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.
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 culinary wizards of Mt. Fuji Sushi & Hibachi synergize bold and rich flavors from fresh ingredients and meats before their customers’ eyes. Hibachi preparations of filet mignon ($24.50) and salmon ($20.50) eschew the kitchen for the dinner table, where red-hatted chefs grill meals inches away from patrons that will devour and name first-born children after the seared morsels. Special sushi rolls compete for diners’ attentions with unique swaths of ingredients; the Rock ‘n’ Roll is laced with mango, avocado, and shrimp tempura ($13.75), and the Godzilla roll balances its triple-fish attack with caviar and scallions ($12.25). The restaurant’s wide array hibachi grill-top tables encourages socialization, where strangers can become close companions as they marvel at their chef’s showmanship and amaze onlookers with their broccoli-catching skills.
Golden Phoenix's owner brings a Thai background to the eatery's cuisine, but the cooking staff ably represents Thailand, China, and Japan with an eclectic menu of pan-Asian staples. Diners can clasp fresh sushi rolls or lap up spicy coconut curries, complemented by a broad selection of wines and sake.