Would you believe it if I told you that Jay, Vermont, is bursting on the Asian food scene? No? I also had my qualms. When traversing Vermont's dining landscape, it can be tough to see beyond the traditional choices of slopeside pubs, mom-and-pop restaurants, and farm-fresh fare. However, a diamond in the rough emerges far past the surface of Vermont's classic offerings. The search for authentic sushi wouldn't be on my green mountain radar, yet, over the years, talented chefs with classically trained backgrounds have started sharing their passion for the Asian fusion craft right in our backyard. Challenging how we think of far eastern food in the northernmost corner of the state. If you don't believe me, let's investigate a Jay local who contributes to the slice of Asian culture in the north and is a model advocate for the culture as a whole.

Meet Chef Nick Iorio| Owner of Omakase VT:

Chef Nick Iorio, the owner of Omakase VT (oh-MAH-kah-say), an Asian fusion restaurant with unique flavor and style, continues to thrive in a challenging space that requires countless hours of training, incredible attention to detail, and skills that are only acquired hands-on in the field. Showcasing his ample time of expertise in the kitchen, from experience that spans nearly two decades, implementing skills acquired working alongside top-notch sushi chefs around the country. Beginning his culinary journey in Burlington, Vermont, followed by stints in San Francisco and Durango, Colorado. Ultimately leading to Jay Peak, where you can find him today. Nick spent years bouncing between cities working on his craft before turning his culinary curiosity into a lifestyle. 

Nick’s Early Years:

Upon finishing college in New Hampshire, Burlington, VT, became the hub that sparked years of exploration in his crafts. Burlington’s vibrant atmosphere, up-and-coming food/music scene, and cultural diversity drew Nick’s migration. He carried a deep interest in the Japanese arts. This manifested through his Aikido training (Japanese Martial Arts) and his interests in acupuncture, eastern medicine, and philosophy. Finally, this journey evolved into learning the art of Sushi, a very fitting conclusion but far from the end of Nick’s story.

Coincidently, during this time, a good friend of his was seeking help at a local sushi joint right in B-town, Asiana House, where Nick began his ten-plus years of high-quality, hands-on training. While some of those years were segmented into a couple of stints out west, first in Durango, Colorado yo-yo-ing from VT to San Francisco and back. He continued to practice under renowned sushi chefs in each city, acquiring alternate perspectives of the field—a hands-on approach to understudy masters of the craft while developing his own unique style. 

Shifting West:

Great strides were made for Chef Nick in Durango, another unlikely land-locked ski town to stumble upon Sushi. With talented chefs from Japan at the helm, East by Southwest became an Asian fusion study hall which Nick acquired excellent knowledge and wisdom from and would later use this experience to draw from for inspiration. He gained a tremendous appreciation of the craft while witnessing firsthand the devotion required to become a master in the field.

The Eastern Connection:

Japan and Northern Vermont have more in common than you’d think, especially when you compare the two from an atmospheric standpoint. Both ski cultures run deep, as does the passion locals and visitors share in their culinary quests. While one sees drastically more snow (you guessed it, Japan), where their ski resorts see an average of 550″ of snow annually. Northern Vermont, especially Jay Peak, where this Japanese insurgence is flourishing, isn’t exactly putting up rookie numbers, producing nearly 400″ of snow each year. At the surface, these commonalities may seem only to be found during ski season; however, not only does each host have a deep respect for the mountain lifestyle, but they’re also a source of drinks, food, and a welcoming atmosphere for guests visiting from near and far.

Why Jay Vermont?

For many of us, Jay Peak and its surrounding areas have become refreshing environments. A space where you can take a step back to truly enjoy life, where we embrace each season and individual as they come. Most of us flock here for world-class skiing but quickly find there’s far more to offer beyond the slopes. Each season presents exciting ventures in outdoor recreation and soul-quenching restoration while hardly staying connected with “real world” matters and the stresses to pair. All scenarios considered, Nick didn’t skip a beat. When the opportunity presented itself to root down, the freedom of building a future in such a beloved area, surrounded by like-minded people with aligning interests, proved invaluable. 

FREEDOM:

For Chef Nick, being locked into one cooking style while having restricted space for creativity became monotonous. After multiple western excursions and countless hours of training, an opportunity presented itself. With years of culinary knowledge under his belt, the mission to set out on a personal journey spawned. The birth of “Omakase.” A Japanese term simply translated to “chef’s choice.” The principle allows infinite evolution in any direction Chef chooses to move in. The first vessel for this journey? A home on wheels converted into an eccentric food truck.

Omakase’s Early Years:

The early years of Omakase were mainly centered around sushi, sashimi, nigiri, and their countless combinations, typically serving at local pop-up events or roadside in the Jay/Montgomery area. Buzz surrounding Chef Nick’s new operation spread quickly; the tight-knit community of the Jay Peak area welcomed his endeavor with open arms. To this day, Nick credits much of his early success to the countless locals who supported him throughout the most crucial stages of opening, alongside the local mentors in the industry who provided invaluable guidance. 

A New Approach: (Food Truck Season)

Over the years, Omakase has taken the same popular sushi-style staples and catered to the demands of more lively crowds/events. Spreading its reach into various parts of the region, most notably back to Nick’s roots in the expansive food scene of Burlington, VT. With the uptick in exposure and pace of service, changes had to be made to keep up with the volume. This is where a slight tweak in production made a world of difference.

Poke Poke: (Food Truck Season)

While meticulously plating sushi is a favorite in Chef Nick’s repertoire, mainly due to the unique presentation and ability to craft visually aesthetic combinations, the time it takes to produce these dishes can be unrealistic. Not set to any guidelines, his solution became apparent. Poke bowls. A deconstructed version of flavors sushi lovers yearn for, including all of the same ingredients (sushi-grade fish/rice, fresh veggies, tempura flakes, with tasty sauces to pair), all served in a bowl that takes a fraction of the time to prepare. Omakase will always return to its roots of hand rolls when time allows, but during food truck season, poke reigns supreme.

Poke bowls took little time to gain traction among Omakase’s fan base. This refreshing Polynesian dish that became popular across various regions, most notably Hawaii, is just the offering health-conscious event-goers flock for. Each bowl is layered with a uniform serving of spiralized carrots, diced cucumbers, wakame salad, salted edamame, and pickled ginger. The dish’s focal point, spicy tuna, is coated in a blend of sriracha and sambal, towering over its supporting cast of fixings, with the final touches of sesame seeds and green onion served over a bed of sushi rice topped with tempura flakes. The spicy version can be drizzled in “TNT” (Omakase’s house-made sriracha aioli) and/or wasabi mayo, with gluten-free, vegan, and vegetarian modifications available. 

Vegetarian Offerings, Specials, and More:

The vegetarian poke showcases teriyaki smothered shiitakes alongside a helping of flavor-packed kimchi paired with all the veggies previously mentioned, granting an inclusive option for all to try. And for those seeking a dish on the light side, the “Drunken Rice Boat” is a proven pivot. The rice-based plate is another favorite amongst the vegetarian crowd (barring the final touch of furikake, a bonito-based seasoning that can be easily substituted). This toned-down version of Omakase’s veggie poke, which packs a sweet and spicy punch, highlights the same teriyaki smothered shiitakes, kimchi, cucumbers, and spiralized carrots at a bargain-based price! Other great menu items in the form of rotating specials are routinely available. Such as their pork gyoza appetizer, salmon teriyaki boat, and ika sansai or kani kama salads, which pop in and out of their summer line-up, with new creations regularly added to the mix!   

Shifting Gears:

Peak food truck season typically stretches between the warmer months of May-October with a vast drop-off during the shoulder seasons of spring and fall. Most Vermont exposure happens during winter, especially throughout holiday/vacation periods when thousands of visitors across the country venture north to explore the numerous ski resorts scattered around the state. With resorts packed to the gills and the state’s top-notch skiing drawing crowds of snow-sports enthusiasts, small off-resort towns see substantial traffic and overflow. Local outlets rely immensely on this fallout, creating opportunities essential for small businesses and the state’s overall economic growth. With ample time going into the winter and stars aligning, Chef Nick and Omakase explored an opportunity in the local dining scene, a venture many of his supporters hoped would one day emerge, the birth of a localized brick-and-mortar!

Omakase Restaurant: Jay Vermont’s New Restaurant!

The rumors are true, and as the dust settles, “Omakase” becomes a permanent fixture, propped up in a storied structure many locals, visitors, and long-time Jay Peak patrons have come to adore. A void in the Jay community that, after a season-long hiatus, became quickly felt in its absence. The passing of a torch of sorts. From one beloved chef to another, carrying on a legacy of passion, skill, and service as unmatched as is indisputable. The iconic “Big Jay Tavern” of Montgomery, Vermont, a local après Shangri la, hoists a new flag. A flag of red and white accents, highlighting its Japanese brush-style font with flair and fusion throughout. A welcome sight for locals, vacationers, and newcomers from far and wide. 

Offerings:

Expanding upon fan-favorite menu items, local delights, and fresh flavors, Omakase plans to showcase contemporary menu items to challenge the pallets of its patrons while refining dishes that have already established industry acclaim. Newly introducing a popular fusion of regional Asian dishes both beloved and sought after. From Thai curries to Vietnamese pho’, Korean-style sandwiches to Japanese-inspired entrées, and traditional pub fare to sustain the load of a long day’s venture. The expansive menu checks off all the boxes slopeside mountain goers and seasoned gastronomists desire. With fixings for all, a daily specials board, a kids’ menu, and cocktails galore, there’s a dish for everyone, with refreshments to pair! 

Refreshments:

On the wine and spirits front, Omakase has you covered. A comprehensive collection of wine, sake, Vermont craft beer, and cocktails have been hand selected and paired to taste with the menu in mind. Each offering has been thoughtfully chosen to complement cuisine items to capture all flavors. Hot and cold sake to blend with the classic tuna poke or savory pork katsudon. A crisp Italian pinot or citrusy IPA alongside panang curry, embodying the exotic flavors of Thailand. Or the bold flavors of a Spanish grenache and versatility of a full-body malbec that’ll surely capture items fresh off the grill! Regardless of your route, the Omakase crew will point you in a refreshing direction!

Seasons Plans:

With plans of opening doors starting the winter of 2022, early season hours will be limited to start but will expand as the season progresses. Omakase plans to have an early bird après menu from 2-5 pm, offering generously priced small plates with a daily brew! Dinner service will be held between 5-10 pm with a Sunday brunch menu and specials board on the horizon. As the season goes into full swing, operations will expand to meet the demands of holiday and peak periods. Be sure to keep up with Omakase’s socials to stay updated with hours of operation, daily/weekly specials, and news as the seasons unfold!