How to book a sushi omakase counter in Japan

Sitting at a sushi counter while the chef hands you one piece at a time is one of the great meals of any trip to Japan. It's also one of the hardest to book. Here's how the booking works at every level, from the famous names to the neighbourhood sushi-ya that locals keep to themselves.

What omakase means

Omakase (おまかせ) means "I'll leave it to you". The chef decides the menu based on what's best that day, and you eat it in the order it's served. At most serious counters, dinner is omakase only. You book a seat, not a menu.

Many counters also offer a shorter or cheaper course, especially at lunch. Lunch is often the easiest way into a counter you couldn't book for dinner.

Three kinds of sushi counter

The famous counters

These are the names on every list. Seats sell out weeks or months ahead, some sell through a single English booking platform or through top hotels, and some release seats by phone on a set day. Dinner at a well-known Tokyo counter commonly costs ¥25,000 to ¥50,000 or more per person before drinks.

The very good counters one tier down

This is the sweet spot. They are highly rated on Tabelog, have eight to twelve seats and a chef who has trained for decades, and are often bookable a week or two ahead, usually by phone. Dinner commonly runs ¥10,000 to ¥25,000.

Neighbourhood sushi-ya

These are family-run places near stations and shopping streets, where locals go for a birthday or a Friday treat. Many take walk-ins at lunch and bookings by phone for dinner, and many have a written menu. They are the least booked-out and often the most welcoming.

How to book

1. Pick your level. Unless you have your heart set on one famous name, the second tier gives you the best meal for the effort.
2. Find candidates on Tabelog, filtering by sushi and area. The yearly sushi Hyakumeiten badge is a good shortcut.
3. Check how each one books. Online calendar, English platform, or phone only.
4. Book one to three weeks ahead for the second tier, further for famous names, and a few days for neighbourhood places.
5. Be flexible. Counters often seat at fixed times, such as 17:30 and 20:00. Offering both, or a range, turns a no into a yes.

For phone-only counters, you can call with our booking phrases, or let Moshicall call for you.

Things the counter will want to know

• Allergies and dislikes. Tell them when you book, not at the counter. A chef can plan around shellfish if they know in advance.
• Party size. Counters are designed around their seat count, and parties of more than four can be hard to seat together.
• The cancellation policy. Counters buy fish for each guest, so same-day cancellations are often charged in full. Read our guide to cancellation fees before you book.

Etiquette at the counter

• Arrive on time. At many counters everyone starts together.
• Skip strong perfume. It interferes with the food and the other guests.
• Eat each piece when it's served. It's made to be eaten right away. Fingers are fine for nigiri.
• Go easy on soy sauce. Many pieces are already seasoned. The chef will tell you if you should dip.
• Ask before taking photos. Most chefs don't mind, but ask.

By city

Tokyo has the most counters and the most competition for seats. See our Tokyo guide for where to look. Fukuoka is famous for fresh fish at far lower prices. Osaka has excellent counters too, often easier to book than their Tokyo equivalents.