Happy New Year! It has been nonstop here for the past few months between holidays, work, and taking care of the kiddos. For that reason, I was super excited to get out of the house and try a new restaurant. Oku is the latest restaurant from Tina Takaya of Opal. It sits right on Cabrillo Boulevard with beautiful views of the coastline, especially from the upper patio. When I told our waiter about being a Celiac, he had me list the menu items I was interested in so he could check with the kitchen. Many of the items were made gluten-free by substituting tamari for the soy sauce. Our table got a few dishes to share including the shishito peppers, edamame and chinese long beans.
My favorite of the three would have to be the shishito peppers.
I asked about the sashimi carpaccio offerings as well. Our waiter let me know that none of the listed sauces were safe. However, they could substitute pure yuzu as an option. I ordered the yellowtail carpaccio in that style and was happy with the taste. I then ordered some nigiri. The wasabi that they use isn’t fresh wasabi (our waiter told us that it is too expensive), so I ordered it without. I don’t tend to trust wasabi pastes as they can have fillers like wheat starch that are not gluten-free. I also asked about the sushi rolls that they offer. Unfortunately, the restaurant soaks their seaweed in soy sauce so those are off limits. I like having another option for Asian cuisine in Santa Barbara. However, I still wish that we could have one restaurant in town that is totally GF friendly, offers sushi and has a gluten-free fryer like Rice in Manhattan Beach or Yuki Yama in Park City.
gluten-free in sb 