Kodawari
Every bite in our restaurant is Temaki Den’s expression of
kodawari, the uncompromising and relentless pursuit of perfection. We are committed to refining each recipe, enhancing every ingredient, and crafting every piece of sushi we present to our guests. The pursuit of perfection never ends; we continuously seek to learn, improve, and elevate our menu. We hope your experience at Temaki Den reflects our dedication to this principle.
It Starts with the Ingredients
Shari
Shari (vinegar sushi rice) is arguably the most important component of sushi. After more than 40 years of continuous innovation and improvement, Chef Toshi has perfected an ideal recipe for cooking and mixing sushi rice. He’s made fine adjustments for the dry air and high altitude of Denver to develop with the perfect cooking process.
The perfect shari starts with quality raw rice. We prefer a premium short grain tamanishiki rice from California. Upon delivery, each batch is carefully sampled and meticulously counted to ensure that each grain is unblemished and free of cracks and breaks. We strive for perfection in every kernel of rice.
Nori
Nori (dried seaweed sheet) is perhaps the most overlooked component of sushi - especially hand roll sushi. While the warm
shari activates the aromas, the
nori wraps everything together with a nice crispy crunch. After sampling and tasting over 40 brands, we chose to work with a farm harvesting in the Ariake Sea in Saga prefecture, Japan. Their
nori has an amazing crisp, mild ocean aroma, and full flavor. For the best experience, we highly recommend taking a bite as soon as it’s made.
Nori is what makes hand-roll sushi unique, and we’re confident ours is one of the best.
Neta
Neta is the focal point of sushi. Although predominantly consisting of various types of fish and seafood, it can also be other proteins or vegetables. Chef Toshi’s legacy is rooted in long-standing connections with Japanese suppliers, spanning up to three decades. Our commitment to sourcing remains unwavering as we continue to build new relationships around the world and within the coastal United States.
Whether foraging in the Colorado mountains for matsutake mushrooms or building new direct relationships with fishermen and uni divers in California, Temaki Den cultivates an evolving list of seasonal specialties showcasing a diverse array of fish, seafood, and other ingredients from around the world.
Temaki
Temaki-zushi (hand roll sushi) is a simple roll of shari and neta wrapped in nori. Differing from the conventional cone-shaped temakis, our speciality lies in cylindrical temakis. This shape accentuates the nori’s crunch while maintaining a uniform distribution of shari, nori, and neta in every bite.
Temaki-zushi
is best enjoyed while the rice is still slightly warm and the
nori is crisp. We serve one piece at a time so you can savor each piece at its prime texture and temperature. For those dining away from our sushi chefs, we use an innovative wrapping technique to keep the
nori crisp until you are ready to enjoy.
Aburi
Our other specialty lies in Aburi-zushi, which translates to “flame seared sushi.” Our signature aburi nigiri menu is created using a fairly modern technique; neta is flash-seared over an open flame while lying on a bed of rice. The quick application of heat brings out the inherent fats and aromas in the fish that might otherwise remain hidden. We choose the neta that is tastiest when cooked with this technique such as searing a Wagyu beef to rare, or gently warming up a lobster tail. Our favorites are when the fat of the belly cuts from tuna or Hamachi renders and melds with the sushi rice underneath.
