Answering Omakase Questions You’ve Been Too Shy to Ask

You’ve seen the photos. The perfectly plated sushi. The quiet, elegant room. You’re curious, and maybe a little unsure. What if you don’t understand something? What if you use the wrong utensils?

That’s okay. You’re not alone. Omakase can seem a little intimidating at first, especially if you’ve never tried it. But the truth? It’s not scary. It’s actually one of the most welcoming ways to enjoy Japanese food—especially at a place like Takayama in Singapore.

This blog post is for anyone who’s been curious about the inner workings of omakase but hasn’t asked. Let’s go over what you really need to know.

What does “omakase” mean?

It’s simple. “Omakase” means “I’ll leave it up to you”. You’re putting your trust in the chef. And at Takayama, that trust is well-placed. Executive Chef Taro Takayama prepares each dish right in front of you, choosing ingredients based on what’s fresh and in season.

You won’t be picking strictly from a menu. Instead, you’ll be served one course at a time. It’s calm, quiet, and feels personal, like the chef is cooking just for you.

Do I need to know the rules?

Nope. You don’t need to study up on etiquette or memorise a long list of do’s and don’ts.

Takayama is relaxed and welcoming. The team is kind, attentive, and ready to help. They’ll explain the dishes. They’ll show you how to enjoy each one. You can just sit back and focus on the food.

If you are unsure whether to use your chopsticks or your hands? Just ask. We’re here for you, and there’s no need to fear.

What if I don’t like raw fish?

Great question. A lot of people feel this way. And it’s completely fine.

Yes, sashimi—called otsukuri on the menu—is usually part of the meal. But omakase isn’t just about raw fish. It’s about variety. Cooked dishes, grilled dishes, warm broths, soft textures, and bright sauces—every bite is different.

At Takayama, you might be served donabe rice with seasonal fish, or slow-cooked Wagyu beef. They’re rich, comforting, and absolutely cooked.

Don’t like something? Let us know when you book. We’ll adjust the menu for you.

Will I be full?

Yes. 100%.

Omakase starts slow. A little bite here. A taste there. But don’t be fooled. Over time, it builds up. One course leads to another, and before you know it, you’re full—but in a good way. Satisfied, not stuffed.

By the time the donabe rice arrives near the end, it’s like a warm hug. Served in a traditional earthenware pot, it’s scooped right in front of you. You get to see the steam rise. You hear the spoon hit the pot. It’s a moment.

After that, there’s usually fruit. Then dessert.

Is it okay to talk during the meal?

Yes, of course.

You can talk to the chef. You can chat with your dining partner. Takayama has an open, friendly atmosphere. It’s not loud, but it’s not silent, either.

That said, most people speak quietly out of respect for the food, for the chef, and for the others dining near them. You’ll feel it when you’re there. It’s peaceful.

Just don’t scroll on your phone the whole time. Be present. The experience is best that way.

What’s monaka?

It might look like a sweet. And technically, it is. But the version at Takayama is more than that.

Monaka is a crispy wafer shell, usually filled with red bean paste. But here? The wagashi is filled with foie gras and yuzu. Rich and tart. Crunchy and smooth. One bite, and you’ll understand why people remember it.

It’s one of those dishes that surprises you. Small but packed with flavour.

Do I need to finish every course?

Not at all.

It’s polite to try a little of everything. But if something isn’t for you, it’s okay. You won’t offend the chef.

That said, you might find yourself finishing every last bite anyway. The pacing, the flavours, the textures—they’re designed to keep you curious. You’ll want to know what’s next.

What makes wagyu beef so special?

Let’s talk about Miyazaki Wagyu.

It’s tender. Really tender. The fat melts at body temperature, which means it doesn’t sit heavy in your mouth. Instead, it disappears, leaving behind richness and depth.

At Takayama, it’s served with ingredients that match the season. In autumn, that might mean chestnuts or mushrooms. In winter, maybe something smokier.

It’s a dish that makes you pause. A few bites are all you need.

Can I take photos?

Yes, you can. Most diners do.

Takayama’s food is beautiful. Every course is plated like artwork. So yes, feel free to snap a photo before you dig in. Just be quick, and don’t use flash.

Take the picture, then enjoy the dish. Don’t let the moment pass while you’re adjusting filters.

What about dessert?

At Takayama, the desserts receive the same thoughtful attention as the main dishes.

An example is our Financier—a soft, nutty cake that melts in your mouth. Here, it’s flavoured with the richness of matcha or hojicha, which is both earthy and soothing.

There’s nothing heavy or overly sweet. Just something soft, gentle, and satisfying.

Is it worth the price?

That depends on what you're looking for.

Lunch starts at $98++. Dinner can go up, especially if you opt for upgrades like the wagyu. It’s a treat, yes. But you’re not just paying for food. You’re paying for care. For attention. For the feeling that this meal was made just for you.

You’ll leave with more than a full stomach. You’ll leave with a memory.

I’m nervous. What if I don’t “get” it?

That’s the beauty of omakase. You don’t need to get anything. You just need to show up.

Let yourself be surprised. Let the dishes come. Trust the chef to take care of the rest. It’s not a test. It’s not formal. It’s just food—prepared with thought, served with care.

At Takayama, you’re in good hands.

Final Notes

Omakase isn’t something you need to figure out in advance. It unfolds one course at a time.

You’ll taste things you’ve never tasted. You’ll see ingredients you didn’t expect. Maybe you’ll ask a few questions. Maybe you’ll just sit back and smile.

There’s no right or wrong way to enjoy it. Just an open seat, a kind chef, and a series of dishes made to show you what’s possible when skill meets season.

So if you’ve ever been shy to ask—don’t be. Everyone starts somewhere. And your seat at the counter? It’s waiting.

Secure a spot at Takayama today.