Okatshe and Olón are both situated inside Tropicana Atlantic City, a 24-hour entertainment destination and hotel in New Jersey.
Anna Kang
The two concepts stand adjacent to each other on the casino floor, providing dining to guests at the resort.
Anna Kang
The entrance of Okatshe lies behind a storefront designed to look like a Japanese candy shop. The sweets are not merely for display — diners and passerby can buy candy directly from the hostess at the front of the restaurant.
Anna Kang
Once the door inside the candy shop is opened, guests can enter Okatshe’s interior, styled after a Japanese izakaya, or gastropub, in both design and menu.
Anna Kang
The street signs like those of restaurants and bars in Tokyo decorate the walls, lending Okatshe an urban feel.
Anna Kang
The full-service dining spot, which seats 80 people, offers modern Japanese fare.
Anna Kang
The menu features small shared plates, like pork buns, okonomiyaki fries, tsukemono, or Japanese pickles, takoyaki and baby lettuce salad.
Anna Kang
Okatshe also serves yakitori, or grilled skewered meat, that include chicken, beef, pork, vegetables or seafood.
Anna Kang
The concept offers ramen bowls as an entrée option — available in three styles: Tokyo, a light chicken and dashi broth; Tonkatsu, a pork broth; and Okatshe, a lobster dashi broth.
Anna Kang
Sashimi, sushi and maki rolls are also on the menu. The Salmon Double Down roll, a playful reinterpretation of the traditional sushi roll, is made with Ora King salmon, cream cheese, mango and sesame dressing.
Anna Kang
The beverage program at Okatshe features Japanese whiskeys, sakes and beers, as wells as wines and specialty cocktails, such as the Green Beatle, a combination of unfiltered sake, green apple syrup and yuzu with a green apple garnish.
Anna Kang
For those looking for a sweet finish to their meal, Okatshe offers a selection of mochi ice creams with flavors like Thai iced tea and black sesame.
Anna Kang
Though Olón stands next to Okatshe, the concept delivers a completely different style of cuisine and atmosphere. The casual-dining restaurant takes its inspiration and name from Olón, a beach town in Ecuador.
Anna Kang
As soon as guests enter into Olón, they encounter a 43-seat raw bar and lounge, where chefs prepare raw seafood delicacies like ceviche.
Anna Kang
In the main dining area, which seats 128 people, there are wide glass windows for diners to enjoy ocean-side views.
Anna Kang
The space also features beach-style cabanas, giving the restaurant a fresh and coastal look. Beyond the main seating area are the private dining rooms for groups of up to 60 people. Additional seating for 40 people is available on an outside deck overlooking the beach when the weather is nice.
Anna Kang
Olón’s menu features modern Ecuadorian cuisine based on Garces’ family recipes. Each meal starts with fried plantain and taro chips paired with a side of freshly made salsa.
Anna Kang
One of the appetizers on the menu is the hearts of palm salad — frisée tossed with dates, coconut shavings and gelatin, almonds and a ginger and lime vinaigrette.
Anna Kang
Another appetizer available are the empanadas de viento, ricotta and mozzarella covered in dough and fried.
Anna Kang
Olón, calling to mind its beachside vibes, serves many kinds of seafood, such as raw oysters, crab Benedict or smoked sablefish.
Anna Kang
Dessert options at the restaurant include a coconut parfait, which features mango pearls and pistachio cream, and flan, made with spiced caramel custard.
Anna Kang
Bar Olón, a double-sided bar and lounge between Olón and Okatshe, serves the beverages for Olón’s guests. The area is also open separately from 11:30 a.m. to 11 p.m. daily with small bites and a full drink menu available.
Anna Kang
Olón offers draft and bottled beers, wines by the glass and by the bottle, craft cocktails, rum, pisco, mezcal and tequila.