The Rise of Omakase Counters and Sensory Cocktails

Dining in India is no longer just about taste. The shift is clear: restaurants and bars are designing experiences that engage all five senses, from sight and sound to scent, texture, and storytelling. Omakase counters, chef-led interactions, and multi-sensory cocktails are becoming the markers of this change, and founders and mixologists are leading the charge.

Zorawar Kalra has been at the forefront of this shift. “Food is just one part of a much larger narrative,” he says. At his restaurants, every detail—from lighting to music to subtle aromas—is orchestrated to set the scene. Chef’s counters and tasting menus aren’t simply about exclusivity; they’re about immersion. Even cocktails are treated as narrative devices. “They’re conversations, not drinks,” he adds.

Keenan Tham of KOKO Bengaluru and Hyderabad views ambiance as an integral part of memory. “Food sets the stage, but the atmosphere shapes the memory,” he notes. Lighting, music, and scent aren’t just background—they guide how guests perceive every dish and drink. Intimacy, he believes, is about personalization rather than small spaces. Cocktails are designed with the same intent: visual cues, aromatic layers, textures, and storytelling all work together to make the sip memorable.

Sarthak Batra at Ikigai approaches sensory design as a holistic exercise. “Sound is the invisible thread,” he says, describing how silence, jazz, or curated playlists set emotional tone. Aromas and textures create cues that deepen the experience before the first bite or sip. Limited seating and chef’s counters allow for proximity, while cocktails are crafted as layered narratives—colour, aroma, garnish, and story come together before the palate is engaged.

Crackle Kitchen’s Chef Vivek Salunkhe emphasizes balance: “The food is the star, but sound, light and scent are the supporting cast.” Chef-led counters and curated menus heighten intimacy, while cocktails layer visual, aromatic, and textural elements, turning a drink into a moment that resonates beyond taste.

Robata Kuuraku’s Seijiro Hirohama designs sensory engagement into every detail. The open robata grill, warm interiors, low lighting, and live aromas transport diners. Chef’s counters and private rooms provide both privacy and connection, making each visit feel singular. Experiential design, he notes, is now expected across casual, semi-fine, and fine dining spaces.

Saamir Chandnani at MIRAI uses focus as a tool. “Even in loud hustle, everything except the chef becomes white noise,” he explains. Intimacy, he believes, is emotional—guests feel present in the creation process. Cocktails are layered experiences where the palate is introduced through clarity, aroma, and surrounding cues even before the first sip.

Hotels are embracing sensory storytelling too

At Novotel Mumbai International Airport’s 190AMSL, Chef Roshan Tadadikar treats dining as theatre. Dishes arrive with layered lighting, bubbles, foam, sound, and scent. Cocktails like Phoenix’s Ash and Celestial Paradox use flame, nitrogen, smoke, and shimmer, creating multi-sensory narratives that engage guests before taste even arrives.

In Goa, DoubleTree by Hilton’s Ritesh Raji translates the destination into the glass. Cocktails are designed to evoke local rhythms, aromas, and colors. A feni cocktail may arrive with tropical aromatics, warm lighting, and soundscapes that mirror the coast. Intimate counters and curated drinks make each guest feel part of the story.

Sight, sound, scent, texture, and taste are all equally considered, and cocktails are as much about experience as flavour. Omakase counters and multi-sensory drinks are leading the conversation, shaping not just how diners eat, but how they remember.

In India’s evolving culinary landscape, the senses have taken the lead—and chefs and mixologists are orchestrating the stage.

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