Omakase experiences abound in the Southeast, but start with Prime Fish in Charlotte
Omakase (pronounced oh-muh-kah’-say) is rooted in the Japanese verb makaseru, meaning to entrust. It’s a style where the chef decides what you eat, guided by seasonality.
Many sushi restaurants offer omakase within a broader menu or at a counter, but omakase as its own concept can be a pricey night out. Seatings range from $75 per person to well over of $1,000 per couple.
The sticker shock comes less from flex and more from ingredients. Exquisite slices of fish, served one piece at a time, are lavishly sourced, aged, hand-butchered, dressed, and draped over rice with its own pedigree. If you dream about the best ingredients in the world crafted by the hand of a chef with as much training as an Olympic athlete, then the cost begins to feel apropos.
There are roughly a dozen omakase experiences worth seeking out in the southern US. The closest to Greenville is Omakase Experience by Prime Fish in Charlotte. It’s a trailblazer, known for a maximalist approach and Frenchified application, especially ahead of nigiri courses, where foie gras, freshly shaved truffles, A5 Miyazaki wagyu, caviar, and toasted brioche meet a parade of Japanese proteins, including ultra-premium Bafun uni.
Chef Robin Anthony is self-taught. He immigrated from Indonesia and recalls watching his grandfather cook in East Java, but his skill stems from thousands of hours of knife work, an obsessive study of fish, and an insatiable curiosity for what Michelin-star restaurants deliver; he says he’s dined at more than 50 of the award-winning concepts. There is reverence in his take on omakase. Fish hails from Tokyo’s Toyosu market and Anthony utilizes short-grain rice from a family farm in central Japan irrigated only by melted snow.
Courses are beautifully garnished with microgreens and tiny edible flowers from local growers. Nearly every course is seafood, if not fish, and most are raw. Some courses are seared or torched, but it’s with sauces that Anthony’s acumen at a stove shows most clearly. An adroit use of acid is also apparent, especially when a Euro-leaning carpaccio makes an appearance on the nightly menu. The meal commences with portioned Yubari King musk melon, one of the most expensive fruits in the world, grown one globe per vine. It feels perfectly on brand.
“I opened an omakase in a steakhouse city, so we must adapt with the market,” says chef Anthony. “There’s no such thing as too far; if what I bring is something new, then it’s a first for my city, and I’m happy with that. We feel connected with diners in the Carolinas.”
An omakase bucket list
Wherever you travel in the region, there’s likely an omakase worth chasing.
The grandfather of omakase in the Southeast is Hayakawa in Midtown Atlanta; it may be the most traditional in format on this list and comes with a price to match, offering access to the celebrity hand of chef Atsushi “Art” Hawakaya. Is it worth it? Yes, especially alongside a beverage program led by one the country’s youngest sommeliers, Monet Behnke. Calling her a prodigy may be an understatement.
Mujō is another Atlanta omakase and, like Hayakawa, holds a Michelin star and a James Beard nomination. Chef J. Trent Harris trained in Japan and New York, and some have called him a fish savant. The restaurant sits near Cooks & Soldiers; both are part of the Castellucci Restaurant Group.
Kase x Noko in East Nashville is an incredible value at just $75 per person for 14 courses. The omakase restaurant, near the feted Noko, offers a fresh take on fresh fish. It’s also a great entry point to the dining format.
YASU Omakase in Miami is a current favorite of my friend, Miami-based gourmand Cheryl Tiu. The restaurant offers just eight seats at a butter-soft counter made from 600-year-old hinoki wood. Chef Yasu Tanaka is known for his restraint and lack of intervention.
Sushi-Wa is in Charleston’s NoMo district, just northeast of the historic core near Edmunds Oast and Lewis BBQ. The seasoned rice stands out, served by chefs and co-owners Kazu Murakami and Chris Schoedler, a certified sake advisor.
Nagomi in New Orleans is not just a hard-to-get reservation—it’s a secret restaurant. At capacity, the space holds about 16 diners, and offers two seatings, just two nights per week. A group text alerts diners about upcoming reservations. Going to Nagomi feels like a dinner party run by chef Kazuyuki “Kaz” Ishikawa and partner Eli Ramos with 10-12 progressive courses. A hint: it’s in the Bywater Neighborhood. Happy hunting.
A brief history of omakase
Edo Period
Street stalls in Edo, now Tokyo, served slices of fish based on the day’s catch with vendors offering 6-10 pieces of nigiri in a 30-minute window.
Late 19th to early 20th century
Sushi moves indoors. Counter service emerges and regulars trusts chefs to guide their meals.
Mid-20th century
The word omakase begins to take on a dining-specific meaning in Japan, shifting to shorthand for letting the chef decide.
Post-World War II
Refrigeration allows for a more formal dining experience, opening with small plates and moving into nigiri offerings paired with sake.
1980s–1990s
Japan’s economic boom elevates sushi culture. Omakase becomes associated with craft and status, and begins to spread globally.
2000s–2010s
Omakase is established as a structured, chef-driven format with pairings that can include wine; restaurants like Masa in Manhattan help define its ultra-luxury expression.
2010s–present
The format gains traction across the US, with restaurants like Hayakawa in Atlanta setting the standard for high-end omakase.
