Just dropped-in last Monday night not knowing what to expect. From petite plates to sushi specialties, Chefs Eric Hill, Jack Fang, Michael Chanthavong, and Richard Fong showcase the freshest fish from the world’s finest markets, as well as local sustainable sources. Charleston’s cuisine is designed and executed by Chef Cindy Wolf. We also had the “Surf & Turf Roll” with Waygu on it and it was damn good! Charleston, SC 29403. We rank these hotels, restaurants, and attractions by balancing reviews from our members with how close they are to this location. Definitely stop by this place for dinner one night if you’re able to. Seating is limited and by reservation only. InterContinental (IHG) Hotels in Charleston, Hotels near Magnolia Plantation & Gardens, Hotels near Fort Sumter National Monument, Hotels near Battery & White Point Gardens, Hotels near (CHS) Charleston Intl Airport, Japanese Restaurants for Families in Charleston, Late Night Mexican Restaurants in Charleston, Restaurants for Group Dining in Charleston, Restaurants for Special Occasions in Charleston, Restaurants with Outdoor Seating in Charleston, American Restaurants for Lunch in Downtown, Private Dining Restaurants in French Quarter. The happy hour is half off rolls (which are delicious) and cocktails which turns out to be a great deal!
The entrees are fabulous. To thank you for your support, all gift certificates purchased during this difficult time will be valid at any of our restaurants when we re-open. o-kusushi.com, japanese style winter vegetable egg roll, seasonal vegetables, spicy stir-fry sauce, tuna, salmon, whitefish, spring mix, wonton crisp, avocado, cilantro wasabi aioli, sesame dipping sauce, pork gyoza, shrimp mandoo, dandash, sweet chili sauce, spicy aioli, mixed greens, carrot ginger vinaigrette, with cilantro, serrano pepper, truffle ponzu, asian pear, avocado, tobiko, wonton, ginger soy vinaigrette, quail egg, seared strip, scallions, shallots, togarashi ponzu, sushi (4pieces nigiri) & sashimi (6pieces), crab salad, avocado, asparagus tempura roll topped with spicy seafood mix, serrano pepper, eel sauce, spicy tuna, cucumber, crunch mix, eel sauce, crab salad, avocado,cucumber, crunch, eel sauce, crab salad, avocado,cucumber, salmon, lemon, red snapper, spicy fish, avocado, cucumber, pickled red onion, chilango vinaigrette, seared tuna, tempura shrimp, avocado, eel sauce, spicy aioli, shrimp tempura, avocado, shoe-string potatoes, eel sauce, sweet chili-mango, spicy tuna, cucumber, tuna, spicy aioli, eel sauce, snow crab, cucumber, avocado, masago, seafood wrapped, spicy seafood mix, cucumber, avocado, eel, eel sauce, spicy, tempura shrimp, cucumber, avocado, kobe beef, microgreens, balsamic reduction, squid with mountain vegetables, seaweed salad, fresh citrus, olive oil, hawaiian sea salt, kaiware, black pepper, wasabi vinaigrette, salmon, tuna, and whitefish with persimmon tropical fruit salsa, tuna, salmon, whitefish, mixed greens, wonton crisps, avocado, cilantro wasabi aioli, sesame sauce, truffled micro greens, wasabi guacamole, yuzu tobiko, blue crab, avocado, spicy aioli, rice cracker, honey kabayaki, pork gyoza, shrimp shumai, den dashi and sweet chili sauce, box-formed, spicy tuna, asparagus, wasabi tobiko, butter-poached lobster hand rolls with asparagus, chives, cilantro aioli, black volcanic salt, bluefin tuna belly, kaiware, serrano, caviar, truffle ponzu, seasonal vegetables, white rice, rosemary teriyaki, miso-marinated white fish, black rice with brown butter, pear, greens, shiso vinaigrette, kabocha puree, seasonal greens, umeboshi gastrique, toasted maque-choux, celeriac-wasabi puree, schishimi togarashi, artistic and creative multi-course tasting, avocado, tropical salsa, asparagus, beets, carrots, cucumber, pickled ginger, crab salad, avocado, cucumber, crunch, eel sauce, crab salad, avocado, asparagus, tempura fried and topped with spicy fish, serrano pepper, eel sauce, salmon, lemon, crab salad, avocado, cucumber, soft-shell crab, avocado, cucumber, eel sauce, tempura shrimp, avocado, wrapped with fried shoe-string potatoes, eel sauce, sweet chili mango, panko fried scallop, crab salad, avocado, cucumber , tonkatsu sauce, wasabi aioli, tempura soft-shell crab and oyster, cucumber, avocado, masago, eel sauce, tuna, cucumber, spicy tuna, spicy aioli, eel sauce, seafood wrapped, filled with snow crab, cucumber, avocado, masago, blue crab, spicy tuna, asparagus, cilantro aioli, wonton, eel sauce, wagyu beef, tempura shrimp, avocado, micro greens, balsamic reduction, eel and avocado wrapped, with spicy fish, cucumber, avocado, eel sauce, spicy aioli, chocolate and caramel with japanese chili powder and fleur de sel, shochu popular japanese distilled spirit similar to vodka, honey, passion fruit, lime, cinnamon and vanilla bean infused tequila, lime, agave, Tanqueray Rangpur, lemongrass simple, tonic, ketel one vodka, fresh strawberries and basil, lemon, hendricks gin, fresh basil, lemon balm agave, lemon, finlandia mango vodka, fresh mango, cucumber, mint, fresh citrus, Prickly pear cactus,tequila, Thai chile pepper, lime, cathead pecan vodka, snap liqueur, fig, citrus, kai lemongrass+ginger shochupopular japanese distilled spirit similar to vodka, domaine de canton ginger liqueur, asian pear, sake, citrus, bulleit bourbon, hoodoo liquor, sweet vermouth,up, bourbon, hickory, maple syrup, fresh lemon juice, cro= pink port, st. germaine, citrus, prosecco, jasmanian devil 2010 bacardi mojito challenge winner, habanero infused bacardi silver, passion fruit, mint, lime, simple, bourbon infused with apples and spices, ginger ale, vodka, muddled blueberries, cucumber, serrano peppers, lemongrass, hendricks, st. germaine, cucumber, citrus, served up, ketel one vodka, lychee juice, lime, served up, habenero infused vodka, passion fruit, simple syrup, bacardi pineapple fusion rum, cucumber, citrus, coconut water, ultra premium at least 40% rice milled away, schramsberg blanc de blanc 375ml california 2008, leitz “eins zwei dry” riesling rheingau, germany 2012, double decker pinot grigio california 2011, domaine du tariquet gascogne blanc france 2012, bordeaux blanc, chateau lamothe france 2012, st urbans-hof riesling mosel, germany 2011, sincerely chardonnay by neil ellis western cape, south africa 2012, steele “cuvee” chardonnay california 2012, au bon climat pinot gris/pinot blanc santa barbara, ca 2011, kistler chardonnay ssonoma mountain, ca 2011, elyse c’est si bon “naggiar vineyard, sierra foothills, ca 2009, evolution (syrah blend) by sokol blosser oregon, nv, paco grenache/tempranillo navarra, spain 2010, adelsheim pinot noir willamette valley, or 2011, andrew murray “e11even” pinot noir santa maria valley, ca 2012, santa carolina “reserve” pinot noir casablanca valley, chile 2012, witness tree “chainsaw,” pinot noir willamette valley, oregon 2011, whetstone “jon boat” pinot noir sonoma coast, ca 2011, tintonegro malbec mendoza, argentina 2011, pascual toso “barrancas vineyards” malbec maipu, mendoza, argentina 2011, ramey “rodgers creek vineyard” syrah sonoma coast, ca 2009, the velvet devil merlot washington state 2012, finca pedriel cabernet sauvignont mendoza, argentina 2008, pine ridge “forefront” cabernet sauvignon napa valley, ca 2010, elizabeth spencer cabernet sauvignon napa, ca 2009, robert sinskey “late harvest” pinot gris carneros, california 2007, O-Ku — 463 King St. Charleston, SC — (843) 737-0112.