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MILA Omakase
MILA Omakase is a 10-seat enclosed room offering the most exclusive and authentic journey to the Far East, magnified by the Mediterranean influences of 26 times Michelin-starred Chef Michaël Michaelidis.
Hours
2 seatings: Tuesday - Saturday | 7 pm & 9:30 pm
EXPERIENCE OMAKASE
The intimate, ultra-luxurious and transporting space features a massive overhanging cherry blossom tree, a Japanese craftsmanship-inspired wallpaper screen, a dramatic marble countertop, a 500-year-old hinoki wood cutting board, and wall-mounted niches serving as members’ chopstick display.
The ever-changing dishes evolve according to the 72 Japanese micro-seasons, showcasing the most refined ingredients such as line-caught fish flown in daily, innovative vegetables and condiments, sea urchin from Hokkaido, bluefin tuna from Ehime prefecture and Bushu-Gyu wagyu beef from Saitama Prefecture.
The Heritage of Omakase: A Timeless Tradition
The tradition of "omakase" is deeply rooted in Japanese culture, in which guests entrust the chef with their dining selections. This artful approach unfolds as a thoughtfully sequenced meal that begins with delicate flavors and gradually builds to heartier dishes. It showcases a variety of cooking techniques—grilling, simmering, and beyond—creating a rich tapestry of taste.
MILA Omakase is a dynamic experience that evolves with the seasons. The Japanese calendar divides the year into four major seasons, 24 solar terms (Sekki), and 72 micro-seasons (Kō), each lasting just five days. These micro-seasons are associated with specific rituals, foods, flowers, and festivals, ensuring that every meal reflects the present moment.