We’re growing our front of house team.
Looking for people who care about service, details, and creating a great guest experience.
We would love to hear from you!
Email resumes to [email protected]
The Tofu is marinated in tamari and garam masala, then fried karaage-style.
It’s served with an aioli made from garlic confit and pickled ginger.
Our vegetarian take on karaage.
Introducing all-day Happy Hour every Tuesday at ORU.
Join us every Tuesday for 20% off nigiri and wines by the glass, 25% off bottles, $12 cocktails, and more special menu offerings.
Happy Hour continues Wednesday–Saturday from 4–6pm and Sunday from 2–6pm.
View our story for the happy hour menu.
Reservations are available via Resy
The Cornish Hen has been one of our most talked about dishes for a reason. Marinated for 48 hours, grilled over charcoal, and worth making dinner plans for.
Reservations are available through the link in bio.
Our 14-course sushi omakase at the cocktail bar offers a curated progression of the season’s most compelling flavors.
Beginning today, the experience will also be available on Sundays, with bookings now open via Resy.
Kinmedai, or golden eye snapper, is a prized deep-sea white fish found nearly 600 meters below the surface. Known for its beautiful rosy pink skin, it is lightly blanched before serving to enhance both its texture and natural flavor. Delicate, rich, and gently fatty in taste, we are now currently serving kinmedai on our nigiri menu
Reservations are available via Resy
Thank you @resy
Come enjoy dinner with us every Tuesday through Saturday, and experience our Sushi Omakase at the cocktail bar on Fridays and Saturdays only.
Reservation are made through Resy
