HH Seaweed Salad
Price: 5.00
- Landline
- (919) 792-3777
- [email protected]
- okuraleigh
- Website
- www.o-kusushi.com
- Reservations
- www.opentable.com
- Menu
- www.o-kusushi.com
- Order
- direct.chownow.com
Description
O-Ku’s menu provides a fresh and innovative take on traditional Japanese sushi and cuisine. Located in the Warehouse District of downtown Raleigh, the restaurant offers rare and unique dining options with traditional sashimi and specialty rolls, highlighting seafood from the finest fish markets in Tokyo and Hawaii alongside local and seasonal ingredients. Reminiscent of traditional Japanese culture, O-Ku’s menu is comprised of signature starters, contemporary Japanese entrees and seasonal traditional sushi that reflect the uniquely designed space. The beverage program is built around quality ingredients that celebrate Japanese culture .
Keywords O-Ku, oku, japanese, sushi, nigiri, temaki, tamaki, sake, cocktail bar, lounge, date night, raleigh, outside seating, outdoor seating.
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HH Usuzukuri
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HH O-Baby
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HH Donburi
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Edamame
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Miso Soup
Price: 6.00
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Usuzukuri
Price: 18.00
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Carpaccio
Price: 18.00
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Tuna Crudo
Price: 23.00
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O-Ku Rock Shrimp
Price: 16.00
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Shishito Peppers
Price: 13.00
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Seaweed Salad
Price: 7.00
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Dumplings
Price: 15.00
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Otoro Spoons
Price: 24.00
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West St. Wings
Price: 16.00
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Wild Mushrooms
Price: 17.00
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Octopus
Price: 25.00
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Garden Salad
Price: 9.00
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Crispy Rice
Price: 21.00
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Chirashi Bowl
Price: 29.00
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Kabocha Bisque
Price: 14.00
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Gyuniku
Price: 18.00
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Kamo Negi
Price: 20.00
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Pork Belly
Price: 19.00
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A5 Wagyu Bone Marrow Tartare
Price: 54.00
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A5 Katsu Sando
Price: 62.00
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O-Ku Tuna Nigiri
shiitake mushroom "bacon", Japanese bbq sauce
Price: 12.00
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O-Ku Hamachi Nigiri
smoked yellowtail, tomato, pesto, garlic ponzu
Price: 11.00
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O-Ku Salmon Nigiri
salmon, cilantro aioli, cavier, cilantro
Price: 10.00
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O-Ku Sea Bream Nigiri
blue crab, garlic butter, yuzu kosho
Price: 11.00
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O-Ku Lobster Nigiri
otoro, black truffle, cavier
Price: 17.00
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O-Ku Otoro Nigiri
marinated white anchovy, avocado, tomato
Price: 20.00
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O-Ku A5 Wagyu Nigiri
seared salmon belly, miso glazed
Price: 21.00
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Maguro
Price: 10.00
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Chutoro
Price: 15.00
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Otoro
Price: 18.00
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Sake
Price: 8.00
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Madai
Price: 9.00
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Hamachi
Price: 8.00
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Kampachi
Price: 12.00
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Shima Aji
Price: 12.00
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Amaebi
Price: 9.00
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Unagi
Price: 7.00
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Japanese Uni
Price: 20.00
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Hotate
Price: 9.00
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Tako
Price: 6.00
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Ebi
Price: 4.00
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Ikura
Price: 6.00
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Nigiri Moriawase
Price: 60.00
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Sashimi Moriawase
Price: 70.00
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Combo Moriawase
Price: 80.00
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Salmon & Lemon
Price: 16.00
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Spicy Tuna Crunch
Price: 15.00
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Cali Crunch
Price: 14.00
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Rainbow
Price: 21.00
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Tsunami
Price: 17.00
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Emperor
Price: 28.00
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Oniwa
Price: 15.00
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Angry Salmon
Price: 18.00
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Kurama
Price: 19.00
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White Spider
Price: 17.00
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O-Baby
yellowtail, salmon, tuna, shrimp, avocado, shiso leaf, tempura crab, cucumber
Price: 19.00
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Mamushi
Price: 18.00
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The Dillon
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Black Magic Hakozushi
Price: 32.00
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Akira Hakozushi
Price: 24.00
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Tekka Maki
Price: 11.00
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Sake Maki
Price: 10.00
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Negihama Maki
Price: 10.00
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Negitoro Maki
Price: 18.00
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Unagi Kyu Maki
Price: 11.00
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Shrimp Tempura Maki
Price: 14.00
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Avocado Maki
Price: 10.00
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Kappa Maki
Price: 5.00
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Donburi
Price: 26.00
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Toriniku
Price: 32.00
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Curry Noodle
Price: 23.00
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Pan Seared Salmon
Price: 30.00
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Hanger
Price: 39.00
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GIFT Rock Shrimp
Price: 3.00
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GIFT Usuzukuri
Price: 3.00
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GIFT Tuna Crudo
Price: 3.00
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GIFT Carpaccio
Price: 3.00
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GIFT Edamame
Price: 1.00
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GIFT Shishito Peppers
Price: 3.00
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GIFT Mushrooms
Price: 3.00
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GIFT Dumplings
Price: 3.00
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GIFT Seaweed Salad
Price: 2.00
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GIFT Kamo Negi (1 skewer)
Price: 3.00
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GIFT Kanpachi
Price: 4.00
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GIFT Shima Aji
Price: 4.00
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GIFT Madai
Price: 4.00
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GIFT Sata Andagi
Price: 3.00
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GIFT Ube Brownie
Price: 4.00
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GIFT Mont Blanc
Price: 3.00
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GIFT Mochi
Price: 3.00
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GIFT Ice Cream Scoop
Price: 2.00
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GIFT Sorbet Scoop
Price: 2.00
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Celebration Dessert
Price: 3.50
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Thank you!
Price: 0.01
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Bubble Gift
Price: 2.00
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Cake Cutting Fee
Price: 20.00
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Corkage Fee
Price: 30.00
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Day 1 Training-Proteins
Price: 75.00
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Day 2-Signature Nigiri
Price: 75.00
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Steve Palmer
Founder and Chief Vision OfficerBest-selling author, podcast host, Welcome Conference and TEDx speaker, James Beard Award semifinalist, mental health advocate, and restaurateur Steve Palmer is a food & beverage industry leader with more than 40 years of experience. As Founder, Managing Partner, and Chief Vision Officer of the award-winning Indigo Road Hospitality Group (IRHG), Steve has played an integral role in growing the Charleston, SC-based hospitality company from one restaurant in 2009 to a portfolio of restaurants and independent hotels across the country. He maintains the philosophy that great service starts with well-cared-for employees and attributes the company’s success to its loyal and dedicated team. By promoting from within and continuously creating new opportunities for his staff, Steve has developed a people-first culture built on an unwavering, high level of care and hospitality. Nationally recognized by outlets like The New York Times, NPR, and Southern Living, Steve is a four-time semifinalist for the James Beard Foundation Awards’ Outstanding Restaurateur, with his most recent nomination in 2024 for his work with colleague Kimball Brienza at O-Ku. He became a best-selling author when he published Say Grace: How the Restaurant Business Saved My Life in 2019. He is also the host of a podcast called Say Grace: Food for Thought in Hospitality, on which he takes a deep dive into the stories of leaders in the hospitality industry and beyond. His proudest accomplishment to date is co-founding Ben’s Friends with close friend and fellow longtime industry veteran Mickey Bakst. Through this organization, they offer hope, fellowship, and a path forward to professionals who struggle with substance abuse and addiction. An avid proponent of supporting people and communities, Steve serves as an active member on several industry boards and annual fundraising events and has also lent his voice to influential events like Welcome Conference, TedX Charleston, and Charleston Wine + Food Festival, speaking on personal passions like building strong company cultures and addiction/recovery.
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Sam Trotter
Head of DigitalSam Trotter is reshaping what it means to connect with guests. With roots in luxury hotels and high-end restaurants, he blends creativity, technology, and a human touch to help brands tell their story in ways that matter. At The Indigo Road, Sam champions AI, automation, and data-driven strategies not for their own sake, but as tools to give teams more room to focus on what counts most: crafting memorable experiences for every guest. His work proves that innovation and genuine service don’t just coexist—they elevate one another. A recognized voice in hospitality, Sam shares his insights through industry publications, conferences, and collaborations, always exploring how technology can strengthen connection without losing warmth. When he’s not thinking about the next great guest experience, Sam is on the water boating or surfing, or at home attempting to grill steaks without burning them alongside his wife, Kate, and their two kids.
Education: Northeastern University , Reims Management School
Services: Enterprise Data Architecture and Scalability , Revenue Attribution and P&L Impact , Operational Efficiency , Investor Relations and Asset Valuation
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Restaurants: Japanese(919)792-3777 (919)-792-3777 +19197923777