OKO Rye

The story

OKO Rye | Japanese Restaurant in Rye, NY | Michelin Recommended

A Japanese-Inspired Table in Rye

At OKO Rye, Chef Brian Lewis translates his decades of culinary experience into a focused Japanese-inspired menu. The restaurant, recognized by the Michelin guide, sources ingredients from local farms and waters in Connecticut and New York, as well as from the Tsukiji fish market in Japan. The result is a menu that celebrates Japanese techniques and traditions while reflecting the chef’s own signature style.

The dining room is designed with an open layout that connects the kitchen, bar, and dining area, creating a space where the food and drink program feel integrated. Chef Lewis, a celebrated figure in the Northeast, found his path into cooking after a football injury at age 13, eventually landing at the respected Mona Trattoria in Westchester. That formative experience led him to build Full House Hospitality Group, which now includes OKO Rye and its sister restaurant in Westport.

Sushi, Robata, and Seasonal Plates

The menu at OKO Rye is built around a deep sushi selection, with options ranging from Hirame (wild fluke) and Madai (sea bream) to Otoro (super fatty tuna) and Hokkaido uni. A5 Miyazaki beef appears as a nigiri option, and the "Spicy Crispies" section offers Wagyu beef with truffled quail egg. The kitchen also runs a robata grill, turning out items like salmon with Asian pear and miso mustard, hanger steak with black garlic aioli, and teriyaki chicken.

Hot dishes include fried chicken bao with squid caramel and napa kimchi, sticky ribs with gochujang barbecue sauce, and an Iberico pork katsu sando. The tempura selection changes with the season, featuring vegetables like koginut squash and Okinawan sweet potato, served with tentsuyu and saikyo miso. Hand rolls, or temaki, are available in both classic and "boujee" versions, with options like Maine lobster, Hokkaido uni, and Otoro.

A Complete Beverage Program

The drink menu is as considered as the food, with house specialties like the Gingered Ninja (tequila, ginger, agave) and a Japanese Old Fashioned. A sake list includes Junmai, Junmai Ginjo, and Junmai Daiginjo selections, alongside a curated wine list and Japanese whiskies by the ounce. Non-alcoholic options, such as the Lychee Limeade and Homemade Gingerale, round out the offerings.