Welcome to the tag category page for Dining Experience!
Slim Chickens is a fast-casual restaurant chain that serves fresh, diverse menu items that includes chicken tenders, wings, craft sandwiches, salads, wraps, and chicken & waffles. The company was founded in 2003 by Greg Smart and Tom Gordon. They offer catering services and house-made sauces. The restaurant chain has locations in various states across the US, including Missouri. They also have Mason jar desserts that can be shared or enjoyed alone. However, some of their menu items have high calorie and fat content. Slim Chickens is active on social media platforms, including Facebook, Twitter, and Instagram.
Omakase is a Japanese dining experience where guests leave themselves in the hands of a chef to receive a meal which is seasonal, elegant, artistic, and uses the finest ingredients available. The phrase "omakase" means "I'll leave it up to you" or "I'll trust the chef" in Japanese. It is often used when ordering food in restaurants. In the context of sushi, "omakase" usually refers to an extended sushi dinner where the chef prepares one piece of fish at a time and guesses what else the guest might enjoy. Omakase is typically more expensive due to the many dishes provided and the high quality of ingredients used. Guests can expect to be face-to-face with the chef during their meal, who will gauge their reactions and help guide them toward the best possible experience.
Toca Madera Scottsdale is a Mexican steakhouse located in Scottsdale, Arizona and is part of the Noble.33 Collection. The restaurant offers an Omakase menu for $85 per person and catering services for parties of 10 or more with options starting at $85 per person. Toca Madera is owned by Mikey Tanha, who co-founded Noble 33, a hospitality and lifestyle company. They aim to provide unique, social dining experiences at their restaurants, which include Toca Madera and Casa Madera.
Sushi omakase is a chef‑led, tasting-menu style of Japanese dining in which guests entrust the chef to select and sequence each piece of sushi or small course based on seasonality and available ingredients. Public market participants related to this trend include Sysco Corporation (SYY), Mowi ASA (MOWI). It emphasizes premium, often imported seafood, precise rice and knife work, and close interaction between chef and diner. Because restaurants source high-quality fish, rare cuts like fatty tuna, and specialty ingredients from diverse regions, omakase is typically a higher‑priced, experience-driven offering; portions also vary widely, from light 8–10 piece services to substantial 20+ course meals. The format has grown from Tokyo and Kyoto training lineages into cities worldwide, with both neighborhood spots and high‑end destination counters—New York and other major markets list dozens of ranked omakase venues, while smaller markets host local names advertising particularly fresh catches. The trend favors tight reservations, tasting menus that change daily, and chefs who highlight provenance and technique. Behind the scenes, distributors and seafood producers that supply restaurants play a key role in keeping menus stocked and consistent.
