At iFish+Ramen, chefs imbue sushi with flavors from Veracruz and serve tapas-style items in addition to full portions of Japanese food
"Cilantro, cumin, lime, garlic, raw onion, chiles—these are all natural matches for raw fish, and Luis uses them with skill and restraint," says an article in The Denver Post, giving readers a small taste of the flavors they can find at iFish+Ramen.
There, Head Chef Luis De La Cruz imbues the restaurant's cuisine with ingredients from his native Veracruz. For appetizers, he pairs yellowtail and sesame-oil salmon with sliced jalapeños and cilantro; for dinner, he tops shrimp tempura rolls with toasted coconut, and peppers spicy tuna rolls with cuts of bell pepper. With portions, too, he cues off Spanish traditions that linger in eastern Mexico, creating tapas-style items served alongside full portions of Japanese fare.
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