Right fit
Yes.
- Dedicated omakase restaurants
- Restaurants where omakase is the central format
- Selected restaurants with a clear, serious omakase offering
Currently onboarding
A home for omakase.For serious restaurants and serious guests.
Free for founding restaurants · We build your profile, you approve it · Works with your reservation system, no lock-in
THE PROBLEM
Guests can't find the omakase they're looking for.
Guests with specific intent find too much, but rarely what's right.
Anyone searching specifically for omakase often ends up in long lists of sushi bars, fusion concepts, tasting menus, and irrelevant results. The search costs time. The right restaurants stay hard to find.
Serious omakase restaurants get lost on general platforms.
Most platforms treat omakase like a filter, not a format of its own. Serious restaurants end up next to any sushi listing or fusion concept, hidden from the right guests.
What makes the craft special rarely comes across online.
Standard restaurant profiles reduce everything to ratings, price range, and booking links. They leave little room for chef philosophy, seasonality, counter experience, and trust.
That's the gap OmakaseHub closes: the chef, the craft, the counter, shown to the guests who came for it, not buried next to every sushi bar.
WHO WE ARE
Built by people who take omakase seriously.
We built OmakaseHub because omakase deserves its own place on the internet. Not a subcategory. Not a filter. Instead, a dedicated platform for a form of dining that lives on closeness, seasonality, and trust between chef and guest.
We're a small, independent team. We built OmakaseHub because omakase is often forced online into formats that don't do the experience justice. Our job is to create a better frame: clear, careful, restrained. The restaurant, the craft, and the people behind it should be at the center.
Cristina & Dennis — Founders, OmakaseHub.com
WHY OMAKASEHUB
Made to measure. Not for the masses.
The guests your local channels can't reach.
Many of the most serious omakase guests are travelers. They plan from another country, in another language, before they arrive, and the channels you rely on (local search, national directories, social in your own language) reach the people already nearby. OmakaseHub is international and multilingual by design, so those guests can find and understand your restaurant in their own language.
A curated room, not a directory.
OmakaseHub doesn't accept every restaurant that serves a tasting menu. Every profile goes through review. When your restaurant is accepted, it stands in company that guests seek out deliberately.
A profile that actually shows what you do.
Most platforms reduce a restaurant to name, rating, and price. OmakaseHub gives you room for menu philosophy, seasonal rhythm, counter, style, and stance. These details decide whether a guest chooses your restaurant.
Free for founding restaurants.
Your full profile, the translations, and discovery are free for you. No listing fee, no commission on reservations. You pay only if you explicitly agree. Paid add-ons are coming, starting with our own booking system.
We listen.
OmakaseHub is at the beginning. Restaurants that join now directly shape what features get built, what information matters, and how profiles are structured. We don't bypass restaurants. We build with them.
FOR YOUR GUESTS
This is how guests will find you.
Hand-curated. Quiet. Focused on the craft, not the noise around it. Serious guests come looking specifically for omakase, and they land here.
WHO IT'S FOR
For restaurants where omakase is the focus.
OmakaseHub is for restaurants that offer omakase seriously and visibly. That's why we carefully review which restaurants fit the platform.
Wrong fit
No.
- General sushi bars with an à la carte focus
- Fusion-focused concepts without a clear connection to the Japanese omakase tradition
- Restaurants where omakase only appears as a loose label on the menu
If the fit is unclear, we review your restaurant manually and talk to you before deciding.
PHOTOGRAPHY
Photography that does your space justice.
Your profile is only as good as its photos. If you don't have representative ones yet, our professional photographer shoots them for founding restaurants: your counter, your craft, your space, captured properly for OmakaseHub.
Normally a paid service. For founding restaurants, the work and usage rights are on us: no fee, no licensing costs. You cover only the expenses, like travel. You can also use the images on your own website, social media and other marketing channels. We'll work out the details with you directly.
HOW IT WORKS
You run the restaurant. We build the profile. You have the final say.
01
Apply in a few minutes
Tell us where to find you and a little about your omakase. That's the whole ask up front: no forms to labor over, no profile to assemble. If your restaurant fits, we take it from there.
02
We build your profile
Our team researches your restaurant and asks you a short set of questions to fill the gaps, the details only you know: your menu philosophy, the counter, your chef's background, seasonal notes, the price and rhythm of the meal. We write it up properly and translate it for an international audience. Where representative photos are missing, our photographer shoots them.
03
You review and approve
We send you the finished profile. You go through it, edit anything directly or send it back to us, and give the final yes. It goes live only with your approval. And it stays yours: update it anytime, and use the text and photos on your own website and channels.
04
Go live with the first cohort
Once you've approved it, you're set. We launch together when the first founding restaurants are aboard. Guests searching specifically for omakase find you, and reach you through the reservation path you already use. No new system, no lock-in.
OUR GOALS
Where we'd like to take OmakaseHub
For now, OmakaseHub is focused on one job: creating a better place for discovery. That alone deserves care. If the right restaurants join and the platform grows meaningfully, we'd like to build further: with tools that genuinely serve omakase, instead of adding noise.
That can mean communicating last-minute availability more easily, managing guest interest better, and supporting reservations in a way that respects the rhythm of the counter. It can also mean creating more connection around the craft through editorial work and spaces for exchange. This isn't a roadmap or a promise. It's an ambition, shaped by the people we build for.
FREQUENTLY ASKED
Why should my restaurant be on yet another platform?
Because OmakaseHub isn't a general restaurant directory. We only list omakase and review every restaurant manually. When a guest finds your restaurant here, they're already looking specifically for this format. And you don't build the listing alone: we prepare it, you approve it. You don't have to replace anything you use today. You give your restaurant a presence in a space built precisely for this kind of search.
Do I have to build the profile myself?
No. We research and write the first version of your profile and translate it. You review it, edit anything directly, and approve it before it goes live. The profile stays in your hands: update it anytime.
Do I have to change my reservation system?
No. OmakaseHub directs guests to the reservation path you already use: website, OpenTable, TableCheck, ZenChef, email, phone, or another system. You decide how guests reach you. Our own booking system is coming as an optional paid add-on, not a required switch.
What does a profile on OmakaseHub cost?
Nothing. Founding restaurants pay no listing fee and no commission on reservations. Any change applies only with your explicit consent, and nothing is charged retroactively. Restaurants that join after the founding phase pay a listing fee. Optional add-ons come later, starting with our own booking system.
Free. Where's the catch?
You're early, and that's the catch. At launch the guest audience is still being built, and the first restaurants are what make OmakaseHub worth visiting. That's exactly why they don't pay for it. What it costs you is time: a conversation, a few questions, one read-through of your profile before it goes live. What it doesn't cost you is control. No exclusivity, no commission, no minimum term, reservations still through your own system, and the business relationship ends whenever you want. The money comes from two places: restaurants that join after the founding phase pay a listing fee, and later we sell optional add-ons, starting with our own booking system. You would have to opt in actively. Without your consent, you pay nothing.
What will the paid add-ons be?
The first is our own booking system: availability, reservations, no-show protection, guest management. Today OmakaseHub links out to whatever reservation path you already use, and that stays free and stays an option. If you want the booking system when it arrives, you see the price, the billing period, and the terms before you commit. We don't charge retroactively, and carrying on with something that was free never turns into a bill by itself.
Does my restaurant have to offer Japanese cuisine?
Yes. OmakaseHub is for Japanese omakase: from edomae sushi and kaiseki to contemporary interpretations of Japanese cuisine. What matters is a connection to Japanese culinary tradition and a clear omakase format: a multi-course menu entrusted to the kitchen.
How do you decide which restaurants are accepted?
We review each application manually. We accept restaurants with a clear, serious omakase offering that fits the scope of the platform. If the fit is unclear, we talk to you before deciding.
How is OmakaseHub different from Google, TripAdvisor, or Tabelog?
Google, TripAdvisor, and Tabelog cover every type of restaurant. OmakaseHub focuses on one format. That's why we can shape profiles, search, and content around omakase: menu philosophy, counter details, seasonal notes, chef background, and reservation logic.
Why should I apply before public launch?
Founding restaurants go live with the first wave. They get early visibility, a direct line to our team, and influence over how OmakaseHub develops. Those who join now help shape the standard of the platform.
Do I need professional photos?
A strong profile needs strong images. For founding restaurants, our photographer handles this: your counter, your craft, your space. If you already have representative photos you'd rather use, that works too.
What languages does OmakaseHub support?
The platform interface launches in English and Spanish. Further languages are planned, including Japanese, German, and French. Our goal is for international guests to understand your restaurant in their own language.
What if I don't want to stay?
You can end the business relationship whenever you want. Just tell us. There's no minimum term and no lock-in. You can request a copy of your content, including for up to 30 days after the relationship ends. The content you added comes down when it ends. OmakaseHub is a curated directory, so a factual editorial entry about your restaurant can stay, the way a guide lists one. That entry puts no obligation on you.
Does OmakaseHub really only list omakase?
Yes. OmakaseHub isn't a platform for general sushi bars, conveyor-belt restaurants, or menus loosely labeled as omakase. If a restaurant doesn't offer a true omakase experience, it doesn't fit the platform.
Who is behind OmakaseHub?
OmakaseHub is independent and self-funded. Behind the platform is a small team, not a restaurant group or corporation. We believe omakase deserves a platform that does the format justice and delivers clear value to both restaurants and guests.
Help us build the home omakase deserves.
If you run an omakase restaurant, apply as a founding restaurant. You go live with the first cohort, get early visibility, help shape how OmakaseHub grows, and use OmakaseHub at no cost.
