O-Ku rolls out a new spring menu

Spring has officially sprung in Charleston, and O-Ku is celebrating the change in season with a brand new menu.

Executive Chef Sean Park serves up a superb new variety of petite plates, exotic sushi rolls, and other unique dishes that showcase the season’s best Japanese cuisine.

Selections include specialty rolls such as:

  • Tuna Crown Roll with shrimp tempura and eel topped with spicy tuna
  • Tropical Roll with cucumber- and daikon-wrapped tuna, salmon, yellowtail, mango, kaiware, diced basil, mint, and cilantro

Palatable chef’s specialties include:

  • Zakin Sushi with tuna, Tasmanian and Scottish Salmon/Hamachi, Kanpachi, Uni, Walu, Whitefish
  • Four Toros Four Ways with Otoro with scallion and pink Himalayan salt, salmon with truffle micro-herbs, Hamachi with cilantro and soy salt, Kanpachi with Serrano pepper and black volcanic salt
  • Temaki Lobster with butter poached lobster, asparagus, and cilantro aioli
  • Surf and Turf Foie Gras with pan-seared foie gras with Junmai Daiginjo pomegranate glaze and ankimo with balsamic ponzu

Izakaya – Japanese Street Food – includes:

  • O-Ku Spring Roll with tuna, salmon, escolar, cilantro, mango, wonton crisp, and avocado tossed in wasabi aioli with sesame sauce
  • Scallop Sliders with Kurobuta Pork Belly with roasted bell pepper and grapefruit puree
  • Asian Braised Beef Shortribs with sweet potato chips and rice cracker/Robatayaki with chicken, beef, and seafood skewers with sesame, mango chili, and yuzu soy dipping sauces

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