Omakase means “I leave it up to you.” Hand the meal to our chef and watch it come together piece by piece, cut to order.
Each omakase is a progression through the best fish that day: bluefin cuts from akami to otoro, Hokkaido scallop, spotted prawn, and whatever the season brings in. Every piece is cut and seasoned to order, then handed over at its peak.
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 to pair the progression from our junmai, ginjo, and daiginjo list, poured to match each course.
Book a group omakase dinner for your table, walked through course by course. Private events.
Niku sits at Sylo Xing in Zionsville, about twenty minutes from downtown Indianapolis and fifteen from Carmel, with Westfield and Whitestown closer still. A proper omakase no longer means a trip downtown.
At $70 for the nigiri progression, it also runs well under what chef’s tastings around Indianapolis typically ask, without giving up the piece-by-piece service that makes omakase worth booking.
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.