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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 8 for an indulgent celebration of Spring.

Menus

O-Ku Atlanta

Call 404.500.2383 to make your reservation 

Thursday, April 8: 5 to 10 p.m.

Executive chef Masa Hamaya’s $75, three-course meal includes:

OCEAN TROUT MI-CUIT

40-degree Ocean Trout, Sakura Dashi

BABY OCTOPUS

White Soy Lyonnaise, Ikura, Cauliflower

KALBI MAKI

Short Rib, Lotus Root, Asparagus

In addition to the full dinner and bar menu, the "Cherry Bomb" cocktail will be featured making its debut on the Atlanta menu. 

 

O-Ku Charleston

Call 843.737.0112 to make your reservation

Thursday, April 8: 5 to 10 p.m.

Executive Chef Dung Vo’s $45, three-course meal includes:

SUNOMONO

pickled shrimp, cucumbers, assorted vegetables

“CHERRY” SALMON USUZUKURI

Scottish salmon, cherry black salt, kizami wasabi, micro greens, sesame, truffle ponzu

SEARED SCALLOPS

spring peas succotash, lemon butter

In addition to the full dinner and bar menu, the "Sakura, Sakura" cocktail (vodka, Nigori, peach & cranberry with a cherry blossom garnish) will be featured making its debut on the Charleston. 


O-Ku Charlotte

Call 704.594.1922 to make your reservation

Thursday, April 8: 5 to 10 p.m.

Chef Bachieng Phankhaysy’s three-course Sakura Tasting Menu will delight guests with the freshest flavors of the season. Available for $48 per person, the special menu includes: 

First course: O-Ku Nori or Seared Tuna Carpaccio

Second Course: Choice of two rolls or Salmon Teriyaki

Third Course: Strawberry mochi, fresh fruit

In addition to the full dinner and bar menu, the festive "Cucumber Lychee Martini" with flower garnish will be available for $13. 

O-Ku Nashville

Call 629.900.0021 to make your reservation

Thursday, April 8: 5 to 9 p.m.

Executive chef Eric Hall’s six-course Sakura Tasting Menu will delight guests with the freshest flavors of the season. Available for $150 per person, the special menu includes: 

West Coast Oysters

Cherry Blossom Mignonette, Aka Yuzu Kosho, Gari Oroshi, Shiraga Negi

King Crab Robata Yaki & A-5 Wagyu Strip

Preserved Lemon Aioli, Black Garlic Soy butter, Shiso Chimichurri

Chirashi Ichiban

Bluefin Chu-toro, Hokkaido Uni, White Soy Ikura, Shiso and seasonal garnishes

Japanese Mushroom Risotto

Pickled Shiitake, Baby Arugula, Truffle

O-Ku Nigiri Flight

Tuna with sauce tonnato, ginger-scallion relish;

O-Buri Salmon with preserved lemon aioli and orange zest;

Suzuki with shiso, aka yuzu kosho, ginger and truffle ponzu

Yuzu Strawberry Cheesecake

Wild Berry compote, Mascarpone Cream, Cherry Blossom

*No substitutions offered for the chef’s tasting menu


O-Ku Raleigh

Call 919.792.3777 to make your reservation 

Thursday, April 8: 5 to 10 p.m.

Chef DY Yoo's three-course Sakura Tasting Menu will delight guests with the freshest flavors of the season. Available for $50 per person, the special menu includes:

FIRST COURSE

Spring Sunomono or Usuzukuri 

SECOND COURSE

Choice of two rolls or Salmon Teriyaki 

THIRD COURSE

Assorted mochi 

In addition to the full dinner and bar menu, the festive "Lychee Cosmo" with flower garnish will be available for $13. 


O-Ku DC

Call 202.888.8790 to make your reservation

Thursday, April 8: 5 to 10 p.m.

Chef Michael Legg’s three-course Sakura Tasting Menu will delight guests with the freshest flavors of the season. Available for $65 per person, the special menu includes: 

WAGYU CROQUETTES

Wagyu beef with a crispy panko breading, soy, mirin, sake, tonkatsu sauce, yuzu remoulade

PAN SEARED SNAPPER

Local Red Snapper, Ume Plum and Sakura Gastrique, Papaya Salad, Baby Shiso

O-KU SIGNATURE NIGIRI: three pieces

Omakase style progression of chef’s seasonal toppings on traditional nigiri

In addition to the full dinner and bar menu, the festive "Haru Punch," a dairy-free clarified milk punch with vodka and lemongrass shochu, will be available for $14.