Temaki Den sits inside The Source Hotel Market Hall in Five Points, built around two specific sushi formats: temaki, hand rolls of fish and rice wrapped in nori meant to be eaten right away while the seaweed is still crisp, and aburi, flame-seared fish laid over rice. It's a collaboration between Toshi Kizaki, proprietor of Sushi Den since 1984, and Kenta Kamo, who spent four years cooking in Tokyo izakayas and at a Nagano ski resort before becoming executive chef at OTOTO in Denver.
The wagyu sukiyaki hand roll has become a specific draw alongside the nigiri and temaki sets. For diners who want the kitchen to set the pace, an omakase option offers a multi-course, chef-curated meal built around the day's ingredients. Bar Ikki, the restaurant's cocktail bar, serves the full menu on a first-come, first-served basis.
The restaurant also pours from one of Colorado's larger Japanese whisky and cold sake collections, with flights available for those tasting through it.
Michelin has named Temaki Den a Selected restaurant in its Colorado guide every year from 2023 through 2026.
The wagyu sukiyaki hand roll has become a specific draw alongside the nigiri and temaki sets. For diners who want the kitchen to set the pace, an omakase option offers a multi-course, chef-curated meal built around the day's ingredients. Bar Ikki, the restaurant's cocktail bar, serves the full menu on a first-come, first-served basis.
The restaurant also pours from one of Colorado's larger Japanese whisky and cold sake collections, with flights available for those tasting through it.
Michelin has named Temaki Den a Selected restaurant in its Colorado guide every year from 2023 through 2026.