Nearing the three-decade mark since opening its first store, Kokoro cooks up quick and tasty Japanese meals using fresh, never-processed ingredients, including Colorado-grown co-op vegetables whenever possible. Many of those meals feature a secret teriyaki sauce, such as the Kokoro Bowl—a fusion of juicy beef, teriyaki chicken, and veggies—which reigns as the restaurant's most popular bowl. Kokoro—whose loose translation is “heart” and points to the staff’s passion—also provides a drive-thru option, extending the same courteous, full-service experience even for the demanding task of accommodating the governor’s motorcade.
• For $10, you get $20 worth of Asian cuisine during lunch from 11 a.m. until 3 p.m. • For $20, you get $40 worth of Asian cuisine during dinner from 3 p.m. until 11 p.m. Diners who redeem their Groupon Thursday, Friday, or Saturday after 8:30 p.m. receive complimentary edamame and sake.
A "tuk tuk" (pronounced "took took") is a type of three-wheeled taxi service commonly found in Thailand. It's used by tourists as well as locals, who appreciate the speed and convenience. Westminster's Tuk Tuk Thai Bistro tries to capture the above qualities in a restaurant, and it largely succeeds. But there's a certain elegance to Tuk Tuk that you might not expect to find on the streets of Bangkok. The kitchen takes typical street foods and classes them up, resulting in a menu that seems both familiar and adventurous.
Aromatic herbs weasel their way into almost every dish at Real Thai, where chefs add a liberal sprinkling of chilies, basil, lemongrass, galangal, and lime leaf to create their signature dishes. These can take the form of entrees such as green curry that's infused with coconut milk or drunken noodles that are free of inhibition. However, not every dish is built upon a foundation of noodles or rice. They also whip up specialties such as eggplant stuffed with ground chicken and shrimp and drizzled in eel sauce.
Every sushi fan has a fantasy roll—a picture-perfect masterpiece that's comprised of a flawless melange of traditional and inventive ingredients. The chefs at Sushi Yume are no exception. For their fantasy roll, they delicately wrap shrimp tempura, avocado, and tobiko in crisp sesame soy paper before drizzling it with sweet-and-salty eel sauce. The fantasy roll is just one of the menu's 30-plus specialties, whose fixings range from the Rocky Mountain roll's cream cheese tempura to the Hawaiian roll's dusting of wasabi pea powder.
While sushi chefs handcraft their orders, Sushi Yume's other cooks whip up Japanese staples such as scallop teriyaki and grilled eggplant doused in miso sauce. The culinary teams combine their efforts for lunch and dinnertime bento boxes, which pair mains and sushi selections with a California roll. Handcrafted cocktails complement feasts, as does a selection of Japanese beers, sodas, and hot or cold sakes.
At Ooka Sushi, the chefs satisfy practically any Asian-cuisine craving, not just those for artfully prepared and presented sushi and sashimi. They also slow cook broccoli and bell peppers in a thick Thai peanut curry, marinate duck meat in Chinese fire spices and fry it to a golden crisp, and deep fry shrimp in tempura batter.