About
Our Story
For more than two decades, Chef Marc Spitzer led the kitchen as Executive Chef of BONDST, one of New York City's most celebrated Japanese restaurants, with locations in NoHo and Hudson Yards, as well as Bond Street Lounge in Miami. Before that, he cooked at award-winning restaurants including the iconic Russian Tea Room and the James Beard Award-winning Le Cirque 2000. In 2025, Marc partnered with Noam Shemel, principal of Kano Real Estate Investors, to launch Northern & Main Hospitality Group, and Okaru debuted as the group's first restaurant.
The Interior
Okaru blends a raw and refined design sensibility with Japandi style, pairing the sleek, modern aesthetic of Scandinavian design with the function and elegance of Japanese craft. Guests enter a space lined with pebble stools and anchored by a custom bonsai tree inspired by a Japanese garden. The main dining room features bespoke reclaimed-wood ceiling coffers, white oak tables and limewash walls lined with commissioned traditional gyotaku artwork by Dwight Whang. The bar offers both lounge and high-top seating, with leathered stone countertops, charred wood tables and suspended shelving that displays the sake collection.