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Omakase

I leave it to you.

Omakase is a game with expectations. The guests give up the choice. The chef knows the market of the day and knows what is best right now. The chef wants the best for the guests, and is allowed to overrule their assumptions in good faith.

4 formsnigiri, uramaki, chumaki, hosomaki
market of the daythe chef chooses, the guests trust
Rungisfish from the market outside Paris
Label Rougesalmon from certified farming
Salmon with the Label Rouge seal, from Rungis
Salmon with the Label Rouge seal, from Rungis
The day's selection, on the tray
The day's selection, on the tray
Toro, the belly of the tuna
Toro, the belly of the tuna

Trust as a menu

What omakase means

In Japan two to six guests sit down at the counter and say: omakase. The chef decides, piece by piece, by what the market gave up today and by what he observes in his guests. They expect surprise and get competence. This is the origin of every live cooking concept.

With us

We carry that trust over to an event with many guests. The quality of an omakase, condensed in its variety, which keeps the service quick. The selection is agreed in advance against the number of guests and the budget. On the night it runs across the counter in a steady flow. The chef sees what is being eaten and composes accordingly. Anyone with a wish says so at the counter.

Real wasabi has to be grated from the root à la minute. Its aroma lasts only minutes. Grassy and herbal, with a clear sweetness. Foamy and soft in texture. The heat rises into the nose instead of burning on the tongue, and it is gone again quickly.

Impressions from the kitchen

Provenance

Where the goods come from

The fish comes from the Rungis market outside Paris, 48 hours fresh at your counter, and the Scottish salmon carries the Label Rouge. The vegetables come from Bio-Früchte Hahn, a family business. Their avocados, papayas and mangoes come mostly from smallholders in Andalusia, and they grow part of it themselves. Salads and herbs come regionally from a Demeter farm in Velbert. No surimi, ever. All Japanese: no cheese course, no European crossover.

We take the German word for food, Lebensmittel, literally: a means to live. That means the pleasure of it, and it means the strength that sits in good ingredients.

Hamachi and maguro, just delivered
Hamachi and maguro, just delivered

From the kitchen

Fish, vegetables, and what becomes of them

What goes through our hands before it goes across the counter.

  • A quarter loin of tuna
    A quarter loin of tuna
  • The neta from the hamachi
    The neta from the hamachi
  • Scottish salmon with Label Rouge
    Scottish salmon with Label Rouge
  • Daikon tsuma, the ribbon from the radish
    Daikon tsuma, the ribbon from the radish
  • Shime saba, marinated mackerel
    Shime saba, marinated mackerel
  • A whole tuna, first cut
    A whole tuna, first cut
  • Negi, finely cut
    Negi, finely cut
  • The counter, in passing
    The counter, in passing
  • A whole hamachi, as it arrives
    A whole hamachi, as it arrives
  • Otoro saku, the fattest part of the belly
    Otoro saku, the fattest part of the belly
  • The prawn, before cooking
    The prawn, before cooking
  • Hamachi, filleted with the oroshi deba
    Hamachi, filleted with the oroshi deba
  • The love is in the detail
    The love is in the detail
  • Toro, the belly of the tuna
    Toro, the belly of the tuna
  • Real wasabi, on the grater
    Real wasabi, on the grater
  • The counter, filled
    The counter, filled
  • A butterfly, cut from cucumber
    A butterfly, cut from cucumber
  • Hamachi being filleted
    Hamachi being filleted

Request a quote

One contact, an answer the way you prefer

Tell us what you are planning. Two minutes is enough. We answer the way you ask us to, and the first proposal already has quantities, a running order and a price in it.

Tell us what part the sushi should play in the evening. A snack at the reception. A course alongside other food. Or the meal itself, carrying the whole evening. That is what decides how much we plan per guest.

Request a quoteContactor write to info@mosushi.de
Serving with a grin
Serving with a grin

Frequently asked

About the menu

Can we choose the menu ourselves?

The selection is agreed in advance. On the night the chef decides order and quantity by what is being eaten. Requests at the counter are welcome.

What about guests who do not eat raw fish?

They get seared or fried versions. Vegetarians and vegans get a selection of their own.

How long do guests wait?

Not long. The preparation is planned around the moment of serving, even for large groups.

What is the pickled ginger for?

Gari is eaten between varieties, not on the sushi. It resets the palate for the next piece.

How do you eat a nigiri properly?

In one bite, as fresh as possible. And upside down: the neta faces the tongue. Sauce goes on the fish only, never on the rice. Sauce on the rice loosens it and the piece falls apart.

Is there an allergen list?

Yes, per variety. It comes with the quote on request.

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