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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

CHIMICHURRI 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 ABURI 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.

COCKTAILS

THE ART OF THE POUR

Rooted in Japanese precision and inspired by island life, our cocktails balance the familiar with the unexpected. Bright citrus, delicate botanicals and layered flavors come together in creations designed for long evenings, good company and moments meant to be savored.

SIGNATURE COCKTAILS

KYURI MARTINI 17
gin or vodka, lime, cucumber, elderflower liquor
LAST SAMURAI 20
hendricks, grand marnier, cucumber, midori, lime, yuzu foam
SHINKU 19
mezcal, rosso vermouth, hibiscus, pineapple, lime
GAIJIN 19
roku gin, grapefruit, lime, rosemary, fever tree tonic, grapefruit bitters
BAD KITTY 20
rum, coconut, coffee liqueur, pineapple, chocolate bitters, lime
SHIRO 17
el tequileño blanco, plum wine, lillet blanc
LYCHEE MARTINI 16
vodka, coconut, st. germain, lime, syrup
optional flavor available at an additional cost
strawberry 2 • passion fruit 2 • mango 2
GINZA 19
vodka, berries, aperol, lime, egg white
CHERRY BLOSSOM 18
nikka gin, yuzu, prickly pear
KOI SPRITZ 18
aperol, chinola passion fruit, prosecco, club soda, yuzu emulsion
KATANA 17
spiced rum, cointreau, strawberry, passionfruit, lime, syrup, berries, mint, cinnamon
LYCHEE SPRITZ 18
st. germain, lychee, lime, prosecco, soda
TOKYO MULE 18
tito’s vodka, lime, passion fruit, yuzu kosho, handmade ginger beer
GOLD DIGGER 17
apple whiskey, pear liquor, bitters, yuzu curaçao

CLASSIC COCKTAILS

OLD FASHIONED 16
NEGRONI 16
MANHATTAN 16
MARGARITA 16
CASAMIGOS MARGARITA 20
COSMOPOLITAN 16
APEROL SPRITZ 16
MOJITO 16
ESPRESSO MARTINI 19
FRENCH 75 16
SIDECAR 18
MARTINI 18
HUGO SPRITZ 16
PALOMA 16

MOCKTAILS

SAKURA 10
lychee, coconut, cranberry, berries
KIRO SAN 10
mango, passion fruit, yuzu, lime, soda
MATCHA COOLER 10
cucumber, matcha, lime, soda

WINE LIST

A considered collection selected to complement the flavors of Oku. From crisp, expressive whites to elegant reds and celebratory pours, each bottle is chosen with balance, character and the table in mind.

CHAMPAGNE • SPARKLING WINE

LOUIS ROEDERER CRISTAL, BRUT 2275
Champagne, France
DOM PERIGNON, BRUT 920
Champagne, France
KRUG GRAND CUVEE, BRUT 960
Champagne, France
LAURENT PERRIER LA CUVEE, BRUT 240
Champagne, France
VEUVE CLIQUOT, BRUT 260
Champagne, France
L’HOSTE, BRUT 126
Champagne, France
LOUIS PICAMELOT, CREMENT BLANC DE BLANCS, BRUT
Burgundy, France
Glass 17 • Bottle 78
1928 CAVICHIOLI, PROSECCO
Italy
Glass 17 • Bottle 70
1928 CAVICHIOLI, MOSCATO
Emilia-Romagna, Italy
Glass 17 • Bottle 70

WHITE WINE

LOUIS LATOUR, MÂCON-LUGNY LES GENIÈVRES 99
Chardonnay • Burgundy, France
LOUIS LATOUR, CHABLIS 1ER CRU 219
Chardonnay • Burgundy (Chablis), France
LOUIS LATOUR, POUILLY FUISSE 179
Chardonnay • Burgundy, France
CHATEAU PEYRAT BORDEAUX BLANC
Sauvignon Blanc, Semillon • Bordeaux, France
Glass 17 • Bottle 70
HENRI BOURGEOIS 98
Sauvignon Blanc • Sancerre, France
CHATEAU DE BEUCASTEL COUDOULET BLANC ORGANIC 160
Marsanne, Viogner, Clairette • Rhône, France
SANTA MARGHERITA
Pinot Grigio • Valdadige, Italy
Glass 17 • Bottle 76
PAZO DE SAN MAURO 89
Albariño • Rias Baixas, Spain
MATUA
Sauvignon Blanc • Marlborough, New Zealand
Glass 17 • Bottle 76
ST. MICHELLE
Riesling • Washington, USA
Glass 16 • Bottle 69
EMMOLO 98
Sauvignon Blanc • Napa Valley, California
NICKEL & NICKEL 280
Chardonnay • Napa Valley, California
ROMBAUER VINEYARDS 169
Chardonnay • Los Carneros, USA
JOSH RESERVE NORTH COAST
Chardonnay • California, USA
Glass 18 • Bottle 75

RED WINE

CHATEAU MARGAUX (2014) 2500
Cabernet Sauvignon, Merlot • Bordeaux, France
CLARENDELLE ROUGE 82
Merlot, Cabernet Sauvignon • Bordeaux, France
ALBERT BICHOT BOURGOGNE 96
Pinot Noir • Burgundy, France
E. GIUGAL, CHÂTEAUNEUF DU PAPE RED 205
Grenache, Mourvèdre, Syrah • Côtes du Rhône, France
FAMILLE PERRIN RESERVE
Grenache, Syrah, Mourvèdre • Côtes du Rhône, France
Glass 16 • Bottle 70
FAMILLE PERRIN, CHATEAU CARBONNIEUX 170
Merlot, C. Franc, Petit Verdot, C. Sauvignon • Pessac-Lèognan, France
CUNE CRIANZA
Tempranillo • Rioja, Spain
Glass 18 • Bottle 72
LE VOLTE DELL’ORNELLAIA SUPER TUSCAN 139
Cabernet Sauvignon, Merlot, Petit Verdot • Tuscany, Italy
BONANZA BY CAYMUS
Cabernet Sauvignon • California, USA
Glass 18 • Bottle 79
CAYMUS 350
Cabernet Sauvignon • Napa Valley, California
SUBMISSION
Cabernet Sauvignon • Napa Valley, California
Glass 16 • Bottle 69
OPUS ONE 2010 2100
Cabernet Sauvignon • Napa Valley, California
STERLING VINTERS
Merlot • Napa Valley, California
Glass 17 • Bottle 69
DUCKHORN 190
Merlot • Napa Valley, California
HAHN
Pinot Noir • Monterey, California
Glass 18 • Bottle 79
AUSTIN 135
Cabernet Sauvignon • Paso Robles, California
DECOY 99
Merlot • Sonoma, USA
PENFOLDS MAX 105
Shiraz • South Australia
PUNTO FINAL
Malbec • Mendoza, Argentina
Glass 18 • Bottle 76

ROSÉ WINE

MINUTY M
Syrah, Grenache, Cinsault • Côtes De Provence, France
Glass 18 • Bottle 78
MIRAVAL ROSÉ 98
Cinsault, Grenache, Rolle, Syrah • Côtes de Provence, Franc

DESSERTS

THE FINAL INDULGENCE

A refined finish to the Oku experience.
Delicate, unexpected, and made to be savored.

CHOKORETO 18 GF-N-D
caramel mousse, coffee bean, flourless cocoa cake, hazelnuts
MUSU 18 N-D
chocolate mousse, almonds, chocolate biscuit
HOMEMADE MOCHI 12 GF-D
mochigome rice, seasonal fruit ice cream selection
CHIZU 18 D-B
cheesecake, red wine mixed berries coulis, raspberry cream, strawberries
MATCHA COOKIE 18 N-D
chocolate chips, macadamia nut, matcha ice cream
BANANA HARUMAKI 18 N-SS-D
banana, shiso leaf, caramel, sesame seeds, hazelnuts, vanilla ice cream

AFTER HOURS

A late-night selection of sushi and signature bites, created for the rhythm of the lounge and the hours that follow.

ICHIGO MAKI 25 SS-SO
Salmon aburi, chili aged miso salmon, tempura serrano pepper, avocado, spicy mayo, tanuki, yuzu spheres
KANBAN MAKI 26 SS-SO
Tuna, chili aged miso, truffle, cucumber, avocado, crispy wonton, serrano peppers.
EBI TEMPURA MAKI 16 SS
Shrimp tempura, avocado, cucumber, spicy mayo, eel sauce
NAMI HAND ROLL 18
Shrimp tempura, spicy mayo, cucumber, avocado
UNAGI HAND ROLL 23 SS
Eel, shrimp, avocado, cucumber, spicy mayo, eel sauce, sesame seeds
STEAMED EDAMAME 13 GF
Maldon salt