There’s a Japanese phrase that captures the essence of true culinary trust: “omakase shimasu” — I leave it up to you. At Kyoto Garden, this tradition is more than a menu option. It’s a conversation between chef and guest, told through each carefully crafted course.

What is Omakase?

Omakase is the pinnacle of Japanese dining. Rather than choosing from a menu, you place yourself entirely in the chef’s hands. Each piece of nigiri, each delicate sashimi course, is selected based on the freshest ingredients available that day — and tailored to your palate as the meal unfolds.

It’s an experience rooted in trust and seasonality. In Japan, the best sushi counters have operated this way for centuries. The chef reads the room, adjusts the tempo, and presents each course at the perfect moment.

Koshi’s Approach

Head chef Koshi brings over two decades of experience to the counter at Kyoto Garden. Trained in the traditional Edomae style — the Tokyo tradition of sushi preparation that dates back to the 1800s — he combines classical technique with the exceptional produce available in South Africa.

“Every day the ocean gives us something different,” Koshi explains. “That’s what makes omakase exciting. I never serve exactly the same meal twice.”

His approach is deceptively simple: start with lighter, more delicate flavours and build towards richer, bolder ones. A typical omakase at Kyoto Garden might begin with translucent slices of yellowtail sashimi, progress through perfectly seasoned nigiri of salmon and tuna, and crescendo with seared wagyu or torched abalone.

The Ingredients

What sets Kyoto Garden’s omakase apart is the sourcing. While many Japanese restaurants rely on the usual suspects, Koshi’s counter features ingredients you won’t find elsewhere in Cape Town:

Alaskan King Crab — Sweet, succulent legs served simply with ponzu
Live Abalone — Farmed off the Western Cape coast and prepared to order
Sea Urchin (Uni) — Creamy and briny, often flown in from Hokkaido
Mozambican Conch — A regional delicacy with a unique sweetness
Deep-sea Scallops — Lightly torched with a whisper of yuzu

Each ingredient is treated with respect. Minimal seasoning, precise knife work, and the understanding that the best produce needs the least intervention.

The Ritual

An omakase dinner at Kyoto Garden typically spans 8 to 12 courses, depending on the season and what the ocean has offered that day. The experience unfolds over roughly 90 minutes — unhurried, intimate, and deeply personal.

Koshi recommends pairing the experience with sake or Japanese whisky from the restaurant’s extensive collection. A chilled junmai daiginjo pairs beautifully with lighter sashimi courses, while a smoky Hakushu single malt complements the richer dishes that follow.

Booking Your Omakase Experience

Omakase seating at Kyoto Garden is limited and available by reservation only. We recommend booking at least a week in advance, especially for Friday and Saturday evenings.

Whether you’re a sushi devotee or experiencing omakase for the first time, it’s a journey worth taking. As Koshi puts it: “Trust the process. The best meals are the ones you didn’t plan.”

Reserve your table at Kyoto Garden and experience omakase in the heart of Cape Town.