Omakase is a Japanese dining style where the customer entrusts the selection of dishes entirely to the chef rather than choosing from a menu. The word "omakase" literally means "I'll leave it up to you" or "I entrust you." This practice originated in traditional sushi restaurants during Japan's Edo period, where diners relied on the chef to serve the freshest and best pieces of sushi available at the time. In an omakase meal, the chef curates a personalized, multi-course dining experience often showcasing seasonal ingredients and their creative expertise. The meal is usually served one dish at a time, starting from lighter fare to richer or heavier dishes. This style emphasizes trust in the chef's skill and knowledge, offering diners a unique culinary journey that can be both surprising and elegant. Omakase is often associated with sushi but can extend to various traditional Japanese cooking techniques such as grilling and simmering. It is considered an artful and intimate dining experience, often enjoyed at the sushi counter, where the chef personally interacts with the guests. Because the dishes are chosen by the chef based on the freshest ingredients available, the meal's price may vary and can range from moderate to quite expensive. Tipping is generally not expected as the experience itself is highly curated and respectful of Japanese dining culture. In sum, omakase is about placing full trust in the chef to provide the highest quality and most creative meal possible, making it a distinguished and memorable form of Japanese fine dining.