{"id":8834,"date":"2026-04-13T08:27:23","date_gmt":"2026-04-12T23:27:23","guid":{"rendered":"https:\/\/sushiuniversity.jp\/basicknowledge\/?post_type=jetpack-portfolio&p=8834"},"modified":"2026-04-13T08:27:23","modified_gmt":"2026-04-12T23:27:23","slug":"autumn-omakase-experience-an-alternating-culinary-journey","status":"publish","type":"jetpack-portfolio","link":"https:\/\/sushiuniversity.jp\/basicknowledge\/autumn-omakase-experience-an-alternating-culinary-journey\/","title":{"rendered":"Autumn Omakase Experience \u2014 An Alternating Culinary Journey"},"content":{"rendered":"

\"A<\/p>\n

An omakase course at a sushi restaurant is more than just a meal \u2014 it is a refined expression of seasonal ingredients and craftsmanship. This autumn course features an alternating style of Tsumami and nigiri sushi. This particular course is from a sushi restaurant in the Kansai region. However, rather than serving Tsumami simply as accompaniments for sake, each dish stands on its own as a form of refined Japanese cuisine.<\/span><\/p>\n

While restaurants like Sushi Sho are known for serving each dish in bite-sized portions designed to be enjoyed alongside sake, alternating between nigiri and Tsumami in a continuous rhythm\u2014first nigiri, then Tsumami, then nigiri again\u2014this creates a very different dining flow.<\/span><\/p>\n

Below, we present the dishes in the order they were served, along with images. Links are provided for the sushi topping.<\/span><\/p>\n

 <\/p>\n

Example: Autumn Omakase Course (Alternating Style)<\/strong><\/span><\/p>\n

\u25a0 Course Progression<\/span><\/p>\n

\u30fbHomemade pumpkin tofu and sesame tofu<\/span><\/a><\/span><\/p>\n

\"A<\/p>\n

\u30fbSashimi: tara shirako, shoyu marinated bonito, and seared kamasu<\/span><\/a><\/span><\/p>\n

\"A<\/p>\n

\u30fbSteamed Kue<\/span><\/a> with sake<\/span><\/p>\n

\"A<\/p>\n

\u30fbSoy sauce marinated Hokkigai<\/a><\/span><\/span><\/p>\n

\"A<\/p>\n

\u30fbAburi tachiuo<\/span><\/a><\/span><\/p>\n

\"A<\/p>\n

\u30fbSaba<\/a><\/span><\/span><\/p>\n

\"A<\/p>\n

\u30fbShima aji<\/a><\/span><\/span><\/p>\n

\"A<\/p>\n

\u30fbGrilled gindara<\/a> <\/span>(Y<\/span>uan yaki)<\/span><\/p>\n

\"A<\/p>\n

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

\"A<\/p>\n

\u30fbChawanmushi with shake<\/a><\/span> and chestnut<\/span><\/p>\n

\"A<\/p>\n

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

\"A<\/p>\n

\u30fbNi hotate<\/span><\/a><\/span><\/p>\n

\"A<\/p>\n

\u30fbToro-taku roll<\/a><\/span><\/span><\/p>\n

\"A<\/p>\n

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

\"A<\/p>\n

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

\"A<\/p>\n

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

\u30fbAka-dashi miso soup with aosa seaweed<\/span><\/p>\n

\"A<\/p>\n

 <\/p>\n

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

This course consists of five carefully prepared dishes, nine pieces of nigiri, and a roll. The presence of substantial dishes creates a balanced experience, so diners may not feel the need to eat a large amount of sushi. Enjoying about two cups of sake alongside the course leaves one fully satisfied. Priced at just over \u00a525,000, it offers a harmonious blend of traditional sushi and refined Japanese cuisine.<\/span><\/p>\n

 <\/p>\n

Related contents:<\/span><\/strong><\/p>\n

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

An omakase course at a sushi restaurant is more than just a meal \u2014 it is a refined expression of seasonal ingredients and craftsmanship. This autumn course features an alternating style of Tsumami and nigiri sushi. This particular course is from a sushi restaurant in the Kansai region. However, rather than serving Tsumami simply as accompaniments for sake, each dish stands on its own as a form of refined Japanese cuisine. While restaurants like Sushi Sho are known for serving each dish in bite-sized portions designed to be enjoyed alongside sake, alternating between nigiri and Tsumami in a continuous rhythm\u2014first nigiri, then Tsumami, then nigiri again\u2014this creates a very different…<\/p>\n","protected":false},"author":2,"featured_media":8847,"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\/8834"}],"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=8834"}],"version-history":[{"count":23,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/8834\/revisions"}],"predecessor-version":[{"id":8878,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/8834\/revisions\/8878"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media\/8847"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media?parent=8834"}],"wp:term":[{"taxonomy":"jetpack-portfolio-type","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-type?post=8834"},{"taxonomy":"jetpack-portfolio-tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-tag?post=8834"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}