The story
Omakase by chef Goran Kunce brings modern Asian cuisine to Đakovo. He established the venue after training at several restaurants across Zagreb, Čepin, Mali Lošinj, and Osijek. The name reflects a Japanese practice where diners trust the cook to guide the meal. Guests hand over ordering decisions, allowing the kitchen to adapt each subsequent dish to their reactions. A Gault&Millau rating of twelve highlights how effectively this adaptive method works in practice.
The kitchen balances precise technique with familiar comfort foods. Delicate gyoza arrive alongside vibrant miso soup and crisp spring rolls. Sea bass cooks gently in dashi broth, while pad thai variations demonstrate a steady hand with sweet and savory balance. Breaded ice cream closes the meal, and smaller fried rice balls are prepared specifically for younger visitors. This flexible approach keeps the Asian cuisine offering both accessible and distinctly crafted.
Warm tones and an open counter shape a relaxed environment where conversations move easily. The chef station sits directly in view, letting guests watch ingredients transform during service. Kunce uses this proximity to share brief explanations about each component. The setup removes formal barriers and keeps attention fixed on fresh preparation.
Recognition
Details
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