01 / ABOUT THE PLACE
About this place
A meal at OKADA begins with the fragrant buttery aroma of square house-baked brioche brought to the table. From rich foie gras mousse spread over toast to carrot potage that coaxes out the pure sweetness of the root vegetable, the cooking signals careful preparation right from the opening bites.
Contrasting textures in seafood and starters
The appetizers and fish courses stand out for their deliberate play on texture. Conger eel encased in delicate feuille de brick and flash-fried pairs its crisp pastry shell and tender flesh with the gentle acidity of carrot râpées. A signature tilefish dish features scales cooked crisp and upright against delicately tender white flesh, underscored by herb butter sauce or seasonal risotto.
Richly developed sauces and robust meat mains
Meat courses deliver the generous depth associated with classic bistro fare. A refined hachis parmentier bakes duck and pork beneath silky mashed potatoes, while Japanese beef cheek braised in red wine rests alongside risotto fragrant with Madagascan black pepper. For diners seeking pure red-meat flavor, Kenran beef rump steak arrives with truffle-infused Madeira sauce, built to pair with wine.
From freshly baked sweets to French cheese
Dessert options close the menu on classic terms, featuring madeleines baked fresh to order alongside cool vanilla ice cream, or riz au lait, the traditional Parisian rice pudding. Those wishing to linger over wine or digestifs can substitute a selection of French cheeses instead. Given the intimate dining room with counter and table seating, reserving in advance for lunch or dinner is strongly recommended.
