The Japanese word omakase translates to “I leave it up to you,” meaning the chef chooses your meal based on their style of cooking and what’s seasonal and fresh. So yeah, control freaks might want to sit this one out. But those who are game are in for the meal of their life, an often-lengthy menu of culinary twists and turns that’ll have your jaw on the floor. (Between bites, of course.)
Two splurge-worthy omakase experiences in Denver have us stretching our stomachs and saving our paychecks: the super-unique, in-house Fish on Rice and the intimate, 12-seat chef’s table at Ukiyo. Both dinners involve a mix of raw and cooked courses created by chefs you can trust with your supper.
Fish on Rice comes from Mark Dinh, a chef who’s worked at fine dining classics like Le Bernardin, Morimoto, and Matsuhisa. He brings the meal to you, traveling throughout Colorado to present incredible 17-course meals to you and your (presumably very impressed) guests.
Dinh’s traveling omakase experience typically includes seven to eight nigiri courses, four sashimi preparations, three hot dishes, and a couple of desserts. You can expect indulgences like bluefin tuna with sweet white miso and caviar, A5 wagyu with oyster mushroom tart and truffles kizami soy, and a faux oyster shell with Kumamoto oyster and yuzu pearls.
“When I started this business, I felt like omakases are great, but I’ve been to some where I left hungry,” Dinh says. “I want to make sure everyone is well-fed.”
Well-fed they are, with his fish coming mainly from Japanese fish markets and Portland, Maine. “It flies from Japan, to L.A., to our doorstep,” he says of the fish. “I pick up everything from Maine myself from the airport. It costs a premium to fly those in, but it makes a huge difference in the quality.”
Fish on Rice’s goal is to provide an in-home fine dining experience and make it look like they were never there. That means they provide everything—plates, glasses, dishware, pro bartenders if the client is interested in cocktail and/or sake pairings, and even their own trashcans. They present the two-and-a-half to three-hour-long feast and then vanish without a trace, leaving you with only full bellies and taste memories of one of the best meals of your life.
If you’re looking to go out, Ukiyo serves around 20 over-the-top courses twice nightly, Tuesday through Friday, and three times on Saturday. Located below Bao Brewhouse, a dozen adventurous diners are served an omakase menu by chef Phraseuth “Paul” Sananikone, who sharpened his knife skills and honed his cooking chops at Jing Aspen.
The roughly two-hour dinner is a mix of Japanese bites and dishes with Lao-Texan flair (Sananikone grew up in Corpus Christi). You’ll find plenty of drama here—courses have included a trio of progressively fatty tuna nigiri topped with foie gras, smoke billowing from under glasses, A5 wagyu with bone marrow molded into the shape of a boat and even a bonsai tree made of chocolate and cotton candy.
Ukiyo’s menu will change again in early 2025 when you can try even more dishes that you’re pretty much guaranteed to have never before eaten. “I always draw menu inspiration from my experience traveling throughout Asia, South America, and across the U.S.—fusing flavors, textures, and elements of dishes I've liked,” Sananikone says of how he comes up with all the courses. “My culinary choices are also guided by my own cravings, which I then translate into techniques and logistical considerations based on our kitchen's layout and available equipment. I have to ask myself, can we execute each dish with consistency day in and day out? Is it practical for our guests to enjoy?"
Enjoy they do, as Ukiyo’s dinners have been in high demand since they started in February 2024. Whether you’re an omakase novice or pro and whether you’re in the mood to go out or stay in, both of these dinners are worth giving up control.
Fish on Rice: FishOnRiceco.com; starts at $185 per person
Ukiyo: 1317 14th St., Denver; UkiyoOmakase.com; $175 per person