We make every sauce and dish from scratch and create innovative healthy food using consistently fresh ingredients. Our youngest brother lives a few minutes away from the fish market in the city of Fukuoka, located on Kyushu, the southernmost island of Japan. The shipments arrive in Denver within 24 hours from the catch of these fish in the Sea of Japan.

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We make every sauce and dish from scratch and create innovative healthy food using consistently fresh ingredients. Our youngest brother lives a few minutes away from the fish market in the city of Fukuoka, located on Kyushu, the southernmost island of Japan. The shipments arrive in Denver within 24 hours from the catch of these fish in the Sea of Japan.

Join the seasoned chefs behind the Den Corner restaurants – Sushi Den and Izakaya Den - for a tasty, informative culinary experience where you’ll learn to create all styles of sushi rolls and nigiri sushi.

After the class, the group sits together for a meal that includes over 20 pieces of sushi, miso soup and green tea.

If you’ve ever wanted to learn the art of sushi making, SLICED! is the perfect opportunity. SLICED! also makes a great date night, girls-night-out or company outing and is the perfect birthday or holiday gift.

Upcoming 2012 Dates:

February 15 (Wed.) – full
February 29 (Wed.) – full
March 14 (Wed.) – a few spots available
March 28 (Wed.) – a few spots available
April 11 (Wed.) – a few spots available
April 25 (Wed.) – a few spots available
May 9 (Wed.) – space available
May 23 (Wed.) – space available

Join our seasoned chefs for the popular sushi making class,
SLICED! Delicious, culinary fun. $70 plus tax. Reservations must be made by calling 303-777-0691 between Tuesday and Sunday.

More information on the content of the class >

Private Sushi Class (7 participants or more), please inquire for further details at info@sushiden.net.

1. Introduction

History of Sushi

Content of the Class

Party Ideas

2. Practical Sushi Making

Get started

Take off your watch or jewelry

Wash hands

Familiarize your equipment

Knife, Makisu, Wasabi, Temizu, towels, sushi rice, seaweed, sesame, etc

How to use your knife

Platting

3.  Style/Type of Sushi

Hosomaki – Avocado Roll (6pc)

Tatemaki – Unakyu Rolls (5pc)

Uramaki – California Rolls (8pc)

Temaki – Poki Hand Rolls (1 Hand Roll)

Nigiri Zushi

Tuna/Maguro

Yellow tail/Hamachi

Salmon/Shake

Shrimp/Ebi

Gunkan Scallop

4.  Weight of each Sushi rice

Hosomaki – 2.5oz

Tatemaki – 3.5oz

Uramaki – 4.5oz

Temaki – 2oz

Nigiri-zushi and Gunkan- zushi -  0.5oz

5.  Party ideas

Make Your Own Hand Roll Home Party ideas

6. Further information
Please contact Yasu@SushiDen.Net

< Back to SLICED Sushi Class Page

This is because the fish that were born in the Spring in the northern hemisphere mature by the winter and become the right size and flavor. When the temperature of the water goes down, fish increases its flavor by insulating itself against the colder waters. See the images of the Nagahama Fish Market in the southern island of Japan.

» Kinmedai (Golden Eye Snapper) – one of the most amazing white fish with rich buttery flavor with golden/rosy skin.
» Hagatsuo (extremely tender Japanese bonito)
» Katsuo (Bonito)
» Kona Kanpachi (Amberjack)
» Kodai (young Japanese snapper)
» Akamutsu (Gnome fish)
» Iwashi (Sardine)
» Toro (Creamy Tuna)
» Sawara (King Mackerel)
» Kaki (Oyster)
» Ankimo (Monk Fish Lever)
» Iidako (Baby Octopus)

And so many more.

DEN RAMEN   $12
tonkotsu topped with roasted pork slices, soft boiled egg

MISO RAMEN   $12
miso flavored tonkotsu roasted pork slices, corn, soft boiled egg

TAN-TAN MEN   $12
spicy minced pork (chili oil and spicy miso paste) in tonkotsu

MAGURO RAMEN   $12
bonito stock, 2pc tuna tataki, soy-simmered tuna, kaiware sprouts, shredded chili pepper and scallions  (pescatarian)

GYOZA (5pc)   $6
Ground beef, onion, garlic, leeks, eggs, sesame oil, soy sauce, sake, mirin, bread crumbs, cabbage in flour gyoza skin, pan fried served with gyoza souce (soy, dashi, mirin, sake, lemon juice, rice vinegar) with dash of chili oil

HOW TO EAT RAMEN

What is the right way to eat Japanese Ramen Noodles?

Multiple Choice:
1. Wait till it gets cooler so that you don’t burn your mouth.
2. Eat slowly so that you can enjoy the noodles.
3. Eat as fast as possible to enjoy the hot and un-soggy
noodle.

Japanese people believe #3 is the correct answer!

Ramen is meant to be eaten quickly, by slurping the noodles and using the spoon to drink the soup, so as to get a good amount of noodles with the flavor of the soup in your mouth at the same time. The goal is not to let the noodles soak in the hot broth for too long, otherwise they continue cooking and become soggy. Like pasta, you want to eat your ramen noodles al dente.

Noodle dishes are an informal food, so there’s no real etiquette to be observed while you eat it: that’s why slurping is ok, even encouraged, because you need to draw in cool air as you slurp the hot noodles into your mouth. Since you’re going to be slurping, your head will end up close to the bowl while eating (a lot of people look like they’re praying into the bowl), to meet the noodles.

If you’re worried about getting splash-back on your clothes, you can;
1. Pick the noodles out of the soup almost entirely, letting
them dry for a bit, then
2. Grab the tail end with the spoon and Slurp the top part of
the noodle slowly and “drink” the noodles into your
mouth.

Our Ramen is far different quality than top ramen or any instant noodle you may have seen at the grocery store.

Just don’t let your noodles sit too long in the broth!
Enjoy our delicious Ramen!

For more than 27 years, Sushi Den has been regarded as one of the premiere sushi and Japanese restaurants in the United States. Continuing to live up to its reputation, the Den Corner restaurant group will build a 3,000 square-foot passive solar greenhouse on its farm in Brighton to ensure locally grown food year-round.

Den Corner restaurants, including Sushi Den and Izakaya Den provide exceptional, professional and friendly service in order to exceed their guests’ dining expectations, while demonstrating a great respect for the individuals within the company. Den Corner aims to be one of the top restaurant groups in the world by providing consistently fresh, innovative, healthy foods using only the finest ingredients. In order to continue delivering fresh crops throughout the year, Den Corner will add an energy-efficient greenhouse, providing a solution for long-term sustainability to its Den Farm.

In the winter months, it is common practice for restaurants to ship produce from out-of-state in order to reach customers in its prime. Due to packaging and strains of time, this process often compromises the quality and taste of the food. The new greenhouse at Den Farm eliminates the need to outsource and offers “principles of building science including heavy perimeter, wall, and roof insulation, automated insulating shutters, high solar heat gain glazing, systems for controlling solar light and heat to maximize growth, plenty of thermal mass, and carefully-controlled ventilation.”

The greenhouse will utilize only passive solar energy to supply light and heat. During the test trial of this greenhouse project, ground temperatures never dropped below 51 degrees Fahrenheit even on the coldest days. As a result of these findings, Den Corner restaurants found they will be able to produce fresh spring and summer crops throughout the winter months.

Among the variety of spring, summer and fall crops being grown are micro-greens, herbs, citrus trees and orchids. Not only will Den Corner’s menu now feature the freshest fish available, but its solution to winter farming will provide a supply of fresh produce all year long, while leaving a minimal carbon footprint.

The restaurant will be closed to the public for exclusive event with Japanese Sake Breweries

DENVER, CO (October 11, 2011) – The master chef from Sushi Den and Izakaya Den, in partnership with Mr. Kikuchi, from Japan’s esteemed Asabiraki Sake Brewery, will host an exclusive sake pairing event at Izakaya Den.  The International Sake Tasting will be held November 1, from 6 to 9 pm.  For the ticket holder only, there will be a complimentary sake seminar that you can learn how to appreciate Japanese sake. It is between 4:30PM and 6:00PM at Izakaya Den.  Please RSVP to manager@izakayaden.net

Established in 1871, Asabiraki is world renowned for its “Nanbu Style” sake brewing technique creating a well-defined aroma with a sharp finish achieved by lower temperatures and longer-term fermentation.  Asabiraki has won 12 consecutive gold medals at the National Sake Competition.

Sakes will be sampled and paired including Janmai Ginjo, Junmai Oh Karakuchi, and Junmai Nanburyu.  Passed hors d’oeuvres will combine favorites from all three restaurants including Tuna Sashimi, Crispy Tuna, Assorted Sushi Rolls, Grilled Chicken, Beef and Salmon Skewers, Japanese Fired Chicken, Shumai and Den Corner Wontons.

Izakaya Den will close to the public for guests to enjoy sake pairing stations throughout the restaurant.   The restaurants chose to partner with this Japanese sake house to bring additional awareness to its award-winning sakes which have all been affected from the 2011 earthquake and tsunami.

Tickets are $45 plus tax and can be purchased in advance at www.localwineevents.com (plus handling fees) or by calling Izakaya Den directly at 303.777.0691 Tuesday through Sunday.  Tickets will be available November 1 at the door, for $50 plus tax. Tickets are non-refundable.