol at lunch. However, at this restaurant, sake is available even during lunchtime. At establishments such as Sukiyabashi Jiro, both lunch and dinner courses are traditionally served without Tsumami, reflecting an Edo-period philosophy that sushi restaurants are primarily for eating rather than drinking. Below, we present the dishes in the order they were served, along with images. Links are provided for the sushi topping.
Example: Winter Lunch Omakase Course (Sushi-Only)
■ Nigiri Course
■ Finale
・Miso soup with nori
Summary
This course includes 17 pieces of nigiri, making it a relatively substantial lunch. However, the pacing is smooth and well-balanced, so it is surprisingly easy to finish. The meal takes about 90 minutes to complete. Priced at just over ¥18,000 (US$110), it is designed to welcome first-time guests and encourage repeat visits, offering strong value for a high-quality sushi experience. A dinner version of the same course would typically exceed ¥25,000.
A brief explanation of why this course is relatively affordable is worth noting. For example, Akagai is sometimes served as an unusually large piece. In many sushi restaurants, such oversized topping is avoided because chefs prefer to match the size of the fish to the shari. As a result, these pieces are less in demand at Toyosu Market, which can lower their wholesale price. Additionally, even large Aji, which are not always ideal for nigiri, are carefully prepared with precise knife work to make them suitable for use.
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