Wednesday 23 Jul

Food briefs: You’re toast, er, pretzel

There’s a new food truck on the scene.
07/22/2014 | Comments 0

Upward mobility

Locals can have fresh microgreens and herbs for cooking in a new and convenient way. Microgreens, a chef favorite, are petite vegetable greens that add color, nutrition and flavor to dishes.
07/23/2014 | Comments 0

Vietnamese comfort food

I’ve always had a love affair with the refreshing, healthy cuisine of Vietnam. I love the fragrances, the fresh herbs, cilantro, basil, mint and other Asian herbs: perilla, Vietnamese coriander and sawtooth cilantro. And I love the contrast and balance in almost every dish: spicy vs. cool, salty vs. sweet and steamed vs. crispy.
07/16/2014 | Comments 0

OKG eat: Cool places, cooler drinks

We know. It’s hot. It’s summer in Oklahoma. Cool down by sampling cocktails that local bars and restaurants have concocted just for you. Find a nice, air conditioned space or a shaded patio and while away the hours drinking the flavors of summer. You might decide it’s not that bad after all.

— by Devon Green, photos by Mark Hancock, Shannon Cornman and Lauren Hamilton

07/23/2014 | Comments 0

New kids on the block

There are a wealth of new local eateries cropping up in the metro and even more coming. If they’re not on your radar, they should be. From the comfy atmosphere at The Barrel on Western Avenue to the laid-back vibe at the Plaza District’s coffee shop, you might find a new regular hangout.

— by Devon Green, photos by Mark Hancock and Shannon Cornman

07/16/2014 | Comments 0


Ah, the perils of working with special dietary needs. It can make dining out a pain. Luckily, with restaurateurs becoming more savvy to their diners’ needs, there are a bevy of places in OKC to satisfy your craving for the foods you love without losing taste. All choices this week have been road-tested by gluten-sensitive foodies to guarantee satisfaction.
07/09/2014 | Comments 0
Home · Articles · Food · Restaurant Reviews · Raw appeal
Restaurant Reviews

Raw appeal

Bricktown gives you the entertainment, the view, and now the food, too.

Greg Elwell December 19th, 2012

In the Raw Sushi
200 S. Oklahoma

What works:
ahi tuna nachos and affordable specialty rolls
What needs work:
Non-sushi items need a little more thought.
Park in the lot on the other side of the building or across the street.

Sushi is the Long Island iced tea of foods: It just disappears. All I remember is something that tasted amazing, an empty plate and saying, “More sushi, please!” That instant amnesia always ends with me about to pass out from being fish-drunk, wondering why I’m so full when I only had a roll or two, or five. Or 14.

Lately, I’ve been getting fish-drunk at In the Raw in Bricktown. I might have a fish problem. Anybody up for a fishervention?

Look, it’s hard to say no when you’re handed that menu. Even things that sound awful turn out to be great, like the ahi tuna nachos ($15). In the wrong hands, this would just be a pile of chips with raw tuna on top.

Instead, these are thoughtfully crafted little taste bombs with flavor shrapnel galore. Rather than tortilla chips, In the Raw uses fried wonton wrappers, topped with avocado, mozzarella, seared ahi tuna and a little Sriracha and Japenese mayo on top.

I was less taken with the fried pork gyoza ($7 for six). The flavor was OK, but the texture of the meat was a little too rubbery. Similarly, the miso soup ($2.50) seemed to lack punch, although I appreciate In the Raw’s new take on the old standby, with plenty of mushrooms in each bowl.

But gyoza and soup are just appetizers. The main course is the sushi. And while In the Raw had a rocky beginning, these days it’s bringing quality service and food.

If you go at lunch, the menu offers five specialty rolls for $8 each. If you’re the kind of person who gets a single roll and calls it a day, that’s a heck of a deal. (If you’re the kind of person who gets three rolls and a couple orders of nigiri after some tuna nachos, congratulations on being me.)

It’s more expensive, but I highly enjoyed the Id Roll ($15), which combines crab cake, avocado and cream cheese with chopped scallions and seared tuna.

Traditional? No.

Delicional? Yes.

Simpler (and cheaper) is the Rock ’n’ Roll ($8.50), which is mostly an eel delivery system. If you just said “ew” at the thought of eating eel, I’m going to assume you’ve never had sushi before. Go stand in the corner and think about what you’ve done.

I don’t always like fried stuff in my sushi, but the Dunwell Roll ($8.50) doesn’t go overboard. There’s fried shrimp in the center with strips of jalapeño and cream cheese, and it tastes so good. The jalapeño isn’t so much about packing heat as bringing a fresh, grassy flavor and satisfying crispness.

I always get mackerel nigiri ($3.50), because I love it. And I love what I got at In the Raw: a nice cut, fresh, flavorful and light. And try the saltwater eel nigiri ($5.75) while you’re  at it. Not as sweet as the mackerel, but tender and tasty, nonetheless.

Don’t like sushi? There’s something wrong with you. But In the Raw is sensitive to your bizarre sensibilities, offering wraps and rice bowls. The Veggie Wrap ($8.50) is nice, with hummus, asparagus, cucumber, mushrooms, avocado, tomato and onion all wrapped in a tortilla; I wish the tortilla had been heated up first, so it would be less liable to break.

The chicken teriyaki bowl ($10) was pretty good, too, but I’d order it sans pineapple. If you go with the four-sauce option (add $1), ask for it on the side, so you can blend it to your tastes.

Bricktown has great pizza, burgers, steaks, Mexican fare and seafood. And now that In the Raw has upped its game, the neighborhood can claim top-notch sushi.

Enjoy the view. Enjoy the service. But most of all, get lots of sushi. Just beware the fish hangover.

Oklahoma Gazette’s restaurant review policy is to highlight the positive aspects, and include constructive criticism regarding food, ambience or service when appropriate.

  • Currently 3.5/5 Stars.
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