Coffee Omakase Reimagines Coffee as a Multi-Course Dining Experience

Kevin Jiang, the creator of Coffee Omakase, is redefining the role of coffee in dining by presenting it as a multi-course tasting menu, akin to Japanese omakase. Six years ago, Jiang, a mixologist, became interested in the nuanced flavors of specialty coffees in New York but felt their potential was not fully realized. He observed that the rich context and information surrounding these coffees were often overlooked. This realization, combined with the growing popularity of sushi omakase restaurants, inspired him to develop a similar format for coffee.

Jiang's concept involves serving multiple coffee selections, framed by introductory and concluding culinary courses, allowing diners to discern the distinct characteristics of each coffee. His menus are described as extensions of his personal experiences exploring international coffee cultures. The tasting experience begins with an Osmanthus tea, serving as a palate cleanser and introduction to the subsequent coffee courses. This is followed by a curated selection of coffees, including Catimor varieties from China and Vietnam, and a signature drink called Figs + Daisies, which blends oolong tea with Mexican washed-process bourbon coffee.

Coffee Omakase has been trialed in New York's East Village and has since expanded to London, where it is currently being offered at Katsute 100. The Spring 2026 menu represents the third iteration of the concept, with Jiang continually refining the seasonal offerings. The dining experience concludes with a layered tart, created in collaboration with a local café, designed to complement the fruity notes of the coffee with a sweet and comforting finish. This innovative approach aims to elevate coffee from a morning beverage to a sophisticated element of a full dining experience.