the term omakase It comes from the Japanese verb Makasu, which means “trusting” or “leaving in someone’s hands.” In a Japanese restaurant, ordering an omakase means Deliver to the chef’s choices allowing it to decide each dish served throughout the meal.
Unlike a fixed menu, the omakase is highly personalized and depends on the creativity of the chef, the seasonality of the ingredients and even the profile of each client. This concept resembles the “tasting menu”, but with an even more intimate and artisanal touch.
Besides sushi and sashimi, always prepared on time, a Omakase can include hot dishes such as broths, ramens, tempuras, chawanmushi (Japanese egg flan) and even copyright creations.
An omakase is much more than just a meal – It is a sensory and cultural journey . In addition, it is a unique opportunity to prove delicacies that are often not on the traditional menu.
Check out 5 great omakase options in Curitiba:
Fujii Japanese Kitchen
Unanimity among the connoisseurs of Japanese cuisine, the Fujii It brings an omakase up to its fame.
There are no number of defined steps or ingredients, there is only certainty that the best inputs of the day will be served in their best version. Depending on the day, you can try, for example, a sequence of different cuts of atunts from different regions.
You can taste a shrimp, uni (hedgehog eggs), cured gem and crab of snow, a fleshy texture delicacy and slightly sweet taste. Or a buri sashimi with fresh olive oil and salt flower that will make you salivate for weeks.
Nori is always crispy, breaking with the bite. Uni is always fresh, pure sea. The fish are panned among the best suppliers and worked with a precise technique.
Fujii prepares dishes that are not served in any other restaurant in the city. The sequence is always a surprise – which is no surprise is the always exceptional taste.
THE Fujii omakase leaves for R $ 500 being served at lunch, from Tuesday to Thursday, preferably at 11:30, only when the chef Vinicius Fujii is in the restaurant. Thus, early reservation is recommended.
Fujii Japanese Kitchen: Curitiba Municipal Market-Av. Sete de Setembro, 1865-Box 194-Centro, Curitiba-PR / Tel.: (41) 3114-8393 / Opening hours: Tuesday to Saturday, from 11h30 to 16h; and Sunday from 11:30 to 15h.
Aizu
The beautiful Aizu It offers two omakase options: six -step Aizu, divided between two entrances, five Sashimi cuts, six sushi, a hot dish and a selection of miniscopeses (R $ 439 ); and the 10 -step premium Aizu Premium, divided between 12 dishes and a selection of miniscopeses (R $ 575 ).
Sushi and sashimis are prepared by sushiman Marcos Furtado and Cristiano Felde in front of the customer. The sequence is mounted weekly, considering seasonality, but there are some fixed dishes, such as the centolla tartar and the delicious (and giant) shrimp tempura.
The inputs are always of very high quality and the technique is consistent. You will delight in vieiras, UNAGUI (highly addictive freshwater eel) and minipolvo. Also noteworthy is the very light Choux Cream stuffed with vanilla cream, and the crème sinker brûlée dulce de leche.
Omakase is served at dinner from Monday to Saturday, and it is not necessary to book.
Aizu: Alameda Dr. Carlos de Carvalho, 2420-Bigorrilho, Curitiba-PR / Tel.: (41) 3043-0420 / Opening hours: Monday to Thursday, from 19h to 23h30; From Friday and Saturday, from 19h to 0h30.
Hai yo
Asian restaurant commanded by the chef Lucas Coelho the Hai yo Has the sushiman Wiliam Tanaka and Gabriel Rafosa ahead of the omakase.
Served only at the counter, the omakase has an average of 16 steps, distributed between four starters, 11 sushi and a dessert. There are no fixed dishes, the dishes are decided according to the best fish available on the day.
If you are a fan of fish outside the salmon-atum axis, here is your place. The fish are not repeated and range from the red dentus to the cyoba, passing through the jar, gold and hamachi.
Not only fishing sushi is also made – there is also wagyu sushi with quail egg and wakame canning (a delicious marine algae), garlic and fried ginger with togarashi.
THE Hai Yo Omakase leaves for $ 510 being served at dinner from Monday to Saturday, from 19h to 22h. It is not mandatory to book, but it is recommended, as the counterparts are quite restricted.
Hai yo: Grand Mercure Curitiba Rayon-Visconde de Nacar Street, 1424-Centro, Curitiba-PR / Tel.: (41) 99961-1599 / Opening hours: Monday to Thursday, from 19h to 23h30; From Friday and Saturday, from 19h to 0h30.
Ichigo Ichie Japanese Culinary Art
Commanded by the chef Regis Hideki Shiguematsu which has over 30 years of experience in Japanese cuisine, Ichigo’s omakase leaves for R $ 640 And it has three starters, a selection of approximately five sashimi, four sushi, a hot dish, a pre-oven and a dessert.
The menu often changes and has, among its usual ingredients, the Spanish BlueFin, Canadian Vieira and Japanese Hamachi. If you are lucky, you can still taste Iranian caviar and Italian truffles besides foie gras.
Desserts are created by the renowned Pastry Lab exclusively for Ichigo. For sake lovers, there is also the option of harmonizing with the Japanese drink.
Ichigo’s omakase is served throughout the house hours, and the reservation is not mandatory.
Ichigo Ichie Japanese Culinary Art: Av. Sete de Setembro, 5970-Seminar, Curitiba-PR / Tel.: (41) 99896-4928 / Opening hours: Monday, from 19h to 22h30; Tuesday to Friday, from 19h to 23h30; and Saturday, from 12h to 16h and from 19h to 23h30.
EMY RESTAURANTE
Chef younger son Kazuo Harada from the Kazuo restaurant, in São Paulo, the Emy It offers a long omakase, divided between four or five cold starters, 12 or 14 Niguiris and a dessert.
There are no fixed elements in the menu, but there will certainly be typical sauces of Southeast Asian cuisine And massive doses of Umami at the entrances, where chef Kazuo shines.
Omakase is executed by the chef Lucas Amaral and occasionally by the chef Kazuo being served daily from 18h to 21h. It is recommended to reserve, as it is only served when chef Lucas is in the house and also to consult the availability of inputs, such as the much desired Bluefin tuna.
Emy Restaurant: Shopping Pátio Batel-Av. Do Batel, 1868-Batel, Curitiba-PR / Tel.: (41) 3069-8301 / Opening hours: Monday to Saturday, from 10am to 10pm; and Sunday from 11am to 10pm.
*The texts published by the insiders do not necessarily reflect the opinion of CNN Viagem & Gastronomy.
About Caroline Grimm
Curitibana, training doctor and gastronomist of heart, Caroline Grimm is also creator of content and accumulates Thousands of followers on social networks. As she herself describes, she lives to cook, eat, drink and travel – not necessarily in this order, but always in search of the best experiences.
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