The trademark of an Omakase–style Japanese restaurant is innovative cuisine, created and plated with an impressive mixture of intuition, care, and creativity. The word "Omakase" literally translates to "entrust", meaning visitors rely entirely upon expert sushi chefs to tailor the menu according to fresh, seasonal ingredients.
At San Francisco's Maruya, one of the Mission District's first Omakase–concept restaurants, this locally-driven, creative cuisine abounds, taking center stage amidst the dining area's intimate, minimalist atmosphere with wood-paneling and an 8-inch-thick cyprus bar for guests to watch the chefs make their creations.
Each night, the classically trained chefs slice and plate elegant pieces of nigiri and sashimi, while steaming bowls of miso and other delicate starters whet diners' appetites. More specifically, diners can choose from "Masa's Course" or "Hide's Course," or go a la carte. Masa's menu includes six courses of sashimi, small plates, soup, broiled seafood and nigiri while Hide's course includes sushi and sashimi at market prices. The a la carte menu includes a salad of seawood, mixed mushrooms and marinated vegetables, and small plates like housemade tofu.
Maruya's painstaking efforts haven't gone overlooked, either—the restaurant earned a coveted Michelin star in 2015.
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