Dean's thoughts on Omakase

-Dean Wangwright

Researching the omakase scene in New York reveals a remarkable shift in recent years.

The number of sushi restaurants offering the “chef’s choice” style has surged, with an estimated 1,300 omakase spots now operating in New York City alone.

Since the pandemic, omakase has come to represent a “special experience,” appealing strongly to diners seeking something memorable. As the trend spread, more affordable options began to appear. Recently, a restaurant offering a 12-piece omakase course for just $69 went viral on social media — an unprecedented price for New York — attracting not only affluent diners but also a much broader audience.

Meanwhile, high-end restaurants that use seasonal and rare ingredients imported from Japan are being forced to raise prices even further due to increased tariffs, according to Bloomberg.

Across North America, the status of omakase sushi continues to evolve. In New York especially, the widespread adoption of the omakase concept has triggered what some describe as a “price collapse.” Popularity now centers on places that can serve omakase at the lowest possible price. For many customers, it no longer matters whether the sushi chef is Japanese — as long as the sushi is decent and affordable.

Whether that’s right or wrong is another question —

but this is the reality unfolding in today’s New York.