The interaction will be with the chef only. The chef will be wearing chef's whites, as this is a chef's table experience. Omakase, for the uninitiated, is a system where the chef chooses the dishes based on the total bill the diners would like. It is typically the most exclusive meal at a sushi restaurant, with the best cuts of fish and the best presentations. For a restaurant like this, marketing will be primarily be word of mouth. This is consistent with most high-end fine dining establishments, and in particular for a small space like this one. The foodie community and the fine dining community will know about our chefs. Word will spread among these communities, in advance of the restaurant opening. Only low-cost forms of marketing will be used beyond word of mouth, including social media and a website.

For the most part, however,...

The reputation of the chefs will be the most important. We will make deals with one nationally-recognized sushi chef and a locally-recognized one as well. This partnership, along with top front-of-house management, will allow the restaurant to generate a significant buzz. This buzz will be propagated somewhat by leveraging contacts of our staff within the food community, and the food media. We want everybody in the community and all of the food lovers to know about our opening well before it occurs.
Overall, Unagi is going to be one of the best Japanese restaurants outside of Japan. It is intended to be a destination restaurant, and an extension of modern Tokyo into North America, and this is the concept around which this restaurant design was built.