Ototo works Japanese robata-style tapas alongside sashimi, whole fish, and noodles, with a raw bar built around the day's catch. The grill runs on bincho-tan charcoal, and housemade ramen and whole squid round out a menu that leans on live-fire cooking and raw preparations in equal measure.
Sunday lunch shifts to its own menu: a teishoku set with tonkatsu cutlet, kara-age, kushiyaki, steamed oysters, and a beet salad. Yakitori skewers appear as a standing special on select nights, running alongside the regular menu.
Sunday lunch shifts to its own menu: a teishoku set with tonkatsu cutlet, kara-age, kushiyaki, steamed oysters, and a beet salad. Yakitori skewers appear as a standing special on select nights, running alongside the regular menu.