FollowIf ever there was a class of cuisine that went from “gross” to “gotta have it” overnight, it is sushi. At one time relegated to the dark corners of the culinary world, sushi has shed the litany of misconceptions popularly characterized as the “ick factor,” and exploded into the mainstream. Granted, this actually happened years ago, but the transition of the public palate on this topic is still noteworthy. We went from roast beef-and-potatoes to…sticky rice and raw fish? How does that happen?
Well, it all starts with the product. And if you get your chopsticks on some good sushi, it’s pretty hard to beat. It tastes good, it’s good for you, it’s fun to eat and there is always something new to try. The key to any good sushi starts with fresh fish. In the Raw, a sushi restaurant nestled in Lower Bricktown next to the Harkins Theater, boasts the freshest catch around. “We order the freshest fish in the state,” says co-owner Anna Mains. “We know that for a fact.” Mains calls in daily orders direct to the fishing companies—no middleman, no broker, no distributor. The companies tell their trawlers what to angle for, and the catch gets processed, packaged and shipped immediately.
In most cases, the fish reaches In the Raw within 24 hours of being caught. Given Oklahoma’s location, you won’t get fish much fresher than that. (There is no such thing as a raw catfish roll, so local fish are ineligible to compete here!) Order up some sake and dive in—you won’t be disappointed.
Owners Anna and Drew Mains have been at the restaurant since its early days in Bricktown. Drew started as a bartender when In the Raw opened in 2009. Anna followed in the same role a year later. The couple saw the restaurant struggle and thought they could turn it around. “We were bartenders,” Anna relates. “We know the hospitality business, and we knew what it would take to make [In the Raw] work.”
The Mains purchased the restaurant in October 2012 and kicked things off with a grand re-opening. While In the Raw draws rave reviews from patrons these days, some ghosts from the past still haunt the rejuvenated restaurant. “Yelp.com refused to take down the negative reviews that were posted before we took over,” Anna explains. “We showed them the purchase contract and everything.” Savvy Yelp users should consider only recent reviews as indicative of the level of service and food quality at In the Raw. Any reviews prior to late 2012 were logged while the restaurant was under previous ownership.
Basically, we’re urging you not to penalize your taste buds because of an outdated online rant from a stranger. Why are we so insistent? Two words: Tuna Tower. One of In the Raw’s most popular starters, it includes sushi rice topped with avocado, crab salad, masago and (duh!) tuna. From there, move onto another fan favorite, the Thunder Roll—crab, cream cheese, jalapeno, and asparagus topped with crispy shrimp baked in garlic spicy mayo. There are a few other ingredients, but if you aren’t ordering that by now you may not have a pulse.
For the less adventurous, there are tempura offerings (meat, seafood and veggies deep fried in a crispy, fluffy batter), salads, fried rice entrees and other plates more familiar to Western palates and prairie sensibilities. Pair up your pick with one of In the Raw’s creative house cocktails and enjoy the lively atmosphere.
In the Raw also offers a meeting space for up to 30 people. For business lunches or presentations, a projector is available in the room. The restaurant also caters events of all sizes from house parties to big blowouts. For a fun change of pace at your next shindig, In the Raw would be happy to send a sushi roller to your kitchen. Seriously, how fun is that?
While In the Raw is enjoying satisfied customers and more accurate (i.e. positive) reviews around town and online, Anna and Drew Mains are always looking for ways to share their success with others. “We donate food and catering services any time we have the opportunity,” says Anna.
At In the Raw, good sushi means good times. Those good times give the Mains the opportunity to give back to the community. If you haven’t been to In the Raw for a while, don’t miss it on your next Bricktown visit. They are, yep, on a roll.
Written by Sean Becker | Photos by Emily Brashier
