I have to be honest with you, I personally would have never chosen this restaurant to review.
Don’t get me wrong, there is nothing wrong with it, but a sushi spot in a gentrified part of town would be way down on the list of notable restaurants in my purview—one I’d put on the back-burner or, sad to say, never get around to.
That’s why I absolutely required a nudge from Beth to give Takaramono a wholehearted first-look. And it’s fortunate I did, because I would have missed one of the best restaurants to grace the Plaza District, and my stomach might never have forgiven me.
Located at 1732 NW 16th St. on the Plaza's main drag, Takaramono is truly an Oklahoma-by-way-of-Japan culinary experience where the classically low-lit rooms provide a minimally appointed but intimate atmosphere in which Michelin-trained Chef Chi sets the stage for a lovely evening out... and the best meal possible.
As we made our way to our shadowy table setting in a cozy corner of the restaurant, our waiter was exceedingly professional in his manner and demeanor, filling our faux-crystal water glasses as we looked over the menu. Given the posh atmosphere, it felt kind of weird that this restaurant was in the Plaza District, and not Downtown proper.
That being said, I was focused on the food. Thankfully, the waitperson was there to answer questions about the cuisine and give us an informed view of the menu. Sipping a cool iced tea—hot tea was offered but iced kept my Oklahoma roots down and dirty—we made our dining choices, embracing the communal experience of shared plates.
After a few minutes of reminiscing about the Plaza District of the past—a true sign of being a 90's OKC citizen—our waitperson brought our chosen dishes, starting with a happy-hour-priced Crispy Rice Tuna ($9.00) appetizer.
Crispy fried rice squares are topped with spicy tuna and slivers of avocado, creating a subtle yet flavorful exchange. With the somewhat fiery tuna providing a sharp contrast to the cool bed of avocado freshness, it’s the crispy rice—deep fried, thank you—that gives it a true modicum of naughtiness.
Already, I felt so satisfied.
But my wife had ordered the K.F.C. ($15.00) or, trademarked appropriation be damned, the Korean Fried Cauliflower, so the adventure continued. Amped up with Yozu Kosho dressing and sesame, I had no idea what was in store for me, but I have to say it’s the best thing on the menu, hands down!
The sheer experience of the delicately tempura battered and fried cauliflower—already one of my favorite flash-fried vegetables—with the spicy sweet Yozu Kosho dressing was moan-worthy. Though my chopsticks got kind of greasy, K.F.C. was a hands-down winner that could stand alone for dinner.
Next up in our culinary adventure, the surprisingly affordable Wagyu Skewers ($15.00). Completely off the chain, sure, they were “American” wagyu skewers, but with a dab of respectably rich soy sauce, they tasted like the real Japanese embodiment.
Grilled to perfection, with only a reasonable balance of seasoning, this wagyu needed no steak sauce or other performative accoutrements. It was tender, it was well-charred, and it melted in my mouth—like steak probably shouldn’t, at least in Oklahoma.
But what we really came for was Takaramono’s world-class sushi.
Though they had many personalized rolls like the rapturous Thunder King or the sensuous Orchid Raw, we eventually settled on the hometown-monikered O.K.C. roll ($25.00), featuring crispy Soft-Shell Crab, Kanikama, avocado, jalapeno, and tempura flake.
Coming in with eight fat pieces of sushi, this is why I always order a dish with the city’s namesake. The attention to detail in both the creation and taste of the roll is more than admirable, fresh and clean, with the crab and jalapeno giving a strong kick of flavor that knocks this roll out of the park. Another roll, please!
And, while I was already way too full, how could I skimp on the most momentous of desserts, the imposter Lemon ($12.00). Looking just like a delicious sculpture of the sour citrus namesake, it is actually comprised of Yuzu compote and lemon mousse, covered with a cheery yellow hard chocolate shell just begging to be broken.
As I cracked through that cheery yellow shell and scooped up the bright Yuzu mousse, it hit me: Takaramono isn’t just another over hyped Plaza District restaurant—it’s a reminder that some of OKC’s best surprises hide in plain sight. From tuna and wagyu to that life-changing cauliflower, you can truly taste the passion and precision in every bite.
And for this reluctant but remarkable win, I owe Beth—and Chef Chi—a sincere thank you.
Cómpralo ya!
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Follow Louis Fowler on Instagram at @louisfowler78.
