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Under the direction of Brad Beracha, owner of now defunct sushi restaurant Miso on Meramec and Araka, BaiKu has come to life.
The lounge area at BaiKu
The sushi bar at BaiKu
From left, BaiKu partner Brad Beracha, general manager Sean Thomas, executive sushi chef Soung Min Lee, sous chef Ryan Cooper, executive chef Josh Norris and sushi sous chef Soung Ho Lee.
BaiKu executive sushi chef Soung Min Lee prepares a Red Dragon Roll.
Shred 415 is a specialty roll that consists of striped bass, avocado and watercress wrapped in soy paper. A jalapeno-lemon-thyme vinaigrette and rayu (chili oil) lend added flavor and color to the roll.
A Korean wrap, or ssam. BaiKu offers a hanger steak ssam, which guests assemble themselves.
The Hawaiian Saimin, a medley of char siu pork, a poached egg, fish cake, vegetables and ramen in a dashi broth is one noodle dish on the menu at BaiKu.
Char siu steamed buns, one of a dozen warms appetizers on the menu at BaiKu.
The scallop carpaccio with ornately spooled beets, another cold appetizer at BaiKu.
The Negi-hama Tartare puts a spotlight on diced yellowtail and scallions topped with a quail egg and served with fried papadum.
Ebi togarashi lettuce cups feature Hawaiian blue prawns steamed seasoned with Chinese five-spice and Sriracha aioli.
A disassembled motorcycle is a focal point along one of the walls of the newly renovated space. BaiKu is slang for “motorcycle” in Japanese.

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