Omakase means “I leave it up to you.” At Niku, the chef chooses your selection and we bring the complete set to your table together.
The chef selects from the best fish that day: bluefin cuts from akami to otoro, Hokkaido scallop, spotted prawn, and whatever the season brings in. Unlike a traditional coursed omakase, ours is prepared as a set and brought out all at once, so you can enjoy it at your own pace.
No two visits are the same. The selection follows the market and the chef’s eye, which is the point.
Both are served at your table, any night we are open.
Nine pieces of seasonal nigiri composed by the chef. Our signature omakase.
Fifteen pieces of seasonal sashimi. The widest tour of the day's fish we offer.
Ask the bar for sake recommendations from our junmai, ginjo, and daiginjo list to enjoy with your set.
Niku sits at Sylo Xing in Zionsville, about twenty minutes from downtown Indianapolis and fifteen from Carmel, with Westfield and Whitestown closer still. A chef-selected omakase set no longer means a trip downtown.
Choose nigiri or sashimi and enjoy the chef's complete selection together at your table, rather than waiting for individual courses.
Weekend tables go first. Reserve ahead and note that you are coming for omakase, and we will hold the right table.
Reserve online and mention omakase in your note, or call us and we will set it up.