Osen Handroll To Open At OCVIBE

The Japanese handroll concept is planned for Katella Commons in 2027

Maressa Ribeiro News Writer
Founded by Chef Damon Cho, Osen Hospitality Group has operated Japanese restaurants in California since 2017 (Image credit: PR Newswire)

Osen Hospitality Group is preparing to open Osen Handroll at Katella Commons, OCVIBE’s 50,000-square-foot market hall in Anaheim. The concept will be located within the development at 2610 E. Katella Ave., Anaheim, CA 92806, according to an announcement from OCVIBE.

Founded by Chef Damon Cho, Osen Hospitality Group has operated Japanese restaurants in California since 2017. The group is behind Izakaya Osen, which has locations in Silver Lake and Irvine, and is also developing Osen Urban Table, a separate full-service restaurant planned for OCVIBE’s Urban Park.

According to the announcement, Osen Handroll will be a handroll bar designed around a faster dining format. The concept will offer a Japanese handroll-focused menu intended for customers looking for a quick meal within Katella Commons.

The company says the new concept will share the culinary approach of its existing restaurants while offering a separate format from Izakaya Osen. Chef Damon Cho has more than 18 years of restaurant-industry experience and previously worked with hospitality groups including Nobu, Four Seasons and Tao.

OCVIBE is currently under construction near Honda Center and is scheduled to begin welcoming guests in 2027. Katella Commons is planned as part of the development’s first phase and will include multiple restaurants and food concepts.

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Maressa Omena is a diversity-thirsty journalist who believes every dish comes with a history worth telling. With more than a decade of experience in journalism,m podcasting, and digital communications, she focuses on uncovering the people and stories behind the headlines and the menus. A thrift shopper of vintage cookbooks and a former catering professional, her connection to food goes beyond writing: it's shaped by a deep appreciation for the craft and community of the industry. She is inspired by the stories that turn meals into moments of connection. Outside of work, she enjoys traveling and exploring cultural diversity in search of new flavors and perspectives.
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