Oku, which translates to ‘on the side,’ the private restaurant takes guests on an intimate, more than 15-course journey as they savor exclusively prepared dishes like scallop with shaved truffle, oysters with ponzu granita and uni toast with caviar. Diners witness world-renowned Executive Chef Taka Lee prepare his most creative work to date.
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The sleek blue toned lounge features a fully private sushi bar highlighting delicacies specially flown in from Japan and Korea, serve the finest sake and wine brands, and collaborate with fellow culinary champions from all over the world. Chef Taka introduces a rotating roster of guest chefs on an ongoing basis from New York, Philadelphia and beyond.
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