Frequently Asked Questions
What to Expect After Confirmation of Booking:
We will contact you the Sunday before the event to confirm details and party size.
The chef will arrive on-site 45 minutes before the appointment time to prep for dinner service.
In terms of dinner, everything will be taken care of, including plates, sake cups, and clean-up.
Number of courses: 10 in addition to dessert and depending on seasonality and the chef.
How much do I have to pay upfront or to reserve a date?
A deposit of $50 is required for reservation, which will be credited towards your total cost of service. If there is a cancellation after booking, this deposit will be non-refundable with less than two weeks notice (refunded if given more than two weeks notice). If you would like to pay by card or cash instead of using our website, please call (720) 505-3564 to book directly.
Is there a minimum amount of people required for an event booking?
Yes, there is a minimum of 6 people to book an omakase event. One person can book for the group.
Does Fish On Rice offer special sake or drink pairings to go with the omakase dinner?
We've have partnered with professional mixologist and sommelier, Josh Peterson from our partners at Just Quaffable, to provide a pairing to complement Chef Mark's omakase menu. You can select the second option on the bookings page to reserve your spot.
What if I want to include my kids, but they they're not used to eating sushi yet?
We offer a kid's food service option upon request at a lower price than for adults. It will be $20 per child, depending on the food request.
*Please note, we are booking a month or more ahead, when possible, please request to book 60 days in advance to ensure an ideal date.
If you have any additional questions, please email us at email@example.com, submit a contact form, or call us at (720) 505-3564.
In Japanese omakase means "I leave it up to you." The chef will select and serve seasonal specialties from lightest to heavier dishes. The omakase is not limited to just sushi items, but will incorporate grilling, simmering, and other cooking techniques. This is the omakase of Chef Mark Dinh.
Our ingredients are sourced from both local and international vendors weekly so our menus are subject to change. Here is a sample menu from January 2, 2021:
1. Toasted Rice Cracker topped with Toro, Malossol Caviar, & Crème Fraiche
2. Yellowtail Jalapeno with Yuzu Soy & Cilantro
3. Spicy Tuna Tartare and Avocado on Homemade Potato Chips
4. Wagyu Beef topped with Blood Orange, Ginger, & Seared with Sesame Oil
5. Bluefin Tuna with Red Miso, Black Italian Truffle, & Lemon Juice
6. Seared Toro with Smoked Chili Miso topped with Fried Shallots and Cilantro
7. Fried Chicken Karaage with Crème Fraiche & Malossol Caviar
8. “California Roll" Home-made Bread make with Alaskan King Crab, Avocado, & Pickles
9. Meyer Lemon Tempura with Salmon & Barrel-Aged Soy Sauce
10. Wagyu Beef Bao Bun with Balsamic & Teriyaki Reduction
11. Korean Marinated & Broiled Black Cod with Red Leaf Lettuce
12. Braised Pork Belly Gyoza with Black Truffle & Apple Miso Butter
13. Fried Soft Shell Crab with Korean Chili Mayo
14. Wagyu Ribeye on Cauliflower Puree with Roasted Mushroom & Black Pepper Truffle Teriyaki
15. Six-piece Nigiri and Handrolls
16. Assortment of Cookies and Mochi
Disclaimer: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions.
Email us at firstname.lastname@example.org for more questions or inquiries.