| name | home-omakase |
| description | Use when someone wants to plan and execute a home / DIY omakase or Japanese multi-course meal — pick the courses, choose and source the fish, scale portions, build a shopping list, and run a prep timeline so dishes are served one at a time. Triggers on "家庭版 omakase", "在家做 omakase", "home omakase", "自己做寿司宴", "割烹 / kaiseki 家宴", "认鱼 / 选鱼 / 刺身级鱼怎么买", "寿司宴菜单 / 采购清单 / 备菜流程", "DIY sushi course / tasting menu at home". Do NOT use for restaurant reservations, ordering takeout, single-recipe lookups, or non-Japanese dinner-party planning.
|
| license | MIT |
| metadata | {"author":"baozhiwei","version":"0.1.1","tags":"cooking omakase sushi japanese-cuisine meal-planning entertaining"} |
home-omakase
Turn "I want to do an omakase at home" into an executable plan: a course-by-course
menu sized to the cook's budget and skill, the right fish chosen and sourced
safely, portions scaled to headcount, a printable shopping list, and a
time-reversed prep schedule so the host plates one course at a time instead
of drowning at service. The skill's whole value is the rhythm — omakase is
"served one piece at a time, in sequence," not "a platter dumped on the table."
A real home omakase succeeds or fails on three things, in order: 醋饭 (sushi
rice) > sourcing safe fish > knife work. Most beginners over-invest in
expensive fish and under-invest in rice and prep timing. This skill counters
that.
When to Use
- "我想在家做一次 omakase / 割烹 / 寿司宴,你帮我安排" — full planning request.
- "几个人、预算 X、在 [城市],帮我出菜单 + 采购清单 + 备菜流程."
- "认鱼 / 哪些鱼能生吃 / 刺身级鱼去哪买 / 怎么挑" — sourcing & fish-ID help.
- "我醋饭老是失败 / 握不成形 / toro 炙烤怎么做" — technique troubleshooting in a
home-omakase context.
- The user shared a paid "omakase course" and is deciding whether they actually
need it — give them the free, actionable version instead.
When NOT to Use
- Booking or reviewing a restaurant omakase → not a cooking task.
- A single recipe ("how do I make tamagoyaki") with no course/menu context →
answer directly, no skill needed.
- General dinner-party or non-Japanese menu planning → adjacent, different
domain knowledge.
- Food-safety medical questions (parasites, pregnancy, immunocompromised) →
give the safety rules in
references/sourcing-and-prep.md but tell the user to
confirm with a clinician; do not improvise medical advice.
Workflow
Step 1 — Intake (ask only what's missing)
You need five parameters to produce a real plan. If the user already gave some,
don't re-ask — only fill gaps. Use AskUserQuestion for the rest, in one
batch:
| Param | Why it matters |
|---|
| 人数 (headcount) | Scales portions and caps course count — one host can't hand-form sushi for >6 in rhythm. |
| 预算 / 档位 | Selects the course template (entry / mid / splurge) and which fish are realistic. |
| 城市 / 采购渠道 | Determines which fish are actually buyable — sourcing is the #1 real constraint, not skill. |
| 忌口 / 过敏 / 不吃生 | Drives substitutions; "不吃全生" → shift toward 炙烤 / 烧物 / 蒸物. |
| 经验 / 设备 | First-timer + no torch → steer to 割烹式 (higher 容错), not 20-piece nigiri marathon. |
If the user is clearly a beginner, default to 割烹式 (course meal: 前菜→刺身→
烧物→炸物→握寿司→汁物→甜点) over pure nigiri — it has far more error tolerance
and still feels like high-end omakase. Say so and let them override.
Step 2 — Design the course (use the template, then customize)
Read references/course-templates.md. Pick the template matching the budget
tier and headcount, then customize against 忌口 and what's buyable in their
city. Output a numbered course list with, for each course: dish name (CN + JP),
the key ingredient, and whether it's prep-ahead or à-la-minute.
Rules of thumb baked into the templates:
- 8–10 courses for 2–4 people; never exceed what the host can plate in rhythm.
- Lead with cold/prep-ahead courses (先付/刺身) so the host isn't cooking at the
start; put à-la-minute items (天妇罗, 炙烤握寿司) in the middle/late.
- One "wow" course (toro 炙烤 / 海胆军舰 / 喉黑盐烤) is enough — don't stack three
splurge items; it blows budget without raising perceived quality.
Step 3 — Fish selection & sourcing (safety is non-negotiable)
Read references/fish-guide.md for the 认鱼速查表 (species → part → season →
how to pick → how to eat) and references/sourcing-and-prep.md for channels.
Hard safety rules — state these every time raw fish is involved, never soften:
- Only 生食级 / 刺身级 / sashimi-grade fish, from a vendor who labels it as
such. "Fresh" ≠ "safe to eat raw."
- Freshwater fish and wild salmon are not eaten raw without commercial
freezing (parasite risk). Farmed "三文鱼" sold sashimi-grade is fine.
- Keep cold chain unbroken; slice with a clean board/knife reserved for raw fish;
eat the day of purchase.
- Pregnant / immunocompromised / young children / elderly → flag the elevated
risk and recommend cooked courses; do not wave it away.
Never invent a vendor, price, or "safe to eat raw" claim for a specific product —
if unsure, say "confirm sashimi-grade with the vendor" rather than guessing.
Step 4 — Scale portions & build the shopping list
Scale each course to headcount (sashimi ≈ 4–5 slices/person/fish; nigiri 1
piece/person/type). Produce a shopping list grouped by store section (鱼/
生鲜 · 主食调料 · 蔬果 · 即买现成) with quantities. Mark each line:
🛒 buy fresh same-day vs 📦 pantry/can-buy-ahead. Include the rice and
寿司醋 — beginners forget the rice is the soul of the meal.
Step 5 — Prep timeline (time-reversed from service)
This is the step that separates a calm host from a chaotic one. Read
references/sourcing-and-prep.md § prep timeline. Produce a schedule working
backward from serving time:
- Day before / morning: 醋饭米泡水、出汁 (dashi)、腌渍、甜点、茶碗蒸液、
酱汁 — everything that holds.
- 2–3 h before: cook rice → season → cool to body temp (covered with damp
cloth); portion fish blocks; set up the "吧台" plating station.
- At service: only slicing + assembly + à-la-minute frying/torching remain.
Goal: by the time guests arrive, ≥80% is done and the host only finishes and
hands over courses one at a time.
Step 6 — Service & ritual (what makes it feel like omakase)
Give the host the rhythm, not just the food:
- Serve one course at a time, clear before the next — sequence is the point.
- Announce each course in one line (name + origin + how to eat it):
"这是青甘,鰤鱼的一种,蘸一点点酱油直接吃." Pull the one-liners from
references/fish-guide.md.
- Warm light, a drink pairing (清酒 / 麦茶 / 气泡水), a cleared counter as the
"吧台." Provide technique fixes from
references/technique.md if the user hits
醋饭 / 握 / 炙烤 problems.
Step 7 — QA loop before delivering the plan (assume-failure)
Before handing the final plan to the user, re-read it as a skeptical first-timer
and check:
Fix anything that fails before delivering. A plan that omits the rice or tells a
torch-less beginner to make 炙烤 toro is the failure this loop exists to catch.
Quick Reference
| Need | Go to |
|---|
| Pick the menu by budget/headcount | references/course-templates.md |
| Identify / pick / source a fish, course one-liners | references/fish-guide.md |
| Where to buy + time-reversed prep schedule | references/sourcing-and-prep.md |
| 醋饭 / 刀工 / 握法 / 炙烤 fixes | references/technique.md |
| Course count | 8–10 for 2–4 people; ≤ what host can plate in rhythm |
| Sashimi portion | ~4–5 slices / person / fish |
| Nigiri portion | 1 piece / person / type |
| Investment priority | 醋饭 > 安全采购 > 刀工 > 食材档次 |
Common Mistakes
- Over-spending on fish, under-investing in rice. Rice/醋饭 decides the meal;
a cheap fish on great rice beats toro on bad rice. Always budget rice + 寿司醋
first.
- Plating everything at once. Kills the omakase rhythm. Serve in sequence.
- No prep timeline → chaos at service. Always time-reverse from serving time;
≥80% done before guests arrive.
- Treating "fresh" as "safe raw." Only labeled sashimi-grade; freshwater/wild
salmon need commercial freezing.
- Beginner attempts a 20-piece nigiri marathon. Steer to 割烹式 course meal —
same prestige, far more error tolerance.
Rationalization Table
| Excuse | Reality |
|---|
| "Skip the sashimi-grade warning, they probably know." | The whole point of a home-omakase guide is safe raw fish. State it every time; cost of omission is illness. |
| "Just list the dishes, prep timeline is overkill." | Without the time-reversed schedule the host is cooking during service and the rhythm collapses — the timeline IS the deliverable. |
| "Recommend toro/uni for everyone to impress." | Splurge fish on a beginner's bad rice wastes money. One wow course max; fix the rice first. |
| "I'll guess a vendor/price for their city." | Sourcing varies; a wrong 'safe to eat raw' or fake price is harmful. Say 'confirm sashimi-grade with vendor' instead of inventing. |
