Omakase means "I leave it up to you" — a trust placed in the hands of the chef, renewed with every seating. At Okonori, that trust in our edomae omakase begins with the rice: a proprietary grain flown in from Hokkaido, treated with the same attention given to the fish it carries. The rice is a foundation built with intention.
The fish is chosen for the given season alone, then met with what we make ourselves — pickled details and jellies alongside our own house-cured ginger, each a proprietary touch that belongs to no other table but this one.
The evening moves the way the season does — light to rich, delicate to deep. A course opens clean and quiet, and closes with something that lingers.
Every omakase seating unfolds at our Performance Table, a space shaped with the same intention as what's served on it. You watch each piece take form close enough to embody the precision within a room built to hold that closeness.
Lunch Omakase (Sun–Thu) — three courses, one sashimi course, five pieces of nigiri, one dessert — $108
Dinner Omakase — four courses, eleven pieces of chef's-select nigiri, one dessert — $168
Reservations recommended.