A night in Otaru (EN)

Otaru has treated me well.

The room I found for the night was an amazing, traditional, tatami space, facing a Japanese garden: quiet, peaceful and extremely comfortable, as I get used to sleep on the ground (not yet completely to get up easily in the morning, but this is a different topic).

Curiosity then drove me the real surprise. Walking in the small streets, leaving the seaside and the fish market on my back, cannot tell if it is the wrong season, or the lack of tourism following the Covid time, but the town was a total desert, and no signs of any place where to have a bite.

Finally on my left, hardly noticeable, there was a flag, and a light A tiny door gave access to a space that could have been 12 sqm, and a sushi chef was there. On the usual table where guests can seat facing the preparation, two guests were sitting, on the 6 available stalls (not really a huge place).

A smile, and my bow. One word, “Omakase”, and I entered a new dimension.

The chef only asked what I wanted to drink, bringing his hand to the mouth: “sake” my reply, “cold sake”, was followed by “Hoy” and a yell to his wife on the back, who shortly came out with a cup of my poison for the night.

Omakase, a term originating from here in Japan, translates to “I’ll leave it up to you.” In the culinary world, omakase is synonymous with a unique dining experience where the chef determines the dishes, instead of the diner selecting from a set menu. Most often associated with sushi, an omakase meal is an exhibition of the chef’s expertise, creativity, and the freshest ingredients of the day.

The allure of omakase is multi-dimensional. It isn’t just about savoring meticulously crafted dishes; it’s about trust and surprise. Diners entrust the chef with their palate, allowing for a personalized culinary journey. Each course reveals a new surprise, often introducing diners to flavors or combinations they might have never chosen themselves.

For the chef, omakase is a canvas of expression. It gives them the freedom to showcase seasonal ingredients, experiment with pairings, and highlight their mastery. The meal is typically harmonious, with each dish paving the way for the next in terms of flavor and texture.

Omakase is more than just dining; it’s an intimate conversation between the chef and diner, a dance of trust and discovery. It’s an experience that celebrates the art of culinary craftsmanship and the joy of the unexpected.

The chef has started to master his art, proposing one by one an incredible variety of sushi. A first cup of sake made my expression of joy and appreciation to change a solitary dinner into a kind of happening, where the two other guys have been engaged, leveraging google translator in a kind of AI supported conversation.

After 4 more cups of sake shared, we were like close friends (and the local, have to say, much more drunk than me): their curiosity on how I could have found such place was still shocking them, even after I’ve explained the total causality.

All good things came to an end. Paid my bill (very reasonable, given the amazing quality, and the volume of drinks): outside I had the chef waiting for me.

A smile, a bow, a new friend in the world to count on my list.