3930 West 38th Avenue
Denver, CO 80212
Denver County
Phone: (303) 480-9406
Fax: unknownWebsite: no website on fileEmail: no email on fileHours: unknown
Blue Corn Lounge - About Us
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by Karin A. on Some of the best clubs are hole in the walls! In this case MJQ is a hole in the ground. Let me just say. I had the time of my life. The people were happy, even if the music wasn't all that. It was alright. But the vibe was tight. People clearly had a good time and didn't give a hoot about who did what and is my name gonna be in the AJC tommorow. Go.
by Yong Dupee on After half a year of operation (and half a dozen visits on my part), Hayakawa seems to be doing nicely, and have received well-deserved accolades. I am very glad, because this is definitely one of the best (if not the best) Japanese restaurants in the area. The place itself is a little out of the way. It's small and rather spartan inside, but the array of authentic, well-prepared dishes is large and welcoming. He really puts nice touches on small side dishes like ankimo (monkfish liver), ika shiokara (fermented squid, not for the faint-of-heart), and mozuku (vinegary seaweed with pairings). Grills his shioyakis perfectly (tried pork belly, chicken, hamachi kama, and a daily special blue fin tuna jowl), everything charred, aromatic, juicy and fatty. Now I've had sushi/meals here in all different ways. I've done the multi-course omakase, the sushi omawase, the chef's choice chirashi, and ordered individual nigiris as I went. Quality is top notch. Selections are great. When Haya makes your nigiri or sashimi, you are treated to also very high level of technique and aesthetic sense. What liberal doses of the sweet shrimp (and all those heads!), uni, hikari mono (this is the category of oily delicious fish that many Japanese favor; the skin is on, they shine), and fatty tuna in these chef's whim plates, where most places just pile high with maguro, sake, hamachi and ebi! What intricate cutting on the mirugai, ika, scallop, and tako. What sweet and tender tamago. What savory nikiri (chef's special sauce). Funny thing about uni--here they insist on not putting it on a gunkan (wrapped with seaweed, like they usually do with ikura, tobiko etc.), and it comes laying on the rice just like a tongue. I also love eating the pickled herring roe here, which I am never able to find at other places. Like Taka, Haya loves to put shiso leaves in his sushi, which is okay I am not a huge fan of this--one time he drizzled some truffle oil on this and wrapped it up with maguro, pretty neat. As well, when you are just hanging out, you get some Japanese snacks to munch on, cool. One outstanding feature here is the extensive list of country sakes and shojus on offer. The variety is impressive, price is reasonable, and they were poured with such generosity. Availability of what's on the menu seems to fluctuate though. Haven't yet tried any soupy items here yet, so can't comment on the broth. Haven't tried any rice bowls either (like katsu don). Also have not confirmed this, but seems like Hayakawa is open until VERY late. Pretty crafty thing to do next to a karaoke bar. Funny how the freaking Grand Opening sign is STILL up (even the prices on the menu have been upped since the opening, come on lol). If you want the best experience, definitely sit directly in front of Haya san, chat it up with him, and let him feed you whatever's the best. Buy him a drink if you are happy. One of the best around, trust me!
by Franco C. on Holy crap this place rocks. Since the reviews seem to be all over the map on this place I will keep it simple: Cheap drinks, fun as hell bartender, a dude with a guitar that became our own personal band since we basically called out every tune for him to play and free peanuts. Is it luxe? No way. Is it trendy? Hardly. It is a place to meet up with friends and get lubed up and start singing? Hell yeah! Bartender Eileen was a hoot - she got the night off to a roaring start!
