Omakase

 is a Japanese phrase, used when ordering sushi in restaurants, that means 'I'll leave it up to you' (from Japanese ).
Usage.
The phrase "omakase", literally 'I leave it up to you', is most commonly used when dining at Japanese restaurants where the customer leaves it up to the chef to select and serve seasonal specialties. The Japanese antonym for "omakase" is "okonomi", which means you are choosing what to order. The expression is used by patrons at sushi restaurants to leave the selection to the chef, as opposed to ordering "à la carte". The chef will present a series of plates, beginning with the lightest fare and proceeding to the heaviest dishes. The phrase is not exclusive to raw fish with rice and can incorporate grilling, simmering and other cooking techniques.
Characteristics.
The Michelin Guide said "few formal dining experiences are as revered or as intimidating" as "omakase."
Customers ordering "omakase" style expect the chef to be innovative and surprising in selecting dishes, and the meal can be likened to an artistic performance. Ordering omakase can be a gamble, but the customer typically receives the highest-quality fish available at a lower cost than if it had been ordered "à la carte". According to Jeffrey Steingarten, recounting in "Vogue" a 22-course "memorable feast" that required several hours:
 Food writer Joanne Drilling compared the "omakase" experience to prix fixe but said it was "slightly different. It involves completely ceding control of the ordering process and letting the chef choose your dinner." Like Steingarten she recommends "omakase" dining at the sushi counter. The Michelin guide called "omakase" the "spiritual companion and counterpoint to kaiseki", an elaborate multi-course highly-ritualized meal.