At Little Belly Izakaya, fried bites like Yuzu Lemon Pepper Pork Katsu and Karaage share menu space with fusion plates such as Ribeye Au Poivre and Miso Caesar Brussles, while piña coladas come served as Matcha Coladas in vintage Benihana mugs.
The Brookside concept from Chefs Marco Herrera and Sheamus Feeley embraces what the pair call a “traditionally untraditional” approach to Japanese-American fusion — one built less around strict authenticity and more on fun, frivolity and the kind of food people genuinely want to come back for.
The concept, open daily from 5-10 p.m., fuses food styles together to create Japanese-American fusion dishes.
“There’s nothing about Little Belly that is traditional,” Feeley says. “It pays homage, and it gives a tip of the cap to a lot of things, but no one is trying to be traditional. All we want to do is create something that is delicious and uniquely ours.”
Herrera describes the food simply as “Japanese-American pub food and pub culture,” pairing Japanese techniques and flavors with Oklahoma personality and a playful sense of humor. The restaurant’s “Okiemiyaki” riffs on traditional okonomiyaki with smoked brisket from Mac’s BBQ, while cocktails like a Brown Butter Miso Old Fashioned are poured tableside from a soy sauce bottle. Miller High Lifes can be found alongside Suntory whiskey and Japanese highballs, creating a restaurant that feels intentionally approachable rather than overly precious.
A dish at Little Belly Izakaya
Some of the details found within Little Belly’s dishes — like roasted onions layered onto burgers and soy-pickled chilies folded into tuna — also reflect Herrera’s own heritage. “They’re techniques common in Mexican food,” he says. “A lot of how I cook is inspired by my Mexican-American background.”
Little Belly marks Herrera’s return to Oklahoma after spending the past year working as the Director of Culinary for the Michelin-starred Fonda Fina Hospitality Group in Denver. Prior to his Colorado move, Herrera and Feeley helped ignite national attention around Tulsa dining through Noche Woodfired Grill & Agave Bar, which was named one of America’s Best Restaurants in 2024 by The New York Times and earned a James Beard Award semifinalist nomination for Best New Restaurant in 2025.
The interior of the restaurant
Now reunited under their new venture, Sobremesa Hospitality, the pair say Little Belly reflects a deliberate shift away from chasing prestige and toward building something approachable, energetic and built for everyday enjoyment.
“I realized I just want it to be fun,” Herrera says. “Is it delicious? Is it craveable? Could you eat it Monday through Sunday? That’s what matters.”