You’re going to want to eat your way through O-Ku’s new spring menu, including a $25 roll

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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.



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