FLORIDA
Inside the Relaunch of Oku by Takato, Fort Lauderdale’s Luxe Omakase Counter
Written by Eric Barton | June 13, 2025
AUTHOR BIO: Eric Barton is editor of The Adventurist and a freelance journalist who has reviewed restaurants for more than two decades. Email him here.
There are omakase counters that play like theater—knife flourishes, big smiles, uni for drama. Then there’s Oku by Takato, which whispers instead of shouts.
This summer, the 10-seat sushi den tucked inside Takato is relaunching with a new menu and one goal: to turn Broward’s sleepy omakase scene into something worth talking about. Oku (Japanese for “inner” or “deep”) is where chef Taek “Taka” Lee sheds the fusion frills and leans all the way into precision. This isn’t the flashy Fort Lauderdale of beach bars and tuna towers. It’s a meditation on craftsmanship—and it’ll cost you $250 for the privilege.
Chef Taka, who trained at Zuma and Makoto before taking the helm at Takato, told me, “Broward County has few truly high-end omakase experiences, and we are proud to bring something unparalleled to the area.” He’s not wrong. If Miami’s omakase game is at full boil, Fort Lauderdale is just now heating the rice.
Oku will host one seating per night, Fridays and Saturdays at 8 o’clock. As somebody who admits to eating dinner by 6 most nights, I’ll note that means it’s not for everyone—and that’s the point. The experience unfolds like a private concert, each course more confident than the last. Toro with caviar. A spoon of lobster bisque to reset your palate. Ora King salmon that tastes like it went to finishing school in Hokkaido. And then there’s the crescendo: A5 Wagyu, warm and tender like a silk scarf left in the sun.
Even the room’s built for reverence—deep blue walls, dim lighting, and a hush that lets the food talk. The sushi bar is private, which is code for: No influencers standing on chairs. Just you, your chopsticks, and maybe the best sake pairing you’ve had north of Bal Harbour.
Before this, the most popular omakase in Fort Lauderdale is over on the mainland at Kaizen, a place where the fish is fresh, the sushi chefs are knowledgeable, but the decor and vibe have yet to arrive. Oku starts with an advantage, in its waterfront spot with a design that looks like a serious night out.
With such limited seating, I’d assume reservations at Oku by Takato will be hard to come by. That’s how chef Taka wants it. After all, the best things usually come in limited supply.
