Omakase means "I leave it to you." When you sit at an omakase counter, you are handing the evening to the chef — no menu, no choices, no decisions about what comes next. The chef decides everything.
In practice, this means a sequence of pieces — typically 18 to 24 — that unfolds over two to three hours. Each piece is presented individually by the chef, briefly explained, and intended to be eaten immediately. The sequence builds from lighter, more delicate fish toward richer, more complex pieces, then resolves with a traditional close.
The counter itself is the theater. You sit — usually six to twelve people — along a polished wood counter, facing the chef. The proximity is real: you are close enough to watch every knife stroke, to see the seasoning applied to each piece, to have a genuine conversation with the person preparing your food. This proximity is not incidental to the format — it is the format.
Manila's omakase scene has matured significantly over the past decade. BGC now hosts several world-class counters where the fish sourcing, technique, and rice quality rival the finest counters in Tokyo. For a first-timer arriving at one of these counters, understanding the basic conventions allows the experience itself — which is genuinely remarkable — to be fully received.
Why the First Counter Experience Matters
Most experiences that are genuinely great become better with preparation. The first counter visit is more fully received by someone who knows roughly what is coming — not because the surprises should be eliminated, but because anxiety about convention can prevent presence. When you are not worried about whether you are holding your chopsticks correctly, you can pay attention to the fish.
The first counter — when preparation meets presence, the experience becomes fully available
The other reason the first counter matters is that it sets the reference point for all subsequent ones. A first-timer who goes to Manila's finest counter immediately — without the preparation that would allow them to receive it fully — often finds themselves confused rather than transported. A first-timer who starts at a more accessible counter, understands what is happening, and then progresses to Mitsuru or Yoshii arrives ready to have the extraordinary experience those kitchens are built to deliver.
What to Expect from Start to Finish
A complete walkthrough of what the evening looks like, from arrival to close.
Warm welcome, seating, hot towel
You arrive, are shown to your counter seat, and receive a warm towel (oshibori) to clean your hands. This is the moment to settle in — take a breath, look at the counter, notice the wood. The chef will acknowledge your arrival. A small amuse-bouche may arrive.
Cold starters & prepared dishes
Before the nigiri progression, you will receive several small dishes — sashimi, chawanmushi (egg custard), marinated seafood, or seasonal preparations. These establish the kitchen's sourcing quality and the flavor register of the evening. Eat each one as it arrives.
The nigiri progression — the heart of the counter
The chef will now present nigiri pieces one at a time, directly to you. Each piece is named and briefly described. Eat each piece immediately — within 30 to 60 seconds. The sequence builds from light to rich: delicate white fish first, tuna in stages (lean to fatty), specialty pieces, seasonal highlights.
Palate cleansers & miso soup
After the main progression, a small bowl of miso soup, some pickled vegetables, or a broth course marks the transition. The conversation often deepens here — the intensity of the nigiri has passed and there is space to breathe.
Tamago (egg) & dessert
The traditional close: tamago (egg custard, slightly sweet) signals the end of the main sequence. A Japanese sweet and tea follow. The pace slows. The best counters in Manila do not rush this final phase — the evening ends when the conversation at the counter reaches a natural point of rest.
The total food volume of a full omakase progression is substantial — more than most first-timers expect. Arrive comfortably hungry. Do not eat a heavy meal before your counter reservation.
Choosing Your First Counter in Manila
Three considerations should drive the choice of first counter: accessibility of format, warmth of service, and budget. Match the counter to where you are — not to where you want to end up.
Entry counters: ₱3,500–₱7,500. Premier counters: ₱7,500–₱12,500.
Comfortable with sashimi? → Yoshii. New to raw fish? → Hanada Tei.
Prefer warmth and conversation? → Hanada or Yoshii. Ready for precision? → Mitsuru.
The Best Entry-Point Counters in BGC
Three counters, matched to three different starting points. Read each carefully — the right one depends on your specific situation.
Hanada Tei
BGC, Taguig
Hanada Tei is the ideal first counter because the kaiseki format — cooked dishes interspersed with raw — means a first-timer never feels confronted by unfamiliarity. The warm chef-guest interaction is more conversational than at Manila's more formal counters. The pace is forgiving. The menu includes plenty of familiar textures and flavors alongside more challenging pieces, making it an accessible window into counter dining that doesn't overwhelm.
How to Book
Online or by phone. 2–3 weeks ahead for weekends.
First-Timer Note
Tell them it is your first counter experience. The chef will narrate more and moderate the progression to your comfort level.
Sushi Yoshii
BGC, Taguig
Yoshii is the right first counter for someone who wants the genuine traditional omakase experience — pure nigiri progression, Edomae technique, the discipline of eating each piece within seconds of its presentation — but in an environment that is warm enough to support a first-timer through it. The warmth of Yoshii's service distinguishes it from Mitsuru: the chef explains more, the pace allows for questions, and the overall register is welcoming rather than formal.
How to Book
Online reservation system. 4–6 weeks ahead for weekends.
First-Timer Note
State your first-counter status at booking. They will adjust the narration and may modify the sequence to build toward more challenging pieces rather than leading with them.
Mitsuru Omakase
BGC, Taguig
Mitsuru is the best omakase counter in Manila, and it is right for a first-timer who has done preparation — who has read about omakase, who understands counter etiquette, and who is ready to receive the experience without needing the training wheels of a more forgiving format. If this is genuinely your first ever counter, visit Hanada Tei or Yoshii once before coming to Mitsuru. If you're ready, Mitsuru will be the reference point all subsequent counter experiences are measured against.
How to Book
Limited seats. 6–8 weeks ahead for weekend evenings.
First-Timer Note
If this is your first counter anywhere in the world, visit one of the above first. If this is your second or third counter, you are ready for Mitsuru.
Counter Etiquette — The Complete Guide
Counter etiquette is not a minefield of traps. It is a set of conventions that exist because they make the experience better for everyone at the counter — including you. Understanding them allows you to be fully present rather than anxious about getting something wrong.
Arrive on time — ideally 5 minutes early
An omakase counter starts when you sit. Arriving late disrupts the sequence for all seated guests. Confirm arrival time with the restaurant if your schedule is uncertain.
No strong fragrances
Perfume, cologne, and strong scented products interfere with the aromatic experience of each piece. This is universal counter etiquette — some counters will mention it explicitly at booking.
Phones away during the progression
Brief documentation of the counter setting on arrival is acceptable. During the actual nigiri progression, phones should be away. The chef is performing for you specifically — give them the courtesy of your full attention.
Eat each piece immediately
Nigiri is optimized for a specific window — usually 30 seconds to 2 minutes after the chef places it in front of you. The rice temperature, the seasoning, and the texture of the fish are calibrated for immediate consumption. Waiting degrades the piece.
Hands or chopsticks — either is correct
Using your hands to eat nigiri is traditional and completely correct. Chopsticks are also perfectly acceptable. Do not worry about this choice. The chef will not judge either.
Nigiri is eaten in one bite
Nigiri is designed as a single unit — the ratio of fish to rice is precise. Biting a piece in half disrupts the chef's intended proportion. If a piece is large, turn it fish-side down for better balance.
Soy sauce: very light, if at all
Many pieces are pre-seasoned by the chef. Adding soy sauce to a pre-seasoned piece masks the chef's work. Ask before adding anything — or simply trust the seasoning as presented.
Ginger is a palate cleanser, not a condiment
Pickled ginger (gari) is eaten between pieces to reset the palate — not alongside the fish. Placing ginger on top of nigiri is incorrect.
Ask questions between pieces
The moment after you finish a piece and before the next one arrives is the natural window for questions. Asking about the fish species, origin, or preparation during the narration disrupts the presentation.
Do not request substitutions on the night
An omakase sequence is planned around availability and balance. Requesting a substitution mid-counter disrupts the kitchen's sequence. Dietary requirements should be communicated at booking — not at the counter.
The Most Important Rule
Trust the chef. Omakase means leaving it to them. Every choice the kitchen has made — the sequence, the seasoning, the temperature of the rice — has been made intentionally. The most common first-timer mistake is arriving with too many modifications and too many questions in the wrong moments. Arrive prepared, communicate requirements in advance, and then surrender the evening to the kitchen. That surrender is the experience.
Understanding What You're Eating
A brief reference for the most common counter pieces — Japanese name, English equivalent, what to expect, and how challenging they typically are for first-timers.
| Japanese | English | What to Know | Level |
|---|---|---|---|
| Hirame | Flounder | Very delicate, mild, often the first piece. The kitchen's opening statement. | Easy |
| Tai | Sea Bream | Clean, slightly sweet. A classic early counter piece. Very approachable. | Easy |
| Ika | Squid | Chewy texture, mild flavor. Sometimes scored to improve texture. | Easy |
| Akami | Lean Tuna | Clean, meaty, slightly metallic. The tuna benchmark — everyone can relate to this. | Easy |
| Chu-Toro | Medium Fatty Tuna | Richer than akami, beginning to show the fatty melt. A significant piece. | Medium |
| O-Toro | Fatty Tuna Belly | The ceremony of the counter. Intensely fatty, practically dissolves. The piece most people remember. | Medium |
| Kohada | Gizzard Shad | Heavily seasoned with vinegar and salt. Strong flavor. One of the most technically demanding pieces to prepare. | Advanced |
| Uni | Sea Urchin | Creamy, intensely oceanic. Divisive on first encounter — transformative once acquired. | Advanced |
| Ikura | Salmon Roe | Briny, bursting. Usually served in a small nori cup. | Medium |
| Anago | Sea Eel | Softer and more delicate than freshwater eel (unagi). Often the closing piece before tamago. | Easy |
| Tamago | Egg Custard | The traditional close — tests the kitchen's pastry precision. Slightly sweet, dense. | Easy |
Common First-Timer Questions
Do I have to eat everything?
No — but communicate dietary requirements at booking, not at the counter. The chef can substitute or omit a piece if they know in advance. On the night, simply tell the chef quietly if something arrives that you cannot eat. The kitchen will not be offended, but booking-time communication is far better.
What if I don't like fish?
An omakase counter is fundamentally a fish-centric experience. If you dislike most seafood, an omakase counter is not the right first choice. If you like seafood but have specific restrictions (no shellfish, no roe), communicate this at booking.
What if I don't understand what the chef is saying?
All of BGC's finest omakase counters have English-speaking staff. If a piece is unclear, ask after the chef finishes the presentation. Most chefs will provide a brief English narration regardless.
How much should I eat before?
Arrive comfortably hungry but not ravenous. A full omakase progression at BGC's best counters is 20–24 pieces — more food than most first-timers expect. Do not eat a heavy meal beforehand.
What should I drink?
Beer and sake are the traditional accompaniments. Green tea is always available. Some counters have curated wine lists. Avoid heavily flavored cocktails — they interfere with the delicacy of the fish.
Can I take photos?
Brief documentation at the beginning is acceptable. During the progression, phones should be away. If you want to photograph a specific piece, ask the chef quietly — most will accommodate a single photo if the request is made respectfully.
What is the correct way to eat nigiri?
In your hands, fish-side down onto your tongue. Or with chopsticks. Either is completely correct. Do not stand a piece upright or bite it in half. Do not add soy sauce to a pre-seasoned piece — ask the chef whether the piece has been seasoned.
Will I be judged for asking questions?
No. All of Manila's counter chefs want guests to engage with what they're eating. Asking between pieces — about the species, the origin, the aging technique — is welcomed. The omakase format is a conversation between kitchen and counter.
Practical First-Visit Checklist
Before You Go
- Book 2–6 weeks ahead depending on counter
- State your dietary restrictions completely at booking
- Tell the restaurant it is your first counter visit
- Avoid strong fragrances on the day
- Do not eat a heavy meal before your reservation
- Read the fish guide above at least once
- Confirm reservation 48 hours before
At the Counter
- Arrive 5 minutes early
- Put your phone away when the progression begins
- Eat each piece within 60 seconds of presentation
- Ask questions between pieces, not during
- Trust the chef's seasoning before adding anything
- Use hands or chopsticks — both are correct
- Relax and be present — the anxiety is worse than anything else
The first counter visit, when you arrive prepared and present, is one of the most fully satisfying dining experiences Manila offers. The preparation is not about following rules — it is about removing friction so the experience can arrive.
Once you have one counter visit behind you, the full range of Manila's omakase scene becomes available. The guides below will take you further.