Toshi and Yasu Kizaki, with the big tuna, before it was carved by Ismael Ramirez of True World Foods (Photo by Suzanne S. Brown, The Denver Post)
In case you had any doubt as to the freshness of the fish at , owners Yasu and owner-master chef Toshi Kizaki offered a little demo of their commitment Monday evening by displaying a 90-pound Hawaiian Bigeye Ahi tuna.
The big guy was carved by Ismael Ramirez of , who says he does about a dozen such jobs per day. The best part came a little later when guests at the packed restaurant were treated to a sashimi feast from the tuna, and tasting of dozens of types of sake as well as a variety of menu items from Sushi Den and Izakaya Den. It was all part of the celebration of Sushi Den’s 30th anniversary, and held in conjunction with a sake seminar and grand tasting of dozens of types of sake.
Prior to the carving, VIP guests went on a tasting journey, learning how sake is made and what type pairs best with which foods. We now know that Ginjo and Diginjo go better with light foods and appetizers, while Junmai pairs with stronger flavors. But that’s about as much as we could absorb on an introduction. As one of the seminar instructors from put it, “Sake hits you first in the knees, then the head.”
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