Omakase literally means "I'll leave it up to you."
It's a dining experience that requires putting a lot of trust in the chef and allowing the meal to unfold one dish at a time. There's no need to spend time deciding on what to order or scanning a menu. All you have to do is sit back, relax, and enjoy what's being served.
It sounds simple enough. But behind every piece of sushi is a great deal of work that diners rarely get to see.
For Chef Yuki Anzai, a Tokyo-trained sushichef who has made Manila his home, as much as 90% of that work happens before the guests even take their seats. Preparing a single sauce can take hours. Choosing the fish requires careful consideration. Some are best served fresh, allowing their raw state to shine, while others benefit from curing to draw out more umami.
It's an approach rooted in Edomae-style sushi, a traditional technique that Yuki has spent years learning and refining. Having started his training in Tokyo at just 15 years old, he has since developed his own interpretation of omakase. One that respects tradition but also blends a more modern approach for today's diners.
Yuki currently works as a private omakase chef under the moniker "Manila Sushi Chef," bringing his sushi counter experience into people's homes. Now, he's bringing that same setup to Grand Hyatt Manila.
Until Nov. 14, 2026, Yuki is taking over the Round Bar at The Lounge of Grand Hyatt Manila for a limited-time omakase residency. The circular bar has been transformed into an intimate 12-seat sushi counter, where diners are treated to a succession of seasonal dishes and nigiri made with ingredients flown in from Japan.
With live music drifting in from the other side of The Lounge, the counter feels cozy despite its place within the hotel's lavish interiors. Fresh cuts of seafood are presented to the guests, offering a glimpse of what's to come. From there, the meal moves at a steady pace that makes two hours fly. Diners can appreciate the relaxed rhythm Yuki sets, allowing them to savor each bite of the filling meal.
For Yuki, however, the goal isn't to make omakase feel intimidating or complicated. When asked what first-time diners should know before trying the experience, his advice was simple: "Please don't think about it too much."
Just relax and enjoy the food. Oh, and don't wear strong perfume.
In this Yes, Chef! Exclusive, The Beat Asia sits down with Chef Yuki Anzai to talk about his approach to sushi, the challenges of being a private omakase chef, and his limited-time residency at Grand Hyatt Manila.
You started working with sushi at a young age. What drew you to it?
I needed a job, and I also wanted to have sushi for my meals. That's it. I could work long hours, sometimes 15 hours a day. I was working hourly, so it was very convenient for me.
I'm still learning a lot about sushi. I'm still trying different things, and I think I still have a lot more to learn.
How would you describe your approach to omakase?
I try to localize a little bit, but not too much. I don't want to be super traditional, but I also don't want to make something specifically for Filipinos.
I just make what I like, while sticking to Edomae-style techniques. I think it works because a lot of Japanese people also like my sushi.
In Japanese culture, there's a distinction between an itamae and shokunin. Would you consider yourself a shokunin?
Shokunin is something given to you by others. Out of respect. Itamae is different. I think I can call myself an itamae because I cook in front of customers.
You need to have the mindset that you're a chef who's always being watched by customers, so you need to have a certain level of professionalism.
If someone calls me a shokunin, I appreciate it.
Would you consider being called a shokunin the peak of your career?
No, I don't really think about the future much.
When preparing fish, how do you decide whether to serve it fresh or use techniques to bring out more flavor?
Everything is done on purpose. If it's fresh, maybe I would serve it as sashimi because I want the guests to enjoy the texture.
But if I want to use it for sushi, I like to bring out more umami in the fish instead of just serving it fresh. Sometimes I use kelp or salt to bring out its best qualities.
It depends on the day.
You also make your own soy sauce blend. What makes it different from regular soy sauce?
I simply add more umami to the soy sauce.
Sushi is super simple. You have fish, rice, and soy sauce, and the balance between those three is very important. Aside from the soy sauce, I use akazu for my sushi rice.
How much of a sushi chef's work happens before service even begins?
I think most of it. Around 80 to 90% of the work is already done before service.
Preparation usually takes much longer. For example, making one soup can take five hours, or making a sauce can take six or seven hours.
What you see at the counter is only 10%. The other 90% is done behind the scenes in the kitchen.
As a private omakase chef, what are the biggest challenges of bringing the experience in people's homes?
Every day is challenging because every kitchen is different. Every day, there's something new.
In a restaurant, you already know the flow. But when you're working in different environments with different menus, it's super challenging.
Sometimes, the kitchen is far away, sometimes there's no kitchen, or it's a big kitchen. You have to adjust to what you have. For example, if you forget an ingredient, you need to make something with what's available.
But you also learn a lot from those challenges.
You've done many private omakase experiences. Is there one that stands out as particularly memorable?
I remember most of them, even though I've done a lot.
When I go to someone's house, I get to know them better. It's different from working in a restaurant kitchen because I have a closer relationship with the customers.
That's why every omakase experience is unforgettable for me.
What made you decide to collaborate with Grand Hyatt Manila for this residency?
It's a great opportunity for me. I only started my career as a private chef last year, and after one year, I've already had opportunities to work with Hyatt and other companies.
I really appreciate Hyatt for giving me this opportunity. It's such an honor, and I'm very happy about it.
How did you adapt your omakase menu for the 12-seat sushi counter at Grand Hyatt Manila?
I needed to change it a little because 12 seats are quite [a lot] for me.
For me, the ideal number is six or eight guests because I can do everything myself and keep everything under control. But with 12 people, I can't do everything on my own.
I needed to simplify some things and work with a team. I have an apprentice who already has experience, so that makes it easier.
That's one of the things I needed to consider when creating the menu.
What can guests expect as the residency continues? Will the menu change with the seasons?
I want to change the menu as we move into autumn and winter, so guests can try something new.
I already make small changes to the menu almost every day, so it's never exactly the same. Every time, there are different customers and different guests.
Finally, what advice would you give someone experiencing omakase for the first time?
Nothing really. I just want them to enjoy it.
Please don't think about it too much. Just relax and enjoy the food.
For more information on Chef Yuki, follow him on Instagram and visit his website.
To learn more about the omakase experience at Grand Hyatt Manila and book a seat, visit their website.
This interview has been edited for length and clarity.
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