Shingo Gokan Debuts NYC’s First Omakase Cocktail Experience
The World’s 50 Best Bars vet walks us through intricate drinks paired with seasonal fare at sushi haunt Uchū.
Gokan blends lacto-fermented tomato water with dill-infused gin. Elderflower cordial adds floral notes, while Greek gum tree sap adds subtle sweetness.
To honor the classic California oaky-buttery chardonnay, Gokan recreates the flavor and texture with Scotch, butter, pear and salt.
Like nigiri, the base is rice in the form of junmai daiginjo sake, with a dash of Japanese whisky. A splash of vinegar, freshly grated wasabi root and powdered soy sauce round it out.