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	<title>Comments on: Omakase!</title>
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	<link>http://iwantmorefood.com/2008/03/28/omakase/</link>
	<description>Awesome food, cultural, rad, and other experiences in New York - Specifically Queens</description>
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		<title>By: bdazzled</title>
		<link>http://iwantmorefood.com/2008/03/28/omakase/#comment-141</link>
		<dc:creator>bdazzled</dc:creator>
		<pubDate>Fri, 19 Mar 2010 04:36:54 +0000</pubDate>
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		<description>Nice introduction to &#039;omakase&#039;. I would say it is best to try it at a place where you&#039;ve been at least once or twice—ie, where the itamae has at least some idea of your preferences (and believe me, they will remember.) In other words, do you prefer fatty fish like chu-toro, sake, etc...richer-tasting shell-fish like hotate-gai, or leaner offerings. If your chef is a good one (and there are many out there) it may only take 1/2hour or so for he/she to discern your preferences and make you a truly memorable customized experience. But you *should* take that time to decide what *you* think of the chef! Is he/she responsive? Paying attention to your preferences? If not, try elsewhere.

It certainly does pay to build a relationship (even 1-2 visits) with a chef. If they are good, you will notice it by their attention to you. If not, best to take your dollars somewhere else!</description>
		<content:encoded><![CDATA[<p>Nice introduction to &#8216;omakase&#8217;. I would say it is best to try it at a place where you&#8217;ve been at least once or twice—ie, where the itamae has at least some idea of your preferences (and believe me, they will remember.) In other words, do you prefer fatty fish like chu-toro, sake, etc&#8230;richer-tasting shell-fish like hotate-gai, or leaner offerings. If your chef is a good one (and there are many out there) it may only take 1/2hour or so for he/she to discern your preferences and make you a truly memorable customized experience. But you *should* take that time to decide what *you* think of the chef! Is he/she responsive? Paying attention to your preferences? If not, try elsewhere.</p>
<p>It certainly does pay to build a relationship (even 1-2 visits) with a chef. If they are good, you will notice it by their attention to you. If not, best to take your dollars somewhere else!</p>
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