DEL MAR, Calif. — Life is filled with decision-making, but what if you could go to a restaurant and leave it all up to the chef?
In this Zevely Zone, I visited the Glass Box in Del Mar.
As San Diego's culinary scene evolves, the rise of Japanese Omakase dining is at the forefront.
Traditionally rooted in Japanese culture, Omakase—means "I leave it up to you". It is a unique dining style where guests entrust their meal entirely to the chef.
This story caught my eye because every time I go to a restaurant I seem to get stuck in a rut ordering the same thing off the same menu.
At the Glass Box, Omakase dining means there's no need for a menu.
The owner of the restaurant, Executive Chef Ethan Yang, is a people pleaser and that's clear.
"I tell people I pretty much live in a glass box," laughed Chef Yang.
His restaurant really is a giant glass box. Chef Yang invited me to sit down so he could craft a personalized tasting menu that showcases his freshest ingredients and culinary expertise.
"Don't worry about nothing. One bite at a time," said Chef Yang who told me to sit back, relax and have fun.
"It's like watching a kid have candy for the first time," said Chef Yang.
The cost of his ten-course meal is $95.
"Wow, I was not expecting that," I said when Chef Yang whipped out a blow torch to give a hunk of fish extra flair. The surprises kept coming. I was handed an exotic drink.
"I didn't order this and I love it," I said.
Which is the point of the unique experience.
"That's Sea Urchin?" I asked. Chef Yang smiled and said, "We are making you experience everything today."
For example a piping hot bowl of seafood Miso soup.
"You'll notice that there's clams in there a and little bit of scallops," said Chef Yang.
I have to honestly say that often when I eat at restaurants items like rice and soup are not very memorable, but Chef Yang prides himself on making every bite flavorful and special.
Once Chef Yang gets on a roll there's no stopping him.
"Third course," I said while whipping out my chopsticks.
I just sat back and let the food come to me and one of my best buddies.
"You got to try this," I said to photojournalist Scott Hall.
I learned long ago, that you got to feed the cameraman. Between bites, Scott wondered how Chef Yang feeds so many people while remaining so calm.
The answer?
He sings.
"In my head, probably be like 'You Can't Touch This' you know," laughed Chef Yang.
He gave me a sample of the MC Hammer song. Except around here, you can touch and eat it all.
"I'm tapping out," I said with a full stomach.
"Tapping out?" asked Chef Yang.
Even though I put my hand up to stop the flow of food, Chef Yang blew right through the stop sign.
"How about dessert you can't tap out you got to have dessert," he said. Leave it to the Glass Box to shatter your expectations with a 14-layer crepe cake. Here's to trusting the chef.
Omakase offers a dynamic connection between the chef and the guest, creating an immersive, one-of-a-kind culinary experience that goes beyond just dining. Ethan Yang is a third generation chef who cooked his first meal at age six. For more information about the Glass Box (where you can order off the menu if you want), click here.