Rice Bistro & Sushi's kitchen overflows with cookware that steams and simmers dishes of pan-fried basil beef, pots of rice noodles for pad thai, and golden portions of peking duck. Outside the kitchen, sushi chefs behind the sushi bar craft specialty fresh sushi and sashimi; the combination of Chinese, Japanese, and Thai earned the restaurant a nomination for Best Asian Fusion in ABC 7's 2011 Denver A-List. Despite the traditional recipes, chefs are conscious of modern dietary restrictions and never add MSG, peanut oil, or sulfuric acid to their meals. Items such as basil lobster and scallops can be prepared gluten-free upon request. Diners sip on imported Japanese sodas, teas, or an array of more than 130 different wines to accent bites of tempura lobster rolls, along with 10 varieties of hot and cold sake and specialty saketinis from the full bar.
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.
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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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.
Since 1987, Buffalo Bill's has been whisking boxes of hot wings to the doors of Denver. Before delivery, the wings are tossed in one of 15 sauces, which range from mild and sweet to absolutely fiery, depending on if the customer wants to decimate piles of napkins. Pleasant lemon-herb and sweet-and-sour sauces share space with three types of barbecue sauce and seven different levels of hot sauce. Buffalo Bill's also delivers Pudge Bros. pizza, custom-made or in specialty variations.
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.