home-omakase-skill

中文文档见 README.zh-CN.md

An agent skill that turns "I want to do an omakase at home" into an executable plan — a course-by-course menu, the right fish chosen and sourced safely, portions scaled to your guests, a printable shopping list, and a time-reversed prep timeline so you serve one course at a time instead of drowning at service.

Works with Claude Code, Codex, Cursor, OpenCode, Gemini, and other agents that read SKILL.md skills.

Why this exists

Most "home omakase" advice over-indexes on expensive fish. The truth is a home omakase succeeds or fails on, in order:

醋饭 (sushi rice) > safe sourcing > knife work > fish tier.

And the experience is the rhythm — dishes served one at a time, in sequence — not a platter dumped on the table. This skill encodes both, plus the food-safety rules that a casual recipe blog skips.

Install

# One command, auto-detects your agent (Claude Code / Codex / Cursor / OpenCode / …)
npx skills add zwbao/home-omakase-skill

# Global, all skills:
npx skills add zwbao/home-omakase-skill -g --all

# Target a specific agent:
npx skills add zwbao/home-omakase-skill -a codex

Or drop the folder in manually:

git clone https://github.com/zwbao/home-omakase-skill
cp -R home-omakase-skill/skills/home-omakase ~/.claude/skills/

Usage

Just talk to your agent naturally:

• "我想在家做一次 omakase,4 个人,预算人均 200,在杭州,帮我安排"
• "home omakase menu + shopping list + prep timeline for 2 people"
• "哪些鱼能生吃 / 刺身级鱼去哪买 / 怎么挑"
• "我醋饭老是太黏 / 握不成形 / toro 炙烤怎么做"

The skill collects the five things it needs — headcount, budget, city, dietary restrictions, experience/equipment — then produces a numbered course list, a section-grouped shopping list, and a clock-based prep schedule.

What's inside

skills/home-omakase/
├── SKILL.md                          # 7-step workflow + safety contract + QA loop
├── references/
│   ├── course-templates.md           # menus by budget tier (entry/mid/splurge) × headcount
│   ├── fish-guide.md                 # 认鱼速查表: species → part → season → pick/eat + one-liners
│   ├── technique.md                  # 醋饭 / 刀工 / 握法 / 炙烤 with failure→fix
│   └── sourcing-and-prep.md          # where to buy safe fish + time-reversed prep timeline
├── README.md
└── CHANGELOG.md

The 7 steps: intake → course design → fish sourcing → portions & shopping list → prep timeline → service ritual → assume-failure QA.

Food safety

Raw fish must be labeled 生食级 / 刺身级 / sashimi-grade — "fresh" is not the same claim. Freshwater fish and wild salmon need commercial freezing before raw consumption. Pregnant, immunocompromised, young, or elderly guests should be steered to cooked courses. The skill states these rules on every raw-fish plan and never invents a vendor, price, or "safe to eat raw" claim for a specific product — when unsure it says "confirm sashimi-grade with the vendor."

This is general culinary guidance, not medical advice; confirm food-safety questions for at-risk individuals with a clinician.

License

MIT © zwbao