How to Price an Omakase Menu: Costs, Benchmarks and the Chef Factor (2026)

Omakase is the hardest pricing decision in Japanese dining, and the question restaurant owners outside Japan ask us most often once they decide to open a sushi counter serving omakase. This guide puts the public price points of twelve cities in one table, lets chefs and owners explain the cost structure in their own words, and sets out a pricing method that starts from the item owners most often underestimate: the chef.

What does omakase cost around the world right now?

The figures below are published prices for a seat at the counter, per person and before drinks, taken from city guides and reviews dated 2025 to 2026 unless marked otherwise. Hong Kong restaurants usually add a 10 percent service charge on top; Tokyo prices are as printed by the guides. They are a map of where the market sits today, not a recommendation.

Why is omakase so expensive? The cost structure

Owners rarely publish their cost sheets, but chefs have said in public what sits behind the price. Three items dominate: fish bought at the top of the market and flown in, the hours of a trained chef per seat, and a room that by design has very few seats.

• Fish cost ranges from about USD 18 to 120 per pound depending on the cut, and real wasabi root from Japan costs around USD 200 per pound, according to chef Jesse Ito of Royal Sushi Omakase in Philadelphia. (Resy, America’s top sushi chefs answer your omakase questions, May 2023)
• At U Omakase in Brooklyn, chef-owner Luis Durand raised his price once in four years, from USD 89 to 109, as imported fish that once cost about USD 8 per pound rose to about USD 30. (Edible Brooklyn, October 2026)
• Sushi Ouji in SoHo receives fish from Toyosu market in Tokyo twice a week; owner Emily Li says almost all of the fish is flown in directly. (amNY, September 2025)
• In Singapore, Sushi Masaaki states that all of its ingredients are air-flown from Toyosu, and Shoukouwa (S$380++) says its fish is flown daily from Tokyo. (SETHLUI.com, October 2026)
• Across US full-service and limited-service restaurants the average food cost sits between 28 and 32 percent of sales (US Foods figure cited by Resy). No chef has published an omakase-specific percentage; the chefs quoted here describe their ingredient cost as well above a standard kitchen’s. (Resy, restaurant menu pricing guide, 2026)
• Chef Masayoshi Baba of Masayoshi in Vancouver said price adjustments followed increases in food cost and that at his counter “It is not about making money but breaking even”. (Montecristo Magazine, March 2021)

The chef factor: the line item owners underestimate

Fish costs get the attention. The cost that decides whether the restaurant can sustain a profit, and the one most often overlooked, is the chef. Without a trained sushi chef there is no omakase to sell. Owners outside Japan budget the fish carefully and then discover that the chef’s package is the largest fixed cost and the hardest to replace.

• A Brooklyn omakase restaurant advertised a sushi chef role at USD 85,000 to 100,000 a year, requiring ten or more years in sushi and three or more as an omakase chef. (Culinary Agents, Shota Omakase listing, listing expired June 2026)
• The US median wage for chefs and head cooks of all cuisines was USD 62,470 in May 2025, so a trained omakase chef in a major city is advertised well above the national median for the profession. (US Bureau of Labor Statistics, Occupational Outlook Handbook, August 2026)
• In Sydney, advertised sushi chef roles ranged from AUD 75,000 to 90,000 (sashimi and sushi chef, West Ryde) up to AUD 80,000 to 100,000 plus superannuation for a head sushi chef (Chatswood). (Indeed Australia, October 2026)
• A Singapore salary guide puts a sushi chef at roughly S$6,500 to 9,000 a month, citing Glassdoor and Indeed data; treat it as an estimate rather than an advertised wage. (Dollars and Sense, January 2024)
• Chef J. Trent Harris of Mujo in Atlanta on why the menu costs what it does: “the ingredients are very expensive and there is a lot of labor involved.” (Resy, May 2023)

A pricing method that works at the counter

The steps below are a reference for working out the price of your own omakase.

Common pricing mistakes

Deposits, prepaid seats and no-shows

Deposits and prepaid tickets are part of omakase pricing, not an add-on. The seat is the product, and an empty one cannot be resold at 8 p.m.

• Omakase at Barracks Row in Washington, DC sells prepaid tickets, applies a 22 percent service charge at purchase and makes tickets non-refundable within 48 hours of the reservation. (Omakase DC, FAQ, 2026)
• Tock co-founder Nick Kokonas on why the ticket model began: “We had about 110 people a month that didn’t show up who said they were showing up.” (PBS NewsHour, June 2015)
• Jerrod Melman of Lettuce Entertain You: “The most expensive thing in our business is an empty seat.” (PBS NewsHour, June 2015)
• Singapore chef-owner Bjorn Shen on a last-minute group cancellation: “One-third of our night’s revenue gone.” (Michelin Guide, Boon or bane: restaurant reservation deposits, July 2019)

Frequently asked questions

Building an omakase menu? A Japanese chef can plan the courses with you and train your team, from Japan by video or on site for a short stay. See how a project works.