MAKIMONO RAW FROM THE ROBATA GRILL O-KU SIGNATURE NIGIRI

Binchotan charcoal: petrified white Oak from Japan

K I N G C A L I F O R N I A 17 “ K I N DA I ” B LU EFI N OTO R O * 18
TUNA*18
king crab, avocado, cucumber, hokkaido sea urchin, fresh wasabi,
premium tuna, sturgeon caviar, fresh STEAK28
trout caviar green tea dusted nori
prime ribeye steak “negima,” shishito pepper,
snipped chives, sashimi joyu
pearle onion SA K U R A M A DA I * 10
C R U N C H Y P R A W N 14
sea kelp marinated, mozuko seaweed,
panko coated prawn, avocado, cognac, shaved green onion
eel sauce, spicy mentaiko aioli SALMON*17 YA K I T O R I  1 0
tasmanian king salmon, soy cured egg, organic chicken thigh, seasoned soy sauce, TA S M A N I A N “ O R A” K I N G S A L M O N *  1 0
ikura, golden tomato confit, “low country”
SMALL PL ATES U N AG I 12
shichimi pepper smoked sea salt,
ikura, fresh black sesame
river eel, fresh cucumber, cognac eel
E D A M A M E 7 sauce, sansho pepper
HARAMI 18 H O K K A I D O S CA L LO P “A B U RI ST Y L E ” * 9
HAMACHI*15 mentaiko sauce, botarga, baby shiso
herb smoked sea salt wagyu skirt steak, crisp garlic chips
K Y U R I 9
japanese cucumber, shiso, sour plum yellowtail sashimi, “cho kochujiang”, O C E A N T R O U T “A B U R I S T Y L E ” * 10
LAMB CHOP28 trout caviar, cracked black sesame,
shaved green onion micro opal basil
W I N G S 11 W A S A B I 11 cumin, chili powder, “shinjiang” string potato
fresh grated wasabi, marinated wasabi B I G E Y E T U N A * 11
korean style, micro celery,
stem, shiso, cucumber, wasabi salt TA R TA R E *  1 5 T S U K U N E 9 creamy anchovy sauce, micro parsley
maytag bleu wagyu beef, sweet seasoned soy sauce, savory organic chicken meatballs, soy cured
Y E L L O W TA I L* 14 H AWA I I A N S W E E T P R AW N * 12
fresh shaved chives, quail egg yolk egg sauce key lime, “low country” sea salt
yellowtail, scallion, baby purple
SHIU MAI11 radish, cho kochujiang sauce
A N AG O S E A E E L 12
SUSHI 1 PC. & SASHIMI 2PC CHEF SPECIALS extra old cognac infused eel sauce,
heritage pork, black tiger prawn K I N G SA L M O N * 16 sansho pepper
tasmanian king salmon, avocado, BIG EYE TUNA*5 SHORT RIB28
steamed dumpling
salmon caviar ZUKE MAGURO*5 48 hour slow simmered beef short ribs
ACCOMPANIMENTS
“KINDAI” BLUEFIN CHU TORO*8 BULGOGI16
S P I C Y T U N A*  1 5 C U C U M B E R 4
WA G Y U C R O Q U E T T E  1 2 “KINDAI BLUEFIN OH TORO*MP
bigeye tuna, scallion, shiso leaf, fire roasted heritage pork, read leaf ssam fresh cucumber, garlic, chili oil,
sweet soy sauce, tonkatsu sauce, mentaiko aioli ABURI TORO*MP szechuan peppercorn
KAKUNI16
remoulade sauce
TA S M A N I A N K I N G S A L M O N *  4 O N I O N 4
sweet & savory pork belly
R O C K S H R I M P 15
ABURI SALMON*4 chives, scallion, sweet vidalia onion,
cucumber, chive, shiso, spicy rock red onion, korean “muchim” sauce
HAMACHI*4 SEABASS26
shrimp, scallion mero japanese seabass, korean puffed rice,
G Y O Z A 1 2 K A N PA C H I *  4 S A L A D 8
goma ponzu sauce mizuna, red onion, pine nuts, “jakko,”
S O F T S H E L L C R A B 16 MADAI*6
heritage pork, black tiger prawn shoyu karashi dressing
crunchy soft shell crab, snow crab, CURRY14
HOKKAIDO SCALLOP*7
pan fried dumpling avocado, wasabi tobiko ramen, coconut curry sauce, chili, fresh herbs T O F U 5
UNI*MP specially marinated silken tofu
IKURA*4
SOUPS OMAKASE D A I K O N 6
KING CRAB*12 quick pickled daikon salad,
M I S O 6 C L E A R S O U P 5 K I N G P R A W N * 11 CHEFS PROGRESSIVE &  80/120 makurazaki katsuobushi
blended red miso soup, tofu, nameko seasonal clear soup of the freshest C R E AT I V E M U LT I C O U R S E TA S T I N G 
mushroom, fresh shaved green onion
UNAGI 4 G R E E N S 5
choice ingredients
ANAGO 6 broccoli rabe, soy sauce, garlic, sesame

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. We kindly ask for your patience when seperating checks. EXECUTIVE CHEF, BRYAN S. EMPEROR