OKORU TULUM

Hector Cano I am 28 years old, originally from Mexico City with 8 years of experience in Japanese food, specialized in the art of teppanyaky and with the help of chef Oscar Rubio it was how I explored the beautiful world of traditional sushi, which I share with each one of our dishes this beautiful experience in Okoru Tulum .

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Today is friday and day!
RSVP: Opentable

Wednesday. Nothing a cocktail can’t fix. 💥

Suzuki Truffle 💥
Seared sea bass, truffle oil, shaved truffle and soy sauce.

O K O R U 🥢💥

You can't buy happiness, but you can buy dessert and that's kind of the same thing.

Niguiri de wagyu con topping de foie grass

Dies in sushi 💥

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Good food • Good Mood 💥

Keep calm and eat Nigiri 🍣💥

You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients. 🍣💥

Ice Cream 🍧
Red fruits accompanied with red fruits and caramelized walnuts.
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I love you more than nigiri 🍣

A passion for cooking starts with respect for the ingredients. 💥

Japanese food makes me feel particularly good. 🍣💥
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More nigiri, please.

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Making sushi is an art, and experience is everything 💥🍣

Tag the sushilovers ❤️🍣

Tuna fish for health. 💥

Niguiri ama ebi 💥

Life’s too short to eat bad nigiri 💥
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It’s the weekend baby! 💥
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Never enough nigiri

Make everyday nigiri day. 🥢💥

It’s simple: great ingredients, make great food. 💥

It’s a box of happiness 💥🍣
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Love at first bite 🍣💥

Sashimi: salmon 🍣💥
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sushi is my favorite art form.
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Niguiri de wagyu con foie grass 🍣💥

I work until cocktail o’clock. 🍣💥

Never enough nigiri. 🍣💥
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Cheers to the good times! 💥🍣
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Nigiri my love 🍣🥢
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Ayim Kai 🥢
Outside: Eel, scallion and tobiko.
Inside: Cucumber, Aji Mayo, Shrimp Tempura, Asparagus, Avocado. Sauce: Eel and Chipotle
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Calamari Kia
Calamari filled with shrimp puree. 💥
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Fish and rice are soy nice. 🍣

It’s simple. Great ingredients, make great food. 💥