O-makase (お任せ) means “respectfully leaving another to decide what is best” in Japanese. The expression is used by patrons at sushi restaurants to leave the selection to the chef. The chef will generally present a series of plates, beginning with the lightest fare and proceeding to the heaviest dishes. The phrase is not exclusive to service of raw fish with rice, and can incorporate grilling, simmering, or other cooking techniques as well.
"旬 (shun)" in Japanese means "seasonal". The idea of eating different food according to the season matches with the concept of an Omakase restaurant. To showcase the idea of "seasonal", I created a dynamic brand identity for Shun with several traditional Japanese patterns and colors to represent different seasons.
