DINNER
WHERE CULINARY CRAFT, INTENTION, AND ATMOSPHERE DEFINE THE EXPERIENCE.
Oku’s cuisine is rooted in Japanese tradition and expressed through a contemporary approach, bringing together refined technique, thoughtfully selected ingredients, and bold yet balanced flavors.
Led by Executive Chef Vianney Zubiate Salinas, the kitchen approaches each dish with precision and creativity. From delicate sashimi and signature maki to thoughtfully composed plates, the menu celebrates Japanese craftsmanship while offering a dining experience that feels distinctly Oku.
Inspired by the spirit of izakaya dining, dishes are designed to be shared and discovered together. Each plate becomes part of a larger experience—one shaped by exceptional food, curated surroundings, and the energy of the evening.
COLD SHARABLES
TUNA TARTARE 32 SS-SO
puri shell, avocado pureé, chili crisp sauce, caviar
SPICY HAMACHI SASHIMI 24 SS
spicy ponzu, serrano pepper, cilantro, crispy onion, furikake crumbs, garlic
TUNA TATAKI 22 SO
tosazu passion fruit, sesame aioli, mango, cilantro
CEVICHE 26 SS
salmon, tuna, shrimp, cilantro, cucumber, apple, lotus & yuca chips
HOT SHARABLES
CHIMIICHURRI SCALLOPS 48 SS-SO
shiso guacamole, japanese chimichurri, crispy straw potatoes
MISO-GLAZE AUSTRALIAN RACK OF LAMB GF-SS-M
2 pcs 26 – 4 pcs 50
rosemary miso-glaze, sesame seeds, chives
WAGYU GYOZA 25 SS-SO
yakigyoza-style, chimichurri spicy ponzu
KURO GARLIC CLAMS 23 D
shimeji mushrooms, snow peas, onions, negi, black bean paste, furikake milk bread
CHICKEN KARAAGE 19 M-SS-SO
lightly coated fried marinated organic chicken breast
ROCK SHRIMP 23 SS
spicy aioli, negi, mixed greens, sesame seeds
SUMIBI OCTOPUS 30 D
charred, truffle spicy amazu glaze, kabocha puree
MIXED VEGETABLES TEMPURA 22
MIXED VEGETABLES & SHRIMP TEMPURA 30
SHRIMP TEMPURA 18
SOFT SHELL CRAB TEMPURA 40
SHORT RIB BAO BUN 22 N-SS-M
slow cooked short rib, amarena cherry glaze, cucumber sunomono, peanuts
OISHI BRUSSELS SPROUTS 18 N-SO-SS
with tempura haricot berts, peanuts
TRUFFLE EDAMAME 15 SS-M
tossed with truffle spicy glaze, shichimi togarashi
ROASTED OR STEAMED EDAMAME 13 SS
shichimi togarashi, maldon salt, lemon
SHISHITO PEPPERS 17 SS-SO-N
lightly tempura-battered, yuzu, crunchy crisp, garlic, cilantro
KUSHIYAKI
RIBEYE 22 SS
tangy tofu, guacamole, hijiki, sesame seeds
EBI (SHRIMP) 18 SS-SO
sweet-spicy ginger glaze, sesame seeds
TORI (CHICKEN) 16 SS
teriyaki glaze, eel sauce, sesame seeds
SOUPS
SEAFOOD MISO 25 GF
dashi broth, prawns, clams, dungeness crab, seafood dumpling, wakame seaweed, inari tofu
MISO 12 GF
light dashi broth, shiro miso, inari tofu, wakame seaweed, negi
TONKOTSU RAMEN 28 SO
creamy slow-simmered pork broth, ramen noodles, chashu pork, ajitama egg, negi, menma, nori
SALADS
TRUFFLE BABY SPINACH 24 D
baby spinach, crispy leeks, shaved parmesan cheese
MISO CEASAR SALAD 22 D-SS
gem lettuce, japanese savory crumble, shaved parmesan, miso caesar dressing
HIKARI SALAD 20 SS
mint, dill, green apple, cucumber, baby spinach, cilantro, negi, amazu dressing
MIDORI SEN SALAD 20
baby arugula, cilantro, cabbage, carrot, cucumber, umami dressing, crispy wonton
KAISO SALAD 20 SS-M-SO
mixed japanese seaweed salad, nameko mushrooms, umami dressing, sesame seeds
Optional protein available at an additional cost
chicken kushiyaki 16 • shrimp kushiyaki 18
ribeye kushiyaki 22 • soft shell crab 40
SPECIALTY NIGIRIS
TWO PIECES PER ORDER
UNI MP
CHU TORO ABURIi 42
SALMON UMAMI BUTTER 18 D
HAMACHI SPICY PONZU 20
APPLE UNAGI 16
EBI UMAMI BUTTER 16 D
SNAPPER TIRADITO 14
NIGIRI & SASHIMI
TWO PIECES PER ORDER
HAMACHI (yellowatil) 18
UNAGI (eel) 14
SAKE (salmon) 14
MAGURO (tuna) 14
HOTATE (scallop) 12
EBI (shrimp) 12
TAI (snapper) 14
SPECIALTY MAKI
AKANE 23
soft shell crab, crispy beets, spicy mayo, cucumber, tobiko, eel sauce
SAKE TEMPURA 22
spicy salmon, shrimp tempura, carrot kakiage, spicy mayo, eel sauce
MIYAZAKI 20 SS-SO
tuna, negi, avocado, sesame, spicy mayo, tobiko
MAGURO TRUFFLE 26 SS-SO
shaved truffle, tuna, avocado, truffle mayo, furikake savory crumble
MIYABI 40
chu toro, mango, jalapeño pepper, carrot kakiage, kosho dressing
RYO 23
spicy salmon, tempura snapper, tobiko, carrot kakiage, avocado, eel sauce
UMI 30 SS-SO
lobster, shrimp tempura, spicy mayo, cucumber, avocado, crispy wonton, umami butter
UNAGI 23 SS
eel, shrimp tempura, avocado, carrot kakiage, cucumber, sesame seeds, spicy mayo, eel sauce
NIKU 40
australian wagyu, shrimp tempura, cucumber, daikon, avocado, shiso guacamole, ají amarillo
KAMO 43 M
australian wagyu, foie gras, caviar, eel sauce, avocado, cucumber, truffle
KASUMI 28
hamachi, pear, daikon, cucumber, shiso, yuzu spheres
KOSEN 28 M
scallop, truffle butter, mixed japanese mushrooms, savory furikake crumbs, sweet ponzu
KANBAN 26 ss-so
tuna, chili aged miso, truffle, cucumber, avocado, crispy wonton, serrano peppers
ICHIGO 25 ss-so
salmon aburi, chili aged miso salmon, tempura serrano pepper, avocado, spicy mayo, tanuki, yuzu spheres
MURASAKI 32 M
aburi and tempura lobster, avocado, cucumber, koji butter, sweet ponzu, shaved truffle
PAKU 28 SS-SO
hamachi, chili aged miso, soft shell, cucumber, avocado, yuzu tobiko, eel sauce, spicy mayo, crunchy sauce
VEGETARIAN MAKI
TAKUAN 19
pickled daikon, avocado, mint, asparagus, cucumber, amazu
TOKIO 19 SS
Soy paper, yamagobo, takuan, mint, umeboshi, cucumber, asparagus, avocado, mango, passionfruit
OSAKA 19 SS-SO-M
shimeji mushroom, avocado, tempura asparagus, spicy ponzu
TRADITIONAL MAKI
CALIFORNIA 16 SS-SO
lump crab, cucumber, avocado
HAMACHI 18
negi, kosho dressing
SPICY SALMON 16
salmon, negi, jalapeño, spicy mayo
EBI TEMPURA 16 SS
avocado, cucumber, spicy mayo, eel sauce
MAGURO TEMPURA 18
lump crab, cucumber, avocado, jalapeño, ponzu jelly
SPICY TUNA 16
tuna, negi, jalapeño, spicy mayo
KYOTO SALMON 16 SS
cucumber, avocado
WOK
(can be prepared gluten-free upon request)
yakimeshi (fried rice) SO
carrot, broccoli, zucchini, negi, poached egg
vegetables 20
chicken 22
shrimp 23
tenderloin 25
lobster 32
mixed 32
ENTREES
AGEMONO SNAPPER MP N-SS-SO
tempura, sweet & spicy dressing, straw salad
TRUFFLE RAMEN LOBSTER 72 D-M
organic ramen noodles, lobster confit, truffled cream, shaved parmesan cheese & black truffle
FILET MIGNON 60 D
8oz caramelized miso soubise sauce, smoked beef jus
FURIKAKE SALMON UMAMI TERIYAKI 43 SS-SO
sesame seeds, negi, cilantro, pear, bok choy, umami teriyaki glaze
TORI TORI 38 SS-SO
organic chicken breast, sesame ginger dressing, mixed green salad, bok choy, pear, crispy onions, leeks
BLACK COD 48 GF
72 hrs marinated, hajikami, crispy leeks, negi
TOMAHAWK 250 SS-SO
aaa 50 oz japanese chimichurri, matchstick potatoes, caramelized pearl onions
RIBEYE 18 oz 62 DRY AGED RIBEYE 20 oz 72 D-SS
butter ponzu, hikari salad
CHAR-GRILLED SPICY GARLIC PRAWNS 48 SS-SO-GF
smoky chili citrus sauce, seasoned onigiri, blistered peppers
SIDES
CUCUMBER SALAD 13 SS-N
peanuts, crispy onion, pink peppercorn, spicy amazu
ROASTED VEGETABLES 12 SS-SO-N
mixed seasonal vegetables
SEA SALT FRIES 8
maldon salt, yuzu ketchup
GOHAN 7 SS
steamed rice, sesame seeds, negi
TRUFFLE FRIES 15 D-M
truffle foam, chives, shaved parmesan cheese & truffle
An 18% Operations Charge will be added to your check. This charge supports our team and venue operations. No additional gratuity is expected, though it is always appreciated at your discretion.
*Eating raw or undercooked fish, shellfish or meat increases the risk of foodborne illness especially if you have certain medical conditions. Please alert your server to any food allergies before you order. If unsure of your risk, consult a physician.