MILA Omakase is a 10-seat enclosed room offering the most exclusive and authentic journey in the far East, magnified by the Mediterranean influences of 26 times Michelin Restaurant awarded Chef MichaËl Michaelidis.
2 seatings: Tuesday - Saturday | 7 pm & 9:30 pm
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-years old hinoki wood cutting board, and wall-mounted niches serving as Members’ chopstick display.
The ever-changing dishes, curated by MILA Omakase’s Executive Chef, Reiji Yoshizawa, evolve according to the 72 Japanese micro-seasons, involving 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 tradition of "omakase" is deeply rooted in Japanese culture, where guests entrust the chef with their dining selections. This artful approach offers 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.
Hosting MILA Omakase is resident Chef Reiji. Renowned for his innovative spirit, masterfully curates a private dining experience that is both intimate and enchanting. His personal interaction as he prepares each dish adds a unique touch, turning your evening into a captivating artistic performance. Every course unfolds like a story, inviting you to expect the unexpected as you embark on a sensory journey. Colors, flavors, and culinary techniques seamlessly intertwine, creating an unforgettable private dining experience.
As your journey comes to a close, we express gratitude with "Arigatou gozaimashita," which means "Thank you very much" in Japanese.
