I’m a 4th-generation Japanese American/Coloradan, so I’ve spent the last three decades in and out of this state and Japan for comparison’s sake. I can also tell you what it was like to show up to Samuels Elementary with a rice ball for lunch in the ’80s—pretty sure it was in a Black Hole lunch box.
Originally posted on June 1st, ’22. Slight updates on Oct. 1st, ’22, June 29, ’23, Sept 19, ’24, Oct 20th, ’25
“If you have nothing good to say, just STFU,” which is why I held back on Colorado content and the Best Sushi in Denver list, till now.
If you are not feeling an Americanized hot Cheetoh makizushi (sushi roll), I will be highlighting spots where you can try places focused on traditional Japanese nigiri (topping over rice), sashimi (sliced fish), and temaki (hand rolls) sushi.
Sorry, this is a long blog post, so if you want a quick read, scroll on through and read the list and table summaries.
Also, the late Pulitzer Prize–winning Jonathan Gold, the LA Times food critic, had never done any negative reviews. He never played the whiny Yelper complaining about the comfort of the chairs. Instead, he focused on positively highlighting the diverse food scene in Los Angeles by promoting places like Jitlada to Roy Choi and his Kogi truck.
So, I debated if I could do the same and produce a list that positively highlights and reflects the Japanese food culture in Colorado. My answer: I hope I can, and it’s time to kill that inner Yelper—this keyboard unicorn will be shooting happy rainbows and sea urchin gonads into your ocular inputs.
The TL;DR (Too Long Didn’t Read) aka summary
This is one of my lengthier and possibly girthier blog posts, so I am doing a summary of my top ten to minimize your scrolling and time (this is just the tip of it). I updated it slightly, but I have a full listing of most of the standout spots in the Denver metro below, as of October 2025.
I had been the top-ranking site for sushi in Orange County and Los Angeles for several years, and finally, as of June 30th, 2025, Google is now ranking Oishii-desu as the 1st-3rd highest media outlet for “Best Sushi in Denver.”
Over the last couple of decades, I would spend about $70-90 per person, and on the high side $120-130 with alcohol. Even Michelin spots in San Francisco, several years ago would start at $100 pp (like Kusakabe), but Matsuhisa was upwards of $140 with no alcohol (or maybe I had a beer), yeah pricey.
I had been to Matsuhisa in Beverly Hills back around 2004-2006, which is long time ago, but I do not remember it being that pricey. Also check out the Japanese yakiniku chain Gyu-kaku next door to Matsuhisa.
I don’t have my top 10 list fully updated because I have not had the time to visit all the new spots; however, I have a comprehensive list of all the newer spots for 2025 further below.
- Matsuhisa, Cherry Creek, the best by a DJ Khaled pant size margin.
- Sushi Sasa, Highland Park, CLOSED DEC ’24
- Temaki Den, Five Points, come here for the temaki and the spinach goma-ae.
- Tokio, Ball Park District, I wish they would fire up the yakitori grill again.
- Sushi Den/Izakaya Den/Kizaki, Platt Park, CO’s decades-long leader, the OG
- Sushi Ronin, Highland, CLOSED FEB ’25
- Uchi, Curtis Park, mix a bunch of “Asiany stuff,” but call it Japanese.
- Sushi Co, Two locations, a friendly staff reflects the owner.
- Hapa Sushi, Four locations, for the rolls and drinks brah.
- Kazu Sushi, Centennial, where the old-school Japanese sushi chefs end up.
So here are the best sushi bar contenders in the Denver metro area
If you want to find a sushi restaurant in Denver that is as close to an experience in Japan, you have come to the right place. Also, if you are new to my blog, I do not do blatant puff pieces.
I also have lists for my favorite sushi spots in Los Angeles and Orange County, CA.
I used to eat sushi at least 3-5 times a week (lunch or a snack), and always once or twice a week for dinner. Then, being back in Colorado, that habit stopped because of how everything is so Americanized (like Taco Bell is to Mexican cuisine), which means the table below is in no way meant to be a comprehensive list, but a selection of worthy contenders. I updated it as of October 20th, 2025, and I also kept several of the closed places out of respect for them being in business for a decade or two.
| NAME/TYPE | MY TWO CENTS | LOCATIONS/ADDRESS |
|---|---|---|
| Asa Sushi Americanized rolls | American rolls with a side of shiguderi (cool owner). | 5302 DTC Blvd, Greenwood Village |
| Bamboo Sushi Americanized rolls | A chain from Portland with locations in Portland, Seattle, the Bay Area, and Denver. | 2715 17th St, Denver, CO 80211 1160 Madison St, Denver |
| Domo Japanese cuisine | This venue beats most places in LA/SF for the atmosphere, but it is not a “sushi.” They do a play off of wanko soba which is served in small bite portions (Iwate prefecture) | 1365 Osage St, Denver |
| Enso Sushi & Grill Americanized rolls | I knew it when it was Bara Sushi, and I go way back with the previous owner, who I think moved to LA to open a Korean spot (I hope he’s doing well). I have not been back since the new owners took over. | 8000 E Belleview Ave D50, Greenwood Village |
Yeah, not a suprise | Odd hours, foo foo Americanized sushi, and staffing issues. | Blake St, Denver |
| Go Fish Sushi Americanized rolls | This restaurant group always has the friendliest staff. Also, they typically are always above average (I really like Bronze Empire). | 1 Broadway, Denver 136th, Broomfield |
| Hapa Sushi Americanized rolls | Inconsistency issues with fusion rolls of all kinds, but they have been around a long time like Sushi Den. | Three locations |
| Iwayama Sushi Americanized rolls | Bro, this place could be good, but broooooo, the game is playing bro. | 5500 S Simms St, Littleton |
| Izakaya Den Japanese cuisine/sushi | Not a Japanese izakaya and a carbon copy of Sushi Den which back in the day used to be where Pearl Street Grill used to be located. | 1427 S. Pearl St. Denver |
| Leezakaya Americanized rolls | “Lee” as in owned by JW Lee, who is also the founder of Seoul Hospitality Group (Korean American) and opened in Sept ’23. They did a great job with the exterior/interior, and I’m glad they chose Aurora (as a kid, I worked across the street at Mile High Honda). | 2710 S Havana St, Aurora |
They were in business for 44 years, so support LoHi, the daughter | I have only been to their shabu shabu spot which I like due to the owners. | Milwaukee St. Denver |
| Kizaki Den Japanese nigiri sushi/sushi | I think I worked around Toshi-san (owner of Sushi Den) when he was in his 40s, and now I think he’s in his 70s, he epitomizes the Japanese work ethic (hard working) | 1551 S Pearl St. Denver |
| Kobe An LoHi Shabu Shabu/Americanized rolls | Shabu shabu and sushi rolls, and Michelle and Marco are why you should visit, and it’s why they’re successful. Plus, I like their venue. | 3400 Osage Street Denver, CO 80211 |
| Kiki’s Japanese Casual Dining Japanese cuisine/sushi | Not really sushi, but the closest thing to being in Japan for a lot of homestyle comfort foods. They are an OG of Colorado that has been around for several decades. | 2440 S Colorado Blvd, Denver, CO |
| Kin Nori Americanized temaki | This used to be Sushi Co location, and they all hype temaki, but they do Americanized taco like sushi (temaki is a cone) | 4404 Yates St Denver, CO 80212 |
| Kumoya ??? | I have not been yet. | 2400 W 32nd Ave, Denver, CO 80211 |
| Kura Sushi Japanese kaiten sushi | I went to their grand opening because this is the one spot for sushi in Colorado that is from Japan (679 locations globally) and it’s very affordable. Great for kids/families. | 1855 29th St #1152, Boulder, CO 80301 |
| Makizushico Americanized nigiri/rolls | Very nice co-owner, the service isn’t all that, and the sushi is short on being Japanese. | 5950 S Platte Cyn, Littleton |
| Matsuhisa Japanese nigiri sushi | The iconic (Nobu) Matsuhisa in Beverly Hills, but the family loves CO (Aspen, Vail, Denver). The best I have had in Colorado. | 98 Steele St, Denver |
| Nozomi ??? | Owned by Son Han and another spot I have not been to, yet. | 4100 Tejon St, Denver |
| Osaka Sushi Americanized rolls | Another spot I go way back almost two decades with, but I’m sure the ownership has changed, but the dude was Korean back in the day. | 3940 E Exposition Ave, Denver |
| Rice Bistro & Sushi Americanized rolls | Stick with their Chinese food instead (this is how I knew of the business because I was a regular at their Chinese spot, and I even built their website back then). | 5922 Holly St, Greenwood Village |
| Sakana Sushi & Ramen ???? | The one spot I have not been to yet, but I hear it’s legit because I think it’s one of the few spots operated by a Japanese owner. | 7520 Sheridan, Westminster |
| Sonoda’s Americanized rolls | A very old school spot that was sold off to a new owner, and I have a loooooong history with this spot (was never a fan of the place or the owner). | 3108 Parker Rd, Aurora |
| Sushi Co Temaki/hosomaki | Have a drink and a bite for $20 (an affordable spot), a cool owner too. It’s also in my hood, so it was a spot I would regularly visit. | Cherry Hills |
| Sushi Den Sushi/Japanese fusion | The king of Denver, and a must-try spot out of them all, and I did work a short stint here in the early 2000s. | 1427 Pearl St, Denver |
9-1/2 years in business | Affordable kaiten sushi with a consistency issue, but Jeff Osaka contributed a lot to the Japanese American community (like Kokoro does). | Multiple locations |
9 years in business | Their izakaya was doomed to fail but a solid sushi bar. Also according to Westword, “Ethan Gurevich, who was also Sushi Ronin’s executive chef, says the closure is unrelated to any legal issues. “It was simply that the renewal for the lease was close to double the current lease.” | Umatilla St., Denver |
| Sushi Katsu Americanized rolls/Japanese cuisine | Surprisingly good AYCE even after the ownership change from Korean to Chinese owners (which is why they tout to be the best sushi bar). My full review here. | Havana St., Aurora (now multiple locations) |
| Sushi Kazu Japanese nigiri/cuisine | Bad sushi rice, but a lot of Japanese history here that dates back decades like Kobe An (remember Samurai Sushi). Full review here. | 12201 E Arapahoe Rd, Centennial |
About 20 years in business and my spot for nigri sushi | Who hasn’t worked at Sushi Den, the staff here can attest to that. This was also the spot I would hype because of Eiji (I worked with him briefly at Sushi Den). | 15th St, Denver |
Roughly about 20 years prior to the owner change | Used to be a great Japanese spot that we used to hang out at (lots of memories), but that is no longer the case thus “Asian cuisine.” | Fillmore St, Denver |
| Sushi by SYC ??? | Every spot I have been to of hers, even Kung Fu tea, they are always above average and their service. Shuang “Sherry” Crossland is the founder of SYC Concepts and co-owns One Concept Restaurant Group/OCRG are gangsta. | 1573 S Colorado Blvd, Denver |
| Tai Tai Japanese Americanized rolls | Generic marketing of “Casual sushi joint with delivery featuring hand rolls, poke bowls, sashimi and a chef’s selection tasting menu.” They are next to my old high school. | 5078 E Hampden Ave, Denver |
| Tatsu Izakaya Americanized rolls | Decent, but more surprising is the nicely done yakitori, and I want to make another visit. | 2022 S University, Denver |
| Temaki Den Japanese temaki | Newest of the bunch, but the owner/staff aren’t noobs. This is a standout spot. It’s also probably one of the top spots. | 3350 Brighton Blvd, Denver |
| Tokio Japanese cuisine/sushi | Pinche Japonés sushi, ramen, to yakitori, aye guey. Also open till midnight 5-days a week, that’s gangsta. | 2907 Huron St., Denver |
| Uchi Americanized fusion/sushi | “Japanese inspired” because it’s very fusion, of a lot of Vietnamese to other Asian influences all tossed together as Japanese (great ingredients and flavors tho, but don’t expect Japanese). Also, my small review here. | 2500 Lawrence, Denver |
The three biggest standouts for me are Matsuhisa, Uchi, and Temaki Den.
Note: Uchi is “Asian fusion.”
In the latter half of 2025 and hopefully before 2026, I’ll be able to try some of the newer spots, like Kumoya, Kizaki, SYC, and Tai Tai (the latter is not really new, but the pandemic thwarted several attempts at visiting). I have unfortunately been too busy with my manuscript.
Search by category
Not everybody fits in a TOP 10 for nigiri sushi, so I added an honorable mention category with the best AYCE (All You Can Eat) to the best kaiten (revolving) sushi in Denver list.
I have only been to three AYCE sushi spots in Los Angeles in 14 years, and I would have went sooner if they were like Katsu Sushi.
- Best AYCE (All You Can Eat): Sushi Katsu (Aurora, Lakewood, and Greenwood Village).
- Best omakase: I can’t say for certain, but I can guess Matsuhisa and Kizaki.
- Best kaiten (conveyer belt): Kura Sushi in Boulder offers sushi for $3.50-3.90 per plate. The only Japanese sushi chains in Colorado.
- Must visit at least once: Sushi Den and Izakaya Den (Denver).
- Best kitchen food: I typically have this list for other states, but Colorado is a tough one because it’s all fusion—Chinese, Thai, Vietnamese, and Korean are the major influences, versus Japanese.
- Best for large parties: Sushi Den, Izakaya Den, and Domo (Denver).
- Best venue: Domo (Denver).
- Best standout: It’s not necessarily Japanese, but I think Uchi throws down.
- Best casual spot: Not necessarily sushi, but I love these two spots, Kiki’s and Kobe An.
- Best value: Sushi Katsu (Aurora, Lakewood, and Greenwood Village) and Sushi Co.
- Best spin on sushi: Domo and their “wanko sushi” (Denver).
I also have the top Google ranking for the Best Sushi in Orange County and Michelin Starred sushi bars in Los Angeles.
You do not have to be Japanese to own and operate a sushi restaurant (and Colorado exemplifies that).
Try taking an Italian out for pasta at Olive Garden, pizza at Pizza Hut, and coffee at Starbucks while touting that everything is just like Italy, authentic or the best Italian. That is how I feel when people tell me, “Colorado has a lot of Japanese restaurants.” Well, ok, but the majority of these places are not like Japanese food at all. I’d say 9 out of 10 are non-Japanese owned and operated, and most are Chinese or Korean business owners.
If you name a restaurant “Okinawa,” Okinawa is like Hawaii for us Americans in regards to the culture, and it is not like the mainland United States. Like Hawaii, Okinawa also lies 400 miles south of Japan and is not known for sushi (chanpuru, rafute, and even the taco rice are more iconic).
Just like Hawaii is not known for cheesesteaks, Okinawans also have a distinctive food culture (Ryukyu ryori).
Unlike states with a large population of Japanese to Japanese Americans with legit Japanese spots, Colorado reflects the Asian population here. So what I have come across are all the sushi AND Chinese and Thai food restaurants. Oh, and poke is Hawaiian, not Japanese, so having sumo wrestlers painted on your 16th Street restaurant walls is silly AF.
Restaurants in Japan are highly specialized and focused on only one primary Item.
Unfortunately, the restaurants in Denver try to do it all from sushi, ramen, poke, and Chinese food (Jack of all trades, master of none).
In a homogenous country such as Japan, you are competing against other Japanese restaurants all doing Japanese cuisine. Many of which are multi-generational restaurants/chefs specializing in only sushi, tempura, ramen, to oyakodon (In CO, it’s Americanized sushi or fusion ramen, in LA, I’ve got 29 options).
In the world, Japan ranks 2nd for the most Michelin starred businesses.
The competition is so fierce that it may be the reason why Japan ranks 2nd for the most Michelin-starred businesses from restaurants, hotels, to ryokans. The numbers are 293 in and around Tokyo and 300 in Osaka/Kyoto (based on the Wikipedia data). Also, these numbers do not include Bib Gourmand (if you are wondering, I found no Bib Gourmand or Michelin Starred restaurants in all of Colorado).
My criteria and who this list is for
This list is for ALL THE RANDOM people I have met in Denver. They include the people who had vacationed in Japan, loved the culture, and wanted to experience the food, or like one person who had stood in line with me, she had lived in Japan. She and her husband had been in Japan during the rebuilding of Japan after World War II, and I met her when she was buying Japanese ingredients.
These people motivate me because Americanized sushi might be tasty AF, but if you are like them, looking for authentic Japanese food and the omotenashi (Japanese hospitality) like in Japan, read on.
Made in Japan is not the same as made in China because of the cultural differences. So when you visit a Japanese restaurant, you will hear “irasshaimase” when you enter and “thanked” when you leave. It is one part of the Japanese culture of omotenashi (Japanese hospitality).
All us Asians are not the same and omotenashi characterizes the Japanese culture: Michelin Guide “Omotenashi: The Reason Why Japanese Hospitality Is Different.
What I am looking for:
- Nigiri sushi: I like the style in Osaka, but edomae-style is Tokyo-style sushi which is vinegared rice and the fish are often treated/aged. The style is highlighted in a documentary called “Jiro Dreams of Sushi,” and if you have not seen it, do not expect anything close to the level of Sukiyabashi Jiro in Colorado. You would know that I am not exaggerating one bit if you have been to Japan.
- Pricing: my pockets can’t make it rain Benjamins or Jacksons for any Nobu, Daisuke, Carlos, Alizay, or Cristal, so I’ll warn you of the pricier spots. I have also edited this post and added some pricing so that you can compare places on pricing (thanks Eiji).
- Sashimi to makizushi: starting off as a baseline, they have to at the very least do it as well as my obachan (grandmother) did, or at the level of my aunts or uncles trying to carry on the tradition of preparing futomaki and California rolls (that’s the Japanese-American side). BTW, I have no idea how this came about, but growing up in Denver, we used to eat maguro sashimi with lettuce which maybe was a daikon alternative?
- Kitchen menu: sushi bars in the States have to appeal to American diners, so I’ll also base things on the tempura, the teriyaki combo, to the kaiseki menu (yea right, no way, you will not find it here).
- Service and atmosphere: I have a design background, so I like design but the hunger from my chutoro belly covering up my 6-pack abs comes first.
How I categorize sushi bars
I like Taco Bell (Americanized), but eating legit Mexican food is a great way to experience the culture of Mexico, and the same goes for Japanese food.
- Japanese: the focus is on the natural taste of the ingredient (neta), and the vinegared sushi rice accentuates the flavor/umami and texture. Quality ingredients are critical, and sauces to toppings are minimal (it is probably why Japan is one of the fittest countries and ranks #1 in high life expectancy).
- Americanized: the focus is on rolls and sauces with sauces on top of sauce. The quality of the fish and ingredients is not very critical as long as there are strong flavors such as mayo, hot sauce to eel sauce (the rice exists to absorb soy sauce).
Aside from a standup sushi bar, Colorado has a good offering of sushi bars, temaki, to fun kaiten sushi spots.
- Sushi bar (nigiri sushi): a Japanese sushi bar will be focused on just sushi although the vast majority of sushi bars in Colorado will have sushi, teriyaki, tempura, ramen, to Chinese, Thai, and Korean food.
- Temaki (hand rolls): in the US, Nozawa sushi has a chain of hosomaki/temaki restaurants in Los Angeles called KazuNori. A decade later this popular business model is spreading to Colorado.
- Kaiten sushi (revolving sushi): typically one of the most affordable ways to eat sushi, but it is also a fun way to eat it because your sushi rotates/revolves around the restaurant on a conveyor belt, train, to a waterway.
The 9 ethnically Japanese owned/staffed sushi bars are Kobe An, Matsuhisa, Domo, Sushi Den/Izakaya Den/Kizaki, Temaki Den, Sakana, Sushi Kazu, Sonoda’s, Sushi-rama, and Tokio (there are number of legit spots in Boulder).
The vast majority of Japanese restaurants in Colorado are Americanized sushi owned/operated by non-Japanese, probably around 9 out of 10.
These are the sushi spots that I can not do without, and if they did not exist in Denver, life would suck for me. The ranking is in descending order from the best in Denver to a worthy spot to eat sushi.
The first section is a quick blurb, a pic, pros and cons, and a sampling of their pricing.
Matsuhisa
The OG of the bunch is the Matsuhisa family of restaurants, whereas Nobu is the global icon/brand (heard in rap songs) with its partners Robert DeNiro and Meir Teper.
The first US restaurant is located in Beverly Hills, California (formerly in Peru and Alaska).
Nobu Matsuhisa is also the OG of Japanese fusion because of his Peruvian influences and Beverly Hills location, which have been around forever (since 1987).
Nobu’san not only outlasted Miyagi’s (the old Roxbury) and the long-time owners of the 100-year-old Yamashiro in Hollywood (a Chinese hotel group purchased it for $40 million in 2016), but he and his fam just happened to choose Colorado to further branch out in.
The first location was Aspen, Colorado, the second in Vail, and Cherry Creek, Denver, in 2016. In Dec 2021, I finally visited their Denver location, and they are killinnnnnnnnng it!
The SUSHI RICE is the best in Colorado, so any other effort they put in is just icing on the cake, which means they have a massive margin on the competition.
Sushi Sasa (CLOSED)
I come here strictly for the sushi, and I steer clear from their fusion kitchen menu (not saying it is bad, it is just not my thing).
If you want to sit at the sushi bar, make sure that it is not filled up (it is not big),
Sushi Sasa is no noob to sushi, and Wayne Conwell, the dude/owner has a veteran staff with a wealth of experience in and out of Colorado. It’s that crew that has me hyping them and why they have been at the top of my list for several years.
I also feel that they stand out from places like Sushi Den because they are a fraction of the size. Also, compared to Japan, many top sushi bars are tiny 8-seat sushi bars, although Sasa is still 10x’s? bigger than most Japanese sushi bars. They are luckily nowhere as large of an operation as Izakaya Den and Sushi Den.
Temaki Den
Temaki Den is a hosomaki/temaki (hand roll) restaurant, not a full sushi bar. Except they offer a couple of standout appetizers, the gome-ae (just ask for the spinach and sesame-based dish), to some nigiri sushi.
They are spot on with all the details.
Aside from torching everything, this spot is a standout on so many levels because sushi is all about the details, and they know those details. It comes through because what they do reflects their veteran roots/ties to Sushi Den (co-owned by the Kizaki bros, bro).
Also, tell me you are Japanese without saying you are Japanese, goma-ae (ask for the sesame spinach) on the menu says just that. Only Japanese restaurants and diners would know of this dish which is why you never see it at an Americanized sushi restaurant (vegan and vegetarian diners must try this dish for only $5).
Tokio
The most well-rounded of them all with not only sushi, but with yakitori too (I personally pass on the ramen, but it is a popular item).
This is my goto spot, but this is the smallest sushi bar out of all the sushi bars listed.
Miki Hashimoto’san is also old school with a couple of decades under his belt, and it shows. You can see it in his sushi, but I got to call out his nicely done yakitori, which is also Americanized, although it beats all the other restaurants who attempt to do it.
The only funky thing about this place is the venue itself which is disjointed with a small sushi bar, a small dining area below, and an upstairs space removed from the rest. Except, none of this matters when you are here for the great food.
Sushi Den/Izakaya Den/Kizaki
Sushi Den has its influences from Matsuhisa, but Sushi Den has been a leader in Colorado for the last several decades. That is bragging rights that have been earned on their own merits.
If you get here before they open, expect a line stretching down the length of the restaurants (Sushi Den and Izakaya Den).
I worked here for a short stint, about a year. I started in the front of the house (FOH), but I enjoyed the BOH a whole lot more. So I’m familiar with the operations, and even decades later, if you want to see the largest number of Japanese staff in a Japanese-owned and operated business, Sushi Den is that place.
Also, even with the decades of success Sushi Den has had, the owner, Toshi Kizaki, exemplifies the Japanese work ethic because he is very rarely ever not working in the restaurant. One example is that we would get excited when we heard he was not coming in, except he would come in to dine instead (WTF). You cannot say the same of so many other restaurants where the owner is never seen in the restaurant, especially back of the house.
Sushi Ronin (CLOSED)
From a silly and failed attempt at an izakaya with teriyaki on a stick, the original location is far from being a hack attempt. The sushi bar and kitchen menu is a solid choice and one of the best places you will want to go for sushi to saba shioyaki (not yakitori).
The yakitori that I had at their “izakaya” was the most non-Asian, non-Japanese thing I had experienced in a while.
I ran into an ex-coworker from Sushi Den at Izakaya Ronin in the Five Points area, and I was shocked at how bad the sushi and their so-called yakitori had been. It was the one reason I stayed away from Ronin, although I also had another acquaintance from Sushi Den who was friends with a Ronin staff member, and we had all hung out together. Based on that experience, I wanted to go out of my way to give Ronin another try (the pandemic made that a bit of a challenge).
Lucky for me, I am glad I did make it back because it is why they made it on the list, even with the horrendously old and dried-out anago (saltwater eel).
Uchi
This business uses Japanese food and culture to market their business, and their menu is “Japanese inspired.” Beyond the marketing, Chef Tyson Cole is talented AF and one of the only legit examples of Asian fusion.
I enjoyed every single thing I had on their menu, but this is an Asian-inspired restaurant.
In Colorado, Asians always get lumped in as one homogenous group, and Italians, Russians, to Spanish food would never get mixed together as fusion French food. Yet places like Uchi market their food as Japanese even though it is barely Japanese. The menu headers are omakase (“chefs choice”), agemono (fried), yasaimono (vegetable), to makimono (rolled sushi). Yet the menu is a mix of Asian cuisines from Chinese to Thai with some inspiration from Japanese cuisine, so why is this place not marketed as Asian fusion or Chinese or Thai fusion?
Regardless of their marketing, I suspect it might not be chef Tyson Cole but his marketing teams doing. So I will ignore that and say that their BOH team and chef Cole have more talent than the vast majority who attempt fusion (no “con-fusion” in his dishes on flavor, just an overly appropriated reliance on Japanese culture to market the business).
I also have more about Uchi in a previous post: “I Had Avoided Uchi in Denver, But I Did Not Mind Trying Them Out During Their Happy Hour“
Sushi Co
A temaki/hosomaki restaurant that was probably the first of it’s kind in Colorado and one of the friendliest places to grab a drink or 3-5 hand rolls for only $15 to $23.
I have never met a staff member I did not like and their service is always good (I set a high bar, but it is warranted).
A business is always a reflection of the owner or management, and Sushi Co exemplifies that because I like all their staff. Combine that service with an affordable menu, a good selection of beer, sake, to Japanese and Taiwanese whisky, and you have a winning formula (you won’t have that same experience at KazuNori, but Clement Mok does throw down with their interiors).
The only cringe-worthy aspect is the stereotypical geisha murals all over the Park Hill location, which is cheesy. Those same murals are also all over Colorado, and they perpetuate the perpetual foreigner with such cliche and stereotypical geisha clip-art (what next, ninja and sumo?). It’s a shame it is plastered everywhere, versus the art of artists like Audrey Kawasaki (I have seen her artwork all over her mom’s restaurant in LA), to Yoskay Yamamoto, Darren, and Trisha Inouye, Kelly Sux (such epic work), Lisa Kogawa, and the talented and ex-Terrace House member, Lauren Tsai. All of which are positive/good examples. Yea, a few are $$$, but the point is no samurai and geisha crap, yet all are Asian to Japanese/Japanese American artists.
Hapa Sushi
Another old school rolls/sashimi chain in Colorado with several locations throughout the state which is probably why they unfortunately suffer from inconsistency (the pandemic also does not make it any easier).
I need to do a list of how long some of these businesses have been in business because Hapa aren’t noobs.
My most recent visit versus the last several times was a night and day difference, and I let the sushi chef know that. The good thing about that, is that he did not just brush it off, which says a lot about their staff being concerned about peoples experience.
So even though this was a better experience, overall, all my previous experiences from Cherry Creek to DTC (never bothered with Boulder), has always been mediocre which I think is due to their size and scaling their operations/business.
Kazu Sushi
Kazu’san is originally from the Kyoto area, and he has been in Colorado for several decades now. Saito’san also works the sushi bar and was the owner of Samurai restaurant in the 80-90’s.
Like Sushi Den or any Japanese owned restaurant, expect to see the owner working.
Regardless, if you are a multi-million dollar operation like Sushi Den or a small sushi bar like Kazu (the link is to my expanded review), the owners will always be in the restaurant. Except Kazu’san does it out of necessity, and he has been doing sushi for several decades.
His decades of experience are also why he has several tricks up his sleeve, such as an umeboshi (pickled-salted plum) dipping sauce for his hamachi. He is also no stranger to using mentaiko (spicy pollock/cod roe).
Except the biggest downside is that he can not get the sushi rice right, but I do enjoy that he will have shiokara (fermented viscera, commonly squid) every once in a while.
Also, I want to give a shout-out to Yumi and Yamaguchi’san.
Thanks for reading, and pro tip: rice balls go great with fried chicken
I never dared to have a rice ball packed again for school lunch as a kid, and I went with the culturally acceptable Piccolo’s pizza. It was experiences like that I went through as a kid to experiences a decade or two later of every Tyson, Dick, Bing, and Quan touting they are doing Japanese food that have me doing these types of blog posts. They are more American than Japanese, so I am happy to promote these ten standout sushi restaurants in Colorado (I hope your kid can take a rice ball for lunch).
