Trusting the Chef: An Omakase in Minneapolis

 "Omakase" - This is what the guest says to the Japanese sushi chef. It means "I leave it to you" or "I trust you." After saying it, the guest will receive a procession of plates all at the discretion of the chef. Kado no Mise - This translates as "corner store or restaurant." It's also the name of an omakase style restaurant in Minneapolis. As the name implies, the restaurant occupies the corner of north First Street and north First Avenue in the North Loop neighborhood. Shigeyuki Furukawa - The chef at Kado no Mise, a 2026 finalist for the James Beard Foundation’s Best Chef: Midwest award. 

My son and I scored a mid-week reservation at Kado no Mise. It was our second time dining there; the first was in 2021. The heightened attention from the Beard nomination provided the nudge to go again now. Also, my wife and I are planning a trip to Japan, and one of my goals is to have an omakase dinner there. I am eager to see how the meal in Japan compares to the Kado experience. 

Here's how the evening went. 

Kado no Mise has a Japanese whisky bar called Gori Gori Piku. It specializes in cocktails made from premium Japanese whisky. We met there at 5 pm for a cocktail. You can get the same cocktails at the table in Kado. That's what we did in 2021 on our first visit. But the bar is very comfortable and relaxing. Having a cocktail there helped to set the mood for our dinner. 

At 5:45, the time of our reservation, the restaurant host escorted us into the dining room.  The first thing that was brought to us was a cup of barley tea to sip while waiting for the food. We also each ordered a glass of sake to go along with our meals. 

Here is the succession of plates that we were served. Keep in mind that the point of omakase is that the chef decides what to serve and in what order. The menu at Kado changes regularly based on what's fresh and at the discretion of the chef. 

Sakizuki

This was roasted zucchini, bell pepper, and mushroom on a tofu puree. 

Chawanmushi

This was a steamed egg custard. It didn't have much else in it, except for a bite of octopus. 

Reisai

I felt that this was one of the most interesting items. The tiny fresh water crab was very good, as was the green bean in a very light tempura. Inside the bowl was a lightly marinated slice of cucumber. Excellent!

Sushi

With our dinner, we got 10 pieces of sushi. I loved how they were served. We got a plate of 4 pieces of white fish, another plate of 3 kinds of tuna, and the final plate of 2 more kinds of fish and a shrimp. To me, the interesting thing about it was how we were invited to taste each piece and savor it and pay attention to the subtle differences. Also, you don't dip the sushi in the soy sauce. In the photo, you'll see a little brush that you use to lightly brush the fish with soy. 

Maki and Miso Soup

I wondered why the steaming cup of miso soup is served alongside 2 simple pieces of sushi rolls (maki). I learned afterwards that this miso soup is the traditional conclusion of the omakase meal. 

Sorbet and tea

The conclusion of our meal was a scoop of coconut sorbet and tea. 

The whole omakase experience is relaxing and immersive. You go slow and enjoy the items of food as they are brought to you. 

I did make 2 faux pas, however. First, when we entered the restaurant, the chef was standing before the sushi counter greeting each diner with a slight bow. I acknowledged him, but in retrospect, I think I should have more formally greeted him, perhaps by returning his bow. The other mistake, you're not supposed to dip the sushi rice in the soy sauce. But I did. I think I just got carried away with the delightful experience that I forgot about dipping. 

Anyway, I'm looking forward to our trip to Japan and having an omakase dinner there.