This is the a la carte method of ordering. Okonomi was the main way of ordering in traditional sushi restaurant operations.

The customers can eat only the toppings they want to, in whatever order they prefer, at their own pace. Normally a customer orders two or three toppings at a time and orders the next toppings around the time they finish those.

This process is then repeated. It is also possible for a customer to order five pieces of chutoro all at once. It’s the same as inputting the number of pieces you want to order on a conveyor belt sushi menu tablet.

It seems simple, but a certain level of sushi topping knowledge and experience to be able to confront veteran sushi chefs are required to enjoy Okonomi. You can’t order winter seasonal toppings on a hot summer day.

The customers who order Okonomi are given preference, exactly like frequent customers, for parts of the fish they like, and rare parts.

The advantage to ordering Okonomi, is the customer may pay the same price as the customer next to them, but enjoy a menu richer in content with toppings they are more satisfied with.

In other words, if you choose Omakase or Okimari, you won’t be served anything outrageous, so you won’t be taken off-guard when it comes time to pay.

On the other hand, choosing Okonomi is an opportunity to experience the true charm of sushi restaurants and also have a brand new experience.

Not only do we provide you with a professional interpreter, but you will also get the best seat in the house, the coveted position directly in front of the sushi chef, which is usually reserved for regulars.

This will give you the perfect vantage point to watch the chef at work, as well as chat with him throughout the meal.