Inside the Four Seasons Hotel Mexico City, OMA redefines the omakase experience by merging Japanese tradition with an authentically Mexican sensibility. Rooted in purity, quality, and respect for ingredients, OMA invites diners on a sensory journey through traditional Japan, guided by chef Abraham López Martínez.
An Artisanal Vision with Soul
At OMA, each dinner transcends simple tasting; it becomes a dialogue between cultures—an act of devotion to gastronomy that reaches beyond borders. For Chef Abraham, Mexican at heart, omakase is not merely a culinary technique but a language of emotion and reverence for nature.
The guiding principle is clear: less is more. Nigiri are presented without excessive sauces or toppings, allowing freshness and ingredient quality to speak for themselves. Precision, restraint, and intention define every course.
Sustainability and Cultural Dialogue
Sustainability is one of OMA’s core pillars. Approximately 90% of its fish and seafood come from responsible farms and fisheries in Mexico, supporting sustainable fishing practices while minimizing environmental impact. The remaining 10% is sourced from distant waters—such as Japan and Norway—creating an ongoing dialogue between marine ecosystems and culinary traditions.
This balance reinforces OMA’s philosophy: honoring origin while embracing exchange.
A Symphony of Flavors
The omakase experience begins with suimono, a crystal-clear broth that prepares both palate and spirit. It is followed by a tribute to simplicity with seasonal vegetables such as sunomono, nasu, and kinoko.
Sashimi courses—sawara aburi, octopus, and hamachi—alongside blue crab with ikura, open the way to exceptional cuts of fish. The crescendo arrives with the nigiri: ephemeral and sensory works of art.
The diversity of ingredients is remarkable—totoaba, sea bass, kampachi, hamachi, ocean trout, hotate, chocolata clam, mirugai, mackerel (the chef’s favorite), akami, otoro, uni, wagyu, and eel. Each piece reflects discipline, passion, and deep respect for Japanese culinary heritage.
The Closing Ritual
To conclude, a comforting bowl of miso soup restores balance before dessert bridges worlds: a Basque cheesecake paired with yuzu gelée. Tradition and modernity, cultures and flavors converge, transforming the meal into a cultural ritual rather than a mere dining experience.
A Bridge Between Cultures
For Abraham López Martínez, omakase at OMA is more than dinner—it is a bridge between cultures, a celebration of simplicity elevated through mastery. It is a reminder that when tradition is honored, true sophistication and artistry emerge.
Within the Four Seasons Hotel Mexico City, OMA stands as a temple of Japanese gastronomy with a Mexican soul—where every bite carries intention, technique, and heart.
Address: Av. Paseo de la Reforma 500, Juárez, CDMX, Mexico
Phone: (+52) 55 5231 4858
Instagram: @omamexicocity
