"I’m writing this review for my husband, because he hasn’t stopped talking about the chef’s choice, Omakase, dinner he experienced with a fellow foodie family member. We’ve been to this restaurant several times, and it never disappoints, but this was the first time one of us had the chance to meet the head chef. He said Chef is an Omaha gem, one of the best dinning experiences he's had. For anyone who loves food not only for nourishment but for story, technique, and discovery, this experience captures exactly why this restaurant remains one of the city’s most compelling places to dine."

"It’s cool to see omakase in Omaha. Living on the west coast and experiencing various omakases across the region and in Japan, I appreciate the effort to bring this level of craft to the 402. However, at $285 per person + auto gratuity, the experience unfortunately struggled to justify the cost. While the Chef’s passionate, the evening felt more like a lecture than a dinner. The speeches centered on the Chef’s personal accolades, and critiques of his peers. When a couple of us asked about favorite spots in other cities, the response was dismissive, implying that outside perspectives were irrelevant. This air of superiority created a room that felt tense and borderline condescending. Furthermore, the justification for the high price was positioned as the privilege of being served by Chef Utterback; yet, one half of the counter was served by the sous chef while the chef focused on a group of “regulars.” This wouldn’t have been a big deal until we were told by the chef that his sous actually hosts his own tasting for half the price. To be told that while paying the premium price for that very service felt dismissive of our investment in the evening. It became clear throughout the night that the focus was less on guest satisfaction and more on the transaction. Regarding the sushi, the rice is a very specific, aggressive modern-edomae style that uses red vinegar. While some may enjoy that vinegar-forward profile, I found that it overpowered the fish to the point where it’s all I could taste. Just a personal preference thing. Maybe this "fusion" style—where the Chef’s personality and a sharp vinegar profile are the main events—is what some prefer. But for those expecting the balanced flavors and humble hospitality of traditional omakase, this fell flat. At nearly $300 a head before drinks, tip, etc., the lack of humility and inconsistent service makes it a hard sell. I’d keep an eye out for that $140 sous chef experience instead; it feels like a more honest and grounded way to enjoy the craft."

"I thoroughly enjoyed the remarkable freshness of the fish and the unique experience of watching the chefs skillfully craft each piece of sushi. Without question, it is the finest and most exquisite sushi offering one can find in Omaha. However, while the quality of the food was outstanding, I am unsure if this was the best omakase experience I’ve ever had. Omakase is meant to be a holistic experience, not just about the sushi itself but the ambiance and the overall atmosphere. Unfortunately, the experience fell short in this regard. The setting, though intimate, was disrupted by two couples whose loud, rowdy conversations overtook the compact space. Despite asking the server if anything could be done, the response was, “we will try,” which turned out no meaningful action was taken. This left the environment feeling like a chaotic bar and far from the serene, harmonious experiences I’ve had in Japan, where sushi can be savored in a tranquil setting. Additionally, a 22% gratuity was added automatically, which didn’t sit well with us given the overall experience. In conclusion, while the fish was undeniably fresh and the sushi among the best you can find in Omaha—perhaps the only truly authentic omakase experience in Nebraska—the lack of a more curated and serene atmosphere made it difficult for me to be fully satisfied."

"I flew to Omaha to specifically eat at the Ota main counter with chef David Utterback. The cuisine and experience were exceptional and worth a special journey....and you know what that means in the culinary world."

"This IS the finest Sushi restaurant in all of Nebraska. I’ve been to multiple Omakase resultants in both the west coast and east coast and Chef Utterback brings an experience normally only found in large cities such as New York or Chicago to Omaha. It is not easy to find and transport the finest fish to the middle of the US, but he does source from the Tuna King in Japan. The quality of food here is usually only found in other Michelin starred restaurants in New York. This is an experience you won’t forget as a sushi enthusiast!"