Temaki Den, nestled in the Source Hotel & Market Hall on Brighton Boulevard, has become a must-visit destination for sushi lovers since its opening in October 2020.
Renowned executive chef Kenta Kamo, along with Toshi Kizaki, co-owner of the Den Corner restaurants, including Ototo and Sushi Den, has created a dining experience marked by high-quality ingredients and exceptional rice preparation.
However, finding the restaurant can be a journey in itself, as it is one of only two establishments located in the hall section of the hotel.
Parking is available in the garage behind the building, but navigating the stairs, elevators, and ramps may pose a challenge.
Once you locate Temaki Den, anticipation fills the air as sushi enthusiasts gather well before the sushi bar opens for happy hour at 4:30 p.m.
Kamo emphasizes the importance of rice in sushi-making, stating, “Rice is life,” and it’s evident that the restaurant takes this mantra seriously.
Every grain of rice is perfectly cooked, setting the foundation for the delectable sushi that follows.
The star of the menu is undoubtedly the temaki, or handrolls, which can be ordered individually or as sets during lunch or happy hour.
The handrolls, shaped like cigars rather than cones, feature a crispy nori wrapper and a variety of flavorful fillings including spicy yellowtail, red shrimp, and salmon topped with crunchy fried shallots.
Don’t miss the oshizushi, priced at $4 each or $3 during happy hour.
This traditional form of sushi involves layering rice and fish into molds, which are then garnished with a soy aïoli and finished with a blowtorch for a touch of creativity and history.
Each piece of oshizushi delivers remarkable texture and flavor, with diners limited to four pieces during happy hour to ensure everyone gets a taste.
While the sweet and creamy salmon is popular among patrons, the rich mackerel is a favorite among the staff.
Next on the menu is the Hokkaido scallop nigiri, priced at $4.25 each, which is enhanced by yuzu salt and a squeeze of lemon.
These scallops, artfully prepared to maximize surface area, are an absolute delight, leaving patrons longing for more.
For those ready to indulge, the omakase option offers a unique experience where guests select the pacing while the fish keeps coming until they express they’ve had enough.
In addition to the sushi, Temaki Den features some lesser-known items worth trying.
The spinach goma-ae, priced at $5, is a delightful twirl of steamed spinach tossed in a sesame-dashi sauce that packs a serious umami punch.
Another standout is the shoyu-butter scallops, served on a half-shell for $12—perfect for drizzling over sushi or sipping directly from the shell.
While diners may not interact much with Kamo and his team of sushi chefs at the counter, the waitstaff is knowledgeable and at ease, adding warmth to the dining experience.
Even minor service missteps, like a wrong order, are swiftly corrected by attentive servers who ensure a pleasant experience.
The only real area for improvement appears to be the QR code menu, which can create a somewhat cumbersome ordering process.
Despite this hiccup, Temaki Den remains an enticing sushi destination, with enough charm and quality to inspire repeat visits even before the bill is settled.
For sushi aficionados and curious diners alike, the allure of Temaki Den continues to grow, inviting all to experience the magic of perfectly crafted sushi in a bustling setting.
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