OKO

Steamed edamame pods tossed with fine sea salt and a subtle dusting of Japanese togarashi spice.

Pan-seared crispy sushi rice cakes topped with spicy tuna tartare, avocado, and scallions.

Handmade Japanese dumplings stuffed with seasoned pork and garlic chives, served with sesame ponzu dip.

Fire-blistered shishito peppers glazed with sweet miso butter and topped with smoky bonito flakes.

Wild-caught black cod marinated in sweet saikyo miso, broiled to perfection and served with steamed bok choy.

Rich pork bone broth served with ramen noodles, tender chashu pork belly, soft-boiled marinated egg, and bamboo shoots.

Local farm chicken glazed with housemade teriyaki sauce, served over steamed rice with seasonal farm vegetables.

Charcoal-grilled Japanese Wagyu beef skewers brushed with smoky tare sauce and topped with micro-chives.

Seven pieces of chef-curated nigiri featuring fresh catches from Tokyo's Tsukiji market and local CT waters.

Thinly sliced fresh yellowtail served with crisp jalapeño rounds, cilantro, and truffle ponzu dressing.

Crispy shrimp tempura and cucumber wrapped with avocado slices, smoked eel, and drizzled with sweet unagi sauce.

Melt-in-your-mouth King Salmon sashimi drizzled with white truffle oil, Maldon sea salt, and microgreens.

Premium Japanese craft sake featuring aromatic notes of melon, gentle florals, and a crisp, clean finish.

Refreshing sparkling soda crafted with natural citrus juice from imported Japanese yuzu.

Organic Ceremonial Kyoto matcha whisked over ice with almond milk and a hint of cane sugar.