Serving seasonal traditional Asian food with a modern twist, Oka will be located in a 559 sq ft unit on the first floor of Carnaby’s Kingly Court with a 30-seat capacity. Takeaway will be available at lunch time for local residents and businesses.
Menu
Traditional mains will be cooked on a robata grill and the restaurant will offer daily specials for added variety. The menu includes a selection of homemade hosomaki, uramaki, nigiri, sashimi and takai sushi.
On the drinks side, the list features Dewasakura ‘Oka’ Sake, Japanese ‘Yamazaki’ whiskey and Supporo beer along with a cocktail menu.
The restaurant will have a standalone bar with industrial hanging lights, red sofas and neutral furniture.
21 operators
The opening of Oka, along with the launch of cupcake bakery Crumbs & Doilies on the ground floor, completes Kingly Court’s 21-strong food and drinks portfolio.
Shelley Webb of Shaftesbury PLC – which handled the venue’s redesign – said: “We are delighted to welcome Oka and Crumbs and Doilies to Kingly Court and to complete the line-up of quality, unique food and drink operators with great variety and accessible price points.”
The latest restaurants that opened their doors within the dining hub include Greek venue The Life Goddess, Pizza Pilgrims, Shoryu Ramen, Peruvian concept Señor Ceviche, as well as healthy deli The Detox Kitchen, yoga café Retreat Café and Caribbean brand The Rum Kitchen – all of which opened this year.
They joined existing venues Cha Cha Moon, Camellia’s Tea House, Cinnamon Soho, Shampers, Two Floors, Disco, Bittersweet and Wright Brothers Soho.
Kingly Court
Kingly Court has been hailed for its transformation to introduce more personality to its food offering, while the venue’s small unit sizes help operators creates atmosphere and generate trade.
The three-storey food hub has an open-air courtyard to allow al-fresco dining for five ground floor restaurants.
Simon Quayle, Shaftesbury director, added: “The development [of Kingly Court] is the latest chapter in Carnaby’s ongoing evolution. The destination has always been at the forefront of everything that is new and different and the food hub is an example of this - a response to gap in the market for a major food destination in Central London.”