In a world of Birkin bags and Bugatti hypercars, omakase carves its own niche as the ultimate flex—a quiet, ephemeral luxury that whispers wealth read more louder than gold. Picture this: eight stools, polished to a sheen, encircling a chef who slices bluefin with the focus of a samurai. At $500-$1000 a head, omakase isn’t just a meal; it’s a