OKKU luxury Japanese restaurant opens in Riyadh

December 24, 2018 | 05:41 PM
December 24, 2018 | 05:41 PM
Last Updated: December 24, 2018 | 05:41 PM
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IYADH Vision for Trading (RVT) announced that their luxury Japanese restaurant OKKU Riyadh has opened its doors last De. 16. The restaurant is located on Tahlia Street, Al Olaya, Riyadh.

Riyadh Vision for Trading introduces to Saudi Arabia the award winning Japanese fine dining sharing concept OKKU. Following strict Saudi health regulations, OKKU brings the finest world-class Japanese cuisine to Riyadh. RVT officials believe “OKKU is set to further enhance what is already one of the Kingdoms’ most prestigious and iconic destinations.”

OKKU Operations Manager Rowen Elmes said its design “seamlessly integrates into its luxurious surroundings. OKKU has so many beautiful unique spaces, each with their own energy and characteristics which make OKKU unique to Saudi Arabia. This venue would comfortably stand out in some of the world’s most iconic cities”.

OKKU’s ground floor hosts a modern yet elegant main dining area perfect for all occasions. The venue is punctuated with large-scale art pieces, life-size Japanese samurai statues and a one of a kind 10-meter high hand painted Japanese bell which towers over the diners in the main room.

The first floor offers a more intimate dining experience with 5 private/semi private spaces, a comfortable lounge area where guests can melt into the plush seating and enjoy a late afternoon occasion. The first floor also boasts an open pastry kitchen where patrons can sit in elegant refined comfort and watch OKKU’s Michelin star trained chefs at work.

OKKU features one of the largest climate controlled outdoor terraces in Riyadh. A hand painted Japanese mountain scene Muriel stretches the length of the garden with candle lit hanging lanterns for those intimate winter evenings in Riyadh and a giant olive Bonsai tree providing shade for those warmer months.

Guests will experience delicate modern Japanese cuisine at OKKU Riyadh, culmination of nearly 40 years of combined experience from its two senior chefs. — SG