A FUSION OF FLAVORS

    I am no sushi connoisseur. I have however, had my fair share of nigiri, maki and sashimi. Enough so, to know the vast difference between “so- so” sushi and the really good stuff! Especially when living in a landlocked state, I’ve become a bit discriminating about where I dine for sushi. On the extreme side, I’ve actually known a few individuals who swear they’ll never dine on raw fish unless they’re doing so by the ocean from which it was caught!

    Sushi snobs? Yes, maybe. But I have to admit, I am rather particular about the freshness of any sushi I consume. I will say this however, modern conveniences of today make it entirely possible for those of us not quite living near the ocean to thoroughly embrace the freshest sushi ever.

    That being said, I’ve completely fallen in love with Izakaya Den, where fresh-caught fish is hand- selected from one of Japan’s largest fish markets, vacuum-packed with dry ice and flown from Japan to Denver all in the same day. Situated diagonally across the street from its sibling restaurant, the always jammed Sushi Den; Izakaya Den, is the second local venture owned by the Kizaki family. Each time I’ve visited Izakaya, it’s been busy too…maybe not quite as much as Sushi Den, but still, buzzing with an electrifying atmosphere like only the most popular restaurants can. And, even though my first visit was due to a quest for the freshest sushi in town, I soon discovered that while the sushi here is out-of-this-world fresh, this place offers so much more.

    Izakaya, literally translated means “sake house with small plates” and this venue was inspired by the numerous Izakaya pubs found all over Japan. In Japanese tradition, sake dens are the place where locals go following a day of work to unwind and visit with friends. In Denver, Colorado, this translates to Izakaya Den.

    After a little research, I learned that a Japanese architect was brought to Denver to help achieve the owners’ vision of a restaurant that mimicked a traditional Izakaya. Additionally a Japanese construction team was flown to Denver to actually partake in the construction. The woodwork throughout was meticulously cut by carpenters in southern Japan and the chairs were all custom made and shipped from Japan. Upon entering the restaurant, vaulted ceilings lined with wooden Japanese cedar beams and antique Japanese lanterns draw the eye upward revealing a spacious, authentic atmosphere. Bold red walls painted with traditional Japanese lacquer are complemented by fine art-work and soft lighting. Stone flooring, bamboo partitions and thoughtful details such as the sushi bar that is made from one large single piece of camphor wood, are examples of the restaurant’s carefully orchestrated design.