Akai hits all the high points

Ferris wheel not the only attraction in the Wheeler District

Akai, Oklahoma City’s newest high-end sushi restaurant, has generated considerable buzz. Located in the Wheeler District, Akai is led by chef Shinichi Okamoto, who brings over 25 years of expertise in sushi craftsmanship. Akai’s mission is to deliver an authentic Tsukiji Fish Market experience to the heart of Oklahoma. Here, you’ll find no imitation crab, no overwhelming rice-to-fish ratio, and nothing drenched in sauce – just fresh wasabi root and top-quality ingredients that capture a taste of Japan.

Atmosphere

Akai’s environment is a fusion of contemporary Japanese style, blending sleek, modern design with industrial touches while honoring traditional Japanese aesthetics. Rich blacks, bright reds, and accents of gold bring warmth and energy, complemented by subtle Japanese motifs like wood accents and minimalist art that reflect Japan’s cultural heritage. With elegant concrete floors and an open layout, the space has an upscale, energetic vibe that feels more social than intimate. 

Service 

Brandon provided service for the evening, bringing not only warmth and engagement but also deep knowledge of the menu, Japanese culture, and the spirit of Akai. With every course, he replaced plating and silverware seamlessly, never missing a beat in refilling water glasses. But what truly stood out was how Brandon took an extra step, he thoughtfully described each dish, weaving in the Japanese traditions and philosophy that shape Akai’s identity. It’s this kind of personal, attentive service that transforms a meal into an unforgettable experience.

Dining

When dining at a restaurant, I’m a firm believer in omakase-style of dining. Omakase represents my ethos for dining. In essence, it means "I'll leave it up to you," putting the chef in charge of  selecting fish and customizing a menu based on the season’s freshest ingredients. The chef crafts each course to highlight their skills and creativity, often tailoring it to the preferences of the guest. It’s considered a unique and intimate dining experience, with the chef guiding diners through a curated culinary journey.

Now, let’s eat!

Salmon Sushi Pizza

Featuring salmon, American Gothic pizzetta, ponzu aioli, truffle oil, and microgreens, this pizza boasts a generous portion of salmon sashimi, with each bite unfolding in layers. It begins with the bold, earthy aroma of truffle oil, then shifts to the sweet, tangy middle notes of ponzu aioli. Finally, the delicate richness of salmon emerges, leaving a subtle warmth that lingers on the palate. The fusion of truffle, ponzu, aioli, and salmon is beautifully balanced, allowing each ingredient to shine with its own distinctive character. It’s an impressive first bite, a dish that could have easily veered toward being overly trendy but instead achieves a sophisticated harmony of flavors. Truly well done.

Eggplant

Featuring dengaku miso, chives, and edible flowers, the eggplant arrives like a confit. Each bite opens with notes of char, followed by a blend of sweet, salty, and savory flavors from the nutty sesame, sweet miso, and rich oil, a decadent and slightly indulgent experience. While it’s a heavier dish, with a bit of oil left on the plate after each bite, the preparation is so well executed that the oil complements rather than overwhelms the eggplant. This is a unique and beautifully reimagined take on eggplant, offering a new experience. Overall, a very good dish.  

A5 Wagyu Nigiri

White Sturgeon Caviar is the cherry on top of this fire-blasted, perfectly rare beef that melts in your mouth, leaving a rich, luxurious vapor trail waving euphoria from head to toe. The salty, slightly briny caviar adds a delicate dance to the Wagyu, as these two ingredients, both at the height of perfection, offer a truly transcendent bite. This is an incredible combination, expertly prepared with simplicity, showcasing a perfect harmony between land and sea.

Akai Sampler

Otoro, Chu-Toro, Sake (Salmon), Kanpachi, Ikura, Hotate (scallop), Tomago (egg), Hamachi, Tai (red snapper), and Cherry Blossom Roll (jumbo lump crab, avocado, cucumber, tuna, yellowtail, yuzu, yuzu yogurt, and crispy onions are the embodiment of omakase. Beautifully cut and meticulously prepared sashimi, nigiri, and sushi arrive in pristine condition. Flavors ranged from subtle to bold, tantalizing the taste buds each step of the way.The salmon and toro sashimi stood out. The cherry blossom roll combines savory, salty, and sweet notes, with textures that are firm, soft, and satisfyingly crunchy. The pungent, floral hint of authentic ground wasabi root adds an extra layer of complexity.

Turf Crispito Taco

Wagyu beef, jalapeno, and a tomato ponzu are the stars of this inventive dish, combining exceptional ingredients that work seamlessly together. Rich, buttery flavor from the Wagyu is balanced by middle notes of tomato before sweet ponzu finishes the bite. The taco is crafted with a crispy shell that offers the palate textural contrast.

Salmon K-Pop

Salmon tataki, karashi su miso mustard, kizami wasabi, and crispy onion lead the charge. Delicately seared salmon is the star, balanced by a subtly sweet miso mustard and mirin. Wasabi brings gentle heat, rising up and tantalizing the olfactory senses. Crispy onion provides a satisfying contrast, adding texture and depth.

Black Cod

An outstanding traditional Japanese dish featuring saikyo miso, shishito pepper, and hajikami. Each bite unfolds with a captivating flavor profile: charred, sweet, savory, and tangy notes from the miso glaze contrasted by the almost Wagyu-rich cod. Bright, tangy notes rise from the peppers. This harmonious combination transcends into a truly euphoric culinary experience. The presentation is stunning. Simply remarkable. Well done, chef! 

Matcha Creme Brulee 

A lovely balance of sweet, slightly bitter, and earthy notes are a “matcha” for dessert. Especially when matched up with delicate, neutral matcha ice cream on the side. The crispy, burnt-sugar on top of the brûlée adds a pleasing contrast of charred and sweet flavors. Dessert didn’t live up to the procession before it due to custard that had split and become curdled, killing any chance for the silky texture creme brûlée requires.

Final Price: $277.58 (2 people, includes 2 drinks) 

Final Summary

There are common stereotypes about sushi in Oklahoma, with many establishments using “crab stick” or “lobster salad,” neither of which contain real lobster or crab. Most sushi rolls in the area are heavy on creamy, sweet, and salty sauces, often overwhelming the fish. Some might argue that these sauces are meant to mask imperfections in the ingredients. Akai, however, breaks away from this stereotype, boldly presenting the star of the show: the fish. Each piece celebrates the essence of nigiri and sashimi, delivering excellence in every bite. Even Akai’s creative dishes, like the “Taco” or “Pizza,” are beautifully balanced, managing to feel whimsical and elegant rather than tacky.

While there may be minor critiques regarding the atmosphere or dessert, these are trivial compared to the quality and flavor profiles Akai achieves. In my view, the flavors, quality, and execution at Akai rival those of Omakase Yume in Chicago. I rarely frequent sushi restaurants in Oklahoma, having reviewed two in Tulsa that I would not revisit. But Akai is different. I would return each and every time I’m in Oklahoma City, and I hope to see you there.

Final score: 95/100 Pièce de résistance

Jared’s Scoring Chart

Atmosphere: 19/20; Japanese fusion that is upscale; Can be slightly on the loud side. 

Service: 20/20; High level of service with dedicated passion. 

Food: 56/60; Above Average-to-pièce de résistance/transcendent offerings with nothing short of excellent in between. 

Overall: 95/100; pièce de résistance

95-100: pièce de résistance. 

80-94: Excellent

65-79: Above Average 

35-64: Average

20-34: Below Average.