Sushi in the Edo period was a yatai, or a street vendor. The length of a sushi house is about 180 cm, and it can accommodate four or five guests at a time. On the other hand, customers order a few pieces of sushi at will, and after eating quickly, give up their seat to the next customer. This habit continued in the Taisho era, when the sushi restaurant was transformed from a house to a store. At the sushi restaurant I go to now, most of the customers don't know what kind of fish the store has today.
However, in Japan in the past, the names popular database of tuna and other sushi species were written on the wooden strips on the walls of the store, allowing customers to see the ingredients of the day, and then order according to their own preferences. iStock-1066110176 Photo Credit: iStock As for the birth of おまかせ, it was after World War II that the circulation of ingredients became more convenient, and the types of sushi species also greatly increased.
The variety of sushi has become so diverse that on the one hand, it is difficult for guests to remember the names of various fish; on the other hand, with the increase of high-end sushi restaurants in Ginza and Nihonbashi, it has become a place for reception and dining, such as お好みThe way of ordering one by one will constantly interrupt everyone's conversation. Therefore, the おまかせ method of letting the chef decide the appropriate ingredients to serve the meal directly began to permeate and spread in sushi restaurants.