Marc Spitzer, the partner and longtime chef of New York City restaurant BONDST, brings a new modern Japanese restaurant concept to Roslyn, Long Island, Okaru showcasing both traditional and contemporary dishes from a 110-seat, two-storey space in a building that dates back to 1890.
Designed by Carlita Alexander, interiors blend a raw and refined design sensibility with ‘Japandi’ style, fusing the sleek modern aesthetic of Scandinavian style with the function and elegance of Japanese design. Upon entering Okaru, the immediate space is lined with pebble stools and anchored by a custom bonsai tree, setting the scene of what’s to come in the main dining room, where features include bespoke, reclaimed wood ceiling coffers, white oak tables and limewash walls adorned 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, whilst suspended shelving displays the restaurant’s extensive sake collection. There’s also an eight-seat chef’s table, a 12 seat omakase and sushi bar, and private dining spaces for the more intimate of reservations; as well as a 36-seat outdoor patio for al fresco dining during Roslyn’s warmer months.
Boasting a strong team that includes partner Noam Shemel, principal of Kano Real Estate Investors, and general manager Daniel Eng, who oversees the beverage programme 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, diners will enjoy Japanese-inspired dishes including shareable plates, sushi and more, alongside an ingredient-driven cocktail program and selection of sake, wine and beer.
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Okaru Roslyn New York Photography, Jovani Demetrie.
