O-Ku: Fresh and Innovative Take on Traditional Japanese Cuisine

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based protein alternative.

sake

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar adds acidity without alcohol.

miso

🥗Healthier: nutritional yeast

💰Cheaper: soy sauce

Nutritional yeast offers umami flavor without fermentation.

seaweed

🥗Healthier: spinach

💰Cheaper: cabbage

Spinach provides similar nutrients and is more accessible.

Introduce the executive chef Billy Brandon and the Oku menu.

Present the signature Nari flight with various types of fish: Madai, Aami, yellow tail belly, seared Albacore, Otoro, salmon belly, and A5 Wagyu.

Taste the different types of fish, noting their tenderness and flavor.

Describe the pan-seared scallop dish, mentioning the caramelized shallot puree, smoked trout roe, citrus micros, pickled Chimei mushrooms, and sweetie drop peppers.

Taste the pan-seared scallop, commenting on its rich flavor and the deliciousness of the caramelized shallot puree.

Introduce the Otoro Tartare served in a spoon with Hokkaido Uni, mace caviar, pickled wasabi stem, and truffle ponzu.

Explain how to eat the Otoro Tartare, expressing initial nervousness about the texture but ultimately enjoying it.

Introduce the A5 Toppan ai with table-side service on a sizzle plate, mentioning the house-made truffle butter and pickled wasabi stem.

Demonstrate how to prepare the A5 Wagyu by placing butter on the hot sizzle plate and seasoning the meat before cooking it for about 10 seconds.

Taste the A5 Wagyu, commenting on its tenderness and flavor with the butter and salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens