What is Omakase, the Japanese trend taking over Delhi bars

Imagine walking into a bar with your friends. Instead of ordering the usual Picante or an Old Fashioned, you fill out a quick form, and moments later, a cocktail made just for you lands in your hands.

You did not know whether the mixologist would add dry vermouth, triple sec, peach syrup, or coconut water to your drink. You simply left it to the mixologist after telling him that you were looking for something gin-based with sweet-and-sour notes.

This element of surprise, of surrendering choice to the bartender, has struck a chord with Indian drinkers. Bars across the country are increasingly embracing an omakase-style approach, where the default menu takes a back seat and the mixologist takes centre stage to prepare drinks as per the guest’s mood, flavour preferences, or even the weather. Each drink becomes a one-off creation.

What is Omakase?

Omakase is a Japanese concept that literally translates to “I leave it to you.” In an omakase meal, guests do not order individual dishes. Instead, they place their trust in the chef to decide what to serve, in what order, and how it is prepared, guided by the day’s ingredients, the chef’s expertise, and sometimes even the guest themselves.

“In Japan, omakase is not a trend, it is tradition. The idea is simple: you sit down and place complete faith in the chef. From my trips to Tokyo, that relationship becomes the heart of the meal. Each course reflects the chef’s personality, shaped by the produce of the day, much like an intimate chef’s table curated in real time,” Kula Naidu, director of restaurant consultancy company Secret Ingredient, tells India Today.

Omakase became popular in Japan in the mid-to-late 20th century, especially as sushi culture evolved. Sushi was once fast food, eaten standing at stalls. Saying “omakase” was a sign of respect: you know better than I do. It also made practical sense, as fish quality changes daily, and the best cuts vary by season, weather, and market.

By bringing this experience to India, Japanese restaurants are tapping into a growing appetite for experimental dining, alongside the increasing craze for all things Japanese, from skincare and cuisine to anime, manga, and Japan as a travel destination.

Several fine-dining Japanese restaurants in the Delhi–NCR region, including Megu, threesixtyone, INJA, and Adrift Kaya, have been offering omakase dining experiences for a while. Alongside their regular set menus, these restaurants allow chefs to curate the meal for guests. You tell the chef your preferences and then let them handle the rest for a multi-course meal.

What to expect at Omakase bars in India

But omakase is no longer restricted to meals. Bars, too, are adapting the concept in step with the growing cocktail-forward culture. At Call Me Ten in Delhi’s Vasant Vihar, each guest is given a short form to fill out, selecting their preferred flavours, base spirit, and intensity.

The appeal lies largely in removing the burden of choice. For many, like Shristi Gupta, a Delhi-based marketing professional, it is a welcome break from decision-making.

“Personally, I enjoy the omakase experience because I don’t have to go through the entire menu and make yet another choice. After a full day of decisions at work, by the time I sit down for drinks or dinner, I just want to be served the best, without having to decide again,” she says.

“I know I like gin, and I know I like fresh, sour flavour notes. I do not like sweet flavours, so I just write down my likes and dislikes, and the bartender, who is the expert, can curate something on their own,” says Gupta, a regular at Call Me Ten.

Several other bars, including PCO and Omakase by Ikigai, also offer this personalised cocktail experience. At PCO in Delhi, they have an intimate, 12-seater, reservation-only, speakeasy-within-a-speakeasy that offers a bespoke, omakase-style cocktail experience.

Ask for a tangy, vodka-based drink, and you might be served one infused with amla murabba or even kimchi. Or, you may get something with a Parle-G biscuit flavour upon saying you are feeling nostalgic.

Why Omakase bars are a hit

“The experience is conversational. The mixologist takes time to understand the guest’s preferences, palate, pace, and curiosity, and then builds the cocktail in real time. While the foundation is rooted in Japanese technique, the sensibility is contemporary, allowing the experience to feel personal and accessible without compromising on craft or intent,” says Karann R. Chawla, co-founder of Call Me Ten.

Omakase is now a crowd-puller, especially among repeat guests and well-travelled diners.

What resonates most is the sense of trust and personalisation. Guests enjoy not knowing what is coming next, while feeling confident that it will be thoughtfully crafted.

Bartenders at cocktail-forward bars, such as Sidecar, also craft personalised drinks, even if they do not market the experience under the omakase label. It is more like a trust-based relationship that you build with a place and its professionals.

Omakase is still niche in India, but it is catching on. With more exposure to global dining, people are looking for meals that focus on the chef, the experience, and personal touches rather than large menus.

There is a shift from “what’s on the menu” to “who’s behind the counter,” and omakase fits naturally into that evolution.

What about the money?

Unlike a fixed menu where each drink’s price is clearly listed, an omakase-style drink experience can leave you unsure of exactly how much you will pay. That said, in premium bars in cities like Delhi, well-crafted cocktails, including bespoke or omakase-style drinks, generally fall in the range of around Rs 800 to Rs 1,200, depending on the ingredients and spirits used.

Some places base the charge on the cost of the base spirit you request, while others price the drink in line with a similar cocktail already on their menu, or on the complexity involved.

Next time you go to a bar, skip the menu, trust the mixologist, and let the element of surprise shake up your night.