Sushi Neko is under the same ownership as Musashi's Japanese Steakhouse across the street, and as the name implies has a large sushi bar with a fairly extensive selection of nigiri, sashimi, and sushi rolls. Sushi Neko's dedicated sushi chefs put their expertise into providing some of the freshest and best sushi in the Southwest. Although many customers seem to venture into the world of raw fish quite slowly, with the California Roll being a big seller here, the more traditional sushi gives Oklahomans a quite decent taste of this Japanese delicacy.

The Super White Tuna is probably one of the more flavorful types of sushi served. As the name implies, it is much more than the typical bland white fish. These are large chunks of Pacific Ocean tuna that contain the type of flavor that are almost guaranteed to convert skeptics into sushi lovers. The tuna had only the slightest hint that it had not come immediately from a fresh fish market--in fact I believe it is impossible to import fish to Oklahoma without putting it into a frozen state. The amount of degradation, though, seemed to be totally within acceptable limits for sushi served in America's interior regions.

A bowl of Udon seemed to be prepared with the skill found in some of the better Japanese restaurants. The deceptively transparent liquid absorbed the flavors of the noodles, vegetables, spices, and other ingredients into an aromatic broth that typified the best of Asian soups.

The Salmon Teriyaki was made with Atlantic salmon, and was slightly better than at Tokyo (a restaurant I frequent located farther north on Western). However, Tokyo has the edge on the teriyaki sauce.