A server carries a tray of citrus cocktails through the candlelit table at dusk.

Mason Fine Art, Atlanta · Sunday 18 October

The Omakase
Experience

A dessert tasting served blindfolded, scored through headphones, and paired drink-for-course by a bartender working the table beside you.

Two seatings · Limited availability

01 The Bakery

Damn good cupcakes,
and then some.

Cupcakin' Bake Shop has spent years earning a line out the door the honest way — small batches, real butter, and a counter full of things people drive across town for.

The shop is best known for what fits in your hand. The Omakase Experience is what happens when that same pastry team is handed a full evening instead of a display case: a set table, a room of their own for the evening, and permission to build the whole night around dessert.

The Cupcakin' Bake Shop storefront window with cupcakes under glass cloches.

02 What is an Omakase?

お任せ
“I leave it up to you.”

Omakase is the Japanese tradition of handing the menu back to the chef. You don't order. You sit down, and the kitchen decides what you taste, in what order, and when.

It is a form built on trust — and on being surprised. Every course is chosen and sequenced to land a certain way after the one before it. Nothing is on a menu board. Nothing repeats. What you get is what the kitchen decided you should have that night, and it will not be served the same way again.

We took that idea and pointed it entirely at dessert.

Sweet potato pie slices plated in a row, each finished with a piped rosette of cream.

03 The Evening

Four things happen here
that don't happen anywhere else.

A guest wearing a blindfold and headphones raises a coupe glass at the table.

You taste it blindfolded

The first course arrives with your eyes covered. No plating to judge, no colour to guess from — just texture, temperature and flavour, in that order.

A guest in headphones tastes a course at the outdoor table at golden hour.

The night is scored

Everyone wears headphones. Each course has its own track, cued to the table at the same moment, so the room hears the dessert before it says a word about it.

Two pastry chefs in aprons present a course to the seated table.

iii

The pastry team presents

Every course is introduced by the people who built it — what's in it, why it's third and not first, and what to do with the sauce.

Caramel is poured over a plated dessert while guests film it on their phones.

A bar built to match

A bartender works the table alongside the kitchen, pouring a pairing for every course. Spirit-free pairings are poured the same way, course for course.

From the last seating