top of page
Sushi Restaurant

Our Story

Welcome to Fish On Rice

We're a high-end service that specializes in home dining and events. Our goal is to provide an omakase experience within the comfort of your home.


An “Omakase” is a Japanese term that translates to “I’ll entrust my meal to you.” Here at Fish On Rice we provide an experience that includes multiple courses of sashimi, tempura, cooked fish, or wagyu, sushi and dessert. The meal is catered towards you and your guests' palate. 

We conduct the most professional experience possible; from the setup, service, to clean up.


As times have changed, we have learned to adapt. Fish On Rice creates dishes that are approachable and unique. With each meal we want to go beyond expectations. Alow us to prepare an amazing omakase experience for you and your guests.

Mark Dinh

Chef/ Owner

Meet Chef Mark Dinh

Mark Dinh discovered his passion for cooking at an early age working in his mother’s sushi restaurant in Colorado. Mark continues to hone his skills at Nobu’s Matsuhisa in Cherry Creek today. He began his career in New York, graduating from the prestigious Culinary Institute of America in Hyde Park with a degree in Culinary Arts in 2010. 

In New York, Mark worked at highly acclaimed restaurants including Le Bernardin and Morimoto. In 2011, he opened Matsuhisa in Vail under Nobu Matsuhisa himself. There, he achieved the title of Sous Chef at the age of 21 and established Matsuhisa as a standard of fine dining in the high Rockies. 

As the Matsuhisa brand was expanding into Denver, Mark saw the opportunity to move his talents closer to home. The year 2020 had brought many challenges to the restaurant industry, but it also revealed opportunities.

Mark opened Fish On Rice in September 2020 to fulfil the niche of creating high quality cuisine in the comfort of the home. As head chef and owner, he greets the challenges that lie ahead with the highest attention to quality. His style of cooking is described as contemporary Japanese integrating American classics; stylized towards the diversity of the modern American palate.

bottom of page