Takashi (28 Grand) seeks upgrade to full liquor for omakase pairing; committee signals support

Keeler Young, owner of the Takashi omakase concept at 28 Grand Street, presented a request to upgrade from a restaurant‑wine license to a full on‑premise liquor license to add distilled Japanese spirits (shochu), Japanese whiskies and a cocktail program that the applicant said is integral to an omakase chef’s menu. Young described a compact sushi‑bar layout with 11 chef‑bar seats, a small adjacent waiting area that would use a limited number of movable chairs and a three‑person service model (chef at the bar plus front and back servers). He said the menu would emphasize daily‑changing seasonal fish and that alcohol pairings — including some low‑ABV cocktails that blend sake and spirits — are essential to the full culinary experience. Price points for the omakase were described as roughly $100–$150, with cocktail prices generally in the $16–$22 range.

Committee members and neighborhood speakers asked operational questions about reservation policy, walk‑ins, bottle service (applicant said bottles of wine and sake would be available but no bottle service beyond standard policy), and whether the layout and hours would create outdoor or sidewalk impacts (applicant said no sidewalk cafe, no open doors/windows and no outdoor seating). Several committee members praised the applicant’s presentation and described the request as consistent with a small, chef‑driven omakase that integrates beverage pairing into the culinary program. The committee indicated support for a recommendation to the SLA for the upgrade, subject to standard CB2 stipulations (no boozy brunches, recorded music only, clear operational plans and no outdoor service).