Why London is Embracing Omakase
- James Massoud
- Mar 11
- 4 min read
In the last few years, omakase dining has undergone a remarkable rise in the UK, particularly in London. Once a niche concept reserved for the most devoted Japanese food enthusiasts, the experience of entrusting a chef to craft a multi-course meal has found a new and eager audience in the British capital. This growth is not merely a reflection of London’s relentless appetite for high-end, immersive dining but also a sign of a broader cultural shift — diners are looking for more than just a meal. They seek a story, a performance, and an experience that lingers long after the final bite.
The Essence of Omakase
The term ‘omakase’ translates to ‘I’ll leave it up to you,’ a phrase that encapsulates both trust and surprise. Originating in Japan, the tradition was initially a way for chefs to showcase the freshest ingredients available that day.
In London, this concept has taken on a dynamic new life, blending authenticity with innovation.
Luna Omakase
One of the most exciting new entrants to this space is Luna Omakase, set to open in March 2025 as part of the Thesleff Group. Situated on the ninth floor of Los Mochis London City, Luna is poised to be the highest omakase restaurant in London, offering breathtaking views of St Paul’s Cathedral. At the helm is Executive Head Chef Leonard Tanyag, whose two decades of experience and global travels bring a deeply personal touch to the craft. Luna will specialise in Sosaku-style Edomae Omakase — a modern interpretation of the sushi-making techniques that emerged during the Edo period in Japan. Guests can expect a 12-course menu that evolves daily, focusing on the finest seasonal and sustainable seafood, paired expertly with sake, wine, or cocktails.
For Tanyag, omakase is an opportunity for both expression and connection. "Markus [Thesleff] and I share a love for food that is both bold in flavour and texture. With Luna, we wanted to bring a new kind of omakase experience to London, one that honours Japanese tradition whilst embracing innovation. Every dish on the menu is deeply personal to me, each one inspired by a memory, experience, or emotion, that I hope will resonate with our diners."
Luna follows in the footsteps of Juno Omakase, its sister restaurant in Notting Hill, which has already made waves with its groundbreaking fusion of Mexican and Japanese cuisine. The combination of two distinct culinary heritages in an intimate setting has drawn diners eager to experience something truly unique, and Luna will build on this legacy with a more traditional yet equally inventive approach.
London’s Expanding Omakase Scene
London’s omakase boom is not happening in isolation. Across the city, high-end omakase counters are flourishing, each offering a different interpretation of the concept. In Kensington, Ellen's Lacquer Room presents another perspective under the leadership of Singaporean chef Eugene Lam. Having trained in some of the finest Japanese restaurants in Singapore, Lam brings a meticulous approach to his craft, mastering multiple disciplines, from knife skills (Nama) to steaming (Musu) and deep-frying (Ageru).
For Lam, the rise of omakase is deeply tied to the changing nature of how people approach dining: "I believe omakase meals are becoming more popular because, in our day-to-day lives, we rarely have the time to truly enjoy our meals as we rush between work, family obligations, sports, and other commitments. As a result, when people do dine out, they seek a more meaningful experience — one that is special, unique, immersive, and focused on high-quality ingredients. This makes an omakase meal not just food, but a valuable and cherished experience."
His words reflect a key reason why London’s omakase scene has expanded so rapidly. Diners are no longer satisfied with just a great plate of food; they want to be part of a narrative, to watch as their meal is constructed piece by piece, and to engage directly with the chef. In this way, omakase is as much about theatre as it is about taste.
A Focus on Seasonality and Sustainability
This surge in popularity is also driven by a heightened appreciation for craftsmanship and seasonality. The best omakase restaurants work almost exclusively with what is fresh and at its peak, meaning menus shift constantly. Mayha in Marylebone has embraced this philosophy wholeheartedly, offering a seasonally driven omakase dinner that merges Japanese technique with global influences.
Soho’s Jugemu, often cited as one of the most authentic Japanese restaurants in London, takes a purist approach, allowing the chef’s selection of the day’s finest ingredients to dictate the menu.
The Future of Omakase in London
London’s embrace of omakase is not just a trend but a reflection of a broader movement in the culinary world. The desire for hyper-curated, immersive experiences aligns with the rise of tasting menus, chef’s table dining, and sustainable, ingredient-led cooking. As more chefs bring their own interpretations to the format, the omakase experience will continue to evolve, blending tradition with bold new ideas.
For now, London’s newest omakase restaurants, from Luna to Lacquer Room, are proving that diners are ready to embrace the unexpected, putting their trust in the hands of the chefs and surrendering to a dining experience that is as much about emotion and artistry as it is about flavour. In a city always hungry for the next great thing, omakase feels like more than a fleeting fascination — it feels like the future.