Miso Soup
tofu, wakame, scallion
Price: 5.00
O-Ku
Restaurants: Japanese Greenville
- Landline
- (864) 326-4812
- [email protected]
- 110303405082517
- Website
- www.o-kusushi.com
- Reservations
- www.opentable.com
- Menu
- www.o-kusushi.com
Description
O-Ku brings a high-end point of precision to sushi. Our menu focuses on new seafood and classic Japanese dishes, as well as classic and avant-garde sushi and artistic cocktails.
Keywords sushi, japanese, o-ku, oku, nigiri, temaki, tamaki, sake, cocktail bar, lounge, date night, greenville, patio.
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Artichoke
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Crispy Potatoes
Price: 13.00
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Rock Shrimp
red chili, tomato confit, sesame seeds
Price: 18.00
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Wakame Salad
Price: 8.00
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Edamame
Price: 6.00
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Okra
Price: 14.00
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Oyster Mushrooms
Price: 20.00
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Brussels Sprouts
Price: 15.00
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House Salad
Price: 10.00
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Truffle Edamame
Price: 8.00
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Kumumoto Oysters
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Hamachi Carpaccio
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Midori Madai
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Crispy Rice
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Price: 21.00
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Solo Crispy Rice
diced spicy sashimi, seasoned crispy panko rice, sweet soy
Price: 5.00
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Salmon Usuzukuri
pickled wasabi stem, black volcano salt, truffle ponzu
Price: 18.00
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Akami Crudo
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Otoro Shots
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Solo Otoro Shot
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Wagyu Toast
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Hamachi Suika
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Solo Lobster Temaki
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Solo A5 Temaki
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Solo Salmon Belly Temaki
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Lobster Teppan
Price: 40.00
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A5 Wagyu Teppan
3oz pickled wasabi, ponzu sauce
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Shoga Yaki
Price: 32.00
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Bao Buns
Price: 24.00
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Solo Bao Bun
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Chicken Teriyaki
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Price: 30.00
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Braised Beef Short Rib
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Madai
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Hamachi Toro
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Tako
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Hotate
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Ikura
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Kanpachi
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Shima Aji
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Eggplant
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Price: 7.00
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Gindara Signature
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Iwashi Nigiri
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Sawara
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California Roll
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Tuna Tuna
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Greenville Goddess
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Volcano
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Sake Maki
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The Falls
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Red Passion
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The Soft Shell Spider
crispy soft-shell crab topped with torched salmon, cucumber, aioli, sweet soy, scallion
Price: 18.00
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Tuna Crunch
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Acevichado Roll
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Reedy River
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GF Miso Soup
tofu, wakame, scallion
Price: 5.00
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GF Brussels Sprouts
Price: 15.00
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GF Akami Crudo
Price: 25.00
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GF Edamame
Price: 6.00
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GF Crispy Potatoes
Price: 13.00
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GF Truffle Edamame
Price: 8.00
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GF Oyster Mushrooms
Price: 20.00
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GF House Salad
Price: 10.00
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GF Hamachi Carpaccio
yellowtail, cilantro, serrano, garlic ponzu
Price: 19.00
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GF Otoro Shots
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GF Tuna Tuna
Price: 25.00
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GF Red Passion
Price: 27.00
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GF The Falls
Price: 18.00
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GF Tuna Crunch
spicy tuna, cucumber, crab salad, crispy onion, spicy aioli, eel sauce
Price: 14.00
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GF Rainbow
Price: 24.00
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GF Reedy River
Price: 22.00
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GF Greenville Goddess
Price: 14.00
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GF The G.O.A.T.
Price: 21.00
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GF Salmon Belly Temaki
Price: 15.00
-
GF Lobster Temaki
Price: 13.00
-
GF Chicken Teriyaki
traditional sauce, sushi rice, vegetables
Price: 30.00
-
GF Beef Short Rib
root vegetable purée, sautéed greens, au jus
Price: 34.00
-
GF Pork Chop
Price: 35.00
-
GF Lobster Teppan
Price: 40.00
-
GF A5 Wagyu Teppan
3oz pickled wasabi, ponzu sauce
-
GF Shoga Yaki
Price: 32.00
-
GF Donabe
Price: 32.00
-
GF Nitsuke
Price: 30.00
-
Sake
salmon
-
Sake Toro
salmon belly
-
Akami
blue fin tuna
-
Otoro
heavily marbled tuna
-
Bincho Maguro
albacore tuna
-
Saba
mackerel
-
Tobiko
-
Madai
sea bream
-
Kihada
-
Hamachi
yellowtail
-
Hamachi Toro
yellowtail belly
-
Tako
octopus
-
Hotate
-
Ikura
salmon roe
-
Kanpachi
amberjack
-
Shima Aji
striped jack
-
Avocado
-
Eggplant
-
Moriawase
-
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(864)326-4812 (864)-326-4812 +18643264812