Sushi Den

Sushi Den was born in 1985 when Toshi, who had been a chef in Tokyo and Los Angeles, and Yasu, who had been a chef in London, came to Denver to start their own restaurant. Toshi is the heart and the soul of Sushi Den. Although soft-spoken, he communicates with thesenses. Sushi Den is a feast for the eyes as well as the palette, and is the gathering place of Denvers cutting edge. Not one to rest on his laurels, Toshi continuously raises the bar and sets the standard for high quality sushi, not only in Denver but throughout the United States. The adherence to quality at Sushi Den has never wavered in 20 years, a remarkable accomplishment for any restaurant. The Zagat survey rates Sushi Den as one of the most prestigious Sushi and Japanese restaurants in the United States. Sushi Den clearly stands out from the rest of the competitors and continuously sets the standard. Now in its 22nd year, Sushi Den just keeps improving; its most recent innovation is flying in fresh fish from one of Japans largest fish markets. Sushi Den opened its second location in 2001, in the city of Fukuoka on Kyushu Island close to the Japanese hometown of Sushi Dens founders. Along with an incredibly dedicated and talented staff of 85 in Denver and a staff of 15 in Japan, the success and talent behind Sushi Den lies in the three Kizaki brothers, Toshi, Yasu & Koichi, and Toshis wife Michiko. Koichi, the youngest brother, lives in Japan. Koichi makes a daily 4:00 AM trip to the fish market to select and purchase the finest and freshest fish for both restaurants. The fish is vacuumed packed with dry ice and flown from Japan to Denver arriving the same day. Toshi is the creative force behind the true sushi dining experience at Sushi Den. He is the master chef in both Denver and Japan. Toshi also makes a daily 7:00 AM trip to Denvers Japanese fish market 6 days a week. Yasu, also a chef, oversees online communications, PR and marketing, and administration. Michiko, Toshis wife bakes all kinds