I've got the Omakase Experience booked in December. It's similar to a chef's counter or chef's table in other places. The chefs present your dinner as small plates, their choice. About 12-14 dishes! And this is completely appropriate for this restaurant. This place used to serve foie gras before it became a PC pariah ingredient.
BriarRosie, Mary Ann booked the Omakase for us on Dec 14 - wonder if any booze is included in the price?
BriarRosie, Mary Ann booked the Omakase for us on Dec 14 - wonder if any booze is included in the price?
I'm wondering the same thing - WDW-DINE couldn't say either way. It probably needs to include drinks to not be a horrible deal. $175 inclusive means $140 base, and if the view and WDW "tax" means a 25% markup, that's still $112, and you could do a lot of damage with that in a non-pixie dust place.
Did/will CA Grill have an a la carte menu for sushi by the piece? I think it'd be hard to offer a wide variety of fish if there are only 9(?) seats each night.
I figured that with tax and gratuity included, and 12-14 small plate tasting courses, it should be worthwhile. Not all the courses will be sushi. I read something on the Disney Food Blog where beef was mentioned as one of the small bites. CG didn't offer nigiri sushi pieces a la carte, just their own designer maki rolls and sushi plate offerings.
If booze isn't included, I'd still probably order a glass of wine. Or split a bottle.
The entrees don't do anything for me but I can't wait to try the duck and surf n turf app. Pork flatbread also sounds relish. May just have to do a meal of all apps.
Duck in all Its Glory?
Bring it ... I'll feast on Donald served four ways every night of the week!
I was expecting cooked dishes too, but I'll be disappointed if the sushi portion is stuff out of their pretty basic selection or a rehash of one of the rolls. Somehow I'd be more OK if they had called this the chef's counter instead of omakase, which carries specific (and likely incorrect) connotations for me.
Even if this ends up being a decent value, the price is slotted higher than the current cost of the main dining room menu at V&A (without supplements). I wonder if that's intentional or if maybe V&A is due for a bump.
Is anyone planning to try this in September?
And that's how I roll.
I've often combined appetizers as a meal instead of getting an entrée. I thought a lot of the new starters looked pretty darn awesome.
What does "omakase" mean to you? I personally thought it would be a similar experience to the chef's counter at Flying Fish, but with lots of smaller plates. The cost of that (when I did it a couple years ago) was about $30 less.
I'm sure someone will be sharing a review of it.