High-end kaiseki bar and sushi omakase Uchu has started a five-drink, $90 cocktail tasting menu on Sundays and Mondays. Frank Cisneros, the Japanese bartending expert who is responsible for amassing Uchu’s 90-plus bottles of Japanese whiskey, is heading up operations. The omakase begins with a light aperitivo-style libation based around fresh fruit, shochu, and Champagne, then moves into a Japanese-style shaken number highlighting seasonal fruit. Next comes a stirred, booze-forward tipple rooted in the classics, followed by a Japanese whiskey pour over a hand-carved ice diamond. Finally, a dessert drink. The progression also includes onigiri (rice ball) by Uchu’s kaiseki chef Sam Clonts, with a luxe, ever-changing filling, like Hokkaido uni or wagyu sukiyaki.
Eater NY June Heatmap by Kat Odell