Omakase

[5] In American English, the expression is used by patrons at sushi restaurants to leave the selection to the chef, as opposed to ordering à la carte.

[3] Customers ordering omakase style expect the chef to be innovative and surprising in selecting dishes, and the meal can be likened to an artistic performance.

You expect to be brought the most perfect seafood available at that time of year, fish that will be handled as carefully as a kidney awaiting transplantation and as respectfully as a still-living thing.

You marvel at the endless training of the dedicated staff, the precision of their work, their incredible concentration for hours at a time, their lack of pretense, their quiet.

[14] The Michelin guide called omakase the "spiritual companion and counterpoint to kaiseki", an elaborate multi-course highly ritualized meal.