Private Omakase at Home: 16 Courses, $150 Per Person

Private omakase at your home or venue: 16 courses, $150 per person, maximum 12 guests. A sushi chef works in front of you, course by course, choosing what you eat.

This is a different service from our sushi catering. It isn't a platter, it isn't a station, and it isn't scalable. Twelve people is the ceiling because that's what the format actually supports.

Omakase at a glance

• Price: $150 per person

• Courses: 16

• Maximum guests: 12

• Format: chef-selected, served course by course

• Location: your home, venue, or private space in Rhode Island, southeastern Massachusetts, or eastern Connecticut

• Service area: kitchens in Cranston and Providence, RI

• Booking: by arrangement — this is not a same-week booking

What omakase actually means

Omakase translates roughly as "I leave it up to you." You don't order. The chef decides what you eat, in what order, based on what's best that day and how the meal is going.

That's the whole point of the format, and it's why it can't be a menu you pick from. The sequence is built — lighter fish early, richer and fattier as it goes, with the pacing set by the chef rather than by a kitchen ticket.

Sixteen courses sounds like a lot until you sit down. Each one is a piece or two, served the moment it's made, eaten within seconds of being placed in front of you. That immediacy is the thing you're paying for.

Why 12 guests is the limit

Omakase is a one-to-many relationship that only works at small scale.

The chef is making each piece individually and serving it directly. Past a dozen people the pacing collapses — the first guest's course is warm and the last guest's has been sitting, which defeats the entire premise.

Anyone offering omakase for thirty people is serving a tasting menu and calling it omakase. Those are different products, and we'd rather be straight about which one you're booking.

If you have a larger group and want something in this direction, we can build a chef-selected sushi service at a scale that actually works. Ask and we'll talk through it honestly.

How it compares to a restaurant counter

Omakase counters in Providence and Boston generally run $120 to $200 per person for 12 to 15 courses, before drinks, tax, and tip.

At $150 for 16 courses in your own home, you're getting more courses than most counters at a price inside that range — with no reservation two months out, no driving, no bar bill, and no thirty-dollar Uber home.

You also get the counter to yourselves. No strangers seated beside you, no turning the table for the next seating, and the chef talking to your group rather than to a room.

What we need from you

• A counter, island, or table the chef can work at, with guests seated facing it

• Roughly the same clear working space as a hibachi setup

• Advance notice — fish for omakase is ordered for your specific date

• Any allergies or restrictions at booking, since the menu is built around your table

We bring everything else. Fish is prepped in our commercial kitchen and finished in front of you — the same standard as our sushi catering, where prep happens in the kitchen and only the final work happens at your event.

Allergies and restrictions

Because the chef builds the sequence, restrictions are easier here than anywhere else we cook. No shellfish, no raw, all cooked, vegetarian courses worked in — tell us at booking and the menu is designed around it rather than adapted on the night.

One standing rule applies: we don't serve raw shellfish between May and October. Vibrio bacteria multiply in warm water and roughly 80% of infections happen in that window. The sequence works around it.

Booking omakase

This isn't a call-us-Friday-for-Saturday service. Fish is ordered for your date, and the chef's schedule is separate from our hibachi calendar.

Text or call 401-402-9616 with your date, guest count, and where you'd like it. We'll talk through what the evening looks like before anything is booked.

If you want sushi for a larger event instead, that's covered in where to order fresh sushi catering in Rhode Island, and how we handle freshness and timing is in what makes good sushi catering.

SIFU Hibachi & Sushi Catering — kitchens in Cranston and Providence, RI.