An Evening with the Chef: Omakase & Wagamama

Several weeks ago I was invited along to a private omakase experience at Wagamama’s 

Faneuil Hall location, hosted by the USA Development Chef Barnaby Godden himself.

Omakase’s literal translation is “to entrust the chef” and prior to arriving, we had provided

 an adjective the chef would keep in mind while preparing our individual menus.

Those to choose from included: adventurous, playful, empowered and innovative.

I chose innovative.

We were able to try it all and enjoyed everything from Yakitori duck with shredded cucumber, 

mint, cilantro and daikon salad (served on a bed of white rice with asian pancakes adventurous) 

paired with a Ghost Pines Cabernet Sauvignon or Alamos Malbec.

To Surendra’s Curry Chicken; a rich, hot and spicy green curry made with 

jalapeno peppers, onions and ginger, topped with sweet potato straws. 

Paired with a William Hill Chardonnay.

Beff Brisket and pickled onions nestled in a steamed Asian bun

The lamb was definitely my favorite, but there were vegetarian options like the deep fried eggplant and the Braised Pork Belly that had been soaked in soy and coca cola and 

topped with apple breadcrumbs (the chef’s favorite) were equally delectable. 

The Tilapia dish was delicious (and healthy) served with a light quinoa vegetable mix.

I finished my dinner(s) with the Banana Katsu.

Banana in panko breadcrumbs with a scoop of salted caramel ice cream from Toscanini’s!

Wine pairings (and extensive education for which we were grateful for) for each 

course were provided graciously by Commonwealth Wine & Spirits.

The omakase tradition places your choice in the chef’s hands because s/he typically knows what’s best. 

It makes decisions easy and creates an excitement throughout every course of your meal.

Wagamama opened it’s first American location in 2007, in none other than Boston.

Have you ever entrusted the chef? If so, where?