01 / ABOUT THE PLACE
About this place
On the 2nd floor of the Eguchi Building in Nishiarai-sakaecho, Okano is run by an owner-chef who previously served as head chef at a long-established Ginza ryotei. The dining space has a calm atmosphere with counter and table seating, providing an approachable setting for everything from daytime set meals to full-fledged evening a la carte cooking.
A longstanding lunchtime favorite is the Kuroge Wagyu sukiyaki gozen. Prepared in a rich, deeply flavored warishita broth, the sukiyaki arrives alongside side dishes, soup, and freshly cooked rice, making for a substantial midday meal. The lunch repertoire also features an A5-grade steak set cooked to an aromatic finish, as well as a fish-focused weekly set, with artisan care evident across every small side dish.
In the evening, the blackboard menu fills with small seasonal dishes made with fresh market ingredients. Dinner begins with a complimentary assortment of appetizers and soup, followed by a rotating selection such as a two-kind sashimi platter of red sea bream and cutlassfish, firefly squid with vinegared miso, steamed oysters with grated turnip, and bamboo shoot tempura. Junmai sakes from across Japan—including Ishizuchi from Ehime and Kakurei from Niigata—along with select wines, round out a leisurely meal centered on dashi-driven cooking.
