Okaru, From the Acclaimed Partner and Chef Behind BONDST, Opens in Roslyn

The team brings their new modern Japanese restaurant concept to Roslyn 

Okaru, the new modern Japanese restaurant from Executive Chef and owner Marc Spitzer - partner and longtime chef of beloved NYC Japanese restaurant BONDST for the last two decades - opens in Roslyn, Long Island [1401 Old Northern Blvd]. The menu features both traditional and modern Japanese-inspired dishes alongside an ingredient-driven cocktail program and selection of sake, wine and beer. Located in a historic building that dates back to 1890, the two-story, 110-seat space is designed by Carlita Alexander (previously of Rockwell Group), and infuses both a raw and refined sensibility with Japandi style to create a modern zen vibe. The space includes multiple dining areas including a chef's table, omakase and sushi bar, private dining rooms, and an outdoor patio. 

THE TEAM

For over two decades, Marc Spitzer has been the Executive Chef of BONDST, one of the most popular and beloved Japanese restaurants in New York City, with locations in both NoHo and Hudson Yards, as well as Bond Street Lounge in Miami. Prior, Marc worked at award-winning restaurants such as the iconic Russian Tea Room and James Beard Award-winning Le Cirque 2000. Marc has partnered with Noam Shemel, principal of Kano Real Estate Investors, to start Northern & Main Hospitality and open Okaru as their first concept together. Noam brings his experience with acquisitions, development, asset management, and more to expand their work in the restaurant industry, with plans to develop additional restaurants in the Long Island area. General manager Daniel Eng oversees the beverage program and was previously at the Michelin-starred restaurant Crown Shy, Japanese fine dining restaurant Wano, and Lower East Side modern Japanese izakaya restaurant Kin Gin. 

THE FOOD

Okaru’s menu showcases both traditional and modern Japanese-inspired dishes. The menu begins with a selection of Soups like Kakiage Udon with shoyu broth, a seafood tempura pancake, and shiitake mushrooms; and Salads including Crispy Duck Confit with blood orange miso, pickled Tokyo turnips, and yuzu vinaigrette; and Japanese Mushrooms with maitake, shiitake, shimeji, hinoki, and king trumpet mushrooms, garlic chips, and a red miso vinaigrette. Appetizers include cold options like Big Eye Tuna Tarts (the original Tuna Pizza) with creamy truffle ponzu; Wagyu Beef Tartare with a soy cured egg yolk, Tokyo negi, karashi, and Japanese milk bread toast; and King Salmon Sashimi with ikura, jalapeño shishito salsa, daikon, and shiso oil; and hot dishes such as Sake Braised Short Ribs with wasabi celery root puree, fuji apple, and gai lan; Japanese A5 Wagyu Beef Hot Stone with whisky soy, fresh wasabi, and pickled myoga; and Nasu Dengaku, Japanese eggplant with miso and toasted almonds. Entrees include Miso Chilean Sea Bass with rice cakes, gai lan, and saikyo miso; Seafood Toban Yaki with prawns, halibut, scallop, and yuzu truffle soy; and Red Miso Lamb Chops with yuzu potato gratin, komatsuna, and shiso. A selection of Sushi Rolls including Bluefin Tuna, Jalapeño Scallop, and Salmon Aburi will be available, as well as a selection of Crispy Rice with toppings such as Tuna with Gochujang, serrano chili, and scallion; and Crab with lemon aioli, cilantro, and chili thread, as well as a variety of temaki rolls and nigiri. Desserts such as Seasonal Kakigori; Ginger Mille Crepe Cake; Matcha Chocolate Meltdown; and Japanese Whisky Bread Pudding round out the menu.

THE BEVERAGES

The beverage program features an expansive selection of Japanese whiskey, sake, including bottles exclusively made for Okaru as well as a curated wine and beer list. Accompanying the food menu are also ingredient-driven cocktails such as the Kold Fashioned with whisky, demerara syrup, orange and angostura bitters and orange peel; Kizuna Blossoms with vodka, St. Germain, lychee, calpico, Lillet blanc and orange blossom; Togarashi Margarita with tequila, cointreau, mango-togarashi, lime, angostura bitters and shishito pepper; Shiitake Martini with vodka, espresso, coffee liqueur, chocolate bitters and miso-shiitake dust; and Cucumber Swizzle with gin, cucumber juice, shiso-whey syrup, fresh lime and Japanese cucumber.

THE DESIGN

Designed by Carlita Alexander, Okaru is located in a historic two-story space in the Village of Roslyn, and infuses both a raw and refined design sensibility with Japandi style, blending the sleek modern aesthetic of Scandinavian style with the function and elegance of Japanese. Guests enter the space lined with pebble stools and anchored by a custom bonsai tree, inspired by a Japanese garden. The main dining room features bespoke, reclaimed wood ceiling coffers, white oak tables and limewash walls lined with commissioned traditional gyotaku artwork by Dwight Whang. The bar area has both lounge and high top seating, with leathered stone countertops and charred wood tables, and suspended shelving which displays the sake collection. Additional dining areas include an intimate, immersive 8-seat chef’s table with views of the kitchen, 12 seat omakase and sushi bar, private dining spaces, as well as a 36-seat outdoor patio with lush plantings and a fragrant herb garden for al fresco dining in the warmer months. 

Okaru is open for dinner Tuesday - Sunday  beginning at 5pm, with reservations available on Opentable, by calling 516-621-3300 or emailing [email protected]. For more information, please visit https://www.okaruroslyn.com/  and follow @okaru_roslyn.