Our menu this season is focused on the fifth element of taste known as Umami. Umami is the sum of its parts, combining the four basic tastes to create an explosion of flavors and sensations both familiar and exciting. Derived from the Japanese word ‘Uma’i’, meaning goodness, our goal is to bring to you the joy and satisfaction of foods- the way the experience of eating is meant to be.

This, we believe, is what the experience of eating is meant to be.

Soups and Salads

Six

TRADITIONAL MISO
Tofu, Scallions & Nori

Nine

ASIAN GAZPACHO
Zesty Asian Version of the Traditional: Tomatoes, Cucumber, Peppers, Melon, Ginger, Scallions, Lime and Sesame. Served with Tempura Shrimp and Vegetable Salsa

Seven

SUNOMONO
Shaved Japanese Cucumber, Red Seaweed, Sesame & Ponzu

Twenty-Four

TAKAH SEAFOOD SUNOMONO
Served with the Freshest Assortment of Sashimi

Eleven

TAKAH SUMMER Salad
Mixed Greens, Strawberries, Asian Pears, Candied Almonds & Blue Cheese with a Citrus Ginger Vinaigrette

Eight

Mixed Seaweed Salad (GOMA KAISO)
Sesame Dressing

Ten

SMOKED SQUID SALAD
Mixed Seaweed, Black Mushroom, Ginger-Sesame Dressing

Small Plates

Nine

OSHITASHI
Traditional Roll of Seasoned Baby Spinach, Bonito & Ponzu

Ten/Twenty-two

ATOMIC SHRIMP OR LOBSTER
Tempura Shrimp, Asparagus, Masago, Takah’s Spicy Atomic Sauce

Eighteen

MISO MARINATED BLACK COD
Tsuma-Zuke Salad, Miso-Mirin Glaze

Twenty-two

GINGER BRAISED AMISH BEEF SHORT RIBS
Jus Reduction and White TruffIe Oil with Fresh Asian Slaw

Eighteen

MING GAI KOON: SPICY LETTUCE WRAPS
Vietnamese Style Sauté of Chicken & Shrimp, Fresh Aromatic Herbs, Nuoc Cham & Spicy Garlic Sauces

Eight

AGEDASHI TOFU
Daikon, Scallion, Bonito Flakes and Savory Broth

Twenty-Four

Big Eye TunA TARTARE
Fresh Basil, Capers, Lemon, Pine Nuts, Shallots, Garlic, Ginger, Mustard and Ponzu. Topped with Quail Egg and Served with Wonton Chips

Twenty-Five

HAMACHI KAMA: YELLOWTAIL COLLAR
Shioyaki Style (Salt Broiled, Served with Daikon Oroshi) or Nitsumeyaki Style (Broiled with Seafood Teriyaki)

Twelve

CRAB CAKE
Dungeness Crab, Roasted Red Pepper and Sweet Corn, Panko Breaded, Sweet Chili Aioli and Served over Argula Tossed in a Lemonette

Sixteen

SPICY FLASH-FRIED NATURAL CALAMARI
Shichimi Dusted, Takah’s Own Dipping Sauce

Sixteen

SCALLOPS SAPPORO
Panko Encrusted, Flash Fried, Sapporo Sauce

Eighteen

Combination of SCALLOPS and CALAMARI
Half of Each with Two Sauces

Eight

TAKAH’S TERRIFIC EGG ROLL

Twelve

SUMMER ROLLS
Shrimp, Vegetables & Glass Noodles with Spicy Peanut Sauce. Fresh Basil, Mint and Lettuce Wraps. 2 per order

Twelve

GYOZA
Japan ese Version of Chinese “Pot Sticker” Dumplings. Stuffed with Shrimp, Pork and Aromatic Herbs and Spices

Sixteen

NEGI MAKI
Grilled Beef Sirloin Wrapped Around Fresh Asparagus and Spring Onion. Drizzled with Teriyaki Sauce

Twenty-Eight

WAGYU "KOBE STYLE" SASHIMI
Thinly Sliced, Salted, Seared Rare. Served with a Truffle Daikon Salad, Grilled Shishito Peppers and Garlic Ponzu Sauce

2 Fifteen/4 Twenty-Eight

KOBE BEEF SLIDERS
Wagyu Kobe Beef Sliders, Made In-House. Served on Fresh Baked Buns with Tempura Onion Rings and Trio of Sauces: Ponzu Mustard, Garlic-Wasabi Aioli, and Spicy Asian Ketchup

Twenty-One/Thirty-Four

COLORADO LAMB LOLLIPOPS
Lemongrass - Herb Marinated and Grilled Colorado Lamb Chops with Madras Curry Polenta, Goat Cheese, Stir Fried Chard, and Pineapple Chutney

Market Price

SEAFOOD SAMPLER
Variety of Fresh Seafood in Chef’s Nightly Presentation

Market Price

MARCO POLO Noodles
Chef's Selections from Any Number of Stops Along the Silk Road

Large Plates

Thirty-Two

TERIYAKI CHICKEN
Free Range Chicken Breast, Grilled and Glazed with House Made Teriyaki Sauce Served with Stir Fried Vegetables

Thirty-Four

ORGANIC LOCH DEWART SALMON TERIYAKI
Grilled and Glazed with House Made Teriyaki Sauce. Served with Stir Fried Vegetables

Market Price

Nightly Fish special
Chef's Choice

Thirty-Nine

COLORADO BEEF TENDERLOIN
Pan Seared and Topped with a Truffle-Soy Demi Glace. Served with Sauteed Spinach, Wasabi Mashed Potatoes and Tempura Avocado. Substitue Wagyu Kobe Beef - Ninety

Twenty-Eight/Twenty-Six

Pad Thai
Thin Rice Noodles, Bean Sprouts, Tofu, Egg and Scallions Sautéed with Pad Thai Sauce. Served with Peanuts, Fresh Aromatic Herbs, and Sambal Olek. Choice of Chicken, Shrimp, or Vegetarian

Twenty-Four

VEGETABLE TERRINE
Sauteed Spinach, Roasted Squash, Zucchini, Portobello and Red Pepper with a Soy, Plum Wine Reduction and Rice

House Specialties

Market Price

SEASONAL FRESH WHOLE FISH
Chef’s Presentation of the Freshest Fish, Sautéed Vegetables. Choice of Grilled or Tempura Fried

Sixty

CRISPY CHINESE MAPLE LEAF DUCK
Whole Duck with Fresh Made Pancakes & Scallion Brushes. Served with Plum Sauce & Szechuan Pepper-Salt. Serves Two

Thirty-Five

NIGHTLY BENTO BOX
Four House Specialties in Traditional Presentation, Served with Miso and Hot Sake

Twenty-Nine

VEGETARIAN BENTO
Summer Salad, Stir-Fried Vegetables, Braised Eggplant and Vegetable Roll

Tempura

Sweet Potato, Lotus Root, Red Bell Pepper, Sweet Onion, Nori Strips, Green Beans, Asparagus and Acorn Squash. Served with Our House Made Dipping Sauce

Sixteen, with Shrimp Twenty

SMALL PLATE

Twenty-Four, with Shrimp Thirty-One

LARGE PLATE

Sides

Seven

Nasu JAPANESE EGGPLANT

Seven

SHANGHAI-STYLE SAUTÉED BABY BOK CHOY

Nine

STIR-FRIED VegetABLES

Eight

WASABI MASHED POTATO EGG ROLL

Four

Japanese WHITE RICE

Seven

GRILLED JAPANESE SHISHITO PEPPERS ·

Five

Edamame

Four

Fresh KIZAMI Wasabi

Sashimi

Twenty

Tuna

Twenty

Fresh Japanese Yellowtail

Twenty

Fresh Salmon

Twenty

Halibut Fluke
With Smelt Eggs and Ponzu Sauce

Twenty

Octopus

Twenty-Nine

WHOLE SPANISH MACKEREL

Twenty

Tuna and Yellowtail Combination

Twenty-Five

Sashimi Combination
Tuna, Yellowtail, Octopus and Fresh Salmon

Fifty/One hundred

Samurai Sashimi Selection
Absolutely the Best...Enough for Two/Enough for Four

Twenty

Albacore Tataki
Sashimi-Style Seared Albacore Tuna Served with Marinated Onion-Soy Sauce

Twenty

Blackened Tuna
Tender Ahi Covered in Cajun Spices, Quickly Seared and Served Sashimi-Style

add Six

Sashimi Takah Style
Sliced Thin with Salmon Eggs, Ponzu & Bonito Flakes.

add Five

Sashimi Colorado Style
With Cilantro, Serrano Chilis, Yuzu and Garlic Sauce.

add Four

Side of Fresh Wasabi

Nigiri Sushi

Eight

Tuna • Maguro

Eight

Albacore • Bincho

Eight

Fresh Japanese Yellowtail • Hamachi

Eight

Halibut Fluke • Hirame

Eight

Smoked Salmon • Sake

Seven

Fresh Salmon • Nama Sake

Seven

Mackerel • Saba

Ten

SPANISH MACKEREL • AJI

Seven

Shrimp • Ebi

Ten

Sweet Shrimp • Ama-Ebi

Seven

Fresh Water Eel • Unagi

Seven

Squid • Banno Ika

Seven

Scallops • Kaibashira
With Smelt Egg Mayonnaise Sauce

Seven

Octopus • Tako

Seven

Salmon Egg • Ikura

Six

Smelt Egg • Masago

Seven

Flying Fish Egg • Tobiko

Four

Quail Egg • Uzura

Six

Tamago
A Sweet and Savory Omelette

Thirteen

Sea Urchin • Uni

Seven

Surf Clam • Hokki Gai

Thirteen

Jumbo Clam • Miru Gai

Ten

Snow Crab • Kani

Takah’s Signature Rolls

Twenty-Two

Rainbow Roll
Snow Crab Salad, Asparagus and Cucumber Rolled Inside a “Rainbow” of Tuna, Salmon, Yellowtail and Avocado

Twenty

Caterpillar Roll
Toasted Eel and English Cucumber Rolled Inside with Thinly Sliced Avocado Outside. Drizzled with Eel Sauce and Sprinkled with Sesame Seeds

Twenty

Diablo Roll
Tempura Shrimp and Asparagus Rolled Inside with Spicy Tuna, Thinly Sliced Serrano Chilies and Eel Sauce on the Outside

Twenty

GEISHA ROLL
Spicy Tuna, Tempura Asparagus, Topped with Japanese Eggplant and Avocado

Twenty

FUJI ROLL
Snow Crab and Asparagus with White Wine, Garlic and Wasabi Butter. Topped with Broiled Salmon and Lemon Pepper Aioli

Twenty

NINJA ROLL
Tempura Avocado and Crab Salad Inside. Tuna, Scallion and Ginger Dressing Outside

Rolls

Eleven

Takah Sushi Special Roll
Tuna, Snow Crab, Avocado, Cucumber, Rolled Inside-Out

Fifteen

Lobster Roll
With Fresh Asparagus

Ten

Aspen Deli Roll
Smoked Salmon with Crisp Cucumbers, Fresh Herbs, Cream Cheese and Sesame Seeds

Seven

Tuna Roll • Tekka Maki

Eight

Hot Spicy Tuna Roll
Tuna with Spicy Shichimi, Cucumber and Avocado

Seven

Yellowtail Roll • Negi Hama

Eight

Spicy Yellowtail Roll
Yellowtail with Kaiware Sprouts

Eight

Fresh Water Eel Roll • Unagi Maki

Eleven

California Roll
With Snow Crab

Eight

Fresh Salmon Roll
With Cucumber, Shiso and Kaiware Sprouts

Eight

Cajun Salmon Roll

Seven

Salmon Skin Roll
With Mix of Bonita Flakes, Burdock Root & Kaiware Sprouts

Seven

Smoked Trout

Twelve

Spider Roll
Soft Shell Crab with Japanese Vegetables

Nine

Tempura Fried Shrimp Roll

Seven

Asparagus Roll

Six

Cucumber Roll • Kappa Maki

Six

Cucumber and Avocado Roll

Seven

Vegetable Roll • Chef’s Selection