Colorado
5 Delicious Sushi Spots In Colorado
Sushi Den is a standout spot in Denver.
Sushi DenMost diners don’t think of land-locked Colorado as the place to go for fantastic sushi. However, the Centennial State is swimming with good fish, partially because it’s a central hub for airplanes stopping between coasts. Local chefs demand it, too, making sourcing sushi-grade seafood easier.
As more Japanese restaurants open in and around Denver, the number of places to get sashimi and sushi has grown admirably. Make a reservation at one of these five spots to experience a memorable meal.
Sushi Den
Started by brothers Toshi and Yasu Kizaki, Sushi Den is the pioneer credited with bringing sushi-grade fish to Denver. The intimate restaurant opened in 1984, when much of the Mile High City still valued steak and all-you-can-eat buffets over pricy Japanese fare. Sushi Den prevailed and started the movement of flying in tuna, halibut and yellowtail from Japan’s largest fish markets.
Because of a successful run with Sushi Den and the cuisine’s popularity, the brothers opened Izakaya Den and OTOTO next door. Now, they plan to launch a fourth concept. Though the name has yet to be revealed, it will be omakase-style. Given the quality of Sushi Den and its offshoots, the end-of-summer opening will be a welcome addition to the scene.
Kumoya
One of Denver’s newest spots is Kumoya, a high-end Japanese restaurant from the Creative Culinary restaurant group. While the space is fresh, chefs Corey Baker and Max Mackissock have more than two decades of experience with top-grade fish. Baker’s sushi pedigree dates back to Sushi Den (highlighted below), one of the first places to bring high-quality fish to the city. Getting quality fish is a priority for the chef, and he sources it from renowned Japanese fresh fish markets in Toyosu and Fukuoka.
The choices feel endless once you’re seated in the low-lit, modern dining room. The best bet is to let Baker take the reins and pick the pieces for you, omakase style. Make sure to add a piece of the aged tuna, which comes topped with caviar and gold leaf.
While sushi certainly excites, the whole menu should be sampled, from a melt-in-the-mouth eggplant to wagyu tartare with smoked shoyu. Pair the meal with a delicate sake or an innovative, Asian-inspired cocktail.
Ukiyo’s plated perfection.
Ukiyo
Under Bao Brewhouse’s red facade and side alley lies the door to Ukiyo, a 12-seat omakase restaurant that opened in February 2024. Here, Bao Brewhouse chef Phraseuth “Paul” Sananikone creates 18 courses, from nigiri to oysters to wagyu. Each dish is a small bite or two, so enjoying the spread without getting too full is easy.
The intimate space lends to close conversations with strangers and insider information from the chef. However, because the space only seats a dozen eaters, scoring a reservation ahead of time is important. Ukiyo opens Wednesday through Saturday with two seatings daily at 6 and 8:30 p.m.
Bamboo Sushi
In the lower highlands of Denver, Bamboo Sushi is perched above the sloping hill, offering views of downtown. On a nice day, you can admire the vista from outdoor seating or stick to the beauty on the plate.
The Denver sushi restaurant sources fish from around the world, with each option selected sustainability. The menu’s seasonal nature means one night, a diner may get kanpachi from Hawaii, uni from Santa Barbara and scallops from Nova Scotia. Pair the meal with premium sake or a glass of light white wine. The shifting menu’s tides ensure there’s always a reason to return to Bamboo Sushi.
Sakaba’s uni.
Sakaba
Head to the mountains to Forbes Travel Guide Recommended The Ritz-Carlton, Bachelor Gulch for a great Japanese dinner at Sakaba. Take in the stone walls, fireplaces and glass-covered patio, which makes you feel as if you’re dining alfresco, even when the snow falls. While nestled in a cozy chair, you’ll find the sushi to be just as thrilling as the ski slopes.
Seasonal fish is flown in from Japan multiple times a week and goes straight to Sakaba’s kitchen. During the summer, the trip happens twice a week and three times during ski season. Because of the ever-changing fish haul, items come and go on the menu. At press time, diners could indulge in lobster rolls with yuzu and shiso garlic or truffle aioli-laced tuna truffle rolls with asparagus. Nigiri and sashimi also grace the menu. The omakase option is the way to go for those willing to relinquish culinary control.
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