We visited the same sushi restaurant where we featured the summer omakase course and enjoyed the winter 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.
２．Tsumami (small appetizers) + Nigiri Style
・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: Winter Omakase Course (Tsumami-Focused First Half)
■ First Half (Tsumami)
・Kinu-katsugi (steamed baby taro)
・Two kinds of sashimi (today: Hokkigai, Hirame)
・Shirako chawanmushi
・Sekogani (Female Zuwaigani) rice
・Sardine roll
・Three kinds of sake appetizers (Kaki, Shako, Ankimo)
・Grilled Kamasu with salt
■ Second Half (Nigiri)
■ Course Finale
・Shijimi wan
Summary
This course is notable for combining seasonal fish with classic sushi topping. It is also worth noting that it includes a wide range of sushi neta categories such as Akami, Shiromi, Hikarimono, Nimono, kai, and ebi. Enjoying about two cups of sake while working through the menu leaves you quite full. Priced at approximately ¥50,000, this course delivers not just exceptional flavors but also a deeply satisfying dining experience.
＊This is an omakase course for true sushi lovers. It’s usually quite a challenge to eat this much.
Related contents:
Seasonal sushi toppings you’ll want to try