OKO Japanese Inspired Cuisine Opens in Rye

OKO, featuring Japanese inspired cuisine and Nigiri sushi from celebrated chef and Westchester native Chef Brian Lewis, has opened in Rye, at 29 Purchase Street, the former home of Rosemary & Vine.

If you’ve got your finger on the pulse of the Westchester County food scene, there’s a good chance you’re jonesing to eat at OKO. OKO is brought to you by Chef Brian Lewis—a former James Beard semifinalist—a name Connecticut residents are familiar with from his critically acclaimed Westport restaurant, The Cottage. At OKO, Lewis is changing things up, as he plans to showcase his passion for Japanese ingredients and cooking techniques. 

The idea and name for his new venture was derived, not only from his love of Japanese culture and cuisine, but from a staple dish at The Cottage called Okonomiyaki. It’s a savory pancake made from a variety of seasonal ingredients and served with pork belly. Okonomiyaki proved to be a difficult pronunciation for most, so it was given the nickname “oko.” As a tribute to the dish that seemingly started it all, and after the name was met with approval by his twin boys, OKO was born. 

1. OKO is not 100% authentic Japanese, nor is it trying to be. “Japanese-inspired” is a more accurate description of what OKO’s menu is all about. Hand-cut soba, Yakitori chicken, gyoza, tempura veggies, miso soup, homemade tofu, hand-cut soba sticky ribs, and Koshihikari rice. All of that sounds so Japanese! It is, and it isn’t. Most of those traditional dishes have Lewis’ own spin on them. The rice dish includes fried chicken skin, the ribs are glazed with gochujang and smoked maple syrup, the gyoza (or dumplings, if you prefer) are stuffed with duck and foie gras, and the battered veggies include chili broccoli, curry cauliflower, and fiddlehead ferns.  A special children’s menu will offer younger guests a variety of Bento Box options. 

2. Calm down. They do have sushi and sashimi! If you’re a sushi nerd, there’s plenty to dive into here. Your best bet if you’re not picky is to order the Omakase, a chef’s choice of nigiri or sashimi. A five piece goes for $25, a 10 piece will run you $45. If not, some of your choices by the piece are Yellowtail with scallion aioli and gomashio (sesame seeds and salt spice blend), sweet shrimp with brown butter nikiri (sweet soy sauce) and togarashi, and salmon roe & quail egg with dashi ponzu and chives. One of our favorite menu items are the “Crispies,”

3. Ramen deviled eggs > plain old deviled eggs (see above). You’ll notice that a chunk of the menu is represented by snackable bites. Each one brings mad flavor. The deviled egg at OKO is a soft-boiled ramen egg that’s marinated in soy and mirin, then gets devilishly upgraded with Japanese mayo and crispy pork belly. All of it together packs an umami punch that hits you at first bite. Aside from the egg that wowed nearly everyone, the spinach salad (hot chili oil, gomashio, box-cut katsuobushi) and the Maine uni shots with Ossetra caviar and yuzu both went over well. 

4. Japanese drinks are well represented. The beverage program at OKO will also celebrate the Japanese culture with seasonal, local ingredients.  A robust offering of Sake (by the bottle and on tap), Japanese, European and American Beer (by the bottle and on tap), hot and cold iced tea, matcha and wine will be offered.  Custom cocktails and Highballs will integrate traditional Japanese ingredients – sake, barley shochu, Japanese craft whiskey and matcha – with spirits including gin, brandy, rye and tequila.  Creative, non-alcoholic drinks will also complement food options.

5. AHHHHHH!!! SOFT SERVE!!! Homemade soft serve should make everyone happy! Vanilla or chocolate happiness comes in a sundae cup or cone and you can top it with creative add-ons like matcha kit-kats, Yuzu Marshmallow, OKO Crunch, and a bunch more. But why get a cup when you can get it in one of those trendy fish cones that people go crazy for?  Guests can also enjoy OKO – Chokobols (housemade chocolates), housemade Matcha Kit-Kats and the restaurant’s signature Ooey Gooey Chocolate-Matcha Birthday Cake.

OKO will be open Tuesday-Saturday for dinner service, expanding to offer Sunday dinners, lunch and OKO TO-GO options in the new year, as well as on- and off-site private event options. 

The restaurant accepts reservations via OpenTable, or by contacting the restaurant at 914-481-8660.