Kanji Japanese — Restaurant in Oklahoma City

Atmosphere

Kanji offers an intimate, focused setting with dim lighting, deep red walls, and minimalist design. A sleek row of tables accommodates a la carte diners, but the true experience lies at the six-seat chef’s counter, where every detail draws your attention to the craft. Above the counter, an old-school-style course board clicks to life with each dish—part tradition, part theater. The space is quiet, uncluttered, and reverent. This isn’t dinner; it's a ritual.

Service

Kanji’s setting is elegant with restraint. The seven-seat counter offers plush seating and a deeply intimate experience, anchored by a retro-style course board that updates with each dish.

Dining

Kushi Oyster

The first bite of pièce de résistance perfection arrives as an oyster slider—bright with orange, yuzu, and lime, then deepening into the briny richness of the oyster itself. It’s a collision of land and sea, crashing together in sweet-salty harmony and setting the tone for what’s to come.

Hotaru Tempura

A Hokkaido scallop is delicately deep-fried, its exterior shatteringly crisp, giving way to a warm, sweet, near-raw center that melts on the tongue. A drizzle of rendered Wagyu fat enriches the bite, adding a luscious, savory depth. Once again, land and sea meet in perfect harmony.

Kegani Chawamuishi

A spoonful of pure bliss, where the eggs of land and sea merge in delicate harmony. Briny pops of salmon roe lead the way, giving way to a warm, silky custard infused with dashi and soy. Wisps of tuna emerge on the finish, adding gentle depth. The texture is ethereal—soft, trembling, and exquisitely restrained.

Tako

The ultimate seaweed, cucumber, and octopus salad—each component distinct, yet seamlessly unified. The textures bounce between tender, crisp, and toothsome, while a familiar vinaigrette of sweet, salty, and bright notes ties everything together in perfect harmony.

A5 Sukiyaki

A toe-curling pièce de résistance—a bite worthy of the Japanese gods of old. The Wagyu melts on contact, releasing waves of pillowy, beefy bliss that envelop the tongue. Sweet and soy notes rise gently through the richness, while the creamy egg amplifies the decadence. Earthy hints of mushroom emerge at the finish, grounding the bite in umami perfection.

Green Tea Soba

Fragrant, floral, and fantastic, these cold noodles offer firm, satisfying texture as they steep in the delicate aroma of green tea. Mid-notes of sweet crab emerge gracefully, followed by the earthy finish of soba—each element distinct, yet fused in quiet harmony.

Nigiri (Cuttlefish, Olive Flounder, Amerjack, Seabream, Yellowtail, Prawn, Alfonsino, Lean Fluefin, Otoro, Sea Urchin, Tamago)

Each presentation of the nigiri is executed with the highest level of Japanese precision. Every bite begins with slightly salty, savory, ever-so-sour notes from perfectly seasoned rice—each grain distinct, dancing on the tongue with ideal firmness before melding seamlessly with the protein above. Tucked gently between rice and fish is a delicate dollop of freshly ground wasabi—floral, fragrant, and applied with exacting restraint, enhancing rather than overtaking the bite. The proteins themselves are pristine and deeply expressive. The amberjack is soft and unctuous. The otoro—often called the Wagyu of the sea—is pièce de résistance perfection. The prawn is rich and sweet, elevated by a small crown of caviar that amplifies its natural sweetness. The olive flounder stands firm on its own, but with a drip of A5 bone marrow, it transports the palate to pure transcendence. This is nigiri in its most refined form—where the artistry lies in temperature, pressure, knifework, and balance. Any deviation would be instantly apparent. Chef Choi makes none.

Ube and Blueberry

The interactive dessert is whimsical, visually stunning, and cleverly composed—a playful finale that balances creativity with precision. Creamy ube custard forms the base, accented by bright notes of yuzu...

I love sushi and I really wanted to try omakase. This was my fist experience with it and I was completely blown away. My boyfriend and I came to Kanji to celebrate my birthday and Chef Choi made it so special. We were the only ones in the restaurant and it was a completely private dining experience. The seafood is fresh and flown directly from Japan. It was wonderful to watch Chef Choi make the food in front of us and explain what it was and where it came from. The presentation of the dishes and the service he provided was exquisite. It was so cool getting to experience so many different flavors and I was so full by the end of it. He let us know that he aims to provide his patrons with an authentic Japanese experience. I feel like he went above and beyond this. It was one of the most incredible dining experiences of my life. I highly recommend Kanji and we will...

This is a brand new restaurant that I think has great potential to be really popular in the Metro. They have a great ambiance inside, great staff who works really quickly, especially for a soft opening and of course the food is excellent. Really great! Sushi and I also got to try the steak and I really enjoyed it. Definitely make sure you try some of their appetizers as well because I believe they are a silent star in the show. We finished with the creme brulee which my wife said was the best she ever had and it was the first I've ever had and it was delicious. Last but not least, try one of their sakees, They are very good and everything is priced very fairly. I think this is a great option to try if you want high-end but you don't want to spend a tremendous...