RokuNana, located at 67 Clinton Street on Manhattan’s Lower East Side, introduces a dual-concept dining experience that combines a Japanese-inspired menu with a speakeasy-style cocktail bar. Operated by Ao Dining Management Inc, the restaurant balances a high-energy dining room with a more intimate bar setting.
The concept is shaped in part by Aric Ao, the CEO/Founder of Ao Dining Management Inc. Ao began in an entry-level role and quickly advanced into management, gaining a broad understanding of restaurant operations. “I started in the industry as a busser and worked my way up to a management position in a relatively short period of time,” Ao tells Whatnow in an exclusive interview. “That experience gave me a strong foundation in both operations and leadership, and helped me understand every aspect of the restaurant industry.”
That experience eventually led to a focus on ownership and long-term growth. “I didn’t always know I would own a business, but I knew I wanted to create a better life for my family. That became my biggest motivation. Over time, I began building a strong management team around me, which made it possible to turn that goal into reality and grow something meaningful together.”
At RokuNana, that vision translates into a menu that merges Japanese and Mexican influences, with an emphasis on balance and accessibility. “RokuNana was created with the vision of blending modern elements with diverse cultural influences. Our goal is to combine bold Mexican and Japanese flavors in an innovative yet balanced way, showcasing the strengths of both cuisines.”
The beverage program is central to the concept, featuring craft cocktails and a secondary speakeasy-style experience within the same space. “In addition to the food, a big part of the vision was creating a strong beverage program, featuring creative craft cocktails that complement the menu and elevate the overall experience. We also introduced a speakeasy-style cocktail bar with a Japanese-inspired approach, offering a more intimate, refined setting within the space.”
The Lower East Side location was selected for its evolving dining scene and receptive community. “We selected this location for its vibrant energy and growth potential. It is a neighborhood that is continually evolving, with a community that welcomes new dining experiences. We recognized an opportunity to introduce a concept like RokuNana here, one that enhances the local dining scene while also providing something unique.”
The space itself further shaped the concept, particularly its previous use as a bank. “What truly made this space special was the layout. The restaurant naturally lends itself to our concept, especially with the inclusion of the speakeasy. The location was previously a bank and still features the original vault door, which creates a unique atmosphere. That element allowed us to design a Japanese-inspired speakeasy cocktail bar that feels immersive and intentional, perfectly complementing the overall experience of RokuNana.”
Since opening, the restaurant has seen strong early support from the surrounding community. “It’s been a very exciting start! Opening any restaurant comes with its challenges, but we’ve been fortunate to receive strong support from the community. Guests have been very receptive to the concept, which is encouraging and motivates us to keep improving every day.”
Like many new ventures, opening came with operational challenges, particularly in coordinating multiple aspects at once. “The biggest challenge is managing complexity. There are so many moving parts, from buildout and hiring to training and daily operations, and they all need to come together at the same time. Even with careful planning, unexpected issues always come up, so staying flexible and focused is essential.”
Despite those challenges, guest response has been a key indicator of success. “The most rewarding part is seeing the vision come to life. When guests walk in, enjoy the food, and connect with the space we’ve created, that’s what makes it all worth it. It’s also incredibly fulfilling to build a team and grow something together.”
Looking ahead, the team is focused on consistency while considering future growth. “Right now, we’re focused on refining RokuNana and ensuring we deliver a consistent, high-quality experience. At the same time, we’re always thinking about future growth, whether that means expanding this concept or developing new ones under the brand.”
As RokuNana continues to establish itself, the team remains focused on delivering a strong guest experience. “RokuNana is built on attention to detail, from the food to the service to the overall atmosphere. We want every guest to feel welcomed and to leave with a memorable experience. We’re grateful for the support so far and excited to continue growing.”
