An omakase menu has a fixed price, but the ingredients change daily. That makes margin calculation tricky. You don't know exactly what you'll serve until you see what the best products are. Yet with a smart approach, you can ensure your margin stays stable, regardless of which ingredients you choose.
What makes omakase different?
With a traditional menu, you calculate the margin per dish. With omakase you serve 8-12 courses, but the exact ingredients aren't fixed. The chef chooses the best products of the day. That means your cost price can vary from evening to evening.
💡 Example:
Omakase menu €85 (incl. 9% VAT) = €77.98 excl. VAT
- Tuesday: wild salmon, uni, toro → cost price €32
- Wednesday: mackerel, squid, hamachi → cost price €24
- Thursday: tuna, sea urchin, wagyu → cost price €38
Food cost varies from 31% to 49%
Calculate your average ingredient budget
The trick is to work with an average ingredient budget per omakase. Look at a month of data and calculate what you spend on average per menu.
💡 Example calculation:
30 days of omakase data:
- Total ingredient costs: €12,600
- Number of omakase served: 420
- Average cost price: €12,600 ÷ 420 = €30
At €77.98 excl. VAT = 38.5% average food cost
Set an ingredient budget per course
Divide your total budget across the number of courses. That way you know how much you can spend maximum per course.
- Budget per course = Total budget ÷ Number of courses
- At €30 budget and 10 courses = €3 per course
- Some courses (sashimi) cost more, others (miso) less
- The average must come out to your budget
⚠️ Note:
Always calculate with your selling price excl. VAT. Omakase falls under 9% VAT, so €85 incl. becomes €77.98 excl. VAT.
Balance expensive and affordable courses
The art of omakase is combining expensive top products with affordable courses that add lots of flavor. That way your average food cost stays stable.
💡 Balance example (10 courses):
Expensive courses:
- Uni sashimi: €8
- Toro nigiri: €7
- Wagyu tataki: €9
Affordable courses:
- Miso soup: €1.50
- Cucumber salad: €2
- Marinated mackerel: €2.50
Total: €30 = within budget
Monitor your margin weekly
Check your actual food cost every week and compare it with your target. If you consistently exceed your budget, adjust your menu price or choose affordable alternatives more often.
- Add up all ingredient costs for the week
- Divide by number of omakase served
- Compare with your target of €30 (in this example)
- Adjust if the difference becomes larger than €3
Seasonal adjustments
Japanese ingredients have strong seasons. Prepare for expensive periods by adjusting your menu price or temporarily using less expensive ingredients.
💡 Seasonal example:
Winter (expensive season):
- Wild salmon: €45/kg → €60/kg
- Uni: €8/piece → €12/piece
- Strategy: increase menu price to €95 or replace with hamachi
How do you calculate the margin on an omakase menu?
Collect a month of cost price data
Track for 30 days what each omakase menu actually costs in ingredients. Add everything up: fish, rice, vegetables, sauces, garnish. Divide the total by the number of menus served to get your average cost price.
Calculate your target food cost percentage
Divide your average ingredient costs by your menu price excl. VAT. For omakase, 35-40% food cost is normal due to premium ingredients. If you come in higher, you need to raise your menu price.
Set an ingredient budget per course
Divide your total ingredient budget across the number of courses. Balance expensive courses (sashimi, wagyu) with cheaper courses (miso, salad). The average must come out to your budget of, for example, €30 per omakase.
✨ Pro tip
Create 3-4 standard omakase compositions with different price points (budget, mid-range, premium). That way you can quickly switch between expensive and affordable evenings, depending on what's available.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
What food cost is normal for an omakase menu?
For omakase, food cost usually falls between 35-40%, higher than a regular menu. This is due to premium ingredients like uni, toro, and seasonal fish. Above 45% it becomes difficult to be profitable.
How do I prevent expensive ingredients from ruining my margin?
Balance each expensive course with 2-3 affordable courses. Pair uni at €8 with miso soup (€1.50) and cucumber salad (€2). That way your average cost per course stays within your budget.
Should I adjust my omakase price for seasons?
Yes, especially with Japanese ingredients that vary strongly in price by season. In winter, wild salmon can become 50% more expensive. Then temporarily raise your menu price or choose stable alternatives more often.
How often should I check my omakase margin?
Check your actual ingredient costs versus your target weekly. Add up all costs, divide by number of menus, and compare with your budget. If you consistently run €3+ over budget, make adjustments.
Can I use KitchenNmbrs for omakase cost prices?
Yes, create a recipe in KitchenNmbrs for each course combination. That way you see the cost price of your composition directly and can compare different combinations before assembling the menu.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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