Our Journey
Chef Ryan Shell, the visionary and founder of Ōku, found his culinary home in the captivating town of Franschhoek after 15 years of living there. His dream of opening a restaurant there was fueled by a desire to bring something unique to the local dining scene. After a thorough examination of the local dining scene, it became evident that many restaurants offered similar food. Ryan drew inspiration from his experiences in Indonesia and decided to open a Asian restaurant. Despite his limited exposure to Asian culinary traditions, he and his team embarked on a journey of exploration and growth.
Securing the perfect space, Ōku proudly opened its doors on October 14, 2020, amidst the challenges of a pandemic-driven era. Recognising the prevailing anxiety, the team aimed to create a haven of tranquility, countering the unease that permeated the times.
This commitment to establishing a calm and inviting atmosphere became a foundational principle, shaping the ongoing dining experience at Ōku.
The name Ōku, translating to “oak tree” in Japanese, holds roots in Chef Ryan’s earlier culinary ventures, symbolising strength and growth in the face of challenges.
Our Kitchen to Your Plate
Our commitment to sustainability goes hand in hand with our dedication to crafting exceptional dishes rooted in the culinary traditions of Southeast Asia.
Whenever possible, we make it a top priority to source our fish, meat, and vegetables locally, ensuring that we not only provide the freshest and most flavourful ingredients but also support our local community.
In our kitchen, these ingredients are handled with the utmost care and finesse. Every product, from the fillets of sustainably caught fish to the finest cuts of meat and the freshest vegetables, is treated with precision and respect.
This meticulous approach is not only a testament to our passion for delivering an extraordinary dining experience but also a nod to the reverence we hold for the ingredients that grace our kitchen.Securing the perfect space, Ōku proudly opened its doors on October 14, 2020, amidst the challenges of a pandemic-driven era. Recognising the prevailing anxiety, the team aimed to create a haven of tranquility, countering the unease that permeated the times.
This commitment to establishing a calm and inviting atmosphere became a foundational principle, shaping the ongoing dining experience at Ōku.
The name Ōku, translating to “oak tree” in Japanese, holds roots in Chef Ryan’s earlier culinary ventures, symbolising strength and growth in the face of challenges.
A Tranquil Space
The interior of our restaurant serves as a visual testament to the cultural richness that Asia has to offer. It draws its inspiration from the timeless and minimalist design aesthetics deeply rooted in traditional Asian culture.
Having opened in a time of general unease for the world, our space was designed to create a sense of calmness when you enter. One of the most captivating elements of our interior design is the presence of unique bonsai trees.
We offer a carefully crafted setting that complements the culinary journey we offer, creating an environment that envelops you in both the flavours and feelings of Asia.
A Sustainable Future
At Ōku, the concept of sustainability goes far beyond just the food and ingredients we use. While we are deeply committed to sourcing and serving sustainable food, our dedication extends to the sustainability of our staff and the broader community we are an integral part of.
We prioritise the well-being, growth, and fulfilment of our team members. We believe that a restaurant is not only defined by its menu but also by the individuals who bring it to life. As such, we invest in our staff’s development, ensuring they have the necessary resources, training, and opportunities to thrive in their roles. This, in turn, fosters a harmonious and motivated work environment that directly translates into the exceptional dining experience we provide.
