Best Sushi in OKC

[Andon]

Andon, curious if you could compare the sushi in OKC with other places. I am not talking about the "best" sushi place in a city, but the quality of the average place in OKC to the average place in other cities. For instance, sushi is plentiful in San Diego. They have incredible places, yet one of the busiest, at least around my area, is one that has all-u-can for $25/person. I wonder if that would be comparable to what is offered in OKC.

One thing I have noticed is that the sushi roll offerings in OKC and Tulsa is very heavy on cream cheese! Typically don't see that many rolls in San Diego with cream cheese, except the Philly rolls with salmon. However, we have lots of rolls with eel sauce or spicy mayos and such.

Alright, sorry it took me so long to get to this; we had a busy weekend!

First and foremost, all-you-can-eat sushi is an unfortunate reality that plagues many-a-sushi restaurant. While I am sure that there are some decent/good AYCE sushi experiences... somewhere... it is a road best left untraveled. Right quick, the main problem that I have with AYCE sushi is that it completely destroys the integrity of the experience of eating quality sushi, and the same is true for ordering those awful (yes, I said awful) monstrosities that are those sushi boats that are filled with mountains of sushi that are meant to feed a small army. If you want to order a bunch of sushi, then that's totally awesome! Order away! But, don't do it all at once. Know what you want to order, and order a couple of items/rolls/nigiri/etc. at a time. Sushi is best served when the rice is still warm and the fish is still cold (unless it's fried, obviously,) and when you order a sushi boat or load up an AYCE ticket with a million rolls you are basically throwing integrity out the window, because you're going to get a boat or platter full of rolls that were just made, but also rolls that were maybe made five to ten or more minutes ago because that ticket/order was so long or took forever to fulfill.

If you want a lot of sushi, then go for it! But order it in steps, not all at once.

On that same note, with AYCE sushi options you'll likely find skimping on quality or portion size (this is not to say that you will be served sub-par product - though you might - but rather that you will be served less of a standard product via either lack of selection of actually smaller portions). When I worked at Sumo I tried so hard to get them to stop serving AYCE, it was (is?) a successful business, and they honestly didn't need it as a dining option to continue to succeed. I even tried to do so in phases; raising the price, no AYCE on weekends, etc. Bottom line, it's a weak marketing tactic to get people into your establishment who are just looking to walk in and waddle out. It's one thing to want to be satisfied or full from a meal (two different things, mind you,) - your money is worth that much at least in most situations - but it's another thing entirely to try and gorge yourself for the littlest amount spent.

With regard to comparing sushi in Oklahoma City with other metropolitan areas, it's much the same. In areas such as San Francisco, Chicago, New York, etc. you will find more restaurants focusing on the more "traditional" sushi experience, such as Edomae style sushi, or perhaps more refined, higher end eateries. Elsewhere, it seems to be largely the same, as the general population's idea of what sushi is in America is ubiquitous, and people have come to expect to find similar products in different destinations. If you want a "spicy cowboy" in another city then there's every chance in the world that they have it, but know it by another name. This is because - again - the majority of restaurants tend to use the same distributors, and unlike the bar culture where products have a universal name across the whole industry, the world of sushi has the same 25-50 rolls under an infinite number of monikers.

Cream cheese in sushi likely came about because of [middle] America's expectation for fats in their foods. There's absolutely nothing wrong with fat in your diet in reasonable amounts, and it's actually really important to consume (if you want to be concerned about anything, be concerned about refined sugars,) but you won't see much fat in traditional Japanese cooking (unless it's fried,) let alone in sushi. This is likely the same reason that avocado was first used in sushi, trying to mimic the fattiness of toro, etc. Also, with un-exceptional products you tend to lose that natural umami/savoriness that is present in truly good ingredients; it's the reason that many heirloom vegetable varieties taste better than conventional produce.

[Motley]

Thanks Andon.

The AYCE sushi places are popping up around San Diego, but we have an abundance of sushi, so there is room for everyone. I believe the rise of the AYCE is due to the relative expense of sushi, wtih many believing it is a costly meal, so the $25 charge captures the market that thinks sushi is only for splurges. I am a big eater, yet I am hard pressed to eat more than $25 ala carte, unless I am going for the most pricey selections.

I also find there is a large percentage of the population that is still adverse to eating raw sushi, except for a few basic fishes. Raw salmon and tuna are mainstream but a lot of people still shy away from any other species. I have to admit that I like rolls, just without cream cheese. I guess my fat content is satisfied with the mayo rich crab (Krab) salad used as the basis for many of rolls. I also love unagi with eel sauce but typically get it as Nigiri. But I am also the first at the table to try sea urchin or Monkfish liver or any other exotic choice on the chalk board that night.

Sadly, a couple of my co-workers are now gluten-free, so our choices for sushi for lunch are limited to places that do not serve Krab and have Tamari as an option over soy.

[zachj7]

Andon,

Thank you for your suggestions and critique. Coming from San Francisco where there is a sushi restaurant (that specifically serves sushi and just a few other items) on every corner, eating Sushi in Oklahoma has been a disappointment. For some reason, the fish feels fresher in SF. I know flash frozen techniques are used so freshness shouldn't be too much of a question. Maybe it's because the sushi is more authentic (as in no cream cheese, weird sauces). The sushi restaurants in SF (and most of the west coast) don't offer hibachi and usually is just a bar with a few tables in a very small with just a few tables. There are specific places with hibachi but most in SF do not offer that. For example, one of my favorite sushi joints (there are so many to choose from) in the SF area where I grew up is a place called Uzen. There are so many others. Look at some of the pictures, I cannot find this in the OKC area. Uzen Japanese Cuisine - North Oakland - Oakland, CA | Yelp .It just feels like their fish is fresher and their sushi is more authentic.

I have only lived on the west coast prior moving to OKC where there is a large japanese population (LA, SF, Seattle). Maybe other cities like Tulsa, Little Rock, Omaha, even Dallas don't quite offer what I was used to. It might just be me.

What bchris said, it would seem that a lot of the population here is adversed to eating raw fish. Everybody here likes their fish fried or slathered with sauce, mayo, fried crunchies to mask the flavor? I do like some americanized rolls, but cream cheese... really? I like the comment that sushi restaurants have to adapt to the general population's preference and I guess lots of fat and sauce makes sense here... sadly.

Places I need to try before I completely discredit OKC for their sushi (in no order)

1) Sumo
2) The Sushi Bar
3) Saii Bistro
4) GoGo
5) Samurai

I have been to Tokyo (solid), nhinja (yuk), Thai delight (why does thai serve sushi, its decent), o asian fusion in norman (not for me), in the raw, and some others I forget... I was largely underwhelmed.

So far, Tokyo is the best out of the ones I tried. Thank you all for the suggestions and keep them going.

[corwin1968]

It's good to hear Andon's positive opinion of The Sushi Bar as it's our go-to place and about five minutes from our house. I'm much less of a traditionalist than I used to be (in everything) and I really enjoy the Americanized rolls and The Sushi Bar has the best we've tried. We weren't that impressed with their nigiri and actually go to Nhinja when we want something more traditional.

I think the most important thing Andon pointed out was the importance of the rice. I've had so many sushi experiences ruined when there was good fish or a good combination of ingredients but the rice had no flavor! I could sit and eat good sushi rice by itself...no problem!

[Dave Cook]

Thanks for the post, Andon. Interesting insider take on sushi bars and tabehoudai places.

[corwin1968]

I don't know if this is appropriate for an OKC based forum but I'll consider it a PSA. My wife and I just had the best sushi we've ever tasted at a place called Momo sushi and grill in Canon City, Colorado, just outside the Royal Gorge. If anyone is planning a trip to the region and is a sushi lover, this would be a good place to check out. Our standard is The Sushi Bar in Edmond but Momo blows The Sushi Bar out of the water. The Momo roll was mindblowing!

http://www.momocanoncity.com/

[bchris02]

I don't know if this is appropriate for an OKC based forum but I'll consider it a PSA. My wife and I just had the best sushi we've ever tasted at a place called Momo sushi and grill in Canon City, Colorado, just outside the Royal Gorge. If anyone is planning a trip to the region and is a sushi lover, this would be a good place to check out. Our standard is The Sushi Bar in Edmond but Momo blows The Sushi Bar out of the water. The Momo roll was mindblowing!

http://www.momocanoncity.com/

Good to know. On this note, the best sushi I have ever had was New Zealand Cafe in Charlotte. If anybody is ever in Charlotte they should check it out.

Speaking of the Sushi Bar, is one still planned for N MacArthur and Memorial? I personally think their cooked rolls are excellent. I haven't been as impressed with their raw offerings. Maybe I need to give it another try as its been a couple of years since I have been there.

[corwin1968]

Good to know. On this note, the best sushi I have ever had was New Zealand Cafe in Charlotte. If anybody is ever in Charlotte they should check it out.

Speaking of the Sushi Bar, is one still planned for N MacArthur and Memorial? I personally think their cooked rolls are excellent. I haven't been as impressed with their raw offerings. Maybe I need to give it another try as its been a couple of years since I have been there.

As of about a week ago, there wasn't anything going on that was identifiable as their new location. My wife and I feel the same as you in that we love their cooked rolls but for raw nigiri, they aren't the best.

[Pete]

The Sushi Bar on Memorial just west of MacArthur is well under construction now.

It's the site directly west of the Farmer's building.

[Andon]

Stoked on the new Sushi Bar location; I hope the quality transfers over as well!

Also, just a heads up that I'm currently consulting up at Covell Park in Edmond for their sushi bar, establishing a new sushi menu (if all goes according to plan, though we shall see), and handling their rice and product procurement, so take that for what it is. You'll find me there most evenings.

[Pete]

^

Great news about Covell Park.

My one experience there was excellent and sounds like the food will be getting even better.

[Thomas Vu]

Andon,

Thank you for your suggestions and critique. Coming from San Francisco where there is a sushi restaurant (that specifically serves sushi and just a few other items) on every corner, eating Sushi in Oklahoma has been a disappointment. For some reason, the fish feels fresher in SF. I know flash frozen techniques are used so freshness shouldn't be too much of a question. Maybe it's because the sushi is more authentic (as in no cream cheese, weird sauces). The sushi restaurants in SF (and most of the west coast) don't offer hibachi and usually is just a bar with a few tables in a very small with just a few tables. There are specific places with hibachi but most in SF do not offer that. For example, one of my favorite sushi joints (there are so many to choose from) in the SF area where I grew up is a place called Uzen. There are so many others. Look at some of the pictures, I cannot find this in the OKC area. Uzen Japanese Cuisine - North Oakland - Oakland, CA | Yelp .It just feels like their fish is fresher and their sushi is more authentic.

I have only lived on the west coast prior moving to OKC where there is a large japanese population (LA, SF, Seattle). Maybe other cities like Tulsa, Little Rock, Omaha, even Dallas don't quite offer what I was used to. It might just be me.

What bchris said, it would seem that a lot of the population here is adversed to eating raw fish. Everybody here likes their fish fried or slathered with sauce, mayo, fried crunchies to mask the flavor? I do like some americanized rolls, but cream cheese... really? I like the comment that sushi restaurants have to adapt to the general population's preference and I guess lots of fat and sauce makes sense here... sadly.

Places I need to try before I completely discredit OKC for their sushi (in no order)

1) Sumo
2) The Sushi Bar
3) Saii Bistro
4) GoGo
5) Samurai

I have been to Tokyo (solid), nhinja (yuk), Thai delight (why does thai serve sushi, its decent), o asian fusion in norman (not for me), in the raw, and some others I forget... I was largely underwhelmed.

So far, Tokyo is the best out of the ones I tried. Thank you all for the suggestions and keep them going.

It's been awhile, but Sumo has increased the selection of their AYCE selection since I last went there (2010?).
Sushi Bar I would put above Tokyo overall for their environment too.
GoGo is good on value.

I need to try Volcano.

[corwin1968]

My wife and I just tried Kobe sushi bar at Danforth and Santa Fe, next door to Buffalo Wild Wings. The place was empty when we went in and we soon found out why. We ordered tuna and eel nigiri and both were bland and tasteless. The Tempura roll had some flavor but wasn't quite up to the standards of the sushi we eat at most Chinese buffets. The expensive rolls we ordered were the Handsome Boy and Sexy Lady and both were so bad that they were almost inedible. We did finish them because we paid for them but it was a trial. The Handsome Boy roll tasted like processed chemicals and the Sexy Lady had a layer of avocado on the outside that was just disgusting. Nothing wrong with the avocado itself, it was just a horrible pairing of ingredients.

I don't expect this place to last more than six months, which is too bad because someone invested some serious money there. They have three hibachi islands with two grills each and a bar so they are set up to do some serious business but our experience is that the quality just isn't there. It was easily the worst sushi I've had in my life and I'm including sushi served at Chinese buffets in that comparison.

[Mike_M]

Stoked on the new Sushi Bar location; I hope the quality transfers over as well!

Also, just a heads up that I'm currently consulting up at Covell Park in Edmond for their sushi bar, establishing a new sushi menu (if all goes according to plan, though we shall see), and handling their rice and product procurement, so take that for what it is. You'll find me there most evenings.

Is this just for Covell Park, or Guernsey as well? Guernsey is my favorite $15-30 restaurant in OKC but I was pretty disappointed the one time I ordered their sushi.

[Andon]

Is this just for Covell Park, or Guernsey as well? Guernsey is my favorite $15-30 restaurant in OKC but I was pretty disappointed the one time I ordered their sushi.

It was just for Covell Park, though I was actually there for only a month before I terminated my consultation contract with them. Do not support that business, nor its owners.

[ctchandler]

It was just for Covell Park, though I was actually there for only a month before I terminated my consultation contract with them. Do not support that business, nor its owners.

Andon,
I don't know you and I have to ask the question, why? I don't believe it's fair to post a comment like yours without an explanation. I have had bad experiences with places but I would never bad mouth them without my reason why.
Thanks,
C. T.

[Andon]

Labor issues and ineptitude were the major players.

There were/are[?] just two main owners now, and nepotism runs rampant in that company. Quite literally everyone and their sister/brother/aunt/you-name-it works there, and they're all either inept or conniving. Rather than trust the people that you hired to do their jobs, they were taking the word of their family members as to what is or is not right or wrong rather than listening to the people that have been doing this for half of their lives. If something comes out of the kitchen that looks just slightly different by their inane perception, then they're all texting each other about it. If someone said something that they perceived as cross, then they're all texting each other about it. This then brings in one of the owners who then asks to speak to the person that everyone is texting about, rather than that initial person talking to the staff in question. It's counter-intuitive and counterproductive at best, and micromanagerial and toxic by any normal standards.

If you look back on my social media, you'll find an image of their former chef having his second mental breakdown in as many days; he then spent three weeks back in Texas recuperating among family.

Another issue was staffing. Covell was extremely understaffed at all times, and ownership were constantly complaining about labor and numbers there, even when they were good. We were doing the same amount of work and volume as Guernsey was, on less than half of the staff. They took a big gamble putting that concept in where they did, and I get that, but that's also no reason to be riding labor and sales so hard; you had people working 80+ hour weeks because they had no choice, because ownership wouldn't approve hiring more staff. The labor thing was so bad that at one point ownership tried to clock me out without my knowledge for making a run to Cao Nguyen, saying that they "didn't know that it was a business-related jaunt," when I have correspondence acknowledging that they knew it was before and after the incident (and really, why would I drive a half-hour away to an Asian supermarket just to take a break?)

In case anyone didn't understand that last part, what they did was very much illegal. I am currently filing grievances with the DOL.

Covell Park was a big gamble on their part, and who knows if it will pay off. Ownership aside, the main issue with Covell Park is that it's just too far north, plain and simple. They settled on that location because one of the owners of Uptown Grocers/Buy4Less/etc. suggested that she would like a concept like Guernsey Park near their Uptown Grocers on Danforth and Kelley, and they got a decent deal on the rent there so they accepted. Never once did they consider that the demographic that far north is anything but what you'll find at Guersney, and, hell, if they would have chosen a location just a mile or two south that they would have greatly increased their numbers.

Nothing about that place was good, and nothing about it made any sense.

[ctchandler]

You answered my question, thanks,
C. T.

[corwin1968]

It was just for Covell Park, though I was actually there for only a month before I terminated my consultation contract with them. Do not support that business, nor its owners.

We went to Covell Park with two of my wife's co-workers and none of us were to impressed with the food or the service. The brussel sprouts appetizer was really good but beyond that, nothing really stood out and their sushi wasn't better than that found at some Chinese buffets.