> Higher-end restaurants make their humans even more visible and push a hibachi/omakase model… I agree with all of your points, but… These Japanese words seem

> Higher-end restaurants make their humans even more visible and push a hibachi/omakase model… I agree with all of your points, but… These Japanese words seem to have taken on vastly new meanings in the US. 1. Hibachi is a charcoal brazier/grill, not a griddle. I think you are referring to a teppan(yaki) (which is a flat griddle). Teppan for making food in front of customers can be found in places like okonomiyaki restaurants and higher end steak houses (subdued affairs minus the Benihana “tricks” by the chefs). 2. Omakase is just chef’s choice. It is not related to whether the preparation can be seen or not. I’m guessing you mean simply sitting at the “sushi bar”/counter seat rather than at a table. One can watch their food being made at a classic diner counter seat as well. Note that one of the best sushi experiences I’ve had in the US (outside of LA in a converted house) was omakase sushi in which we never saw the chef. All that said, “open kitchens” will almost certainly become signs of a premium dining experience.