Try the Sprouts App! It's easier than ever to browse specials, make shopping lists and clip coupons. Download the App Denver - W. 38th Ave. (store #314) Set as my preferred store View Flyer Location 4700 West 38th Ave. , Get directions Hours Open Contact 303-433-2350 Store Services Online Ordering, Olive Bar, Deli Catering Trays, Boars Head, Fresh Sushi, No Alcohol, Juice Bar, pickup, Salad Bar, Coffee Bar Upcoming Events SUN. 1 2 3 4 5 6 7       GEORGIA EVENT Healthy New Year Smoothie Demonstration CALIFORNIA EVENT Healthy New Year Smoothie Demonstration COLORADO EVENT Healthy New Year Smoothie Demonstration     UTAH EVENT Daybreak Biggest Loser Competition 8 9 10 11 12 13 14             GEORGIA EVENT Real Fit Expo 15 16 17 18 19 20 21               22 23 24 25 26 27 28             GEORGIA EVENT New Year, New You Health and Wellness Fair 29 30 31                       Nearby Stores Location 3725 Kipling St. Wheat Ridge, CO 80033 Contact: 720-305-0219 Hours Open Daily 07:00AM - 10:00PM Services Online Ordering, Olive Bar, Deli Catering Trays, Boars Head, Fresh Sushi, No Alcohol, Juice Bar, pickup Upcoming Events September 18, 2016 9:00 AM: Farmers 5000 5K Location 98 Wadsworth Blvd. Lakewood, CO 80226 Contact

: 303-957-9276 Hours Open Daily 07:00AM - 10:00PM Services Online Ordering, Olive Bar, Deli Catering Trays, Boars Head, Fresh Sushi, No Alcohol, Juice Bar, pickup, Salad Bar, Sandwich Bar   Join the Sprouts Family All you need is a passion for people and flair for food. We can show you the rest. Sushi Den and Izakaya Den When you say Sushi Den to anyone paying attention to the food scene in Denver what immediately comes to mind is the gold standard for sushi, and Japanese cuisine in general, in the state, and perhaps anywhere else outside of Japan itself. That excellence is no accident. Owner Toshi Kizaki, along with his brothers Yasu, the restaurant’s director of operation in Denver, and Koichi, a fish buyer back in their home Prefecture in southern Japan, go to great lengths to insure that every ingredient in the “simple food” that is sushi is “precise.” Every restaurant to some extent is a manufacturing operation; they take in raw materials, add value, and then sell a created product to, hopefully, a dedicated customer base.

At Sushi Den, however, it is a production worthy of veneration. Fish, of course, is at the heart of the operation, but getting the right fish to the consumer is a production, indeed. order umi sushiYoshi visits a fresh fish market distribution center in Commerce City, called True World Foods, every early morning, six days a week, and personally selects only the best fish flown in fresh from such locales as Scotland, New Zealand, Spain, the Marshall Islands, South Africa, Mexico, Australia, Alaska and Canada. order in sushi calgaryIn addition, he works with his brother Koichi back in Japan – the two talk almost every day – who selects the finest fish from Japanese waters in southern Japan, and then ships them twice a week on Korean Air via San Francisco to Denver. how to make nigiri sushi step by step

Toshi himself goes to Japan about four times a year – each season – to see personally what is available.sushi london ontario richmond “We get the fish from the southern part of Japan, the Asia/Korean side, (which is) different from Pacific side – local fish from where we grew up,” says Kizaki. sushi at home zurich“Thirty percent of our fish is from Japan.”venta online productos sushi And, of course, it’s a lot of fish: Sushi Den and its sister operation, Izakaya Den, go through 1,500 to 2,000 pounds of fresh fish per week. sushi in dubai mallIt is cut and sliced for preparation by some 30 sushi chefs under the direct supervision of Toshi, and it is an exacting mix of skill and art that takes years to learn and prefect.

That ends up being one of Sushi Den’s major challenges. “In Sushi Den (sushi chefs) advance quickly because they have more opportunity to slice fish,” says Toshi. “They open up their own place; maybe 5 or 6 or 7 places have opened up from Sushi Den apprentices and chefs (who) advanced their skills here. They don’t have brothers in Japan so we are more advanced.” So, of course, to keep the production going with the quality Toshi demands requires getting the best fish worldwide and then having the highly skilled workers who can prepare it properly to exacting standards. But such care also goes into other parts of the operation. Sushi is most often served with rice and Toshi can expound for hours on how the rice has to be just right; the perfect texture, not too soft and not too hard. Trouble is, at Denver’s altitude that proved to be a daunting task, so Toshi years ago developed his own high-pressure rice cooker to accommodate the altitude and create the kind of rice that meets his standards.

Also, to control the quality and freshness of vegetables – often vegetables that are native to Japan and quite exotic here – Sushi Denver in 2010 purchased a 6.5-acre farm near Brighton to grow its own pesticide-free vegetables for use in its kitchens. The year-round supply of such food stuffs was bolstered when, last year, Sushi Denver completed a 3,000 square-foot passive solar greenhouse on its farm that extends the growing season. They grow Japanese produce including: Ao-Shiso, Aka-Shiso, Thai Chili, Shishito Pepper, Komatsuna, Mitsuba, Mung Bean and Kabocha. In addition, micro-greens, herbs, citrus trees and orchids are also being grown. Another key issue this manufacturer has to contend with is the American palate. “It’s a different culture,” says Kizaki. “The way I learn in Japan sometimes doesn’t work here; Salted squid guts doesn’t go well with American diners. American diners aren’t fond of chewy stuff – octopus is not so popular; in Japan very popular.

“American diners have a different flavor profile,” he adds. “Thirty years ago when we slice up tuna we served with wasabi, but we had to make a special sauce (that is) much more approachable for the American diner.” Obviously, the Kizakis have made Sushi Den, with its 220 seats, and Izakaya Den, with its 250 seats, very approachable, as the crowds waiting to get in on nearly a daily basis exemplifies. “We have a system in place,” says Toshi. “It took us 30 years to get to this point, a huge data base of customers; what day they come. We know this day will be busy, this day slow. When Broncos play – slow.” That’s just about par for the course: perfection in fish, precision in rice and vegetables, and every detail right down to consumer tastes and habits. No wonder that Sushi Den is the gold standard. Challenges: Managing the supply chain. “Five years ago new fish was shifting and changing; with (global) warming different fish are showing up.”