"Omakase is a Japanese phrase that translates analogously: “I leave this to you”. It derives from the Japanese makaseru, so “confidence”. The term “Omakase” is used among others in sushi restaurants. “Omakase” tells the cook to choose the sushi, its ingredients and the preparation itself and decide on it. The sushi cook can then choose the ingredients and their preparation completely free according to its wishes. It is usually not bound by a price or a menu at Omakase. Here it is obvious that he wants to showcase his skills, the quality of his food and the selection of dishes through exotic ingredients. This means that, for example, exotic ingredients such as sea urchins, sea cucumbers or starfish are used, or live animals such as shrimps or jellyfish. Grandmakase also leads to more talk with the chef. That's why it's recommended to speak his language. If you order Grandmakase, you leave the pricing to the chef. That is why an uninhabited sum should be expected at Omakase. Partly it is known that Omakase costs up from 60 euros per person. However, the price depends on the restaurant, its services and also on where the restaurant is located. This description of an Omakase menu in Japanese cuisine has found Google for me on a corresponding question. And it describes the evening I described here quite well. How did this unusual culinary experience come? My wife had wanted this menu from me for her birthday. The Suzuki family acacia offers the most authentic Japanese cuisine within a wide range. You have to drive to Düsseldorf for even more requirements. We have known and appreciated the restaurant for many years. However, the Corona pandemic and the rampant lack of personnel have also made changes here. Over the week there is only one take away offer and on Saturday evening the Suzuki family offers an Omakase menu for 10 to 12 people. It is necessary to reserve months in advance, specifying its credit card number, so that the risk of noshows for the family remains manageable. If you look at the following effort for such an evening, it is absolutely understandable and accepted by me. I made it possible to place a reservation on my wife's birthday and was poorer in order to make a reasonable amount of money. For this the anticipation rose to this evening with us both every day, we were looking forward to a hopefully unusual evening in the culinary sense. On September 10, it was again by train from Rheine to Münster. The menu should start at 7 p.m. A short walk from the main railway station to Friedrich Ebert Platz and you will be standing in front of the still inconspicuous facade, in front of which there is a construction site. Absolutely no inviting ambience. However, if you enter the guest room, it becomes much more pleasant immediately. Right hand a few normal tables, in the middle of the treses with large Teppanyaki Grill and 6 sunken seats right before. On the left of this a few sunken seating and table niches for other guests. Photos of the ambience can be found in the gallery. Ms decided to sit at the tresen right in front of Teppanyaki, the remaining guests then spread to the other places. Only an older couple that entered the guest room with roller shutters, it was not reasonable to take a seat in the seat niche. They were assigned one of the normal tables. These were the only two who didn't have to take the shoes off before they got to the place. But there are **** and cover socks available as a replacement. After finishing up and into our seating, we looked over the Teppanyaki. First preparations were already made, the guest group was exclusively supervised by the Suzuki family. Father prepared the dishes and was also responsible for the Amuse Gueule, son Toshi was our trust chef this evening and his sister took care of everything else. The table decoration was limited to a high-quality napkin and sticks. Ms. Suzuki first hand handed the obligatory, very hot washcloths with which one could clean his hands and shortly afterwards asked for an aperitif wound. A champagne with Yuzu was offered on the drinks card. This was a good start to my wife's birthday menu. So he was ordered. For 5 Euros a neat aperitif and also the water ordered was very fairly priced with 5 EUR per bottle. When the aperitif was then served, the first gang, announced as a kitchen greeting, did not wait long. Toshi Suzuki himself served us at the Tresen fish. Smoked Dorade in the style of a raid was on the plate, this part of the gang was determined by crisp smoke aromas. Japanese cucumber used freshness. Second part of the court was salmon, pickled with Yuzu, accompanied by radish and kaki. Of course my favorite on this plate. While we consumed the greeting, Toshi Suzuki went to the next gear. I had oyster shells, and my anticipation rose. They then found themselves on the plate in the first course of the evening. There was a small bowl of soy sauce, on the plate itself then said oyster and raw fish. Dorade, Tataki Art, salmon, and two varieties of tuna, bluefin (dark) and yellowfin tuna (heller). Both of Balfego (Spanish Fisheries Cooperative), with an excellent quality, and the costing for such a menu becomes comprehensible. Great for me (my wife isn't as enthusiastic as I am) the oysters. The fresh oyster was marinated with Ponzu and garnished with a cut. the acidity of the Ponzu sauce brought a great tension to the oyster, but did not cover up the taste, even the churn rose a small ethereal note. Very, very good! Gang one, and we were sure we would not regret this evening and the effort for it! In gear two, Nigiri continued. I beg your pardon, this is where the Faux pas underwent that I thought of the photo when two were consumed. To see is the one with fluffed salmon, guard yellow and caviar. Already in my stomach were two with Dorade and Bluefin tuna. Fascinating for me the fingerfulness with which Toshi formed this Nigiri with his fingers, squeeze a very small Klecks Wasabi on it, and then the piece of fish slept around the rice like magic. Next it went with Nigiri in bargain style. Here is a Nigiri with Sepia, whose tube had been grilled. The rest would play a role later. On the basis of the underlying Nori leaf, Toshi explained the difference between quite favorable Nori leaves and the four times so expensive that it had related in this menu. These more expensive leaves were fascinating in consumption. When biting, they had crunch, but immediately dissolved in the mouth and were no longer perceptible. I had never tasted that before. This effect also resulted in the next gear. Format! Click! Here Toshi had cut a Tatar with the tuna already mentioned. From the abdominal part, half a fatter abdominal piece (Otoro) and a mager. It was Mariniert with Yuzu, so at least my guess, because a perceptible acid had to taste in the Tatar. The result was some kind of maki as finger food. Gang 5 was then the first with meat. And this gang was in retrospect my personal favorite. From a very well ripened beef the kitchen had cut a Tatar. This too was again marinated with what acid-loaded, it may have been Ponzu. Nashi Birne from the family garden of Suzukis, stabbed guard and caviar, best course of the evening for me, joined the Tatar. In the sixth passage fish again, but now certain pleasant aromas the plate. The ray wing had grilled the chef on the Teppanyaki. Fresh mushrooms were also added from this. Inlaid and connected with a sin of potato-espuma with soy sauce. Umani Orgie in pure form! Almost a bit too powerful for this evening. And so Toshi returned to lighter aromas in the course of seven. Seafood was there, and Toshi went with this passage of his passion for Thai cuisine, as he explained when serving. Here the rest of Sepia was found again, as the scallop grilled in front of our eyes to the point. The two seafood lay on a sauce mirror made of kaffir limes and coconut milk. Very filigree this gang was in its aromas. Gang eight should calm down my wife's bad conscience regarding all the fine things of the previous courses, there would be vegetables. Toshi Suzuki used the full size of his Teppanyakis. Then many different vegetables and mushrooms. When grilling, the vegetables were seasoned with soy sauce. After all the plates with more or less filigree notes, this was a welcome opportunity to drive down the flavor nerves before the main course. The main course had already been presented in a tempting manner at the vault. According to the number of guests, the pieces went to Teppanyaki. Ms. Suzuki and Toshi had already asked the guests' degrees. Before there was the meat, a few more companions. Unusual were very thin garlic slices fried individually on Teppanyaki in fine-mechanical manner, which were still salted after roasting. Of course, another Klecks Wasabi. And I got some extra Ponzu sauce added, I love the acid at very short grilled. For my wife there was her piece medium rare. I had ordered my Wagyu from Japan, marbled A4 plus, English. True and absolute highlight in this menu! I would no longer have wanted more hearty after this luxury enjoyment gear. Sweet Toshi wanted to complete our menu. Homemade vanilla ice cream and three kinds of plumage found themselves in dessert. This was a nice, gentle, seasonal finish in our menu. Fascinating, besides eating, is the very intimate connection between the guests and the chef and his service with a menu in this small group of guests. Father Suzuki kept himself in the background at the beginning of the menu, looking at his Filius and looking over his shoulder, before he then took the right of his age and went earlier. But there was nothing, because more and more there was an ever more familiar conversation between the guests at the Tresen and the sibling Suzuki. They grew up in two languages with their japanese-stumed father and their German mother, and they dominate both languages so well that they use both languages in one sentence completely unconsciously in two conversations. And Carsten also learns the pronunciation of many words from Japanese cuisine. This close connection between hosts and guests was at least as fascinating as the wonderful menu. We will definitely return. Finally, my wife got two Nashi pears from the garden of Suzukis home. PS completely forgotten, was drunk a Riesling cabinet by Georg Breuer Rüdesheim in the Rheingau and a Chardonnay sur lie the domaine Girard from France."
