In honor of all things spring, O-Ku has released an updated dinner menu featuring fresh, local, and seasonal dishes. Executive Chef Kazu Murakami took over this past February, with plans to introduce new signature items to the menu. We tried some out last night. Here’s what we recommend. 

Local white fish crudo with lime zest, lemon juice, EVOO, and microgreens. ($12)
Lobster & Caviar Hako (Hako Sushi/Hakozushi is a boxed style sushi, traditional to the Osaka region), lobster salad, sisho, cucumber, caviar ($25)

Kalbi short rib ssam with bibb lettuce, kimchi, peanut hoisin, sesame ($29). While this dish falls under the category of “hot entree,” it works well as an appetizer, with the bibb lettuce wraps ideal for sharing.
And while the O-Ku spring roll ($12) may not be new, it is still the best way to start a meal there. Tuna, salmon, whitefish, mixed greens, wonton crisps, avocado, cilnatro wasabi aioli, and a sesame sauce that our server accurately described as “drinkable,” this ish is the bomb. Happy eating, folks.

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