Executive chef Waiming Tung brings 20 years of cooking experience to Fusion World Cuisine and its menu of fare influenced by the flavors of Asia and Europe and tuned to the key of "fuse." Use your lunch break to experiment with the chicken vegetable stir-fry ($5.95) or bring an order of pepper shrimp ($8.95) home to your taste laboratory. All lunch specials come with rice and a choice of egg drop, hot and sour, or miso soup. Nocturnal eaters can nosh on traditional Chinese staples such as orange beef ($12.25) and General Tsao chicken ($9.25). Dinnermates sporting two sets of taste buds can find common ground through fusion specialties such as the lobster and scallop pasta ($18.25) tossed with a light herb-pesto sauce and garnished with fish roe. Fusion World Cuisine also offers two three-course meal deals: the Asian meal ($15.95) lets diners choose from a list of traditional Chinese dishes, and the fusion dinner ($25.95) gives diners free reign over the menu, offering the sort of satisfying freedom known only to math tutors locked in rooms packed with calculators and truth tables.
The chefs at MoMo Sushi Bar wok sauté pan-Asian cuisine and wrap baked and raw sushi rolls to populate their extensive menu. To prime bellies, teeth snap a crisp outer leaf before sinking into juicy poultry in the honey-garlic-chicken lettuce wrap, and in the baked green mussels with crab, New Zealand mussels saunter by forks with an entourage of crab scallions and creamy smelt bathed in eel sauce. Spoonfuls of miso soup and forkfuls of side salads keep taste buds limber for the main-course specialty rolls, which beckon to chop sticks in sundry combinations of fresh fish and zesty veggies. The baked King roll dons a baby lobster crown to reign over crab mix and avocado, and is a favorite dish among guests and groveling court jesters. Crunch batter adds dimension to the Super Crunch roll, which brims with shrimp tempura, spicy crab, cucumber, and cream cheese, and adept hands wind tuna, crab, and cream cheese into the Las Vegas roll before deep frying the raw disks and dressing them in spicy crab mix, teriyaki sauce, and a sequined head dress.
A vibrant, buzzing neon sign beams with electric blue and orange light as it invites hungry passersby to sample the inventive sushi creations and delicate Japanese treats that won Yuki Sushi & Robata a coveted spot in ABC 7's A-list for three years in a row. The bill of fare bristles with warm noodle soups such as tempura udon, umami cuts of meat such as teriyaki chicken and beef, and fresh Chilean sea bass. Inventive maki rolls shine on Yuki Sushi & Robata's diverse menu, with selections such as the Carmen Miranda featuring fresh fruit.
The executive chef here is one Ray Huy Hoang, and his sushi experience is extensive. Before he was rolling, slicing, and drizzling sauce at Sushi Mango, he spent 15 years sharpening his knives and skills at several other Japanese restaurants. Hoang's talents are so well known that he was commissioned to help out the Denver Art Museum. When CultureHaus threw a benefit for the establishment, they enlisted Hoang to create human sushi bars—nude models decorated with a smorgasbord of strategically arranged rolls and garnishes.
Steve Lin, owner of Land of Sushi, opens up shipments of fresh fish and live scallops every day in the kitchen. Behind the restaurant?s sushi bar, the chefs encase seafood morsels in specialty rolls such as the mango roll with spicy tuna and the uni roll with fresh sea urchin, creations that led to their being named Best Sushi Restaurant 2012, Best Japanese Restaurant 2013, and Best Sushi Bar 2014 by the Denver Westword. Non-sushi dishes include 9-ounce new york strip steaks with teriyaki sauce and Alaskan halibut with miso glaze.
Each morning as the sun blossoms in the sky, chilled containers of fresh seafood arrive at Bara Sushi and Grill, causing chefs to smile in anticipation of the day’s creations. Lobster tail, salmon, and shrimp share space with unique sidekicks such as potato crunch, goat cheese, and mango in sushi rolls with names including The Big Lebowksi, Red Dragon, and Crouching Tiger. During midday hours, diners can ditch peanut-butter sandwiches for customizable lunchboxes, which can be filled with selections such as teriyaki chicken, veggie tempura, hall passes that never expire, and spicy tuna rolls.