Eclectic Kim Review: Omakase by Osen

There is something to be said about seeing a light at the end of a tunnel when driving in Los Angeles. In this case, it was a rather challenging ride on the 405 to the 101 in Dodger baseball game traffic that almost got me to the edge of my sanity. But, because I was meeting Johann at Omakase by Osen for Dine LA – two years after my first visit – I felt excitement build as I edged my way closer to the restaurant. But truly, stop and go traffic in Los Angeles is not for the faint of heart.

Thankfully, I eventually arrived, parked and after a short walk, arrived at Omakase by Osen.

Within moments, I was seated at the beautiful sushi bar.

I was more than ready for what was to come.

First Course
Chawanmushi

Second Course
3 Pieces of Premium Sashimi

with Hoyo ‘Sawayaka Summer Breeze’ Junmai Sake 720mL

Third Course
Amadai Matsukasa – Yaki

Fourth Course
7 Pieces of Premium Sushi Selection

with Tamagawa Junmaiginjo Omachi

Fifth Course
Uni Rice with Premium Fish

Sixth Course
Ginger Lemon Espuma

with Tedorigawa “Iki na Onna” Lady Luck

Seventh Course
Chef Selection Handroll: Crab Roll

with Koshi No Kanbai Tokusen “Vanishing Point” Ginjo Sake

Eight Course
Dessert

with Akitabare Suirakuten Daiginjo “Heaven of Tipsy Delight”

Truly, the DineLA menu at Omakase by Osen was a solid value for a wonderful night out with a dear friend.

Previously

Previously on May 7, 2023 –

The Japanese concept of omakase – literally meaning “I’ll leave it up to you” – represents one of dining’s most intimate expressions of trust. In this culinary tradition, diners surrender control to the chef, who crafts a personalized tasting journey using the day’s finest ingredients.

This practice emerged during Japan’s Edo era (1603-1868), when sushi masters first began serving fresh catches from humble street-side stalls. What started as simple street food gradually evolved into an art form as these craftsmen developed the omakase experience, inviting patrons to explore diverse flavors and preparations through the chef’s curated selection.

During our visit to Omakase by Osen in Silver Lake, the DineLA format exemplified this philosophy perfectly. Johann and I simply needed to show up with open minds and appetites, ready to be surprised by each carefully composed course that appeared before us.

King Crab Miso Soup

Made in-house crab dashi, white miso, and Japanese cilantro

Dashi Jelly

Crab meat, scallop, viola flower with homemade yuzu ponzu sauce

Chawanmushi

Japanese steamed egg custard with uni and ikura

Tuna Pringle

Cherry tomatoes, micro cilantro, truffle sea salt with homemade truffle mavo

Amadai Matsukasa Yaki

Tilefish, hanaho flower with thickened dashi sauce

Sashimi

5 pcs of chef’s choice premium sashimi assortments of
Toro (Bluefin Tuna), Kampachi (Yellowtail), Shima aji (Striped Jack), Saba (Mackerel) and Hotate (scallop)

Lotus Root Croquelle

Unagi, cranberries with Japanese purple sweet potato espuma and dill

Sushi

8 pcs of chef’s choice premium sushi assortments
Ohyou (Halibut), Kinmedai (Goldeneye Snapper), Tai (Sea Bream), Toro (Bluefin Tuna)
Maguro (Bluefin Tuna), Kurodai (Black Snapper), Otoro (Bluefin tuna belly), Uni (sea urchin from Hokkaido)