There are some life experiences that are hyped so much, they’re almost guaranteed to let you down. It’s not that these things are bad by any means, but the sheer buildup to them makes it nearly impossible to meet expectations.
I experienced that feeling a bit as I entered my first Omakase at Yoshitomo. I’d been to Yoshitomo many times and knew the sushi was incredible, and chef David Utterback’s nomination for a James Beard award confirmed that the guy knows a thing or two in the kitchen.
But everyone—EVERYONE—who’d attended an Omakase had told me how amazing it was, and I’d waited months for this night. Part of me feared that, no matter how tremendous the experience, it wouldn’t live up to my lofty expectations.
Boy, I was wrong.
If anything, my friends had undersold the Omakase. This was, hands down, one of the best meals of my life.
More importantly, it was one of the best experiences.
An Omakase at Yoshitomo is a private dinner during which chef Utterback hangs with 4-6 guests for 2.5-3 hours, cutting fish and constructing pieces of sushi in front of them. Each Omakase is slightly different; the menus vary based on what fish are currently available and what David is inspired. Ours was 18 (18!) courses, each of which somehow seemed better than the last.
But a few things never change:
- Quality: it’s cliche to say fish tastes like it came right out of the ocean (especially in the middle of the country, of all places), but I’ve eaten fish on the coasts. The selection at Yoshitomo’s quality exceeds any fish I’ve had in Boston, North Carolina, or California. Each bite was so refreshing, the flesh so velvety. It was all so fresh and clean.
- Variety: Our menu featured items you’ll not find anywhere in Omaha, but in few places in America. I ate fish I didn’t even know existed previously, and now I love them. One of my favorite bites of the meal was Iwashi, a Japanese sardine. Who knew sardines could taste like something served in Heaven?
- David’s creativity: Many of the fishes we tried were aged, including tuna aged for more than a month. Few sushi chefs in the world employ this technique, but it intensifies the fish’s flavor. David is bold enough to experiment with it, and his effort has paid off. He also likes to play around with dishes, such as the Tonkasu-inspired broth he paired with a Hokkaido Scallop in our second course. I would’ve finished a 2-liter of the stuff if given the chance.
The food alone is worth the price of admission. But there’s no way to accurately value what it’s like to spend a few hours with David Utterback. He’s not only a fun personality unafraid to crack jokes, but he’s an open book.
Have a question about why he included a fish on the menu? How he learned to age fish? What life has been like as a restauranteur during COVID-19?
Just ask. He’s happy to answer.
To me, that was the best part of the meal. I’d spent some time with David on my podcast, but I learned more about sushi and fish on this night than the rest of my life combined. Everything was fascinating: watching David carefully slice each fish, seeing him grate real wasabi (most restaurants use dyed, ground-up mustard seeds, something I was previously unaware of), hearing him describe where each fish came from and why it was a part of the night’s menu.
We even learned how Yoshitomo makes its eel sauce, which, while graphic, was enlightening.
Bottom line, this is a must-try food experience. Whatever lofty tales you’ve heard of the Omakase, they’re true. This is one of the best food experiences you’ll find in the country. And I want you to try it: you can book a private (and perfectly safe) experience for you and friends/family on Yoshitomo’s website or by contacting the restaurant on Facebook.
I felt a genuine sadness as I left Yoshitomo that night. One of the best meals in my life was now over, and for all the great food there is in Omaha, there is nothing like that.
Until my next Omakase (and there will be another, hopefully several more), I will remember this night.