Located inside the Four Seasons Hotel Mexico City, in the heart of CDMX, is OMA, a Japanese proposal that bets on exclusivity: only ten seats per service, a bar facing the chef, and a menu that changes every day. Led by Chef Abraham López, OMA seeks to offer a distinct and carefully curated experience based on the Japanese tradition of omakase, which literally means “to put oneself in the hands of the chef.”
There is no dinner menu here. The meal is decided by the chef based on whatever is freshest that day. The result: a journey of between 13 and 21 courses that includes sashimi, nigiri (with vegan options), rolls, salads, pickled ginger, and fresh wasabi, all prepared on the spot and served directly by the kitchen team. The goal is not just to eat well, but to experience an intimate moment guided by the technique and creativity of the chef and his team.
The lunch experience runs from 1:00 PM to 3:30 PM and allows for à la carte ordering or a 13-course set menu. For dinner, there are two options: a 17-course omakase at 6:00 PM or a 21-course omakase at 8:00 PM. Everything is served on a handmade Japanese ceramic bar, which completes the atmosphere and reinforces the feeling of being in an authentic corner of Japan.
Beverages also play an important role. There is Japanese tea, craft beers, exclusive sake labels, whiskey, and non-alcoholic wines. Each option is designed to highlight the flavors of the dishes and complement the experience in a balanced way.
OMA is not a restaurant for those in a hurry or for an improvised meal. Rather, it is an experience designed for those who enjoy detail, direct contact with the chefs, and a cuisine that blends precision, tradition, and creativity. As Chef López says: “We want every diner to feel transported to a different place, where everything—from the first bite to the last sip—has intention.”
With a solid and well-executed proposal, OMA is emerging as one of the new benchmarks for Japanese cuisine in Mexico City. It is a place that one visits not just to eat well, but to experience something different.
