Costa Mesa is set to welcome two new dining concepts this month. The concepts bring Japanese-style cocktails and an intimate omakase sushi tasting. The concepts aim to bring new flavors to the neighborhood and add diversity to its dining experience.
Highball and Naisho Omakase to Open in Costa Mesa
Two Japanese concepts, Highball and Naisho Omakase will open in Costa Mesa. Opening on March 23, 2026, the concepts will open side-by-side. The concepts aim to bring a unique experience to the community, showcasing Japanese traditions, focus, and simplicity.
The concepts are created by a team of hospitality professionals. The team includes chef Shimpei Shinohara and co-founders Andrew Le and Thomas Pham. The two venues take an intimate approach to dining that sets them apart from the competitive restaurant scene in Costa Mesa.
Highball: A Love Letter to Japanese Cocktail Culture
Highball is a cocktail bar that is inspired by the Japanese bartending traditions. The bar honors monozukuri, which is the art of making things with intention. It is inspired by the 19th-century rise of Authentic Bars in Ginza.
It focuses on precision, simplicity, and classic drinks. The menu includes traditional and creative options crafted with careful technique. The bar is led by Justin Oh and Tony Morabito, who work on bridging the gap between Japanese and American cultures.
“Our philosophy is simple,” explains Justin Oh. “‘Delicious’ will always matter more than ‘interesting.’ The classics became classics for a reason, and our goal is to perfect them.”
The Hidden Beauty of Naisho Omakase
Hidden behind Highball is a 14-seat sushi restaurant named Naisho Omakase. Here, sushi becomes theater as the restaurant reimagines the tasting format. Chef Shinohara represents a long-held goal through his craft as he shares his creation in front of an intimate audience.
Naisho chooses privacy and focus, as the team believes in discovery and not display. It offers a 12- or 16-course tasting menu that is designed to surprise guests.
“The importance of Highball and Naisho Omakase lies in their cohesion,” explains Andrew Le. “They are not a sushi bar with drinks attached, nor a cocktail bar with food as an accessory—they are a unified exploration of Japanese craft expressed through two mediums—fish and flame, rice and carbonation, smoke and ice.”
Highball and Naisho Omakase aim to offer a refined and immersive dining experience together. They bring a fresh perspective to Costa Mesa’s evolving culinary scene and are poised to become standout additions.
