Ramen with char siu, pickled bamboo, sweet corn, soft boiled egg, Tokyo scallions, toasted nori and house made noodles from Jennifer Nguyen at Zentan in Washington DC.
Omakase isn’t a new concept, but the leave-it-to-the-chef ordering style popular in Japan is becoming more commonplace in this country. From a new wave of omakase sushi restaurants in New York City to the recent omakase bash held in Las Vegas by the master Nobu Matsuhisa and 28 of his chefs from around the country, the word loosely translated to mean “I’ll leave it to you (the chef)” is becoming the preferred choice of many customers and more chefs. Although ...
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