Three luxe destinations for Japanese-inspired tastings.
Kappo Makoto in the Palisades serves a wagyu beef-focused omakase menu. Photograph by Kimberly Kong.
Omakase, Japanese for “I leave it up to you” is a tasting-menu style of dining on the rise—especially interpretations that venture beyond the traditional procession of nigiri handed across a sushi counter.A seafood course at Kappo. Photograph by Kimberly Kong Master sushi chef Minoru Ogawa and the team behind Zeppelin in Shaw breathe new life into this Palisades’ space, which for 25 years was home to Makoto. Wagyu-centric omakase dinners unfold from the showcase kitchen, and highlight prized A5 Miyazaki beef alongside seasonal vegetables and fish flown in from Japan. Diners might find wagyu fashioned into sushi and seared tataki, or lightly cooked sukiyaki-style with broth and vegetables.
Restaurateur Michael Schlow teamed up with former Morimoto executive chef Derek Watson for this modern Japanese restaurant on 14th Street , which unveiled an intimate omakase counter Thursday through Saturday. The seasonal progression of ten to 14 plates might include composed sashimi—think bonito with black garlic and yuzu—wagyu tartare with caviar, a tasting of various cuts of tuna, and warm dishes like wagyu with caramelized onions.
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