Sitting at the bar watching professional sushi chefs work their magic; one has to wonder how they make it look so easy. A quick pressing of the bamboo mat and uncovered is a perfect uramaki or inside out roll dusted in sesame seeds. Watching as the plates are filled with spider rolls with a dark teriyaki glaze being splashed on top and a futomaki, a large roll with a white sauce drizzled over the fish roe. The three man team works flawlessly combining their skills to present roll after roll on plates, platters and tsunami boats. Their knives are razor sharp slicing through the nori, not tearing or destroying the perfectly symmetrical roll.
As the boat arrives filled with Makizushi or rolled sushi you can feel your mouth watering for that first bite. There sits before you is the rock roll filled with tempura salmon, avocado and asparagus and snow crab piled on high on top with Tobiko finishing it off. The first bite tells a story in your mouth; the rice moist and sticky holding everything together, the crunch from the tempura and al dente asparagus adds texture to the creaminess of the avocado and the snow crab with the tobiko creating another layer of texture throughout your mouth. The rock roll doesn’t hold your attention for long as you examine the next maki in your path.
The tiger roll catches your eye with masago mounded on top of spicy tuna and tempura shrimp; Masago is the roe from the Capelin fish. Without the raw cucumber in this roll the consistency may be a tad different than what most people want. None the less the flavor combination will knock your socks off; the slight heat from the spicy tuna and the flavorful Masago truly builds depth to the common roll.
The most beautiful roll on the boat is the rainbow roll, with the colorful display of fish laid on top of the California roll, with tuna, salmon and bright green avocado this roll is a classic. Although this creation is for the Western taste buds and you would never find this in Japan it is still a popular roll; how could anyone not find this eye appealing.
After feasting on all these rolls and realizing your eyes were larger than your belly you lean back sipping on your purple haze sake wishing you could eat one more bite. The sushi chefs at Nozawa, in Dillon, CO, do an excellent job with the amount of business they do; with 50% off on all maki rolls you know their seafood is fresh. Nozawa specializes in other Asian styles of food but I’ve never gotten past their sushi.