Here's what to expect from Your Local

If you're think you won't be over this long break, and you still need to enjoy it a little more, then head on to Your Local in Makati for this very limited cocktail omakase by Chef Patrick Go.

For those who don't know what omakase means, the concept is of Japanese origin which means "I leave it up to you." This phrase or Japanese word refers to the chef who has been given the liberty to come up with dishes to serve. Manila Bulletin Lifestyle was invited for the preview night of their 5-course cocktail omakase.

Artwork by Angelo Manalo

Located at 106 Esteban Street, Legazpi Village in Makati City, five pairings of cocktails matched with bar chows that will definitely take you on a mental, perhaps emotional, trip to Japan. And, suffice to say, that evening's experience went over and above our expectations.

The Tuna Pomelo Lime Tartare is served with tuna loin dish infused with kaffir lime and pomelo pulp. A crunchy mix of papadum makes this a great appetizer to start the night. This was served with Gin Lychee that's made with whiskey, lemon juice, ginger ale, simple syrup, kaffir leaves, and liquer. If you close your eyes, you'll smell the minty smoked rosemary stalk placed in the drink—a great way to set your mind for a relaxing night on a date or with friends as you unwind from the hustle and bustle of the metropolis.

Up next was the Salmon Kushiyaki. It's torched salmon and ikan bilis (dried anchovies) with kecap manis (sweet sauce) topped with sliced leeks that's served in a skewer. When mixed together gives a semblance to the teriyaki sauce that makes this an elevated Japanese comfort dish. Served with Whiskey Mojito—whiskey, lemon, ginger juice, orange, ginger ale, and mint.

Going third is the Truffled Kropek. These crunchy prawn crackers are a staple bar chow, so it was a must to have it as part of this set. Sprinkled with aonori (dried seaweed flakes) and tōgarashi (chili powder and flakes), dip it with truffle aioli and alfalfa sprouts for some party in your mouth. Gin Apertif with gin, bitters, pineapple juice, simple syrup, and lemon, served in a champagne glass topped off with a bright-colored cosmos makes this a fun drink.

If you love mantou toast, then you're in for a treat. Though it originated from China, neighboring countries share the same love for this oily fried goodness. Usually served on its own or dipped in condensed milk, this one topped with shredded blue crab, torched corn, shiitake mushrooms, and chopped green onion leeks with just the right kick of spice to go with the all-over taste. Take a sip of Your Local Sour in between bites. The whisky, calamansi juice, simple syrup, and ginger will help wash down this flavor-packed toast.

Lastly, a crowd favorite—Pork Chasyu Tostada ends the experience with melts-in-your-mouth torched and sliced pork chasyu (slow-braised pork belly) that is sprinkled with wanton tostada aioli. togarashi, and alfalfa sprouts. Interestingly enough, Chef Go might have thought of this or not, but the first and the last dish served share the same combination textures of soft meat and crunchy chips. It's a wonderful mix, we have to admit. Cap it off with Whiskey Garam, a more manly drink this time that has whiskey, garam, bitters, ginger ale, simple syrup, and orange.

The 5-Course Cocktail Omakase is set this Nov. 3 to 4. Choose from two time slots, 6 p.m. to 8 p.m. and 8:30 p.m. to 10:30 p.m. Limited seats and for a limited time only, reservations can be made via this link for P1,900 each exclusive of 10 percent service charge. A minimum of two is required to avail of the booking.