By AML Publisher
Photos courtesy of Belle Vie Photography

Ooka’s teppanyaki keeps patrons of all ages entertained during the popular Hibachi show.

The word Ooka (Oh’-kah) means cherry blossom in Japanese-and is a fitting title for one of the region’s most prosperous suburban restaurants. Fine Japanese dining in Montgomery County is here to stay and the buzz around Ooka Montgomeryville-which opened this summer-is palpable and purposeful. Duck consomme, Cajun tuna tataki, roasted Scottish salmon, raw maki, avocado sashimi-Ooka Montgomeryville’s menu reads like a wish list for lovers of sophisticated Asian cuisine.

Owners and brothers Benny and Lenny Huang, along with executive chef Shuji Hiyakawa and manager Skyler Strouth (both formerly of Center City’s Morimoto), have given Montgomeryville one sophisticated dining gem. Ooka restaurant opened in 1997 with a 35-seat fine dining restaurant in Doylestown. Since then, the Huang family has expanded to Willow Grove, Riverside, CA and now Montgomeryville. Benny and Lenny’s success is based on the fact they have relationships with the best seafood vendors in the world. “Because we resource from the world’s best, we try to be as authentic as we can get on the sushi side in the suburban area. Our goal is to offer new ideas and unique variety to our customer but keep our prices fair and reasonable. The variety of sushi and the sake list we offer is superior,” said Benny Huang.
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