In recent years, Denver, affectionately known as the Mile High City, has experienced a surge of luxury restaurants specializing in an intimate dining format known as omakase, which features chef’s counter seating for a select few guests.
Originally pioneered by establishments such as Beckon in RiNo and Brutø in LoDo, both of which subsequently earned Michelin stars, the trend is gaining momentum as new spots are unveiled throughout the city.
One of the latest additions to this culinary movement is Sushi by Scratch Restaurants, located at 1441 Larimer St. in LoDo.
Launched in January 2025, this exciting restaurant hails from Texas chef-owners Phillip Frankland Lee and Margarita Kallas-Lee and marks their twelfth venture.
With the Denver outpost experiencing considerable hype, the restaurant maintains the rigorous quality standards that earned its California counterpart a Michelin star in both 2021 and 2022.
The unique experience begins with a hidden entrance inside NADC Burger, leading patrons to a warm, inviting space where they can enjoy 17 meticulously crafted courses at a counter designed for just ten guests.
The price for this exclusive culinary experience is $195 per person, which includes a complimentary welcome drink and canapés served 30 minutes prior to the meal, adding an extra layer of indulgence.
Highlights from the menu during a recent visit showcased innovative dishes including hamachi with corn pudding and sourdough bread crumbs, and cuttlefish adorned with soy, cherry blossom-infused ponzu, and real wasabi.
Diners should be sure to arrive early to take full advantage of the additional bites offered prior to the main event.
Another noteworthy entrant in the omakase scene is Kizaki, which opened its doors at 1551 S. Pearl St. in Platt Park.
This newest concept from Toshi Kizaki, owner of the renowned Sushi Den, emphasizes the art of omakase during his final years at the sushi counter, creating a shift in the established sushi landscape.
Guests can expect two intimate seatings each night, where a stunning 20-course menu unfolds, celebrating raw, marinated, and dry-aged fish, alongside creative non-seafood options.
The price for this exquisite meal is set at $225 per person.
Chef Kyle Kim guides diners through the evening’s offerings, providing insights into the Edomae techniques that prioritize purity and respect for the ingredients.
The evening’s journey often features prized items such as golden eye snapper and a heavenly fatty tuna handroll topped with caviar, along with kohada, a delicately prepared marinated silver fish.
For those seeking something different, Kizaki also offers a pop-up dining experience called Margot, run by chef Justin Fulton, which has recently found a permanent home within the same space.
While reservations and pricing for Margot’s unique culinary style—set at $165 per person—are separate from Kizaki, it offers a broader range of culinary experiences for adventurous diners.
The third enticing option to emerge in 2025 is The Counter at Odell’s Bagel, located at 3200 Irving St. in West Highland.
This bagel shop undergoes a remarkable transformation every Thursday through Sunday, turning into an elegant kaiseki-inspired dining experience curated by chef-owner Miles Odell.
A seasoned professional with a background at New York’s Nobu and Masa, along with time spent in Japan, Odell has crafted a multi-course menu that intrigues the senses.
Drawing inspiration from kaiseki’s tradition of balancing flavors and textures, each meal showcases a mix of vegetables and proteins, with dishes that might include charcoal-seared mackerel or house-cured trout roe.
Pricing for this unique dining experience is set at $185 per person.
The courses progress thoughtfully, beginning with a delightful assortment of raw vegetables, freshly baked bread with compound butter, and a savory custard known as chawanmushi.
As diners advance through the beautifully presented plates, they eventually arrive at a selection of artfully crafted nigiri sourced from some of the best waters worldwide.
Dishes like itoyori (a type of bream), black cod from Monterey Bay, and ocean trout from Tasmania offer a taste of the ocean’s finest.
Passionate sushi chefs at The Counter happily provide details about each course, sharing stories about the farm origins of ingredients and the special vinegars employed in sushi rice preparation, enriching the overall dining experience.
Furthermore, patrons can enjoy curated beverage pairings, ensuring every flavor is perfectly complemented by wine, sake, or cocktails prepared by sommelier Madeleine Hawks.
As the culture of omakase dining continues to spread across Denver, these new establishments reveal a growing appreciation for intimate, chef-driven experiences that connect diners to the culinary artistry and traditions they encompass.
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