The Japanese term for a chef's-choice sushi selection is omakase.
Omakase (お任せ) means “I’ll leave it up to you.” At a sushi counter, the diner gives the chef control over the sequence and selection of dishes rather than ordering each item from a menu. The chef typically chooses ingredients based on freshness, seasonality, and the restaurant’s style.
An omakase meal may include several courses, such as appetizers, sashimi, grilled or simmered dishes, and individual pieces of nigiri. The term is strongly associated with sushi restaurants, but it can describe a broader chef-directed Japanese dining experience. Chefs may also adjust later courses based on a guest’s reactions, preferences, or appetite.
A common mix-up is treating omakase as the name of one fixed sushi platter. It is actually an ordering style: the chef decides what to serve. Kaiseki is different—it is a formal, highly structured Japanese multi-course cuisine, although an omakase menu can borrow techniques or presentation ideas from kaiseki. The experience is often served at a counter, where diners can watch the chef prepare each course.