Omakase means “I leave it up to you.” Hand the meal to our chef and watch it come together piece by piece at the sushi counter.
Each omakase is a progression through the best fish in the case 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 available at the sushi counter or at your table, any night we are open.
Nine pieces of seasonal nigiri composed by the chef. The classic counter experience.
Fifteen pieces of seasonal sashimi. The widest tour of the fish case we offer.
Ask the bar to pair the progression from our junmai, ginjo, and daiginjo list, poured to match each course.
The eight-seat chef’s counter can be reserved as a private omakase dinner, walked through course by course. Private events.
Niku sits at Sylo Xing in Zionsville, about twenty minutes from downtown Indianapolis and a short drive from Carmel, Westfield, and Whitestown. A counter tasting no longer means a trip downtown.
Seats at the counter go first on weekends. Reserve ahead and note that you are coming for omakase, and we will hold the right seats.
Reserve online and mention omakase in your note, or call us and we will set it up.