5/5 Robert F. 1 year ago on Google
Sushi
is
very
dependent
on
both
the
quality
of
the
fish
and
the
expertise
of
the
chef.
It
is
surprising
to
many
people
that
landlocked
Denver
has
extremely
high-quality
seafood.
You
see,
there's
this
thing
called
airplanes
that
evens
the
playing
field
with
coastal
locations.
Denver
has
some
of
the
top
seafood
wholesalers
in
the
country
with
contacts
all
over
the
world
plus
an
airport
with
many
international
connections.
Super
fresh
fish
flies
in
every
morning.
So,
despite
Denver's
location,
restaurants
have
no
problem
obtaining
top
quality
product.
That
leaves
the
chef
as
the
main
variable
to
finding
good
sushi
in
Denver.
I've
been
going
to
Izu
since
they
opened
eight
years
ago.
They
are
just
a
few
blocks
from
my
home.
The
quality
has
always
been
up
and
down--mostly
good,
sometimes
fair,
and,
occasionally,
not
so
great.
My
latest
visit
was
a
revelation.
I
brought
a
friend
who
is
very,
very
picky
and
has
extensive
experience
with
ultra
high-end
sushi.
We
both
agreed
that
this
was
one
of
the
best
sushi
dinners
we
had
ever
experienced.
Every
item
was
super
fresh,
flawlessly
prepared,
and
presented
with
elegance
and
visual
flair.
We
polished
off
every
speck,
down
to
the
last
grain
of
rice
and
fish
roe.
We're
still
talking
about
the
experience
several
days
later.
We
started
with
the
Hakutsuru
Junmai
Dai
Ginjo.
This
was
a
truly
excellent
sake.
Very
subtle,
but
extremely
flavorful.
The
waiter
then
surprised
us
with
an
amuse
bouche.
This
was
a
beautifully
presented
large
plate
with
some
coils
of
tuna
in
a
vinaigrette-style
sauce,
accompanied
by
a
shrimp,
an
edible
flower,
and
some
shaved
bits
of
various
vegetables.
A
great
start
to
the
meal.
A
gorgeous
platter
then
arrived
with
our
Hawaii
Dragon
roll,
Toro,
White
Tuna,
Mackerel,
and
Uni,
accompanied
by
various
sauces.
The
Eel
arrived
a
few
minutes
later,
in
a
large
spoon-shaped
dish.
Again,
everything
was
beautiful
to
look
at
and
tasted
even
better.
I'd
like
to
see
the
head
chef's
resume.
I
hope
Izu
can
hang
onto
him.
We'll
be
back
soon.
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