BOSTON, MA — September 30, 2026 — Bloom, a new cocktail bar built around tea, will open in Boston Seaport on Tuesday October 6. Drawing on the precision and intimacy of Japanese cocktail bars, Bloom places tea at the center of its beverage program, using it as an ingredient, technique and source of inspiration across cocktails and nonalcoholic drinks.

At Bloom, tea is the through line rather than a separate daytime offering. The team applies classic cocktail techniques, including house-made infusions and foams, careful control of temperature and dilution, and hand-cut ice, across the drinks program. Tea, matcha and espresso will also be available during the day and to go, giving guests another way to experience the bar’s approach.

“Boston has no shortage of matcha lattes or cocktail bars, but we saw room for a cocktail bar that puts tea at the center of the experience,” said Christian Doan, co-founder of Bloom. “Our team grew up drinking tea daily, and while we’re happy everyone loves matcha we want to showcase the whole spectrum of the world of tea in a warm and friendly environment”

Bloom’s beverage program is led by Chompon “Boong” Boonnak of Mahaniyom and Merai, winner of the 2025 MICHELIN Guide Northeast Cities Exceptional Cocktails Award; Markus Yao of Shojo; and Iruma Shibuya, whose experience includes Backbar, Drink, Eastern Standard and Bar High Five in Tokyo. Together, the team is drawing on the Japanese cocktail-bar philosophy of doing simple things exceptionally well: using fresh ingredients, practicing precise technique and removing unnecessary elements so flavor, texture and temperature can take the lead.

The cocktail list will balance classics with rotating seasonal signatures. Opening selections are expected to include the Kyoto Martini, a rich matcha take on the espresso martini; Jackfruit Genmaicha Milk Punch; and an Earl-Grey-Butter Washed Whisky Highball. In the coming weeks, Bloom will launch a compact food menu that will shift throughout the day, with sandwiches and Japanese curry at lunch and small Japanese comfort-food plates in the evening. Japanese curry rice and miso cod are among the dishes planned for the menu.

Tea also shapes Bloom’s zero-proof and daytime offerings, including signature drinks that borrow the structure and presentation of cocktails, distinctive matcha lattes, rotating hand-whisked usucha and guided matcha flights. Opening menu highlights include the Strawberry Matcha Latte, made with housemade strawberry puree, matcha, and milk foam; the Banana Cream Matcha Latte, made with banana cream, matcha and banana cream foam; and flights that allow guests to compare matcha from different grades and growing regions.

Bloom will source matcha from regions including Yame, Uji and Shizuoka in Japan, as well as from Taiwan and China. Its suppliers will include local tea shop MEM Tea and byChae. Matcha will be whisked by hand, and sweetness, milk and hot or iced preparation can be customized. Additional tea-based drinks and espresso will round out the daytime beverage menu available for take out as well.

“I started in the industry with tea houses nearly 20 years ago, when matcha lattes were far less familiar in Boston,” said Ray Lee, co-founder and chairman of Bloom. “People know and love them now, but there is still so much more to tea. We want to help guests taste how origin, preparation and technique can completely change what ends up in the glass.”

Designed by Minick\Bom, Bloom takes visual cues from Japanese botanical gardens, with warm earth tones and nature-forward details intended to help guests slow down. The lobby horseshoe-shaped bar creates an intimate setting while placing the careful preparation of each drink in full view. Hand-whisking matcha and cutting ice become part of the experience, a restrained look at the craft behind the menu.

The Seaport setting reflects Bloom’s interest in adding a new point of view to Boston Seaport’s evolving food and beverage scene. The team plans to build relationships throughout the neighborhood through future collaborations and pop-ups with nearby restaurants, bars and retailers.

“We want Bloom to feel like a true third place for the Seaport community, a place where people feel at home, whether they are stopping in during the day or settling in for a cocktail at night,” said Isabelle Lin, co-founder of Bloom. “Our hope is that guests leave feeling welcomed, delighted and a little surprised.”

Bloom is located in the lobby of 60 Seaport Boulevard. Ahead of its Tuesday, Oct. 6, opening, Bloom will offer a preview during MAUM Market on Saturday, Oct. 3. Once open, the bar plans to welcome guests daily from 11 a.m. to 11 p.m. Seating will be available at the bar, and daytime tea, matcha and espresso drinks will also be offered to go.