The Japanese word omakase means “rely” and that is what the diner does when opting for this alternative, because there is no menu to consult, he will only consume what the chef decides and which changes each day, generally according to the raw materials available.
Customers simply sit at the bar – which has a limited number of seats – and from there they can watch how each piece is made, which will then be served to them right there. The drink is also the protagonist and is another of the highlighted items of the evening. The invitation is made, all that remains is to try and be surprised.
SHIMADA – Franklin D. Roosevelt 1806, Belgrano
On the terrace of Haiku, In Belgrano, you will find Shimada, an exclusive omakase bar run by the itamae Takeshi Shimada. With capacity for only nine diners per shift, this space offers a traditional omakase evening, where the chef designs a menu with unique pieces, such as smoked panopea nigiri, made with indigenous techniques and details. The venue shares space with kissa-style listening bar, Mixtape, and it was all designed by Joy BA and Javier Barcala, inspired by a recording studio, with perforated wooden walls, warm lights and a terrace with leather armchairs and round tables.
The omakase bar, encapsulated within the bar, in a glass corner, respects the aesthetics of Japanese minimalism with light wood armchairs and beige corduroy around. The proposal is completed with a selection of classic and signature wines and cocktails. It is essential to reserve in advance.
UNI OMAKASE – Guatemala 5820, Palermo
At UNI, each diner who arrives dedicates himself to this purpose, to let himself be carried away by a unique and luxurious situation, led by the renowned chef. Damian Shiizu. Distinguished as one of the best in the country by the guide Michelin 2024, and inaugurated in 2022, the protagonist in this Palermo space is an imposing light wood bar, with beige corduroy seats and a minimalist and sophisticated atmosphere.
A trip to the center of Japanese culture, where the next step is to taste a 14-course menu, which is modified with each visit, and is made up of the fresh catch of the day and products imported from Japan. UNI works with prior reservation and has capacity for only 12 people, in the search for personalized attention and good service. Many of its typical dishes are prepared with eel, trout and prawns, among pieces of sashimi and nigiris. Some of their most outstanding options are the aged Patagonian trout tartar with sanshou pepper and ponzu sauce, with a tempura shiso leaf; the national prawn nigiri seared with truffle butter, truffle foil and flaked sea salt and an open river eel temaki, with nori seaweed, sushi rice, kabayaki sauce and tenkatsu. Each proposal can be accompanied by a variety of sakes that complement the dishes and also by a selection of wines designed especially to pair them.
Instagram: @uniomakase
NEKO RESTAURANT – La Pampa 1391, Belgrano
cosmopolitan nikkei cuisine In a charming and modern spot is what Neko Restaurant offers, an invitation to be captivated by Peruvian-Japanese fusion dishes mixed with flavors of Thailand, Korea, Philippines, Argentinaamong other culinary cultures. Thus, in its versatile menu we find very well-made signature recipes and a tempting offer of Nikkei sushi that includes nigiris, rolls, handrolls and nori tacos, the newest in its renewed menu.
The dynamic changes on Mondays and Thursdays, in its already known “Nigiris Festival”an omakase experience that exalts the star pieces of the house. It is an exclusive meeting at the bar for eight diners that includes 15 varieties of nigiris selected by the itamanes team, paired with five wine labels under the guidance of a sommelier. During the tour, you can taste pieces such as the Roku option with trout torched in yakiniku, smoked rocoto sauce, chalaca criolla and lime. The dynamic lasts from 7 to 9 p.m. and, once finished, there is a 40-minute space to repeat the preferred nigiris without limits. Only with prior reservation through WhatsApp + 54 9 11 25640369.
On Fridays it’s the turn of the Handrolls Partywith free omakase from 12 p.m. until sold out. Admission is on a first-come, first-served basis. At Neko, the evening takes place in a well-kept Japanese-inspired room, with glass walls, designed by the Art Wall Architecture group, and whose focal point is the bar, surrounded by comfortable armchair-style chairs.
Instagram: @nekosushi.ar
SACHI – Roosevelt 1702, Belgrano
Located in the heart of Belgrano, Sachi has established itself as an ideal location for lovers of Japanese cuisine looking to experience a modern alternative in the city. This place stands out for its vibrant decoration that transports the essence of Tokyo, thanks to its orange and violet tones, in addition to combining aesthetics and flavor in every detail. Upon entering, a modern atmosphere invites diners to enjoy an informal experience, with an imposing bar illuminated with LED lights from where the cooks, in full view of the diners, become waiters to show the catch of the day and serve each one of the Japanese delicacies available.
Here you will find a menu that includes a varied selection of sashimis, nigiris and handrolls, both simple and special and vegetarian, all with original toppings that surprise. Among the most celebrated options we can mention the Sriracha, with catch of the day, sriracha mayonnaise, mango and corn furikake; the Citrus, with catch of the day, fennel, mandarin and cucumber; the Praline, with catch of the day, citrus mayonnaise, peanut praline and textured soy; the Gizzard, with gizzard confit in oil, smoked eggplant sauce and sesame; and the Beet, with glazed beet and carrot, avocado mousse and sprouts. Each preparation uses top quality ingredients such as koshihikari rice and kombu seaweed, ensuring an authentic and delicious evening for diners. To accompany it, they offer a selection of national and international wines, non-alcoholic drinks, and much more.
Instagram: @sachi.bsas
KURO NEKO – Paraguay 831, Retiro
In downtown Buenos Aires, Kuro Neko opened, the first Nikkei bar specializing in nori tacos, crunchy pieces in flavors that evoke the freshness of sushi, combined with the bold and creative touch of Peruvian cuisine. The tacos are made with nori seaweed fried in tempura (a very thin and absolutely crunchy layer), they are filled with shari (rice seasoned for sushi), a protein is added (the best catch of the day or the freshest seafood provided by the market), and are finished with artisanal toppings and sauces.
There are six varieties, such as the recommended Sato (scallops, Japanese butter, avocado and chili garlic) or Chalaco, literally a ceviche enclosed in a taco (white fish, togarashi, avocado, aceviched sweet potato, lemon zest and cilantro). Leading the project is Peruvian chef Raúl Zorrilla, who also adds eye-catching nigiris and handrolls. The different bites are chosen from the menu, or you can delegate the selection and assembly of the pieces to the itamae, omakase style. The proposal is completed with sake-based cocktails to order around a minimalist-style bar with capacity for 16 foodie souls.
Instagram: @kuroneko.ar
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