Omakase is simply defined as 'respectfully leaving another to decide what is best.' This culinary experience involves trusting the chef to select the ingredients for you and prepare the dishes in a way he or she deems is best. With omakase, guests typically do not place any orders and is treated to dishes subject to the chef's creativity. Here is a short portrait on Chef Nobuo Fukuda of Nobuo at Teeter House ( and his legendary omakase dishes. Chef Nobuo is a recipient of the 2007 James Beard Award for Best Chef: Southwest and recognized as Food & Wine magazine's 10 Best New Chefs in the United States. A Film by Andrew Gooi (