Ten Homakase Sushi Chef and co-owner Daniel Kim is bringing Omakase to the Hamptons this summer with a customizable, intimate, and unique experience readily available in the comfort of a private home. He’s doing it alongside partners and long-time Omakase enthusiasts Jake Poznak and Maxwell Weiss.
Diners can enjoy an expandable nigiri course menu and quality-driven add-ons like uni, wagyu, and sake tastings. We caught up with Kim to learn more.
Talk a little about your background.
My first experience in a Japanese-style kitchen was in San Francisco. My responsibilities mainly were cleaning initially; I had to mop and clean the entire kitchen. Slowly my responsibilities grew, and I learned directly under my mentor. Several years later, my mentor and I were together again in New York City. I was initially supposed to be a manager for his new restaurant, but things don’t always go as planned. Lucky for me, it was the best-case scenario that I could have ever imagined: I became his sous-chef, and together we opened Sushi ZO Hanare. We worked together for over 14 hours a day with barely a day off; it was the best time of my life. My mentor built and installed the foundation of my craftsmanship. He is in Japan now, and I am here continuing his legacy.
Tell us about the concept for Ten Homakase and how it all started.
We began Ten Homakase in the first year of the pandemic. I met my partners Jake and Max with the same mission to serve Omakase whenever and wherever possible. It started with simply serving people who wanted high-quality sushi, and then it kept evolving. Our core concept is: wherever the location, we will serve premium Omakase in the comfort of any private space or home. I always tell our clients, “this is your restaurant tonight; please do as you like. Staying in doesn’t mean it shouldn’t feel like a restaurant experience.”
Talk a little about the expandable Nigiri course menu and the add-ons like Uni, Wagyu, and sake tastings. What should diners expect from the experience?
We have a wide range of additions to our menus, including Uni and Wagyu, and can procure almost anything in the market. We can also provide service staff, such as professional catering waiters and bartenders. Therefore, our menu is entirely customizable; we prepare according to client needs, which Jake and Max excellently communicate. Every experience is curated and elevated. Guests can choose from Nigiri menus of 10, 12, 15, or 17 courses boasting uniquely curated fish, sake, and Japanese appetizers with Kosher and vegetarian menus available.
Tell us about the sushi-making classes and what that experience is like.
Our private sushi classes hope to educate guests on our sushi, showing them how to make personal maki rolls, hand rolls, and Nigiri. These Omakase lessons are interactive and immersive, led by our team. They’re perfect for a fun group evening or a memorable experience with a friend or significant other.
What’s next for you and Ten Homakase?
We are excited to serve guests at larger events. We hope to serve people in their homes and be a part of special celebrations. We’ve had the privilege to be a part of wedding receptions, corporate events, and charitable functions. We’ve designed our service in a way where we can serve many guests by creating hand roll bars and sushi platters. We hope to continue creating memorable experiences across various unique settings!
For more info, visit tenhomakase.com.
