Friday 25 Apr

Green is good

Two enterprising former restaurant owners looked around Oklahoma City’s restaurant industry and thought it could be a lot greener. Chris Buerger and his partner, Brian DeShazo, took notice of the fact that there is no infrastructure to recycle in area restaurants.
04/23/2014 | Comments 0

Chow time

Chow’s Chinese Restaurant

3033 N. May Ave.


What works: Dumplings, anything with ginger-scallion sauce, and lots more.

What needs work: Watch out for the raw garlic.

Tip: Take-out is a big time-saver.

04/23/2014 | Comments 0


Naylamp Peruvian Restaurant

2106 SW 44th St.


What works: The friendly staff and authentic food give guests a true Peruvian experience.

What needs work: The small restaurant is kind of difficult to spot.

Tip: The choritos a la chalaca are a must-try for seafood fans.

04/23/2014 | Comments 0

OKG eat: Highfalutin dining

You don’t have to be a millionaire or a head of state to eat like one. While dining like a king every night might quickly take its toll on your pocketbook, sometimes it feels good to eat like a well-heeled big wheel. For a special occasion or maybe just as a special treat, look no farther than these upscale eateries to tempt your taste buds and delight your palate.

— By Louis Fowler, photos by Mark Hancock and Shannon Cornman

04/23/2014 | Comments 0

OKG7 eat: Fresh off the farm

There was a time not too terribly long ago in Oklahoma City when there was a chain on every corner and the closest you could get to local was to make a trip to your farmers market and make the food yourself. We always celebrate all things local, and luckily, it’s getting easier for OKC restaurants to incorporate locally grown, all- natural ingredients into what they offer.

— By Devon Green

photos by Mark Hancock and Shannon Cornman

04/16/2014 | Comments 0

OKG7 eat: Soccer pub crawl

Football season is finally here! We call it soccer, but that doesn’t have to stop you from indulging in two favorite European traditions: walking and pub crawling. Since the Energy FC games will be alcohol-free, we’ve created a list of pubs and taverns within walking distance from Clement E. Pribil Stadium at Bishop McGuinness Catholic High School.

— by Devon Green 

photos by Mark Hancock and Shannon Cornman

04/09/2014 | Comments 0
Home · Articles · Food · Restaurant Reviews · Destination Japan
Restaurant Reviews

Destination Japan

Jenny Coon Peterson January 12th, 2011

Tokyo Japanese Restaurant has lured sushi lovers to its intimate, traditional dining room since 1987.

Review of Tokyo Japanese Restaurant

7516 N. Western


General Manager: Koji Omori

Sushi chef: Akihiro Ishimaru

Food style: Japanese

Average check: $12

I was a little late to the sushi party. When the only entry into the Asian culinary scene growing up is that canned chop suey kit popular with ’80s moms throughout the small-town Midwest, you get a little shy about trying actual Eastern cuisine.

But with a husband that loves — seriously, loves — sushi, there’s no room for shyness. And with a little coaxing, I’ve graduated from cucumber rolls onto slightly more adventurous picks.

I’m not alone on the sushi shyness spectrum.

“I’ve had a lot of people go from not touching sushi at all to absolutely loving sushi,” said Billy Castellanos, assistant manager at Tokyo Japanese Restaurant.

If there’s a place to embrace traditional Japanese food, it’s Tokyo. Opened in 1987, Tokyo has been helping metro diners learn more about the cuisine of Japan — raw fish and all — from a simple white house on N. Western. Once inside, it’s pure Japan, with a serene green on the walls, dark wood floors and typical Asian decor that feels natural, not gimmicky.

“It all comes down to atmosphere and the kind of aura we present,” Castellanos said. “It’s very authentic, and it feels very homey and cozy.”

For a truly traditional dinner, Tokyo also has a private room (for an extra charge) available that fits up to 10. It features a low table without chairs, but Castellanos said there is a depression in the floor for guests to rest their legs.

Tokyo’s menu is quite large and diverse — although many go for the sushi, there is a lot of variety to be found. On a recent visit, we started with the edamame ($2.95), boiled soy beans still in their pod and lightly salted. It’s a perfect, light start to a healthy meal that doesn’t leave you feeling sluggish. I also opted for a bowl of miso soup ($1.95) that was a flavorful broth swimming with tofu, seaweed and green onion. It was rich without being thick.

Tokyo flies in fresh fish from Houston every Wednesday morning — meaning Wednesday is a popular day to dine there.

“Usually, Wednesday nights are the best time to come in,” Castellanos said. “Our fish is always prepared to every little detail. We always try everything ourselves, and if we don’t like it, we don’t put it on the menu, so everything is hand-chosen and everything is picked by the chef.”

The talented sushi chefs prepare the food from the open sushi bar and advertise their freshest fish on a big board. My husband ordered the salmon and yellowtail nigiri, his favorites on the sushi menu.

Nigiri, for the sushi newbies, is a slice of raw fish over a ball of sushi rice, while sashimi is just a slice of fish, no rice.

I may still be a bit timid to try sashimi, but with the incredibly fresh cuisine Tokyo presents, it’s only a matter of time.

For now, I stick with the rolls. I ordered the spicy vegetable roll ($5) and the Philadelphia ($6). The veggie roll is wrapped in seaweed and has avocado, cucumber, lettuce, kampyo, Japanese carrots and asparagus inside. And that added spiciness — they’re not kidding around. It’s a delicious kick to an already delicious roll. The Philadelphia roll is smoked salmon with cream cheese, asparagus and avocado with the sushi rice on the outside. Another winner.

My husband opted for the Sunrise roll ($7.50), a new try for him and an instant favorite. The inside is crabstick, cucumber and avocado with raw salmon and avocado on the outside — it was filling, yet light.

The most popular roll at Tokyo is the Double Crunchy ($7.50), a major roll that combines crabstick tempura, smelt roe, cucumber and crunchy tempura batter encased in shrimp, avocado, hot mayo, eel sauce and another layer of crunchy tempura batter — hence “double crunchy.” I’d also call it “double delicious.”

To finish, we were tempted by the tempura ice cream ($5.50), a decadent dessert of Neapolitan ice cream that has been battered and fried and then surrounded by pound cake and topped with chocolate and whipped cream. Like I said, decadent. It’s enough for four people reasonably full to split.

  • Currently 3.5/5 Stars.
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