Kizaki

Mile High Dining ventured into an Omakase Japanese meal at Kizaki. It consisted of 24 different dishes of which 20 were fish or seafood. We were seated at a chef’s counter which is hidden off the main restaurant. It was expensive but the two of us concluded it was worthwhile.

There are just two serving of Omakase at 5:00 pm or 8:00 pm. The menu changes as the fish season varies. Chef Toshi and his brother opened the Sushi Den 41 years ago, while Kizaki is his domain.

Every dish from the opening cup of broth to the desserts are explained by the chefs. They even know where the fish came from and explain why it was selected. Sushi dominated the 20 dishes and you are even encouraged to pick it up with your fingers.

My favorite two dishes were the Copper River salmon and the seared scallops. The salmon is available for only 4 weeks per year as they want to capture it just before they head up river as the fat contact is the greatest. The only dish not liked was the sea urchin. Good taste but a slimy texture. One is not stuffed after all the dishes but loved the education presented by the chefs.

My ratings are: It’s OK, Good, Very Good, and Excellent.

The verdict ⚖️ for Kizaki is Excellent.

@denchu.kizaki