WHAT IS “OMAKASE”?
The term omakase comes from Japanese and means “I leave it up to you.” In the context of our Tea Gastronomy Ceremony, this means that the entire menu and tea selection are curated by the master based on the best available ingredients, seasonal inspiration, and the desired mood of the event. No two experiences are ever the same; each one is a unique expression of creativity, harmony, and depth.
While Omakase is widely associated with fine dining today, its roots stem from the broader Japanese cultural values of Omotenashi (hospitality) and Shokunin kishitsu (artisanal spirit). Emphasize that Omakase reflects a cultural exchange of respect, the guest entrusts the experience to the host, and the host responds with devotion and precision. Connect omakase to Zen and Wabi-sabi aesthetics, embracing the impermanent, seasonal, and imperfect beauty. Tea gastronomy, as Omakase, is not just a culinary experience, but a philosophical and sensory journey, celebrating the present moment. Describe how Omakase appeals to more than taste: aroma, texture, temperature, color, sound, and visual aesthetics of food, tea, and utensils. Highlight the design of flow, from light to deep, fresh to umami-rich, similar to a musical or narrative arc. Position Omakase as a learning experience where guests gain insights into seasonal ingredients, tea terroirs, preparation techniques, and the harmony of flavors. Add that interaction with the master is not scripted but intuitive, tailored to the guest's curiosity. Mention handmade or antique utensils, presentation style, movement, lighting, and ritual rhythm; these deepen the ceremonial aspect and elevate it from “gourmet” to “art form.”
At AN SHIM TEA, we adopt the Omakase philosophy as an invitation to surrender expectations and trust the master's intuition. Rooted in Eastern tradition, it is an artistic event where each pairing is not only a flavor experience but also a reflection of season, spirit, and shared presence.