Brian Kennett
Amateur Chef and Foodie Extraordinaire
Omakase Dinner for #1's 20th Birthday
#1 Son turns 20 and these stupid Covid lockdown rules stop us from having nice family dinners together because we’re not cool with sitting in 2’s. So, #1 decides he wants dinner at home and to invite 2 of his mates and I chose to do a Chef Table. An Omakase meal, because I can.
You may ask what is an Omakase Dinner?
The Michelin Food Guide states;
“Few formal dining experiences are as revered or as intimidating as omakase, a form of Japanese dining in which guests leave themselves in the hands of a chef and receive a meal which is seasonal, elegant, artistic and uses the finest ingredients available.
In many ways, omakase is a spiritual companion and counterpoint to kaiseki, the elaborate multi-course Japanese meal built around seasonality, quality ingredients and simple preparations. There is one key difference though. While kaiseki is a highly ritualized meal with a specific ebb and flow, omakase changes with each occasion, with the chef making decisions about what to cook mid-course. The truth of omakase lies in the word itself—directly translated, it means “I leave it up to you.”
So #1 was leaving it up to me and I am cool with that. I’ll have some of that. I designed a Chef Omakase Dinner for 7 with 6 courses. Oh yeah, baby – this is gonna be good. AKA, EPIC!!!
This was 100% a menu for him because I know the food he likes. But I also still allowed an element of freedom because hey it was Omakase, and it’s the Chef’s choice right…?
And here is what he got for the Omakase Dinner tonight:
– Oysters ‘w’ sea salt, cracked black pepper, lemon, caviar & chili sauce
– Oysters ‘w’ Bacon Bits & Worcestershire Sauce
– Japanese oysters ‘w’ strawberry
– Blackmore Wagyu sushi ‘w’ horseradish
– Monkfish ‘w’ fresh herbs on sushi rice ‘w’ cranberry
– Wagyu toma ‘w’ shrooms & beans
It was a beauty I think. Feedback was good, including from the visitors.
They all surely did – ENJOY!!!
