{"id":8656,"date":"2026-04-09T10:30:00","date_gmt":"2026-04-09T01:30:00","guid":{"rendered":"https:\/\/sushiuniversity.jp\/basicknowledge\/?post_type=jetpack-portfolio&p=8656"},"modified":"2026-04-10T13:12:56","modified_gmt":"2026-04-10T04:12:56","slug":"autumn-omakase-experience-a-seasonal-culinary-journey","status":"publish","type":"jetpack-portfolio","link":"https:\/\/sushiuniversity.jp\/basicknowledge\/autumn-omakase-experience-a-seasonal-culinary-journey\/","title":{"rendered":"Autumn Omakase Experience \u2014 A Seasonal Culinary Journey"},"content":{"rendered":"

\"A<\/p>\n

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.<\/span><\/p>\n

 <\/p>\n

Omakase Course Styles<\/strong><\/span><\/p>\n

\uff11\uff0eNigiri-Only Style<\/strong><\/span>
\nFor example, at restaurants like Sukiyabashi Jiro, the course focuses solely on carefully crafted nigiri. There are no images, but here is the course content<\/a><\/span> from quite some time ago. The \u201cOmakase Course,\u201d which features only nigiri sushi, takes about an hour to complete.<\/span><\/p>\n

\uff12\uff0eTsumami (small appetizers) + Nigiri Style<\/strong><\/span><\/p>\n

This isn\u2019t 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.<\/span><\/p>\n

\u30fbA course where Tsumami are served first, followed by nigiri.<\/span><\/p>\n

\u30fbA style where Tsumami and nigiri are served alternately, as at Sushi Sho, a three-Michelin-star restaurant \u00a0<\/a><\/span>in New York.<\/span><\/p>\n

Tsumami typically includes 5\u201310 dishes, and combined with nigiri, the course totals around 20 items. This allows diners to enjoy a rich variety of seasonal flavors.<\/span><\/p>\n

 <\/p>\n

Example: Autumn Omakase Course (Tsumami-Focused First Half)<\/strong><\/span><\/p>\n

\u25a0 First Half (Tsumami)<\/strong><\/span><\/p>\n

\u30fbBotan ebi<\/a><\/span> sashimi<\/span><\/p>\n

\"A<\/p>\n

\u30fbMadara shirako<\/a><\/span><\/span><\/p>\n

\"A<\/p>\n

\u30fbSashimi<\/span><\/p>\n

\"A<\/p>\n

\u30fbUni rice<\/span><\/p>\n

\"A<\/p>\n

\u30fbStewed Kinki<\/span><\/a> with matsutake mushrooms<\/span><\/p>\n

\"A<\/p>\n

\u30fbKatsuo<\/a> <\/span>sashimi<\/span><\/p>\n

\"A<\/p>\n

\u30fb<\/span>Shishamo<\/span><\/p>\n

\"A<\/p>\n

\u30fbKarasumi<\/span><\/p>\n

\"A<\/p>\n

\u25a0 Second Half (Nigiri)<\/strong><\/span><\/p>\n

\u30fbKawahagi<\/a><\/span><\/span><\/p>\n

\"a<\/p>\n

\u30fbMaguro Zuke (marinated tuna)<\/a><\/span><\/span><\/p>\n

\"A<\/p>\n

\u30fbKinmedai<\/a><\/span><\/span><\/p>\n

\"A<\/p>\n

\u30fbAoyagi<\/a><\/span><\/span><\/p>\n

\"A<\/p>\n

\u30fbKohada<\/a><\/span><\/span><\/p>\n

\"A<\/p>\n

\u30fbKensaki ika<\/a><\/span><\/span><\/p>\n

\"A<\/p>\n

\u30fbIkura<\/a><\/span><\/span><\/p>\n

\"A<\/p>\n

\u30fbOtoro<\/a><\/span><\/span><\/p>\n

\"A<\/p>\n

\u30fbSayori<\/a><\/span><\/span><\/p>\n

\"A<\/p>\n

\u30fbAkagai<\/a><\/span><\/span><\/p>\n

\"a<\/p>\n

\u30fbAnago<\/a><\/span><\/span><\/p>\n

\"A<\/p>\n

\u30fbBafun uni<\/span><\/a><\/span><\/p>\n

\"A<\/p>\n

\u30fbTamago yaki<\/a><\/span><\/span><\/p>\n

\"A<\/p>\n

\u25a0 Course Finale<\/strong><\/span><\/p>\n

\u30fbShijimi wan (Miso soup)<\/span><\/p>\n

\"A<\/p>\n

 <\/p>\n

Summary<\/strong><\/span><\/p>\n

This course is notable for its strict focus on seafood dishes, without any processed items such as caviar or tobiko<\/span><\/a>. 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 \u00a530,000 (US$180), this course delivers not just exceptional flavors but also a deeply satisfying dining experience.<\/span><\/p>\n

 <\/p>\n

Related contents:<\/span><\/strong>
\nSeasonal sushi toppings you\u2019ll want to try<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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 \uff11\uff0eNigiri-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 \u201cOmakase Course,\u201d which features only nigiri sushi, takes about an hour to complete. \uff12\uff0eTsumami (small appetizers)…<\/p>\n","protected":false},"author":2,"featured_media":8688,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":[],"jetpack-portfolio-type":[143],"jetpack-portfolio-tag":[184],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/8656"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/types\/jetpack-portfolio"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/comments?post=8656"}],"version-history":[{"count":41,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/8656\/revisions"}],"predecessor-version":[{"id":8810,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/8656\/revisions\/8810"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media\/8688"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media?parent=8656"}],"wp:term":[{"taxonomy":"jetpack-portfolio-type","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-type?post=8656"},{"taxonomy":"jetpack-portfolio-tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-tag?post=8656"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}