‘Omakase’ may not be a word that is familiar to many in the Western world. However, this Japanese dining trend has taken many parts of the globe by storm. In Asia, it is particularly popular, and often indicates quality fine dining.

Our first Ordre Mondial des Gourmets Dégustateurs (OMGD) gathering saw 12 lucky members and friends indulge in an authentic Omakase Japanese dining experience at Ginza Sushi Ichi, Gaysorn Village. This Michelin 1-star restaurant is the sister establishment of the original Michelin-starred restaurant of the same name in Ginza, Tokyo, Japan.

In Japanese, the phrase Omakase means ‘I leave it up to you’. Generally it’s used when dining at small Japanese restaurants. The customer leaves it to the chef to present them with the freshest, finest daily specialties.

Our culinary adventure began with a welcome cocktail served with an amuse bouche of grilled eggplant, snow crab, okura, kiku flowers.

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Zensai appetizers
Conk shell clam | Kawaebi shrimp
Yama momo belly
Mekabu seaweed, edamame, tofu-skin
Suntory Toki Blended Japanese Whisky

Assorted sashimi
Isaki | Flying fish  |  Akagai clam
Suntory Toki Blended Japanese Whisky

Sushi
Shimaaji  |  Nodoguro  |  Ika squid
Umiki Blended Japanese Whisky

Seasonal grilled fish
Sawara yuan-yaki
ginko-nuts, red radish pickles
Umiki Blended Japanese Whisly

Sushi
Be. Tuna akami zuke
Be. Tuna o-toro aburi
Ensui uni | Kuruma-ebi
Amahagan World Japanese Malt Whisky Edition No.2
(red wine wood finish)
Nagahama Distillery

Nimono
Suzuki sea bass
Amahagan World Japanese Malt Whisky Edition No.2
(red wine wood finish)
Nagahama Distillery

Donburi
Uni | Ikura  |  Miso soup
Ebisu Brewery Alembic 15-year-old ‘Shochu’
Japanese Whisky

Sushi
Anago  |  Torotaku  |  Tamago
Ebisu Brewery Alembic 15-year-old ‘Shochu’
Japanese Whisky

Desserts
Monaka ice cream  |  Japanese fruit
Yuzu sorbet  |  Black sesame ice cream
Kamiki Sakura Blended Japanese Malt Whisky

The exquisite Omakase dinner with Japanese whisky pairings was a unique occasion which delighted the small group of participants.

Catherine Bowers
Vice-Chargée de Presse