How many diners know that “yasaimono” are vegetables, “agemono” are fried things, and “Toyosu selections” refers to the new facility that replaced Tokyo’s famous Tsukiji seafood market? Dish names like “hirame usuzukuri” and “ocha zuke” are mysterious, but the accompanying descriptions are admittedly intriguing. ![]() Barring that, you’ll have to study I wished for a few more signposts. The menu of small plates (which range from $5 to $24) is so long-there are more than 60 items, including 20 or so daily specials-that no server can do it justice without pulling up a chair. Assorted nigiri and the Fiery Yu cocktail. This is a restaurant built for heavy traffic, and it’s extravagantly staffed. Despite the sushi bar’s size, most of the seating takes place at tables in several different areas. A long sushi bar sits at the center of things, morphing into a cocktail bar at one end. The modern, boxy, industrial restaurant is warmed with lots of wood and by a sort of tatami-room geometry of grids, posts, and pillars. Uchi Denver is certainly a major-league space.
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