Uchu, which has been opened for a couple months (bar only) and officially debuts in early September, is really three concepts in one. Sit before Ichimura-san, one of the city’s most respected sushi masters, at his 10-seat bar for a sushi omakase. There’s also a curtained off eight-seat cocktail and kaiseki bar where Brooklyn Fare alum Sam Clonts prepares a 12-course menu of expensive ingredients like a Golden Osetra hand roll. And then there’s the beverage piece devised by Frank Cisneros, which includes a comprehensive collection of Japanese whiskey, presently at 67 selections. Beyond bottles, Cisneros heads up the Japanese cocktail menu, which is heavy on sake and shochu, plus cocktails that include an edible component.