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.
Why consumers seek out omakase
(Continued from page 1) Messina believes the growth of omakase reflects consumers’ quest for good food and good times, which is partly why fine dining has fizzled in recent years. “There’s no pretense about it. It’s fun and casual, you can kick back and relax and you’re not going to have to go through the rigamarole of the French style of service,” he explains. “You don’t have to wear a suit and tie. You can come in and try some ingredients ...
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