Nigiri sushi, ankimo and soft shell crab at Oku

A waterfront restaurant, Oku serves the freshest and finest ingredients in town. We had nigiri sushi - otoro (tuna belly) hon maguro (blue fin tuna), kanpachi (yellow tail), uni (sea urchin) and hotate (Japanese scallop) along with ankimo (monkfish liver), oysters with yozu zest, soft shell crab and wazowski roll. The drinks, Santa Barbara sling and oku pog. Kampai!