"We had to change the door -- it was too tall -- and we had to move it back to where it was originally, but we got it all sorted out, and after having a big party over the weekend, we opened on Monday, and things are going well," says Nakanishi, who cooked in several sushi restaurants in Las Vegas and New York before moving to Denver -- a city, he says, that has "incredibly nice people" -- three months ago.
The serene space, complemented by a large sushi bar, a bar-bar shelved with sakes and wines, stark white booths and tables, ebony floors, exposed brick and sconce lighting, looks -- and feels -- moneyed, and the food, a litany of sushi, sashimi and rolls, more than a dozen salads, a large selection of noodle dishes, rice plates and skewers and an impressive section devoted to nothing but tempura dishes, should give Japanese cuisine aficionados a swank space in which to hobnob.
And the fish, contends Nakanishi, is as good as it gets. "We use a Tokyo-headquartered Japanese supplier with a branch in Denver -- we trust them -- to get really great quality fish, and in the future, we're going to start importing some of our fish directly from Japan," he says.
Here's a glimpse of what the sushi chefs and kitchen are turning out, along with snapshots of the space.