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Best Of 2014: Japanese/Sushi

Jun has won gold in this category almost perennially since 1995, partly because owner Jun Aizu focuses on the freshest fish he can get. He serves Colorado fish when he can, and flies the rest in daily. Aizu opened his first location on Dublin 23 years ago; nine years ago he opened the Centennial location. The menus, concept and specialties of the two restaurants do differ: For example, while both serve sushi, the Dublin location offers ramen noodles made from scratch, and the Centennial location features cooking tables. "My favorite quality in Japanese cuisine is that it's simple, it's natural, and it's fresh without heavy sauces," says Aizu. Any plans for a third location? "Not yet," he says, smiling. — Kendall Kullman

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)

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