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Okaru Brings Modern Japanese Flair to Long Island
January 29, 2025, 9:56.29 pm ET

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Photos: Jovani Demetrie

Long Island just got a serious upgrade in the Japanese dining scene. Okaru, the latest venture from longtime BONDST chef and partner Marc Spitzer, has opened its doors in Roslyn, bringing a mix of tradition and innovation to the table.

Spitzer, who spent more than 20 years shaping BONDST into one of NYC’s most beloved Japanese restaurants, has teamed up with real estate investor Noam Shemel to launch Northern & Main Hospitality, with Okaru as its debut project. The duo tapped Carlita Alexander (formerly of Rockwell Group) to design the 110-seat space inside a historic 1890s building, blending Japanese and Scandinavian aesthetics for a modern, zen-like ambiance.

The menu is a showcase of Spitzer’s culinary expertise, offering everything from Big Eye Tuna Tarts with truffle ponzu to sake-braised short ribs and Seafood Toban Yaki with prawns, halibut, and scallops. Sushi lovers can indulge in a selection of temaki, nigiri, and crispy rice topped with tuna or crab. For dessert, standouts include the Matcha Chocolate Meltdown and Japanese Whisky Bread Pudding.

The drinks program is just as ambitious, featuring a deep selection of Japanese whiskey and sake—including bottles exclusive to Okaru—alongside inventive cocktails like the Kizuna Blossoms, a mix of vodka, lychee, and St. Germain, and the bold Togarashi Margarita with mango, tequila, and shishito pepper.

With multiple dining areas, including a chef’s table, omakase bar, and an outdoor patio, Okaru delivers an elevated experience for serious food lovers. Now open for dinner Tuesday through Sunday, the restaurant is taking reservations via Resy.



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