Osome has now launched in the Austin offering in-home sushi omakase dinner menus, paired with rare sake and Japanese whisky tastings.  Restaurant partners and chefs Michael Carranza and John Gocong joined in on the Osome venture to bring curated menus of premium fish offerings from Japanese fish markets together with seasonal Texas ingredients for a one-of-a-kind, intimate experience in the safety of their diners’ homes. Each omakase is between 15-24 courses and features some of the highest quality fish, beef, caviar, and seasonal ingredients that Texas and the world have to offer.

 

The Osome sushi omakase offering is designed to be a new, curated experience for diners. The Osome team comes straight to diners’ kitchens, with a full in-home sushi counter experience paired with bespoke sake and Japanese whisky tastings. The omakase features premium fish from Japanese fish markets Toyosu and Fukuoka, aged fishes, imported beef raised in Miyazaki Prefecture, and Australian bred wagyu.

 

 

Chefs and co-founders Michael Carranza and John Gocong have a combined 23 years of professional experience at sushi restaurants, including Uchi, Uchiko, Musashino, and Matsuhisa. Carranza and Gocong are also the chefs and owners of the new Hawaiian-Asian fast-casual restaurant Salty Cargo.

 

In-home menu options include the Classic Omakase ($250 per person), a 15-17 course omakase complete with a seasonal dessert by pastry chef Danielle Martinez; and the Platinum Omakase ($320 per person), a 20-23 course omakase composed of a mix of crudos, nigiri, and yakitori, with seasonal dessert, and includes a complimentary sake pairing curated by Osome’s Sake Sommelier. The fish for the platinum omakase are imported from around the world, including Bluefin Tuna from Japan, caviar from Russia, and uni from Santa Barbara. Additional sake and Japanese whisky pairings are available upon request.

 

If you’re hungry for your own omakase experience, book an in-home night with Osome at osomeatx.com.

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