Omakase
by Ana

An intimate sushi counter, served one piece at a time — private omakase and home dining across Birmingham, Manchester and the West Midlands.

From £150 per guest

Reserve a counterThe experience

About

Each piece, by hand

Ana is a sushi chef working in the Edomae tradition with a modern twist — fish aged to its peak, rice seasoned and served warm, each piece shaped and finished by hand at the counter.

He hosts intimate omakase counters and private dining across Birmingham, Manchester and the wider West Midlands. The scale is deliberately small: a handful of guests, a calm room, and a menu decided by availability and season rather than a fixed list.

The omakase experience

A seat at a small counter, where the menu is left to the chef and the season — an eighteen-course omakase, served one piece at a time. Each piece arrives at its own moment: the fish at its peak, the rice still warm, finished at the counter with house nikiri.

Along the way, small touches of the kitchen's own making — sake-brined ikura, cured in house, among them. The pace is unhurried and conversational; there is no menu to choose from, only what is best on the day.

Experiences

Ways to dine

Three ways to share the counter — from a seat at a residency evening to a bespoke private counter. Each is the same Edomae omakase at its heart.

from £150 per guest

The Counter

A seat at an intimate counter on a set evening.

  • A shared counter of around ten guests
  • Residency evenings at a rooftop venue
  • The full eighteen-course omakase
Enquire about dates

from £200 per guest

Omakase at Home

The full counter, brought to your table.

  • Private — your home or chosen venue
  • Minimum six guests
  • Everything prepared in front of you
Enquire

by arrangement

The Private Counter

A bespoke evening, the finest neta of the season.

  • A menu built around the occasion
  • Premium neta — ōtoro, uni, caviar
  • Your choice of venue
Enquire

Gallery

The counter, in pictures

Nigiri finished by hand with a brush of nikiri at the counter.
A block of bluefin tuna on the cutting board at the counter.
The team breaking down a whole bluefin tuna.
Sashimi plated on ice in glass dishes before service.
Nigiri seared to order with a flame at the counter.
Overhead view of the day's selection of fish, caviar and citrus.
The chef holding a whole fish before breaking it down for the counter.
A whole red fish and a block of bluefin tuna held over the counter, with the rice behind.
Trays of tuna, salmon and silver fish along the counter in afternoon light.
A cedar box of the day's fish presented at the counter.
Fish ageing on hooks inside the dry-ageing cabinet.
Late-afternoon sun across the counter, with sake and the rice pot.

Words from guests

The chef led us through a seemingly endless stream of small courses — a wonderful clam miso soup, then the freshest sashimi and sushi, prepared right in front of us. I'd go back tomorrow if I could.

Google review

Each piece beautifully prepared as we watched the chef make it. It may be my new favourite place.

Google review

The chef's own salmon roe brought me to tears.

Guest visiting from Japan

Delicate, careful cooking — and the rice, a blend of grape and aged vinegars, is delicious.

Guest visiting from Japan

My second visit — every piece elegant and delicious.

Returning guest

Enquiries

Reserve a counter

Private counters, home dining and events from £150 per guest. Share a few details and Ana will reply personally.

WhatsAppMessage Ana directly Emailhello@anaomakase.co.uk Instagram@omakasebyana