About Omasava
Handcrafted with honor. Built on tradition. Devotion to detail.
Omasava is an invitation into a rare world — a table for those who journey beyond the ordinary, where guests connect over beauty, flavor, and the unexpected. It is a community bound by a shared love for craftsmanship, and the quiet artistry found in every detail.
CRAFT OF HOSPITALITY
From the visionary team behind Sails and Butcher Private, celebrated for their exceptional service, Corinne Ryan and Veljko Pavicevic invite guests on a rare gastronomic journey — one that lingers in memory long after the final bite.
Here, hospitality extends beyond the plate, with service defined by precision, warmth, and intuition — and the opportunity to enjoy an award-winning wine list, a curated sake selection, or a delicate tea pairing — each chosen to complement and elevate the journey.
Culinary Design.
Omakase.
Omasava bends tradition, elevating classic methods into something entirely our own. Every element is shaped with intention, honoring centuries of refined technique while embracing the creativity of the present.
Each course is a composition — balancing flavor, texture, and form — crafted to awaken the senses and leave an enduring impression.
OMAKASE
Translated as “I’ll leave it up to you,” omakase is an intimate Japanese dining tradition, built on trust and guided by the chef’s mastery.
It is a ritual of precision and instinct, crafted course by course, moment by moment, with the freedom to follow inspiration wherever the season may lead.
Chef Harun Yaman Samed
Born in the lakeside region of Bolu, Turkey, Chef Harun Yaman Samed developed an understanding of ingredients long before entering a professional kitchen. Working alongside his mother in the family garden, he learned to recognize seasonality, freshness, and the relationship between the land and the food it produces—principles that continue to inform his cooking today.
At fifteen, Harun moved to Ankara and began his formal culinary journey through Turkish and Ottoman cuisine. His path soon led him to Zuma, where an introduction to Japanese cuisine would redefine the direction of his career. Under the mentorship of master sushi chef Chinnapat Poonsiri, he began studying the discipline, repetition, and precision essential to the craft.
Training alongside accomplished Japanese and Thai chefs, Harun developed a deep command of sushi technique and the balance at the heart of Japanese cooking. His early years demanded considerable perseverance. As a naturally left-handed chef learning techniques traditionally taught from a right-handed perspective, he trained himself to work with both hands, transforming an initial challenge into an exceptional degree of control and dexterity.
His career later took him from Istanbul to Dubai, where access to exceptional seafood from around the world broadened his understanding of product quality and sourcing. He subsequently moved to Croatia, leading a kitchen as Sushi Head Chef while continuing to refine a culinary language shaped by Turkish, Ottoman, Japanese, and French influences.
Tradition. Refined.
In 2023, Harun joined the opening team of Butcher Private in Naples, Florida. His exceptional creativity and natural ability to develop new culinary expressions were quickly recognized by owners Veljko Pavicevic and Corinne Ryan. Throughout his two-year tenure at the private members’ club, the vision for Omasava began to take shape around his distinctive talent, culinary perspective, and deep respect for Japanese tradition.
Harun’s pursuit of Japanese cuisine ultimately brought him to Japan, where he immersed himself more deeply in omakase, its traditions, ingredients, and culture of hospitality. Experiencing Japan firsthand deepened his appreciation for seasonality, precision, gracious service, and the reverence shown to each ingredient. It also reinforced his philosophy of restraint: knowing when to intervene, when to preserve an ingredient’s integrity, and when the simplest preparation allows it to express itself most clearly. These experiences became instrumental in shaping Omasava, which was brought to life in December 2025 after years of collaboration, exploration, and thoughtful development.
Today, Harun’s omakase reflects a dialogue between Japanese tradition and the places, cuisines, and memories that have shaped his career. His passion for hospitality is as fundamental to his work as creativity and the relentless pursuit of perfection. He values the genuine connection formed between chef and guest at the counter and believes the highest compliment is welcoming a guest back—an expression of trust that inspires him to continue evolving and refining his cuisine with every service.
The Insipration
behind Omasava
An ode to one of the world’s most revered artists: nature.
Omasava is a jewel box of detail and intention — a place where time slows, and craftsmanship speaks in whispers of stone, oak, and light.
LEGACY ENCASED. CRAFT AWAKENED.
At its heart, a chef’s table sculpted from fossilized oak, dating back to 1,000 BC.
Above, a ceiling of vintage Champagne bottles — cellared by wine, cast like starlight — glows softly, refracting memory and meaning. Every element a testament to the precision and poetry of 21st-century artisanship.
Omasava is more than a room — it is a stage. A sanctuary where mastery is unveiled, where years of quiet dedication rise in full expression. A platform not for performance, but for reverence.
