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.
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.
The name means "taste" in Thai, and at Ghin Asian Blend & Sushi, flavor always comes first. Averse to calling their dishes "Asian fusion," the restaurant's chefs instead refer their genre as "Asian blend." They aim to bring the nuances of many cultures' kitchens seamlessly together on the same plates, creating meals that are as artful as they are satisfying. The tom yum soup, for instance, showcases a Thai- and Malaysian-style broth made from chili and fresh lime, whereas a spicy, Japanese tamari marinade brings the heat to the tropical-inspired tuna poke appetizer. Maki rolls display similar melding, matching spicy tuna with macadamia nuts and beef tataki with jalapeno. Even classic American dishes receive a global update?burgers are topped with sweet chili aioli, lamb chops are sauced with a ginger sake tamari reduction, and cuts of chicken are given their own delicious passports.
Sushi is a complex world of flavors, textures, and colors that may seem intimidating at first. Wasabi Sushi Bar?s spread of more than 90 rolls includes simple california and bluefin rolls for the sushi newbie as well as adventurous items for those delving deeper into the realm of maki.
Yellowfin tuna and cucumber slices fill the more simplistic rolls, and shrimp tempura and avocado cut the delicate brine flavor of barbecued eel in other offerings. The sushi chefs also liberally sprinkle a housemade tempura crunch topping at the sushi bar, and new york strip steaks crackle beneath spicy teriyaki sauces at the grill.
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.
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.