I'll be taking a convive to the "super omakase" at the counter in Kanoyama this weekend. What is the general etiquette regarding the gratuity in such a situation?
The other time I did the Kanoyama omakase (solo), I couldn't figure out what to do, so I just left the tip (a huge one, since the meal was phenomenal) on the bill. But should I have been giving some of the gratuity directly to the chef? Granted, it was Nobu-san, whom I gather owns the restaurant anyway, so in some sense it probably doesn't matter much. But how do people normally handle the tipping-at-the-sushi-counter thing?
175 2nd Ave, New York, NY 10003
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