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.
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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.
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.
By using only 100% vegetable oil and fat-free love, Masa Asian Kitchen's chefs are able to craft Chinese, Japanese, Thai, and Vietnamese entrees that are both flavorful and MSG-free—entrees such as lo mein noodles, green curry, and teriyaki salmon. They also create 20 sushi rolls, the seaweed casings of which pack in tempura shrimp, spicy crab, cream cheese, and avocado. To request adjustments to a dish, diners simply speak with their server, who can ask the chef to turn a meaty dish into a vegetarian entree or a spicy dish into just a bunch of napkins dipped in water.
Located on 15th Street in downtown Denver, Sushi Sasa blends traditional with “new style” Japanese cuisine. The restaurant has a sleek white and wood interior that merges modern touches with natural elements inside a bright, inviting room. The menu changes daily, so that chef/owner Wayne Cornwell can make sure to bring only the freshest and tastiest ingredients to the table. The restaurant serves unique sushi rolls like the Grilled Eggplant Roll and the Caprese Roll, and even offers an adventurous Otsumami (Japanese tapas) menu that includes the popular shrimp and lobster Atomic Dynamites and asparagus tempura with a spicy aioli on the side. They also have a wonderful sake and wine list. The downstairs is cozy, but can get a bit noisy during the busier hours, while upstairs seating is quiet and elegant.
Inspired by the Hawaiian term hapa, which describes a harmonious blend of Asian and American cultures, the chefs at Hapa Sushi Grill & Sake Bar strive to balance dynamic flavors with every dish. They follow traditional Japanese techniques but incorporate influences from American, Hawaiian, and Japanese cuisine to fill their lunch and dinner menus with original combinations. Kalua pork peking wraps fold around Hawaiian-style pulled pork and the Poke Don coats fresh ahi tuna or salmon in a house poke sauce and sesame seeds. Sushi rolls range from basic california and shrimp tempura rolls to original creations, such as the XXX Roll, a core of tempura asparagus wrapped in hamachi and jalapeños, seared with olive oil, drizzled with ponzu, and played by Vin Diesel.