The itamae and the service team.

Every engagement is run by a chef at the board and a service team on the floor — the people who make the ceremony happen and leave the room clean.

At the board

One knife, the whole evening.

The itamae leads the breakdown, sets the pace of the tasting, and keeps the room with the fish. The service team handles the station, the pass, and load-out, so the host does nothing operational — two staff members cover load-in and clean-up from end to end.

The Otoro Club team together in their aprons before service. — the team, before the room fills.

Kevin Charles Macaraeg at the board. — Kevin Charles Macaraeg

Marcus Jasso in the kitchen. — Marcus Jasso

Armand Vasseghi presenting a plate. — Armand Vasseghi

Brandon Greenwell cutting at the board. — Brandon Greenwell

Brendon Jasso presenting sashimi. — Brendon Jasso

Inquire about a date

Guest Notices

Raw seafood. Engagements serve raw and undercooked fish. Consuming raw or undercooked seafood may increase your risk of foodborne illness, particularly for guests who are pregnant, immunocompromised, elderly, or have certain medical conditions.

Allergens. Fish, shellfish, soy, sesame, wheat, and egg are present in our service. Notify us in writing of any allergy at least seven days before the engagement. We cannot guarantee an allergen-free environment.

Sourcing & substitution. Species, cuts, and portioning are subject to availability at market. Where a whole bluefin is unavailable, an equivalent grade may be substituted with notice to the host.

Photography. Engagements may be photographed for our portfolio. Hosts may opt out in writing before the event date. Alcohol service, where added, requires separate arrangement and licensing.

Full food safety & allergen notice