Okito

An all-you-can-eat formula allowing you to order various dishes from the menu. Orders are taken in stages to ensure freshness.

Traditional Japanese soup made with dashi broth and miso paste. Comforting umami flavor with often tofu and seaweed.

Thinly sliced white cabbage salad marinated in a light vinaigrette. Crunchy and refreshing.

Immature soybean pods served in their shells, lightly salted. To be enjoyed by squeezing the pod to release the beans.

Pan-fried Japanese dumplings filled with chicken and vegetables. Thin, crispy dough on one side, soft on the other.

Crispy fried rolls filled with chicken and vermicelli. Served hot and golden.

Small fried rolls stuffed with shrimp. Crispy texture.

Steamed dumplings with translucent dough filled with shrimp. Tender and soft texture.

Shrimp dim sum steamed.

Assorted selection of steamed dumplings.

Grilled chicken thigh pieces on a skewer. Tender and juicy.

Grilled chicken wings. Crispy skin and flavorful meat.

Grilled minced chicken meatballs (tsukune), often glazed with sweet soy sauce.

Grilled beef pieces on a skewer.

Thin slices of beef rolled around a piece of melting cheese. A gourmet classic.

Grilled salmon pieces on a skewer.

Grilled tuna pieces.

Grilled button mushrooms, firm texture and woody flavor.

Thick Japanese udon noodle soup with shrimp. Slightly spicy broth.

Udon noodle soup with thin slices of beef.

Stir-fried noodles in a wok, simple and tasty.

Fried rice with eggs, peas, and diced ham (pork-free version here).

Bowl of steamed white rice.

Sushi rice seasoned with rice vinegar, sugar, and salt.

Vinegared rice rolls filled with raw salmon and wrapped in nori seaweed.

Maki filled with cream cheese.

Rice and raw tuna rolls.

Maki filled with cooked shrimp.

Vegetarian maki with crunchy cucumber stick (kappa maki).

Vegetarian maki filled with melt-in-your-mouth avocado.

Marinated radish maki (oshinko), crunchy and slightly vinegary.

Maki filled with grilled eel glazed with sweet sauce.

Large maki roll containing several assorted ingredients (vegetables, eggs, fish).

Inside-out roll (rice on the outside) filled with salmon and avocado, often sprinkled with sesame seeds.

Tuna and avocado California roll.

Vegetarian California roll with avocado.

Classic California roll with crab stick (surimi) and avocado.

Fresh and crunchy vegetarian California roll.

California roll containing a fried shrimp (tempura) and avocado.

Rich and creamy California roll with salmon, avocado, and cream cheese.

California roll filled with flaked cooked tuna and avocado.

Fried maki roll, crispy and hot.

California roll topped with crispy fried onions.

Salmon cheese California roll with fried onion topping.

Tempura California roll with fried onions.

Slice of raw salmon placed on a bite of vinegared rice.

Slice of raw tuna on vinegared rice.

Cooked shrimp opened butterfly style on vinegared rice.

Slice of raw white-fleshed sea bream on vinegared rice.

Nori seaweed cone filled with rice, cucumber, and avocado. To be eaten by hand.

Rice cone with salmon and avocado.

Rice cone with tuna and avocado.

Rice cone with shrimp and avocado.

Bowl of vinegared rice topped with salmon and avocado tartare.

Slices of raw fish (salmon or tuna) served alone, without rice. Freshness and pure fish flavor.

Sweet, flavored fruits in syrup.

Pieces of Chinese nougat with peanuts and sesame.

Frozen mochi ice cream ball. Soft texture and frozen center.

Coarsely chopped raw salmon, seasoned, served in a small portion (gunkan).

Chopped and seasoned raw tuna on rice.

Salmon roe (ikura) served on rice surrounded by seaweed. Salty explosion in the mouth.

Gunkan with flaked cooked tuna, often mixed with a little mayonnaise.

Diced avocado on sushi rice.

Slice of grilled eel caramelized on rice.

Cooked octopus slice, firm texture, on rice.

Maki wrapped in a soy paper (often colored) instead of nori seaweed.

Maki without visible seaweed, rolled in rice, filled with avocado and cheese.

Very light California roll (rice outside) with salmon and cheese.

Fresh spring roll (rice paper) with salmon, avocado, and lettuce.

California roll rolled in crunchy flying fish roe (tobiko).

Grilled shrimp on a skewer.

Grilled duck breast slices.

Grilled zucchini slices.

Shrimp sautéed with spices, salt, and pepper.

Beef slices stir-fried with onions and a savory sauce.

Shrimp fritters with a light and airy batter.

Fried crab claws (often surimi filling breaded around the claw).

Fried squid rings in batter.

Small melt-in-your-mouth cheese fritters.

Salad with diced raw salmon and avocado.

Marinated and fried chicken pieces (Karaage), juicy and crispy.

Fried chicken wings.

Fried pastry triangles filled with spicy beef.

Fried dish containing shrimp and likely fried potatoes.

Wakame seaweed salad seasoned with sesame.