Omasava brings a refined Omakase experience to Fifth Avenue South

Naples, Fla. (WINK) — Tucked just off Fifth Avenue South, Omasava offers a dining experience that feels both intimate and transportive, bringing a refined take on omakase to the heart of Naples.

There is no menu. No ordering. Instead, guests place their trust entirely in the chefs, who guide them through a 25-course experience shaped by seasonality, availability and precision. Each course arrives as a surprise, creating a meal that unfolds slowly and deliberately.

At the core of the experience is an uncompromising commitment to sourcing. Chef Harun Yaman said, “It doesn’t matter where it is, we will get the best ingredients. Whether it’s fish from Japan, the Gulf, Spain or somewhere else.”

That philosophy is evident in every bite. Fish is flown in from Japan every other day, selected directly from the market through a trusted contact.

“I have someone in Japan who goes to the fish market every day. He sends me pictures and we pick out the best fish in town,” Yaman said.

The menu itself is constantly evolving. There are no repeats, no set structure, only what is at its peak.

“We work with whatever is available in Japan,” said Chef Andre Aguiar.

Across 25 courses, guests move through a range of textures and techniques, from delicate sashimi and composed nigiri to warm dishes like tempura and gyoza, finishing with thoughtfully prepared desserts. Optional tea, wine and sake pairings are available to complement the progression.

Before the first course is served, the setting establishes the tone. Guests are welcomed into a private lounge lined with wine from floor to ceiling.

Owner Veljko Pavicevic said, “It’s a private members club for the public with reservations only. When people walk in from Fifth Avenue, they’re transported.”

Pavicevic, who previously opened Sails Restaurant, said the goal is to build on that same foundation of service. “We had a focus on impeccable service. Now, we’re elevating that with Omasava.”

That attention to detail extends beyond hospitality and into the physical space. The chef’s counter is made from a 3,900-year-old oak slab, gifted by a friend’s grandfather. The seating features Swiss hide leather atop Bentley motorized bases, and the space is finished with rare Portoro marble.

“It’s a combination that we’re obsessed with, the details,” Pavicevic said. “Nothing in this space has been purchased. Everything has been collected.”

Even the name carries meaning. “Oma” translates to grandmother in Japanese, while “Sava” honors Pavicevic’s own grandmother and a river in Europe that connects to his roots. “It reminds me of home but transports all of us somewhere else,” he said.

From the fish to the knives used to prepare it, every element of the experience is intentional. And while the courses may change daily, that level of care remains constant.