Sakura Festival
The first O-Ku opened in the Spring of 2010 in Charleston, just in time to welcome guests at the start of the magical Cherry Blossom season. To commemorate its origins and celebrate what’s to come, each year O-Ku restaurants across the Southeast come together to celebrate the traditional Sakura Festival with special chef’s tastings, seasonal cocktails and festive gatherings.
This year, join O-Ku on Thursday, April 6 for an indulgent celebration of Spring. Reservations are highly recommended. Book through OpenTable today!
Menus
O-Ku Atlanta
Call 404.500.2383 to make your reservation
Thursday, April 6: 5 to 10 p.m.
Join us for an exclusive tour of our menu, expertly curated by Executive Chef Masa Hamaya. This $100, five-course meal includes O-Ku favorites such as crispy rice, nigiri moriawase, and braised beef short rib. Finish off your tasting tour with our Sakura Cherry Blossom Mousse Cake.
In addition to the full dinner and bar menu, the "Murasaki" cocktail will be featured, making its debut on the Atlanta menu.
O-Ku Charleston
Call 843.737.0112 to make your reservation
Thursday, April 6: 5 to 10 p.m.
Executive Chef HK Pak’s $60, three-course meal includes:
SUNOMONO
shrimp, squid salad, cucumbers, assorted pickled vegetables
KANPACHI CRUDO
Japanese amberjack kanpachi, red salt, red yuzu kosher, microgreens, truffle ponzu
O-KU SIGNATURE NIGIRI
Otoro, A-5 wagyu, lobster, salmon
In addition to the full dinner and bar menu, guests will also be greeted with a festive welcome beverage and small bite.
O-Ku Charlotte
Call 704.594.1922 to make your reservation
Thursday, April 6: 5 to 10 p.m.
Chef Bachieng Phankhaysy is featuring a special crudo, sushi roll, and nigiri to celebrate Sakura! The crudo set will include fish sauce and yuzu vin, fresh mint, cucumber, and a chili rice crunch. The Sakura roll will be a shrimp tempura roll topped with chili soy-glazed otoro, finished with thai chili and picked wasabi. For the featured nigiri, chef will be pairing a red wine sushi rice with seared A-5 wagyu.
In addition to the full dinner and bar menu, guests will be greeted with a festive welcome bite and can enjoy the featured "Sake Blossom" cocktail, made with Tozai Typhoon, cherry blossom compound, and lemon.
O-Ku DC
Call 202.888.8790 to make your reservation
Thursday, April 6: 5 to 10 p.m.
Chef Arian Blackwell is featuring a sushi special with a Sakura-themed roll and two nigiri. The festive "Sakura Sour" cocktail will be made with vodka, Nigori sake, yuzu juice, Peychaud's bitters, and thyme, and will be available for $14.
In addition to the full dinner and bar menu, we will be offering a Cherry Blossom Cheesecake Special for $14. Both the Sakura Sour and the Cheesecake will be available throughout the entirety of the festival (March 20 - April 16)!
O-Ku Jacksonville Beach
Call 904.694.2770 to make your reservation
Thursday, April 6: 5 to 10 p.m.
Executive chef Billy Brannen is featuring a Sakura Masu, available as a nigiri, sashimi, or crudo dish. This cherry trout dish will be served with heirloom cherry tomato, pickled wasabi stem, black lava salt, and Sakura ponzu.
In addition to the full dinner and bar menu, the festive "Sakura Haze" cocktail and Cherry Blossom Pudding dessert will be available throughout the weekend!
O-Ku Nashville
Call 629.900.0021 to make your reservation
Thursday, April 6: 5 to 9 p.m.
Executive chef Kevin Kobayashi's five-course Sakura Tasting Menu will delight guests with the freshest flavors of the season. Available for $140 per person, the special menu includes:
FIRST COURSE
Bluefin crudo with citrus agua chile, coffee oil, sorrel
SECOND COURSE
Benton's bacon wrapped Hokkaido hotate with miso sabayon
THIRD COURSE
Premium O-Ku nigiri flight with chef's toppings
FOURTH COURSE
Lobster tail with burnt scallion butter and chili oil bok choy
FIFTH COURSE
Strawberry pavlova with lychee cream
In addition to the full dinner and bar menu, the festive "Blossom of Peace" and "Whisky Harmony" cocktails will be making their debut at O-Ku Nashville!
O-Ku Raleigh
Call 919.792.3777 to make your reservation
Thursday, April 6: 5 to 10 p.m.
Chef Cuong Le's four-course Sakura Tasting Menu will delight guests with the freshest flavors of the season. This special menu includes:
HAMACHI CRUDO
Blood orange vinaigrette, chili garlic crisp, grapefruit, and yuzu oil
NIGIRI FLIGHT
Akami Otoro, Madai, Beet-Cured Salmon, and Amaebi
MISO CARBONARA
Red beet tagliatelle, roasted mushroom, and house-marinated ikura
DESSERT
Sakura-themed sweet treat. Details coming soon!
In addition to the full dinner and bar menu, the festive "First Bloom" cocktail will be available all week!