Beyond anime and sushi: Omakase is Japan's coolest export yet

Apart from Japanese movies, anime marathon and that sudden urge to romanticise Tokyo nights, there's another Japanese export quietly taking over India's food-and-drink scene - Omakase. And no, it's not just about sushi anymore.

Well, imagine you walk into a bar with your friends. No scrolling a 6-page cocktail menu, no debating an Old Fashioned or a Picante (again). Instead, you are handed a short form where you have to tick a few boxes, gin or vodka? sweet or sour? bold or mellow?

Yes! and minutes later, a drink lands in front of you that you didn't order but somehow it feels very you. Don't be surprised and welcome to the era of 'I will trust the chef (or bartender)' energy.



'Omakase' literally translates to 'I leave it up to you.' In Japan, this isn't a trend, it's a way of life. Traditionally, it is a dining experience where there no menu. The chef decides what you eat based on the freshest ingredients of the day, the season and even your reactions to each dish.

Think of it as:

Curated, not chaotic

Personalised, not random

A soft flex, not a gambleIn a true omakase setup, the chef keeps serving courses one by one, adjusting the experience as they go. Like a live playlist, but edible.



Omakase first became popular in Japan in the mid-to-the 20th century, especially as sushi evolved. Back then, sushi was basically fast food, eaten standing at the street stalls. Saying 'omakase' was a sign of respect. It meant, 'you know better than I do.'

Fast forward to now, omakase has gone way to beyond sushi. Fired-cooked dishes, desserts, pizzas and yes, cocktails, are all part of the experience.

Indian bars are catching on, and honestly? It makes sense. Gen Z loves:

• Experiences over menus
• Personalisation over predictability
• Stories over standard orders

At places like Call Me Ten in Delhi’s Vasant Vihar, guests fill out a quick form choosing flavour profiles, base spirits, and intensity levels. The bartender then plays creative matchmaker between your preferences and their skills.



Imagine sitting at a counter, watching the chef or bartender work their magic in real time. Plates or glasses arrive at one a time. It is an experience of not just consuming but also participating.

In this procedure, you might be asked some questions like, 'Do you want something sweet or sour?, Strong or smooth?' Experimental or comfort-core? or are you allergic to something or not?

Well, level one is trust and level two is surrender.



Omakase’s rise in India isn’t random. It’s riding a bigger cultural wave, mostly because of the growing fascination with Japanese culture, from skincare to anime

A booming experimental dining scene. Cocktail culture finally getting the attention it deserves.

For restaurants and bars, omakase is also a way to showcase craftsmanship instead of just menus. For diners, it’s about feeling seen without having to explain yourself too much.

Unlike fixed menus, omakase-style drinks do not always come with upfront pricing. That can feel a little scary. But in premium bars across cities like Delhi, bespoke cocktails usually land somewhere between Rs 800 to Rs 1200.