OUR STORY

Omakase at 55 is more than just a meal. It’s a quiet ritual. A moment suspended in time, where tradition, seasonality, and respect for the sea come together.

The name “Edomae” — literally “in front of Edo (Tokyo)” — harks back to the origins of sushi itself. In the streets of old Edo, chefs would combine fresh fish from the bay with seasoned rice, serving travellers and merchants in bite-size nigiri.

Today, we honour that lineage: by sourcing the freshest ingredients we can, by letting quality speak for itself, and by preserving the spirit of simplicity, precision and respect. Each omakase service at 55 is crafted anew, guided by what the sea offers and what the moment calls for.

Chef Thiago Krobath brings his passion for technique, flavour and detail to every service — transforming raw ingredients into a subtle dance of texture, aroma and taste.