Taste
The Omakase Experience at Toku
October 23, 2025
At Toku, the art of dining has always been about discovery with a seamless blend of sophistication, flavor, and surprise. Now, nearly three years after opening its doors at Aventura Mall, the beloved modern Asian restaurant invites guests to surrender their senses to its newest culinary journey: the Toku Omakase Experience, now available.
But what exactly is omakase?
Derived from the Japanese phrase meaning “I leave it up to you,” omakase is a traditional style of dining where guests entrust the chef to select and prepare a personalized multi-course meal. Rooted in the spirit of hospitality and craftsmanship, omakase emerged in sushi restaurants during the 1990s as a way to showcase the chef’s creativity, seasonal ingredients, and deep knowledge of flavor and technique. It’s not just a meal — it’s a performance, a dialogue between chef and diner, and a celebration of trust.
The Experience
Curated by Chef Thomas Chik, whose experience at acclaimed omakase destinations like Sushi by Bou in West Palm Beach and Sushi Lab in New York City honed his mastery of precision and balance, this 14-course progression is designed to inspire trust — in the chef, in the moment, and in the beauty of the unknown.
“We want guests to experience the bold flavors, enjoy the elegant presentation, and leave inspired,” says Chik. “We want to show the guest that they can trust the chef with providing them a culinary experience with the skill and precision to present these items and courses. Trust us and we’ll make sure you have a good time.”
Each evening’s menu evolves with the rhythm of the seasons, featuring rare and exceptional ingredients sourced from Japan and beyond. Delicate chūtoro sashimi with pickled radish and ankimo (monkfish liver), rolled and finished with yuzu-truffle sauce, might open the performance with a medley of texture and aroma that captures the omakase’s bold yet refined spirit.
Other surprising highlights may include the creamy richness of ankimo, bursts of citrus from finger limes, or the gentle perfume of myoga, a fragrant Japanese ginger prized for its subtlety. Every dish is served on carefully chosen tableware — from hand-thrown ceramic bowls for sōmen noodles to bespoke plates that enhance each course’s presentation.
Toku’s omakase offers two distinct settings: seating at the sushi bar, set at the heart of the restaurant, and an intimate private dining room designed for groups of up to twelve. The bar offers an immersive experience where diners can interact with Chef Chik as he crafts each course, the hum of the dining room behind you evoking the lively energy of a Japanese street market.
The private omakase, by contrast, provides a serene escape in a space where the only focus is conversation, craftsmanship, and the subtle theater of fine dining.
“Sitting at the sushi bar, you’re in the middle of the dining room. It’s similar to being at a festival or marketplace in Japan,” explains Chik. “It’s like a street stall where people can come have sushi, while the bustling and crowds are behind you going about their day, but you are enjoying your sushi in your own little world.”
The Menu
The journey unfolds across 14 meticulously crafted courses, each one a reflection of Chef Chik’s artistry and the omakase tradition — where every bite is a revelation, and every dish tells a story.
Cold Somen – tsuyu broth, somen noodles, grated ginger, scallion, kizami nori. Paired with Konteki Tears of Dawn Daiginjo.
California Uni Shooter – lychee sake, soy sauce, ikura, quail egg, scallion, sesame oil. Paired with Konteki Tears of Dawn Daiginjo.
Amaebi Nigiri – sweet shrimp with Asian pear, mango, sweet chili sauce. Paired with Shirataki Jozen Junmai Ginjo.
Madai Nigiri – Japanese snapper, grated daikon, truffle chili sauce, lemon zest. Paired with Shirataki Jozen Junmai Ginjo.
Hirame Nigiri – fluke, shiso leaf, finger lime. Paired with Shirataki Jozen Junmai Ginjo.
Chūtoro Sashimi – medium fatty tuna with takuan, ankimo, micro celery, yuzu-truffle sauce, sea salt. Paired with Senkin Muku Junmai Daiginjo.
Hotate Sashimi – scallop with shiitake mushroom duxelles, slice of truffle. Paired with Senkin Muku Junmai Daiginjo.
Sake Nigiri – salmon, grated ginger, sesame oil. Paired with Ginga Shizuku Junmai Daiginjo.
Hamachi Nigiri – yellowtail, jalapeño, miso vinaigrette, torched. Paired with Ginga Shizuku Junmai Daiginjo.
Tarabagani Sashimi – king crab, kewpie mayo, myōga (Japanese ginger). Paired with Ginga Shizuku Junmai Daiginjo.
Japanese Uni Nigiri – Hokkaidō sea urchin topped with Kristal caviar. Paired with Tatenokawa Tatenyan Junmai Daiginjo.
Unagi Maki – sushi rice, freshwater eel, tamago; tempura-fried with eel sauce. Paired with Tatenokawa Tatenyan Junmai Daiginjo.
A5 Wagyu Nigiri – melt-in-mouth wagyu finished with kizami wasabi. Paired with Tatenokawa Tatenyan Junmai Daiginjo.
Tempura Banana – warm banana tempura, green tea ice cream, chocolate drizzle. Paired with Tozai Blossom of Peace Plum Sake.
Whether you’re a seasoned sushi devotee or new to the world of omakase, Toku’s offering promises a journey that’s bold, elegant, and inspiring — much like the restaurant itself. The menu will evolve seasonally, ensuring that no two experiences are ever quite the same.
“My hope is that guests come and try it, and enjoy it,” says Chik. “And come back… We’ll have new things seasonally, so it’s always being reinvented.”
Toku is located Upper Level at Aventura Mall.
