OK YAKI

Decorate the table and share!
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LAPSANG BATIDA - Japanese whisky, OK coconut crème, lapsang souchang, lemon, yuzu, apricot eau de vie

Open tonight but closed for the 4th! See you on Friday!
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NUKAZUKE - Traditional pickles using a fermentation method developed in 17th century Japan. Assorted vegetables are buried in a cultured rice bran flour bed full of probiotics!

Say goodbye to Abinsthe Royale, Natsu Smash, and Kuro Kohi! Our cocktail menu is always changing with the seasons because we infuse fresh fruits and seasonings to make our liqueurs and tinctures that make our cocktails unique. We hope you can taste the love that goes into the process!
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JAMJAM FIZZ - awayuki & jamjam gin, calpico, lavender tonic, citrus, egg white, seltzer, strawberry gochugaru.
New egg white cocktail on the menu now with new strawberry gin!!
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SHISH*TO OKAKA - blistered peppers, sweet soy bonito.
It’s shish*to season again!! 🌶️🌶️🌶️🌶️🌶️ Now back on the menu!

Come catch the vibes inside tonight! Going till midnight!
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ABSINTHE FRAPPE - absinthe blanche, sassafras & birch, preserved blueberry, Strega, lemon, frozen
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KATSU SANDO - Tonkatsu, spicy mustard sauce, cabbage, shokupan.
Now back on the menu for the season!

We have new cocktails on the way! Stay tuned!

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We got some room on the team right now if you’ve been waiting for your chance!

CANTALOUPE DAIQUIRI - white rum, cantaloupe, genepy, dill brandy, sour orange
Our seasonal daiquiri for spring!

POTATO SALAD - cucumber, carrot, onion, egg.
One of the favs is back on the menu for the season! Painstakingly made with the Japanese method of salting and squeezing thinly sliced veggies. Can you taste the difference?

You never quite know with Atlanta weather, but the cherry blossoms have come and gone, and spring is really here! How do y’all feel about our patio? 🌸🌸🌸
📸: Action shots by

Patio season is almost here and we’re looking for an experienced server to join the team! Cocktail knowledge is a plus. Please fill out an application on our website.

Happy Valentine’s Day! We’re doing a few specials today!
Heart Shaped okonomiyaki, Mentaiko cream sauce topping, and also oyster topping! ❤️❤️❤️❤️

YAKI BIRD - tulsi gin, pineapple, tamarind, suze, lime.
Our take on a Jungle bird, suze instead of Campari, gin instead of rum, and the addition of our tamarind syrup. It’s juicy, tropical, and perfectly balanced.

Hiring a line cook! Now’s your chance!

NINNIKU RAYU EDAMAME - house made garlic chili oil
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VOL IV ! Last post from the 3 Year Anniversary party!
Cheers to the staff!

NATSU SMASH - Japanese whisky, green apple, garden herbs, himbeergeist
Our take on a whisky smash using our house made garden herb syrup. It’s smoky, sour, and deliciously apple.
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DORAYAKI - Sweet red bean paste sandwiched between two pancakes.
It’s not too sweet! Now on the menu!

3 year anniversary party pics VOL III !
Tag your friends!

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OKINAWA SAZERAC - Japanese rum, awamori, calvados, tiki bitters, absinthe
An Okinawan take on a New Orleans classic

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MENTAIKO PASTA - Spicy Japanese caviar, cream, spaghetti, shiso, nori, pepper.
Now on the menu!

3 year anniversary party pics VOL II !
Tag your friends if you see them!

KURO KŌHĪ - “Black coffee” - our take on espresso martini. Tequila, Japanese coffee, vermouth, eno amaro, mezcal, sea salt, shaved chocolate pocky
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SABA SHIOYAKI - dried fried mackerel. Filleted and cured in house and cooked on the teppan. Served with fresh grated daikon and lemon. Simple and delicious, Now on the menu!

Karaoke happening now till 11pm!