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✔️Dinner ✔️Dine in
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At our modern omakase Japanese restaurant, we offer an exclusive 7-seat sushi counter for an intimate, chef-guided dining experience in OKC. Operating strictly by reservation only, each guest enjoys personalized attention and a curated seasonal menu blending time-honored Japanese techniques with global influences. From delicate sushi and sashimi to inventive fusion creations, every dish is crafted with the finest ingredients and meticulous precision. The sleek, minimalist ambiance creates a peaceful and elegant setting for an unforgettable omakase journey.
Address and Contact Information
Address: 14600 N Pennsylvania Ave Ste G, Oklahoma City, OK 73134
Phone: (405) 493-9471
Website: https://www.kanjiokc.com/
Menu Photos
Order and Reservations
Reservations: opentable.com
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Reviews
Khanh Nguyen
Kanji is an exceptional omakase experience and truly one of the city’s culinary gems. From the moment you walk in, the chef/owner (Chef Choi) and his wife make you feel genuinely welcomed. Their warmth, attentiveness, and passion for hospitality set the tone for an unforgettable evening. The intimate atmosphere of the restaurant creates the perfect setting for an immersive and personal dining experience.
The chef’s breadth of culinary knowledge is evident in every course of the remarkable 20-course omakase. Each dish is crafted with precision, and the quality of the ingredients is outstanding—many of the fish selections are flown in directly from Japan, ensuring an authentic and elevated experience. The sake offerings, along with the curated wine and cocktail menu, pair seamlessly with the progression of courses and enhance each flavor profile.
If you are unfamiliar with what an omakase dining experience entails, I highly recommend learning about it before your visit. Understanding the tradition and structure will allow you to fully appreciate the artistry and flow of the meal.
Kanji is reservation-only, and for good reason—the chef prepares each omakase menu individually for every guest. This level of detail and dedication is part of what makes the experience so special.
Kanji is an absolute must-visit for anyone seeking an exceptional, intimate, and thoughtfully executed omakase in Oklahoma City. Chef Choi made my husband’s birthday dinner an unforgettable one. We will definitely be back.
… moreThe chef’s breadth of culinary knowledge is evident in every course of the remarkable 20-course omakase. Each dish is crafted with precision, and the quality of the ingredients is outstanding—many of the fish selections are flown in directly from Japan, ensuring an authentic and elevated experience. The sake offerings, along with the curated wine and cocktail menu, pair seamlessly with the progression of courses and enhance each flavor profile.
If you are unfamiliar with what an omakase dining experience entails, I highly recommend learning about it before your visit. Understanding the tradition and structure will allow you to fully appreciate the artistry and flow of the meal.
Kanji is reservation-only, and for good reason—the chef prepares each omakase menu individually for every guest. This level of detail and dedication is part of what makes the experience so special.
Kanji is an absolute must-visit for anyone seeking an exceptional, intimate, and thoughtfully executed omakase in Oklahoma City. Chef Choi made my husband’s birthday dinner an unforgettable one. We will definitely be back.
Menaya
ITS A MUST TRY, RESERVATIONS ONLY!! This was hands down the best sushi I have had in Oklahoma. The fish is all imported from around the world and every bite was made with intention. I did the 20 course 150$ omakase and I recommend it instead of the 99$ you get to try a lot more dishes for the price. The chef made the experience so special he was so kind and went into detail about every dish. Also regardless of which course you get you will be full by the end of your meal the portions sizes add up. Overall I think this has placed unrealistic expectations for the next time I have sushi and it’s left me waiting for the next time I can make a reservation!
… moreAlex Quinn
At a loss for words. This was my very first Omakase experience and what an experience it was. The hospitality and intimacy was something I’ve literally never experienced anywhere else; it was like going to your best friend’s house and having them prepare sushi for you.
And the sushi. Dont even get me started. Not only is this the best nigiri you’ll find in this state, I would bet money this rivals a bunch of fancy omakase places in dallas. I was finding myself crying tears of joy (metaphorically) after trying fish I normally dont like and being absolutely blown away at the depth of flavor, quality of fish, and presentation.
The rice. THE RICE. I was not aware of how much people were slacking on the rice until this nigiri. The chef uses three different kinds and the amount of flavor in these bundles of joy is unbeatable and really makes you feel like every other restaurant is just plain lazy with their “normal white rice”.
Overall, this is another one of OKC’s many gems and I pray to god that it stays around for a long time. My only complaint is that eventually I had to leave.
… moreAnd the sushi. Dont even get me started. Not only is this the best nigiri you’ll find in this state, I would bet money this rivals a bunch of fancy omakase places in dallas. I was finding myself crying tears of joy (metaphorically) after trying fish I normally dont like and being absolutely blown away at the depth of flavor, quality of fish, and presentation.
The rice. THE RICE. I was not aware of how much people were slacking on the rice until this nigiri. The chef uses three different kinds and the amount of flavor in these bundles of joy is unbeatable and really makes you feel like every other restaurant is just plain lazy with their “normal white rice”.
Overall, this is another one of OKC’s many gems and I pray to god that it stays around for a long time. My only complaint is that eventually I had to leave.
Quincie Miller
AMAZING!!! My husband and I did the omakase dinner for our anniversary, and it was incredible. Chef Choy gave us such a unique and personalized experience. The presentation was beautiful, and the food was delicious. All of the sushi is top grade from Japan. I enjoyed it so much that I returned shortly after with a close friend. Again, he did not disappoint. I am so grateful to have a true omakase style restaurant in Oklahoma!
… moreCaroline Stanley
My husband and I ate at Kanji last night and it was truly an incredible experience! The food was absolutely amazing, the service was wonderful and the atmosphere was perfect! The presentation of the food was beautiful and Chef Choi made us feel right at home! Truly an amazing Omakase experience! The best (and only) true Omakase in Okc, Can’t wait to return!
… moreTom “Vader_don’t_like_taters” N
My wife loves sushi, and she has had sushi all over the United States. Her and I agree that the Dragon crunch sushi roll was the best Sushi we’ve ever had.
This restaurant truly gave us an amazing experience! We sat down with the owner and he made us an assortment of delicious foods. I took my wife here for Mother’s Day and this beautiful place did not disappoint. The food style is more a la carte, so don’t be intimidated by price at all. But if you want a intimate and unique experience for a great meal, I couldn’t recommend a better place to expand your palate.
… moreThis restaurant truly gave us an amazing experience! We sat down with the owner and he made us an assortment of delicious foods. I took my wife here for Mother’s Day and this beautiful place did not disappoint. The food style is more a la carte, so don’t be intimidated by price at all. But if you want a intimate and unique experience for a great meal, I couldn’t recommend a better place to expand your palate.
Jared Gleaton
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 and blueberry.
… moreKanji 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 and blueberry.
Richard Adams
My first time eating Omakase. The fish was very fresh. The way the chef prepared the fish, was extraordinarily wonderful! Some of the fish I had had before some I had never tried but none of it was ever prepared the way he did. The restaurant small, quaint, quiet, friendly. My best guess would be 10 people. Capacity. The chef and a waitress, impossible to get bad service.
… moreVivian Le
I went with a group of friends and we shared many different dishes and everything tasted so fresh! The presentation of each dish was also stunning.
Worth the money for high quality sushi.
The golden fried rice was amazing, and definitely a shareable size! My favorite was the cigars and eggplant fries!
… moreWorth the money for high quality sushi.
The golden fried rice was amazing, and definitely a shareable size! My favorite was the cigars and eggplant fries!
Monica Dionisio
I don’t even know where to start. What a truly spectacular addition to Oklahoma City.The omakase experience here is reminiscent of what previously only existed in much bigger cities. Every course was better than the last, and I couldn’t choose a favorite. Chef Sonny is a true treasure, and talking to him about his craft was such a crown to this already exceptional dining experience. We will tell everyone we know, and you should too. This experience is not to be missed.
… more