As evening falls, diners will enjoy an almost theatrical ambience as flames curve around the omakase counter. The seasonal menu at Oku is designed by emerging Chef Andy Huynh and embraces a wide selection of traditional dishes served with an unconventional twist including favourites such as Japanese Golden Eye Snapper with Umeshu and Dill, Wagyu Beef Croquettes, Dover Sole with Yuzu Caviar Beurre Blanc, Japanese A5 Wagyu Striploin with Wasabi Crème Fraiche and Aged Balsamic. At the omakase counter, guests can choose between a gourmet and a classic menu, both of which offer an interactive experience.
At the omakase counter, guests can choose between a gourmet and a classic menu, both of which offer an interactive experience.
The chefs take the role of hosts and provide an experience tailored to every guest. The omakase menu includes dishes such as Such as Foie Gras Chawanmushi – a traditional Japanese dish that is eaten with a spoon instead of chopsticks; Salad Niçoise – bursts with flavor in every bite, combining traditional French ingredients with Japanese ones such as ajitsuke tamago (soy marinated egg), pickled kombu (seaweed), ohitashi tomatoes, simmered, smoked and fermented, skipjack tuna that has been dried and shaved into flakes offering a complete Umami flavor. Wagyu Beef Tartare – a beef striploin tartar on a nori chip accompanied with caviar from France and seasoned with Kinzami wasabi, among other surprising servings.
For the most authentic Oku experience, guests are encouraged to pair their evening with a curated selection of artisanal Sake, wine or cocktails that will take them on a journey through the different regions of Japan and France.
Chef Andy Huyn
