OtherArea: colorado springs
Miyake Sushi is the domain of John Yi. Let him get you going with a crisp tempura soft-shell crab appetizer, then a fresh chili-and-garlic-sauce stir-fry from the Mongolian grill. Enjoy a sizzling chicken teriyaki entrée served with veggies and rice, and a mean Miyamoto Musashi roll of tuna, eel, crab, salmon and roe.
Bites 2013: Shabu- Shabu
Jun is the only place in the city you can find Shabu-Shabu, commonly called "Japanese fondue." You take carpaccio-thin steak cuts of your choice and quickly boil them in dashi water (dried kelp and fermented tuna flake) with optional spicy sauce and miso paste enhancement. In goes cabbage, onions and other veggies, all of which is spooned out over rice or plonked in bright, house-made Ponzu, Yuzu or sesame dips. (New York strip/$39.50, filet/$47.50, Kobe filet /$89.50)
Bites 2013: Pad Thai Woon Sen
Here's a superstar plate for the gluten-free crowd, still a treat to non-restricted eaters. Rather than the wide rice noodles you're used to on standard Pad Thai, the Woon Sen is built on a base of thin "bean thread" noodles. They get the same stir-fry treatment with a rich peanut flavor, and though egg adds some protein, it's well worth the upcharge for soft prawns to contrast the bean sprouts' crunch. Heat level's up to your better judgment. ($6.80/$2.50 extra for shrimp)