611 N. Broadway
Oklahoma City, OK
(Table One is no longer operating)
Have you heard of Table One?
Perhaps you’re wondering where this restaurant is located? Well folks, it’s not a restaurant, not in any normal sense of the word.
Table One is more of a culinary savoir-fare of extreme pleasure. The brain child of Chef’s Ryan Parrot and Jonathon Krell, Table One is like a private dinner party where they work their magic in the kitchen, and you become a fortunate participant by tasting their amazingly sexy offerings as they dish them out to you one at a time.
Located at 611 Creative, the inside of Table One has a hip-vibe like a really cool studio apartment. You feel as if you’re dining at a secret dinner club, but honestly, the secret needs to get out into the public more, because everyone should have the experience of Table One.
If you arrange to dine with a group at Table One, usually you’ll be seated at a table similar to this, where you will be served many courses, each more tantilizing than the last.
But tonight, we had a more casual feel. Tonight, we had a sushi class.
Jonathon is an expert in sushi preparation, having actually worked at Chef Morimoto’s restaurant in Philadelphia. I was fascinated watching Jonathon take us through the proper courses and prep of the fish, soup, sashimi, nigiri and maki.
We got to sit or around the open kitchen and watch Jonathon work through this bar window.
First up, Jonathon wow’d us with some edamame.
If you think this looks a little different than the typical steamed Edamame you’re used to, you are so right-on.
I am ruined forever to regular Edamame due to the fact that Jonathon steamed the pods first, as usual, then sauteed them in sesame oil, ponzu and bacon in a wok. Nothing like taking some soy and frying it in bacon to improve the flavor!
Next up we watched Chef J thinly slice some huge scallops into sashimi with this knife that I secretly coveted all night long.
He layered these around in a pattern on a round platter.
And then gave them a light sprinkle of micro-cilantro and ponzu.
The sweetness of the scallops was nicely complimented by the citrusy saltiness of the ponzu and the cilantro spiced it up pleasantly as well. I tried not hog these but they were magnificently good.
Jonathon now switched up and schooled us on the fish. He had several types of tuna and some inspiring looking salmon as well.
He then talked us through the proper ways to cut and prepare the raw fish for serving.
My fav was the white tuna (I think called Shiro?). Chef J layered out some of these gorgeous fish slices for us to try.
Personally, I could have stayed right here with the raw fish for the rest of the night. I know non-sushi fans right now are gagging, but I truly love this stuff. It’s fresh and not fishy smelling or tasting at all. This and a little wasabi could make me happy for life. Really.
But there was more schooling to be had. Chef J served us up a Miso soup with a quail egg in it that had hints of bacon in it. Chef J likes bacon, I’m pretty doggone sure of that.
I found it interesting to learn that in Japan, the soup isn’t served first like it is in all our sushi restaurants. It’s more of a 3rd or 4th course in the sushi progression.
And then, there were rolls.
We watched him make rolls, rolls, and more rolls with the fabulous fish.
Rolls drizzled with eel sauce and spicy mayo. Roll with thinly pressed slices of avocado. They were so delicious…
Then Jonathon hadda show off a little..
How beautiful are these?
And then he did this…
Whatever are you doing now Chef J?
And all the girls said “awwwww!”
And then, he made these rolls that looked like stained glass windows.
And for dessert we had Mochi…with frozen raspberry powder..inside was ice cream and outside a sweet doughy-like wrapper.
The chefs also had a Sake expert there who explained the different kinds to us.
The experience of Table One was just that…a wonderful experience. Good friends, incredible sushi and a night of tutorial and fun besides.
I’d love to do a more in-depth class…and guess what?
Chef Jonathon hinted that might be coming! Look for it soon!