Chef News

Raw Ambition: Yasu Kizaki of Sushi Den Talks About History and the Future

A glistening white disk of raw scallop rests against a slice of lemon, with only a small grid of sear marks interrupting its slick surface. Green, saw-edged shiso leaves, so perfect they invite a touch to prove they aren't plastic, add contrast to the plate and the barest hint of cinnamon and basil to the air. The dish is sashimi served in the aburi style -- an ancient form of sushi from Tokyo's earliest Edo period -- made new and fresh by the seafood masters at Sushi Den.

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Mark Antonation is the former Westword Food & Drink Editor. In 2018, he was named Outstanding Media Professional by the Colorado Restaurant Association; he's now with the Colorado Restaurant Foundation.
Contact: Mark Antonation