There is a specific moment, perched at the hinoki wood counter of Sushi Teru in the West Village, when you realize you are no longer ordering a meal, you are surrendering to it. This is the soul of omakase: “I leave it up to you.” It is an exercise in radical trust, a silent pact between guest and maker, where you turn the reins over entirely over to the chef. In the world of Japanese watchmaking,...