WHAT’S IN SEASON?

At ōkta, sustainable and intentional food practices are ingrained in every step of the dining experience. We do more than source from farms. We save seeds, build and invigorate soil health, and put sustainability directly in our hands by choosing the varieties of seasonal products we wish to grow.

Every fruit and vegetable has a season — a time when it’s perfectly ripe and tastes its best. All of the time and effort taken to cultivate a healthy farm at ōkta is done to build a regenerative food system and appreciate and showcase the seasonal, local produce Oregon’s Willamette Valley has to offer.

Spring Season

As the cold winter months gradually give way to the warmth of spring, there's a palpable sense of renewal in the air. While winter may have a different expectation for fresh produce, the arrival of spring brings a burst of vitality to the landscape, offering new ingredients as the season evolves.

The land and waterways teem with a flurry of activity as seeds stir underground, preparing to sprout forth with new life. Above ground, plants, mushrooms, and other natural elements contribute to the rejuvenation of the soil and waterways, infusing them with essential minerals and microorganisms. Spring is not just a season; it's a vital moment of rebirth and regeneration in the biological cycle, heralding the promise of abundance and growth in the months to come.

Spring Menu

At ōkta, we utilize various elements of the season to bring out the best in each ingredient. The immersive spring menu at ōkta is your chance to experience the rare ingredients of spring that only appear in Oregon’s Willamette Valley during this brief season.

Spring Menu Highlights

  • Lamb

  • Beef

  • Black Cod

  • White asparagus

  • Turnips

  • Doug fir

  • Morels

  • Caviar

  • Rhubarb

  • Matcha

  • Wild ginger

ōkta Larder Products

This sampling offers a glimpse into our more extensive larder which is curated with premium ingredients to elevate your culinary experience.

  • Green garlic amazake

  • Cherry blossom liquid shio koji

  • Fermented honey

  • Young pine vinegar