Spring has sprung and, starting today, so has O-Ku’s new menu.
The award-winning sushi spot that opened last year in Atherton Mill has added nine new items to their menu for spring. Because Agenda Digital Strategist Lizzy Sirkin and I are team players, we tried them all for you.
Pro tip: Stop by on Monday or Wednesday for half-price sushi rolls from 5 to 7 p.m.
From the Chef’s Specialties selection:
Tuna Carpaccio ($15)
Black volcano salt (bought next door at Savory Spice), chives, togarashi and ponzu
Duck Buns ($12)
Duck confit, hoisin, arugula and pickled shallots
Squid Karage ($11)
Fried tentacles, sunumono salad and togarashi aioli (my favorite new item)
From the Makimono (rolled sushi) selection:
Spider Roll ($13)
Lettuce, masago, chives, sprouts, cucumbers, avocado and eel sauce
Spicy Rainbow ($15)
Rainbow Roll with lemon zest, rainbow tobiko, spicy aioli, eel sauce and togarashi
Hot & Heavy Roll ($25)
Tuna-wrapped tempura lobster, cucumber, avocado, chive, masago, spicy aioli, eel sauce and sriracha
From the Nigiri & Sashimi selection:
Snapper nigiri ($5.50)
Kosho, yuzu tobiko and marmalade
From the Hot Entrées selection:
Short Rib Risotto ($19)
Corn miso butter, wild mushrooms and bok choy
Suba-San Noodles ($16)
Sautéed buckwheat noodles and mixed vegetables (add chicken for $6 or shrimp for $9) (Lizzy’s favorite new item)
Get your hands on these and more Monday through Thursday, 5 to 10:30 p.m., Friday through Saturday, 5 to 11 p.m. and Sunday, 5 to 10 p.m.