"I started with Uchi salad. Crispy wild rice and crunchy radish were wrapped in lettuce, which you dip everything in the creamy cashew pesto sauce, very creative and delicious. The waiter knew I came by myself and customized the portion to half so that I was able to try more dishes. The soft shell crab roll was well made. The crab was lightly battered and fried to perfect. Surprisingly the highlight in that roll is the pickled cucumbers, which added some refreshing crunchy texture. I also got a piece gyutoro. That 72 hour short rib was divine. Jasmine cream is their iconic dessert with four different ingredients layered in an elegant glass jar, very nice presentation. The Jasmine cream was very floral, with honey crumbles at the bottom and cilantro granita and pineapple covered at the top, a great combination of texture and flavors. I was lucky that their manager Amber happened to eat in the restaurant too. She sat next to me by a bar. After knowing that I was visiting Denver, she offered me their seasonal dessert lavender lemon bar as a complimentary dessert. True hospitality!"
