There was a sign on the door listing all the positions they were hiring for - pretty much everything! No sign though listing why the door was locked. Not a good first impression.

I think the staffing issue is finally hitting the fan for a lot of these newer places that don't have the support of a larger organization (like Hal Smith or Good Egg).

I had an operator tell me just this week it's been a huge challenge to get staffed up. Another told me after months and months, they are just now starting to get things stabilized.

We all knew this was coming and it seems like the chickens are starting to come home to roost. And it's going to get worse before it gets better.


I said this after my last visit in May: The service at many places in OKC (or really the majority of those I visited) is just not up to snuff. Coming from Southern California where there is a lot of competition for good service jobs, the contrast is especially dramatic.

Well that kind of sounds like my guess could be correct.... I have also heard rumors from a friend of a friend of a friend about management and staffing but I don't usually put to much stock into that deep of a rumor tree.

Their Facebook page says they are open from 5-9 tonight.

Their Facebook page says they are open from 5-9 tonight.

They are usually open from 11-2 and 5-9..... Originally Monday - Saturday but they just changed that to Tuesday-Sunday.... Nothing was said about discontinuing lunch service.... Last time I was there they were near capicity for lunch.... So it makes no sense why they were closed when Brian tried to go. I can't imagine it being due to lack of customers.

They have a sign there now.

I wish I could review the Yelp reviewers. Some of the bad rep comes cause there's better ramen in Cali? Come on...

Ramen was decent. Takoyaki was a big fail. I def prefer Kaiteki's ramen, just wish they had a brick and mortar.

We went last weekend - not bad! Gyoza and garlic fried rice were delicious. Also they get major points for having sriracha bottles at every table. They said they're working on some more veggie options - which would probably be the limiting factor at this point for us. Also no booze quite yet but they're working on that. Overall a solid addition to the ever-growing OKC dining scene!

Ramen was decent. Takoyaki was a big fail. I def prefer Kaiteki's ramen, just wish they had a brick and mortar.
Jeff Chanchulane, the guy who created the recipes for kaiteki, is working toward opening a brick and mortar. He's not associated with truck anymore. He does a pop-up meal regularly called slurp. A 5 course with pairings for around $75 a ticket. It is EXCELLENT! He just finished making a new menu for in the raw, cant wait to try it. I'm a fan, can you tell? :)

If you've got some investment dollars I think he's still got a little equity for sale.

They have a sign there now.

I wish I could review the Yelp reviewers. Some of the bad rep comes cause there's better ramen in Cali? Come on...

I'm going to piss some people off when I say what I'm about to say but its true in the sense that the cuisine we get here tends to be a bad implementation of fusion cuisine. Kaiteki started it by serving ramen that had stuff like shrimp and Edamame in it. Tamashii apparently has Sriracha bottles at the tables, which doesn't belong anywhere near Japanese cuisine if you respect the origins of a culture's food.

Ramen, in my mind, is Shoyu or Tonkatsu. Served in the classic Japanese style that you find in... Japan of all places. Chashu pork, nori, corn, stick to the classic stuff.

Instead we get Vietnamese and Chinese chefs who keep trying to call their versions of a dish by the wrong name and then people here get an odd perception of food. Then they go to another state and complain that the sushi or the ramen doesn't taste right even though it's probably being served how it should be served.

OKC can get all the "Asian fusion" restaurants you guys can gobble up but don't call it authentic. I'd rather drive 3 hours down to Dallas and eat at Monta and get a taste of culture and authenticity.

To each their own, but I never get the whole "how it should be served" attitude. Its food... In my mind "how it should be served" is good tasting.

Now, if a restaurant markets itself as 'authentic' (as mentioned above) then that's one thing, but otherwise it just comes across as food snobbery to me. I don't walk out of a Ted's thinking, "wow that's not really Mexican food." (because it ain't)

I'm going to piss some people off when I say what I'm about to say but its true in the sense that the cuisine we get here tends to be a bad implementation of fusion cuisine. Kaiteki started it by serving ramen that had stuff like shrimp and Edamame in it. Tamashii apparently has Sriracha bottles at the tables, which doesn't belong anywhere near Japanese cuisine if you respect the origins of a culture's food.

Ramen, in my mind, is Shoyu or Tonkatsu. Served in the classic Japanese style that you find in... Japan of all places. Chashu pork, nori, corn, stick to the classic stuff.

Instead we get Vietnamese and Chinese chefs who keep trying to call their versions of a dish by the wrong name and then people here get an odd perception of food. Then they go to another state and complain that the sushi or the ramen doesn't taste right even though it's probably being served how it should be served.

OKC can get all the "Asian fusion" restaurants you guys can gobble up but don't call it authentic. I'd rather drive 3 hours down to Dallas and eat at Monta and get a taste of culture and authenticity.
Aaaand racism.

I'm going to piss some people off when I say what I'm about to say but its true in the sense that the cuisine we get here tends to be a bad implementation of fusion cuisine. Kaiteki started it by serving ramen that had stuff like shrimp and Edamame in it. Tamashii apparently has Sriracha bottles at the tables, which doesn't belong anywhere near Japanese cuisine if you respect the origins of a culture's food.

Ramen, in my mind, is Shoyu or Tonkatsu. Served in the classic Japanese style that you find in... Japan of all places. Chashu pork, nori, corn, stick to the classic stuff.

Instead we get Vietnamese and Chinese chefs who keep trying to call their versions of a dish by the wrong name and then people here get an odd perception of food. Then they go to another state and complain that the sushi or the ramen doesn't taste right even though it's probably being served how it should be served.

OKC can get all the "Asian fusion" restaurants you guys can gobble up but don't call it authentic. I'd rather drive 3 hours down to Dallas and eat at Monta and get a taste of culture and authenticity.

Speaking of culture and authenticity

Vegas Export Monta Ramen Is Worth the Drive to Richardson - Eater Dallas (http://dallas.eater.com/2015/7/20/9002953/monta-ramen-richardson-photos-menu)

I didn't know Japan served kimchi with their ramen.

What I meant was I could be the guy that says "I haven't been to your Cali ramen place, but I've been to Japan. Step your game up. #ramenislyfe" but I'm not.

To each their own, but I never get the whole "how it should be served" attitude. Its food... In my mind "how it should be served" is good tasting.



Seriously,

On a brighter note, my girlfriend and I finally made it here around 7 in Saturday and it was packed. I thought it was pretty damn good myself. Short wait, and our waitress was awesome. Very prompt with drinks and what not. I asked her when the patio would be started, or a rough time frame anyway. She said they were fixing the sidewalk out front first, then establishing their beer and sake menu, then finally the patio. Anyway, I love this place and would recommend it for what it is to anyone.

That's awesome to hear. I hope they get a better parking situation too.

To each their own, but I never get the whole "how it should be served" attitude. Its food... In my mind "how it should be served" is good tasting.

Now, if a restaurant markets itself as 'authentic' (as mentioned above) then that's one thing, but otherwise it just comes across as food snobbery to me. I don't walk out of a Ted's thinking, "wow that's not really Mexican food." (because it ain't)

It's very similar actually to the 'snobbery' many of us Oklahomans have toward Steak. Do we advocate a true steak dining experience as one with steak sauce and a cutting knife? NO - the 'proper' steak experience requires no dressing, and just a butter knife.

I concur with skwillz that the fuzion approach to culture is overplayed in Oklahoma and gives the wrong perception. It is one reason why people kind-of look down on cities like OKC because it doesn't have traditional cuisines from around the world but instead Americanized or a half-hearted attempt at it. I really hope that OKC can strive to bring true culture and the city would embrace it without it being gentrified too much. ...

However, I will say that I am happy that the Sriracha is on the table and NOT in the bowl/kitchen because as I mentioned there are no traditionally spicy dishes in Japan but one could add some spice if so desired (such as by the spoonfull to udon). While I appreciate the ability to customize a meal, I do agree that the approach should respect the tradition and Sriracha belongs more with Chinese cuisine/culture and not with anything Japanese in general.

I do agree that the approach should respect the tradition and Sriracha belongs more with Chinese cuisine/culture and not with anything Japanese in general.
Sriracha is from Thailand, named after the region. The arguments (read: points of view) in this thread are beginning to become quite pedantic with regard to the authenticity of cuisine, so if we're going to collectively keep harping on such things, let's at least be doing it correctly.

Furthermore, no contemporary cook or chef truly believes in "authenticity". As an infamous miso producer once said, "we believe that protecting our tradition is to go forward. The part you protect and the part you innovate has to move in parallel. Otherwise, a thousand years from now we will be exactly the same. By being innovative you keep tradition going".

Then why do they claim it? See Pizzeria Gusto website for an example?

Irwindale, California is where my bottle of sriracha originates. where can I find some of the authentic stuff?

As for the ramen trade give me a beginner course to try as I know nothing on this, except the bbq carryover, like should i get some pork belly or is that an abomination of the craft?

Then why do they claim it? See Pizzeria Gusto website for an example?
Maybe re-read that last part of my post; the idea is that to be authentic is to respect the traditions but also move forward. More than anything, using "authentic" or "traditional" gives you a frameset for what something could potentially be; there is no exact formula or method or whatever for what makes something "authentic/traditional", so when people claim that something isn't such, I take issue with just how exactly they know that. None of us were around whenever these styles of cuisine came to be, so none of us have any idea how it truly "used to be", and anyone trying to claim otherwise is misguided at best. There isn't a single dining experience in the contemporary world that is the exact same as it was when it was created. There's simply "old" and "new", and they're both progressing and changing just as fast as the other.


Irwindale, California is where my bottle of sriracha originates. where can I find some of the authentic stuff?
I feel that you missed the point of my post, so here it is: they were arguing that Sriracha "belongs" with Chinese cuisine/culture, while I was pointing out that - hey, since we're all so keen on "authenticity" in this thread - maybe let's first acknowledge that saying it "belongs" with Chinese cuisine/culture would be incorrect, or at the very least a faux pas, seeing as how it, y'know, was a sauce derived from Thailand to begin with. It doesn't matter where it ended up or where it comes from now, but if everyone is going to argue what essentially amounts to culinary semantics with regard to ramen (or any foodstuff for that matter), let's at least get that right if we're all going to assume that we truly know what authentic cuisine is, regardless of its supposed origin.

Irwindale, California is where my bottle of sriracha originates. where can I find some of the authentic stuff?

Super Cao Nguyen. Flying Goose brand. It's from Sriracha, Thailand. Look for the red cap. For me it has more of a garlic kick to it.

Sriracha Hot Chilli Sauce (http://www.flyinggoosebrand.com/m.flyinggoosebrand/)

Sriracha is from Thailand, named after the region.

Furthermore, Huy Fong is an American company founded by a Vietnamese immigrant who more or less just took the name from used the Thai sriracha as a model for his own unique creation. More than anything, it's an American food that just happens to go great with just about anything.

I agree with your point that the food elitism is nonsense. It's up there with the people who turn up their noses at the Americanized pronunciation of karate or karaoke because they know how it should really be pronounced.

my argument was more so that Sriracha wouldn't belong in a Japanese kitchen but I was fine with it being on the table for the guest to enjoy if they wanted. I honestly had no idea of the origin of Sriracha nor did I care but figured it was from China since it tastes like Sichuanese hot sauce and my wife is from Chongqing (sichuan) and I happen to be at least part Japanese. BTW, I am fully aware that ramen (and most noodle) is actually from Chinese but imported and perfected by the Japanese. ...

But I digress, I still only wish OKC can have an authentic experience because Japanese food is truly wonderful with the emphasis on enhancing the natural flavor and appearance of food.

my argument was more so that Sriracha wouldn't belong in a Japanese kitchen but I was fine with it being on the table for the guest to enjoy if they wanted. I honestly had no idea of the origin of Sriracha nor did I care but figured it was from China since it tastes like Sichuanese hot sauce and my wife is from Chongqing (sichuan) and I happen to be at least part Japanese. BTW, I am fully aware that ramen (and most noodle) is actually from Chinese but imported and perfected by the Japanese. ...

But I digress, I still only wish OKC can have an authentic experience because Japanese food is truly wonderful with the emphasis on enhancing the natural flavor and appearance of food.

I have eaten in Japan (and China, Hong Kong actually), but I was very young and doubt I would know authentic Japanese food if it was flown in from Tokyo, but I did enjoy a place called Tokyo Gardens at about 45th and Lincoln. This was in the 60's and 70's. I don't know if it was authentic but I had my first tempura shrimp there and it was really good.
C. T.

That's awesome to hear. I hope they get a better parking situation too.

What's wrong with the parking situation? Nothing?

What's wrong with the parking situation? Nothing?

The choices of parking are right outside the restaurant or pay for parking somewhere else.

Instead we get Vietnamese and Chinese chefs who keep trying to call their versions of a dish by the wrong name and then people here get an odd perception of food. Then they go to another state and complain that the sushi or the ramen doesn't taste right even though it's probably being served how it should be served.

OKC can get all the "Asian fusion" restaurants you guys can gobble up but don't call it authentic. I'd rather drive 3 hours down to Dallas and eat at Monta and get a taste of culture and authenticity.

Interesting thread.

I understand what you're saying, but I think you're being a little harsh on the local Japanese food scene here. I, too, miss authentic Japanese dishes having spent 15 years in Japan and Southeast Asia...but I know you're not going to find it in Oklahoma City. Simply put, the Japanese community here is somewhere between non-existent to transient so you can't expect to find truly accurate Japanese dishes that you find back in the old country. But try finding a good Mexican place in Bangkok or rib joint in Yokohama. And I agree.....it is somewhat amusing to see so many Viet kieu in kimono here trying to pass off their creations as authentic dishes.

But, with that said, there are positive aspects to this. It's interesting to see what local chefs come up with. I find it interesting to see so many local, first-generation Vietnamese-American chefs creating new takes on trendy dishes. Let's face it, Japanese is the 'in' thing and no one works harder and wants to make a dollar more than our Vietnamese friends.

If you want truly AUTHENTIC, I suggest sticking to the Vietnamese and Korean places....or some of the Mexican joints along 29th. OKC has a fantastic variety of authentic experiences......just not for Japanese.

It's slightly ironic you guys are having this debate over Sriracha.

In today's Bangkok Post, they're actually comparing Thai Sriracha with its LA-based competition.

Bangkok Post: Video (http://bangkokpost.com/vdo/food-and-lifestyles/641012)

After recently returning from Japan, I look forward to trying this place out. Authentic Japanese ramen doesn't need sriracha, but I do love sriracha.

The owner is native japanese

Interesting thread.

I understand what you're saying, but I think you're being a little harsh on the local Japanese food scene here. I, too, miss authentic Japanese dishes having spent 15 years in Japan and Southeast Asia...but I know you're not going to find it in Oklahoma City. Simply put, the Japanese community here is somewhere between non-existent to transient so you can't expect to find truly accurate Japanese dishes that you find back in the old country. But try finding a good Mexican place in Bangkok or rib joint in Yokohama. And I agree.....it is somewhat amusing to see so many Viet kieu in kimono here trying to pass off their creations as authentic dishes.

But, with that said, there are positive aspects to this. It's interesting to see what local chefs come up with. I find it interesting to see so many local, first-generation Vietnamese-American chefs creating new takes on trendy dishes. Let's face it, Japanese is the 'in' thing and no one works harder and wants to make a dollar more than our Vietnamese friends.

If you want truly AUTHENTIC, I suggest sticking to the Vietnamese and Korean places....or some of the Mexican joints along 29th. OKC has a fantastic variety of authentic experiences......just not for Japanese.

The choices of parking are right outside the restaurant or pay for parking somewhere else.

And again, what's the problem? That you might have to walk a block or two? There's oodles of street parking in midtown. We need less parking all throughout the core, not more of it. Have you ever been to the core of any large, vibrant city?

And again, what's the problem? That you might have to walk a block or two? There's oodles of street parking in midtown. We need less parking all throughout the core, not more of it. Have you ever been to the core of any large, vibrant city?

If Chicago doesn't count, than no. I'm not interested in arguing about an opinion when you're ignoring the post. Sub topic over.

I'll just say that there's plenty of free street parking around that area if you play your cards right.

I've never had parking problems during lunch and $0.35 to park isn't outrageous.

The choices of parking are right outside the restaurant or pay for parking somewhere else.

At the risk of this being a trick question, I'll go with a: park right outside the restaurant.

If Chicago doesn't count, than no. I'm not interested in arguing about an opinion when you're ignoring the post. Sub topic over.

It's not my opinion. It's a simple fact that there's no shortage of parking in Midtown, much less at Tamashii.

Okay, so are they back to being open for lunch? Drove past there this week at lunch and there was a line to the door.

Okay, so are they back to being open for lunch? Drove past there this week at lunch and there was a line to the door.

Except for Monday they have been.... Monday they are closed all day.

We ate there for lunch last week. It was very tasty but my lunch mate and I both had the same opinion that weighing a $10 bowl of ramen against a $6-7 bowl of Pho...the pho will be our choice. Doubt we return. Don't get me wrong as I don't mind spending $10 for lunch entrée at slaughter's or other places...just didn't think this is worth $10 but then again, I am not a ramen connoisseur

Went last night for dinner with my wife after stopping by Premiere on Film Row.

Got there about 7:40pm and caught them between rushes. Walked right in a got the last booth/table. Within a few minutes there were at least 4-5 parties waiting to be seated.

Really like the inside of the place. Very small but had a great vibe. Only one of I think 3 TV's on (personally, I would have had them all off on a Friday dinner, but that's just my preference).

No music or anything, just a bustling hum of people conversating and eating dinner.

Waitress was very friendly and gave us some suggestions since it was our first visit. She highly recommended starting with the Gyoza (potstickers) - which we did.

There was five and they were excellent and a good value for a $3.75 appetizer for a date night.

The waitress recommended we order the Tonkotsu and add mushrooms and the Spicy Ramen - so we could share and get an idea of the different flavors and spice.

The pace of the ordering and delivery of drinks, refills, appetizers and entrees was great - with no clock watching or time to cell phone surf.

Both noodle dishes were excellent. We both had to wait about 3-5 minutes though before we could eat them as their cooking temperature was very hot when they arrived.

I have no history of eating restaurant ramen to compare this to, but we both found it to be excellent. Lots of flavors and textures we don't normally experience when we go out to eat and none of the dishes left us feeling bloated nor too full or hungry.

Date night with two drinks, an appetizer and two entrees - before tip - was only about $30. Very reasonable in my opinion and we felt it really made for a great Friday night.

This was my dish (Tonkotsu Ramen with mushrooms added)....

11340

... weighing a $10 bowl of ramen against a $6-7 bowl of Pho...the pho will be our choice. Doubt we return. Don't get me wrong as I don't mind spending $10 for lunch entrée at slaughter's or other places...just didn't think this is worth $10 but then again, I am not a ramen connoisseur

I love a hot bowl of rare steak and meatball pho on a cold winter day, or even cold summer days like we had last week, but those wonderful pieces of Chashu (pork belly) they serve on the Tonkotsu Ramen at Tamashii are worth the few extra dollars for a pork loving junky like me..... I usually add a piece to totally cure my pork fix.

Went back yesterday for lunch with a group of friends. We've tried this twice before but each time the line was out the door. Surprisingly this time there was no line at all at 12:40pm and the place was only half full.

I thought the lunch and dinner offering were the same, but I was mistaken. They don't offer the pot stickers at lunch!

Otherwise it was all very good and my friends very much liked it.

We did notice they seem to be struggling to keep the place cool inside. It wasn't 'hot' but the warmer temp was noticeable.

Went here a week and a half ago for lunch, and I tried the Tonkotsu Ramen. It was delicious! I definitely recommend.

From Wednesday:

11427

The sign looks great. The only time I tried to stop buy was in the first week of opening and they were closed at the time. Just looked like a nondescript white building then.

Not sure why people keep commenting on the size of the place.

If you want a truly authentic Japanese experience, the restaurant should be the size of a shoe closet.

http://www.okctalk.com/images/pete/tamashii092515.jpg

I can't wait to see the patio take shape there.

nice signage! wow, a patio coming. Excellent, great to fill up that front yard a bit. ..

Talked to the owners today and learned they will soon be finishing up on the storage being added behind the building, then moving on to the patio area.

Hope to be finished before summer and they are also close to getting their full liquor license (just beer now) so they can add a cocktail menu.

This could easily become yet another great urban patio scene.

Talked to the owners today and learned they will soon be finishing up on the storage being added behind the building, then moving on to the patio area.

Hope to be finished before summer and they are also close to getting their full liquor license (just beer now) so they can add a cocktail menu.

This could easily become yet another great urban patio scene.

Talked to the owners today and learned they will soon be finishing up on the storage being added behind the building, then moving on to the patio area.

Hope to be finished before summer and they are also close to getting their full liquor license (just beer now) so they can add a cocktail menu.

This could easily become yet another great urban patio scene.

They serve sake in addition to beer.

They serve sake in addition to beer.

It's possible sake is considered beer in this state since its fermented from grain and not fruit. They already classify cider as wine although it has A fraction of the alcohol contet and is sold in packs. But unless it's 3.2 the state able license should allow for beer and wine.

Patio is now under construction:

http://www.okctalk.com/images/pete/tamashii050616.jpg

Patio almost complete:

http://www.okctalk.com/images/pete/tamashii071116.jpg

I was under the impression that it was already open, but in the evenings only? And that they put the furniture in the corner to lock it up?

Patio appears to be more or less complete, through it was not open during my lunchtime visit, so it may only be used in the evenings. Granted, it wasn't exactly patio weather that day either.

http://www.okctalk.com/attachment.php?attachmentid=12833&d=1470349572
http://www.okctalk.com/attachment.php?attachmentid=12832&d=1470349571
http://www.okctalk.com/attachment.php?attachmentid=12834&d=1470349573

They are planning to put up a patio cover and do some additional improvements to their patio area:



http://www.okctalk.com/images/pete/tamashii121916a.jpg


http://www.okctalk.com/images/pete/tamashii121916b.jpg


http://www.okctalk.com/images/pete/tamashii121916c.jpg

Ate here again on Saturday night. I really love the small vibrant atmosphere of this place and their food is also very good.