A Taste of Tokyo in Charlotte: Dining at O-Ku

The restaurant is owned by Indigo Road Hospitality Group, based in Charleston. They also own Oak Steakhouse, Indaco (both in South End), and Mizu (in SouthPark). We have been to Indaco and Mizu in the past and liked both. You can read our review of Mizu here: Mizu Foodie Review. The Indigo Road Hospitality Group (IRHG) was founded in 2009 by Steve Palmer, who has been named a James Beard semifinalist for Outstanding Restaurateur multiple times, including in 2018, 2019, 2020, and 2024. Palmer, who struggled with substance abuse in the past, co-founded Ben's Friends, a support group for those working in the hospitality industry who are struggling with substance abuse. Ben’s Friends also hosts the "Say Grace" podcast to further support those in the industry.

O-Ku is located in the historic Atherton Mill complex in South End, near the border of Dilworth and South End. Built in 1892–1893, it was Charlotte’s first steam-powered textile mill, with over 300 employees operating 10,000 cotton spindles. Located in an area growing with textile mills, Atherton had its own mill village complete with homes, a company store, church, and school. The mill stopped textile operations in the early 1930s, then was sold and used for manufacturing candy, baked goods, and peanut products through the early 1960s. The following 30 years saw the area decline, with a growing number of mills going out of business. In the late 1990s, the property was converted into condos, and Charlotte’s first brewery, South End Brewery, opened—leading to the beginning of the area’s transformation from industrial to a thriving residential and commercial district. Then finally, in 2019, the property reopened after a $100 million transformation into apartments, upscale shops, and restaurants—which is what it still is today.

O-Ku has a chic feel, with the mill building’s exposed brick walls and subdued lighting. This makes it a go-to spot for romantic evenings and memorable occasions. O-Ku's menu presents a fun and innovative take on traditional Japanese sushi and cuisine. They offer a number of unique dishes alongside traditional sashimi and specialty rolls, highlighting seafood from Tokyo, New Zealand, Norway, and Hawaii, as well as local and seasonal ingredients. The chef does a great job of pairing their fish with unique spices and ingredients—unlike anything we’ve tasted at any other sushi restaurant in Charlotte.

BLACK MAGIC (lobster, shrimp, squid ink rice, masago aioli, scallion, fried onion)

O-Ku Nori (top) Bluefin Carpaccio (bottom)

CRUDO (seasonal fish, dragon fruit, lemon zest, ponzu, smoked sea salt)

Smoked Salmon Crispy Rice

Some of our favorite dishes were Yellowtail Carpaccio, dashed with ponzu, herb and yuzu oils, and topped with cherry radish, serrano pepper, and cilantro. Otoro Tartare, served with truffle ponzu, caviar, and chives over nori chips. O-Ku Nori. Chutoro (fatty tuna). Fatty Bluefin Tuna Carpaccio. Seasonal Crudo with adolescent yellowtail. Smoked Salmon Crispy Rice. And Black Magic, which included lobster, shrimp, squid ink rice, and a masago aioli.

This is one of our favorite sushi restaurants in Charlotte right now. But it’s expensive, so this isn’t a place we would go for our weekly sushi craving—more for special occasions. That said, if you’re a sushi fan and can afford it, we highly recommend that you give O-Ku a try.