Omakase as an art form in the culinary world was birthed in the 1990s in Japan where thanks to the bubble economy saw more people exposed to the ins and outs of the gourmand world. Omakase お任せ was commonly used at Japanese restaurants where guests would leave it to the chef to select and serve seasonal dishes with specialties. 

Dishes start with light flavours and progresses towards heavier dishes. Traditionally one would see majority of dishes to be raw fish and rice, but an Omakase meal is not exclusive to just that and can also incorporate other cooking techniques such as grilling, simmering and more. 

Omakase has come to be an artistic performance where one orders and enjoys not just a meal, but a stellar performance from the chef who is expected to be creative and adept at their knife skills while serving up a healthy amount of conversation. Chefs can also pick up on customer preferences and likes through conversation and plate accordingly as the meal progresses. 

At AO Omakase, we pay homage to Japanese Omakase through the techniques and treat our food prep, cooking and presentation with the respect you would get from a traditional Omakase. We also push ourselves to constantly reinvent ourselves with modern and innovative modern methods and ingredients to push your palate with different flavour combinations. Do expect our chefs to give you a glimpse into what is presented before you and don’t be shy to engage us in conversation if you’re curious about your dishes. 

Get ready to dance and vibe with us at TT Garden in the heart of Taman Tun.