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Dining Out: Omakase Por Favor

Soba Noodle Bowl


640 Twelve Bridges Drive, Suite 100, Lincoln, 916-472-5503  |  omakase_porfavor   |  omakaseporfavor

Hours: 11 a.m.-8 p.m. (Sunday-Tuesday); 11 a.m.-8 p.m. (Thursday-Saturday); closed Wednesday
DRINKS: Beer, wine, & sake/soju cocktails
TAB: $$$
HEADS-UP: Weekly specials include $2 oysters on Mondays and 50% off bottles of wine on Tuesdays; walk-ins welcome but reservations recommended; lunch specials; omakase (multi-course tasting menu) can be paired with wine; private events available (both on-and off-site); patio with occasional live music; restaurant strives to be zero-waste

There’s food that satisfies a physiological need, and there’s food that satisfies an existential need. The latter transcends hunger and borders on something even more fundamental and significant to our human existence: an interaction with the soul. That’s the best way I can describe my meal at Omakase Por Favor.

A Japanese raw bar founded on the traditional coastal cuisine of Mexico, Omakase has a touch of fusion, but I would argue that some of the plates hint to something new entirely.

Omakase, a Japanese word that literally translates to “I leave the details up to you,” means you get a fully chef-curated experience. In the case of Lincoln’s new hit restaurant, it also means the menu may change several times a week depending on ingredient availability. Excellence is executed in every plate when you trust owner/chef Jeana Marie Pecha with the details. Pulling on her 15 years of professional experience, she’s created something that’s far more impressive than the fact that she’s traveled the world, won major TV network cooking shows, and is only 28 years old. I mean it when I say there’s something special here.

“The staff, service, and overall experience were nothing short of world-class, yet the people and the environment relaxed and approachable.”

My wife and I were guided to try the raw bar to start: a half-dozen raw oysters, two scallops with pickled daikon, and an ahi tuna crudo with soy caramel, basil, and finely diced strawberries. Then the real show began. Our “Omakase” (tasting) dinner was made up of snow crab inari, a lemon miso broiled scallop, lox bagel chip, octopus and frijoles, and a mini soba noodle bowl.

Lemon Miso Broiled Scallop


Considering the menu’s fluidity, I wouldn’t do it justice describing each dish. What’s more important is the ethos upon which each plate was made. The restaurant aims to be zero-waste—and is highly successful in doing so. The lemon miso broiled scallop epitomized this mission, where leftover lemon peels were used to infuse the miso for what was probably the best scallop I’ve tasted in my life.

The octopus and frijoles provoked a sense of curiosity, a feeling of discovering something I would have never considered, and I would say this is a fundamental part of the entire evening: discovery.

The mini soba noodle bowl hit another aspect of the experience that is key: authenticity. The dish reflected a true soba dish from Japan while blending it with the authentic flavor of Mexican barbacoa. Not only was the dish true to the fusions it represented, but everything about it seemed authentic to the chef, as if it was a synthesis of her life experience and an edible self-expression, making it clear why food can be art.

Coffee and S’mores


The staff, service, and overall experience were nothing short of world-class, yet the people and the environment relaxed and approachable, alleviating any questions or concerns we had about the unique, new-to-us dishes. The intimate space allowed us to talk to everyone, including the chef, and each interaction was like communicating with an old, incredibly knowledgeable friend. It’s certainly casual fine dining, but the food and service exceed anything you could describe as “casual.”

Clockwise: Ahi Tuna Crudo; Scallops with Pickled Daikon; Oysters on the Half Shell


The wine pairing is a must for oenophiles. As we learned about each pour—their worldwide origins, the cultures that created them, and the idiosyncrasies of their flavors—we couldn’t help but say to ourselves: “Now we can brag that we ate at Omakase before Chef Jeana earned her first Michelin star.” And we meant it.  

by Ryan Martinez
photos by JYO Bhamidipati

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