The bright and airy Momoya Soho, a new two-story iteration of New York’s much-loved smaller Momoya restaurant, is known for its Japanese cuisine, especially the fresh and delicious nigiri. But Momoya Soho Executive Pastry Chef Norie Uematsu, a graduate of the prestigious ​TSUJI Culinary Institute Tokyo and veteran of Maison Kayser and Cha-An Teahouse, had a delicious new idea–to launch a five-course dessert Omakase, with amuse bouche. The setup is similar to the Omakase bar, with dessert served at the bar. Chef Uematsu says that she always wanted an opportunity to serve coursed desserts, to challenge herself and offer something extra to guests. The sommelier at Momoya Soho suggested pairing the dessert Omakase with wines and sake, and the seasonal menu–including wagashi (Japanese confectionary) changes every month or two.