In New York's Lower East Side, a space that formerly housed Bar Uchū, a Michelin-starred restaurant, has been transformed into Cocktail Omakase, a bold proposal by Greg Boehm. This new concept, in collaboration with Bar Libre from Tokyo, offers a fast-paced cocktail tasting experience inspired by Japanese omakase. Diners sit at a 12-seat L-shaped counter, where they are greeted with a warm towel and a welcome drink.

The menu offers three options: non-alcoholic, low-alcohol, and with alcohol, each with four cocktails and an accompanying bite, designed by Mathew Resler and Jillian Vose in collaboration with Bar Libre. This experience, which lasts an hour, seeks to replicate the omakase tradition, but in the world of cocktails. The menu changes every two weeks, just like omakase sushi menus, adapting to seasonal ingredients.

The first alcoholic menu included the Ember Highball, a non-alcoholic cocktail with lapsang souchong tea, cedar, local honey, and plum soda, accompanied by an egg marinated in soy sauce.

The second cocktail, low in alcohol, was the Tomatillo Shiso Sour, with gin, citrus, and soda, accompanied by a miso baked clam. The third cocktail, a Sushi Sazerac, did not achieve the same impact. The Mizunara Negroni with ume closed the experience, with woody and floral notes, accompanied by marinated crunchy chicken and ume pâté. The price of this experience is $55.

The speed at which the cocktails are served is a distinctive feature of Cocktail Omakase, with four drinks served in an hour. The cocktails, described as 'Tokyo-sized,' with approximately three to four ounces each, do not allow much time for contemplation. However, the price of $55 makes the experience accessible, despite the speed. This proposal seeks to offer a complete experience in a short period of time, ideal for those looking for an option before or after other events.

Greg Boehm, along with his wife Jessica, and Yujiro “Kiyo” Kiyosaki and Kazuaki “Kazu” Nagao from Bar Libre, worked to create an atmosphere that fused the experience of a Tokyo cocktail bar with the omakase concept.

Greg Boehm, known for his successful bars in New York such as Katana Kitten, Mace, Superbueno, and The Cabinet, was inspired by the cocktail bars of Tokyo, where he has spent years. Boehm highlights hospitality, precision in mixology, and smaller, more affordable cocktails as key elements of the experience in Tokyo bars. For the space, they sought a location that was formerly a sushi bar, thus preserving the desired atmosphere.

The goal is to offer an experience that adapts to busy lifestyles, with the possibility of trying new creations each time you visit. Boehm comments: “Cocktail lovers are now looking for an entire experience. Of course, they want a delicious cocktail, but having four drinks with four bites of food in our hour compared to just grabbing one drink is more of this 'choose your own path' experience…and people can fit it into their busy schedules”.

The Cocktail Omakase proposal focuses on offering a complete and accessible experience in a short period of time. The bi-weekly rotation of the menu ensures that customers can return and discover new creations. This experience, at $55, is presented as a compact version of omakase, ideal for those seeking a culinary option in a more dynamic environment.

The possibility of visiting Bar 7, a secret bar with a capacity for seven people in the back of the premises, offers an alternative to enjoy cocktails and food à la carte after the main experience.