Chef Brian Lewis, who brought seasonal American cooking to Westport, Connecticut with his acclaimed restaurant, The Cottage, expands his footprint in downtown Westport with his newest venture, OKO. Located in the historic Vigilant Hose Company Firehouse at 6 Wilton Road, The Japanese inspired restaurant showcases Lewis’ innovative take on traditional Japanese cuisine and sushi, in a lively and charming atmosphere. The restaurant will open on April 19, 2018.
OKO Westport exterior
“My team and I are delighted to bring OKO to the community, combining my love for Japanese cooking techniques and culture with fresh, local ingredients from Connecticut, the U.S. and the Tsukiji Fish Market in Tokyo,” said Lewis. “When we offered our first true Japanese-inspired dish at The Cottage – the okonomiyaki – it was met with rave reviews from our guests, and truly set into motion this real passion of mine to pursue Japanese cuisine for our next restaurant. My vision with OKO is to offer a very accessible, fun menu for our guests of seasonally driven, Japanese-inspired cuisine that is meant to be shared, encouraging the sampling of several styles of Japanese cuisine. Our open kitchen concept will allow guests to be educated on Japanese cooking methods, all while enjoying the experience in a relaxed, fun environment.”
The food menu at OKO will feature several styles of Japanese-influenced cuisine, including Sushi Nigiri, Sashimi and Temaki (hand rolls), as well as vegetable tempura, seasonally inspired salads and vegetable dishes, okonomiyaki, homemade tofu, hand-cut soba and ramen specialties and meat dishes from the tepinyaki grill. A traditional Omakase menu will also be available, offering a spontaneous, multi-course menu of the chef’s choosing, as well as a “Chef’s Selection” offering of Nigiri Sushi, Sashimi or Chirashi Sashimi. Dessert offerings will include house-made soft serve ice cream, build-your-own sundaes and crepes filled with matcha crème.
Ramen Deviled Eggs
The beverage program at OKO will also celebrate the Japanese culture with seasonal, local ingredients. A robust offering of Sake, Japanese Beer, 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.
We stopped by for their opening celebration and sampled cocktails and a few items off their menu. Our favorite items were the Uni and Caviar Shooters, Kushi Oysters, and Foie Gras Nigiri. We look forward to their opening and trying more of the creations Chef Brian and his team have come up with.
OKO is open Tuesday-Saturday (5pm-close) and in the coming months, will be adding Sunday service. The restaurant will also be offering take-out in the coming weeks.
OKO accepts reservations via OpenTable.com, or by contacting the restaurant at 203-557-8404.
Kushi Oysters
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