Toshi Kizaki

Chef Toshi Kizaki's culinary philosophy is deeply rooted in the Edomae tradition, a 200-year-old Tokyo-style sushi art form. At Kizaki, his eponymous omakase restaurant, he describes his work as a 'vision of retirement' and his 'crowning achievement,' a place where he finally feels 'fully fulfilled as a chef.' This venture represents a profound revival of authentic Japanese techniques, honoring the inherent integrity of each ingredient and sharing the 'beauty and simplicity of his home' with every guest. For Kizaki, it's a return to his roots and sushi in its truest form. His dedication to unparalleled sourcing is a cornerstone of this philosophy. Kizaki is renowned for importing fresh fish directly from Japan, often from the esteemed Nagahama Fish Market in Kyushu, ensuring it reaches Denver within 24 hours. He meticulously selects every component, going so far as to bypass ingredients like uni if they don't meet his exacting standards for sweetness. His commitment extends to rare finds, such as seaweed sourced from Japan, available at only one other restaurant in the U.S., and premium shari (sushi rice) from Japan’s famed Niigata Prefecture, expertly seasoned with a variety of vinegars to create layers of flavor, nuanced color, and varied textures. His extensive experience in Los Angeles also equipped him with knowledge of diverse global suppliers, broadening his access to the finest fish year-round. Kizaki's overarching vision is to deliver an intimate, dynamic omakase experience that masterfully balances tradition with a keen understanding of his audience. While committed to preserving traditional Japanese cuisine, he acknowledges a subtle 5% American adaptation to cater to local palates—a distinction clearly drawn between his more traditional Kizaki and his other, more Americanized establishments. He aims to offer a 'dynamic progression of textures and flavors with thoughtful pacing between raw and cooked dishes to cleanse and reset the palate,' focusing equally on every ingredient and the fish itself. Humble and grateful, Chef Kizaki is pleased his lifelong pursuit of culinary excellence, rooted in authenticity, has been embraced and celebrated by both Japanese and American diners, ultimately making Denver customers happy through his unwavering commitment to quality and heritage. Chef Toshi Kizaki's signature approach embodies the authoritative depth of a true Edomae sushi master, centered around an intimate, multi-course omakase experience. His technical mastery is evident in the approximately 20-course menu at Kizaki, where he employs a comprehensive range of traditional techniques including raw preparations, precise curing, searing, and dry-aging to profoundly enhance the natural flavors of each fish. A unique and essential aspect of his service includes 'yakimono' techniques and warm, palate-cleansing dishes strategically interspersed to reset the senses, preparing them for the next intricate bite. His meticulous attention to detail extends to every element: wasabi is freshly grated using traditional 'oroshiki' tools, and the 'shari' (sushi rice) is artfully seasoned with diverse vinegars to achieve distinct layers of flavor, color, and texture that complement each fish. Sashimi pieces are often delicately brushed with 'nikiri,' a light blend of sake, mirin, and soy sauce, further refining their inherent taste. The plating emphasizes clean presentation and deliberate simplicity, allowing the artistry of the ingredients and techniques to shine through. While the menu is rotational, showcasing seasonal excellence, some of his most remarkable creations and techniques include the 'Torishirazu' (cured salmon) finished with olive oil, diced mango, grapefruit, pickled shallots, and capers for a burst of balanced acidity. Another highlight is 'Goma Kampachi' (Hawaiian yellowtail amberjack) marinated in a sesame-soy blend and served with delicate orange slices. Hand-rolls feature fatty tuna, scallions, and caviar nestled in ultra-crisp, rare Japanese seaweed. A standout is the grilled tuna collar, a decadent cut akin to a premium ribeye steak, brightened with a squeeze of finger lime. His adventurous spirit is subtly showcased in dishes like marinated tuna traditionally prepared with soy sauce but uniquely topped with blue cheese, creating a seamless and surprising harmony of flavors. He also presents a thoughtful progression of tuna cuts, from lean chutoro to fatty otoro, demonstrating his profound understanding of the fish's nuanced textures and flavors.

Career

• Chef/Co-owner at Sushi Den, Denver
• Chef-Owner at Kizaki, Denver