At the center of the action in RiNo marketplace The Source, this collaboration between the Kizaki brothers of Sushi Den fame and executive chef Kenta Kamo specializes in the eponymous hand roll. Yet the menu’s highlights range widely for its size, proving that Kamo is a talent to watch: They include not only the red shrimp and blue crab temaki but also the lobster, eggplant, and Wagyu nigiri and — to cap it all off — yuzu–black pepper sorbet.

After developing a following at Avanti F&B, the Portland-born Bamboo Sushi opened a brick-and-mortar sanctuary of serenity in the same neighborhood, whose alley entrance leads to a sleek L-shaped dining room flanked by a breezy deck overlooking LoHi’s rooftops. The certified-sustainable kitchen wears its transparency on its sleeve, or rather its website, with detailed sourcing information, some of which also appears on the menu. Though somewhat scaled down for reduced capacity, its greatest hits remain, including yuzu-drizzled scallop nigiri; the Green Machine roll with long-bean and scallion tempura, avocado, and cilantro–sweet chile aioli; and, admittedly off-theme, the sumptuous Wagyu cheeseburger with grilled shishitos.

Despite management changes in recent years, much of what made this LoHi go-to a hit when it opened in 2016 remains intact, including a knack for knockout presentation. While the Colorado roll, featuring striped bass and green chile, and the Nice n Easy roll with hamachi tartare and pickled wasabi are on regulars’ speed dial, the list of daily specials rings bells too — perhaps bluefin akami in ponzu with chive oil, pickled seaweed, and rice puffs one day; kanpachi with wasabi yuzu, mango purée, and chile oil the next.

With three satellite locations to prove its popularity, Jeff Osaka’s Pop Art–splashed merry-go-round in RiNo isn’t trying to reinvent the sushi wheel — it’s just putting that maki and nigiri on a conveyor belt for easy picking and pairing with Japanese beers, sakes, and easygoing cocktails. (That’s not to say the chefs don’t take a little creative license: Think pumpkin-tempura rolls with kelp, avocado, and honey glaze.) Of course, there’s edamame, tempura, and the like for noshing on too.

Miki Hashimoto’s urbane Prospect fixture in the shadow of Coors Field is the complete package. In addition to the myriad types of nigiri and rolls that the long-respected chef has been offering for decades, it also serves up memorable ramen and worthy small plates such as shishito peppers in ginger sauce or kaki fry (panko-breaded oysters).

A mainstay for omakase (at least in normal times), Wayne Conwell’s minimalist-chic haunt at the edge of LoHi continues to earn its long reputation for excellence not only with expert nigiri and maki — including daily specials such as cuttlefish or Hokkaido scallops — but also kitchen signatures like the French onion-inspired black cod soup. Monkfish liver or oysters with foie gras are always a special treat.

Like its temporarily closed sibling at Broadway Market, this Stanley Marketplace stall from Charlene and Robert Thai (who also own Misaki in Superior) is a happy reminder that sushi was originally a street snack — no fancy surroundings necessary. Which isn’t to say the food here isn’t polished: In addition to elegantly presented nigiri, rolls come complete with such unexpected garnishes as mustard-yuzu sauce, toasted coconut, and capers.

Duy Pham is a name longtime locals trust. Having put his stamp on many a hot spot over the years, the veteran chef is now synthesizing his many years of experience at this Dairy Block attraction: The menu isn’t strictly Japanese (or even strictly Asian), but it’s no less intriguing for that. Think bluefin nigiri with blue cheese and scallions, scallop sashimi with truffled pea puree and Meyer lemon, or maki filled with preserved peach and shiso.

When none other than world-renowned chef Nobu Matushisa brought his brand of luxe Japanese cuisine to Cherry Creek, the hype was huge and the reviews were rave. Both continue to be earned: Against a hip, loungelike backdrop, the splurges keep coming — among them uni shooters, crab-claw or rock-shrimp tempura, and Nobu’s famous new-style sashimi as well as a sushi selection ranging from abalone nigiri to yellowtail-okra rolls.

For an easygoing, entertaining change of pace, this sleeper in the CitySet complex specializes in Mongolian as well as Japanese cuisine. As elaborate as concoctions like the Diablo roll with both spicy and garlic butter–seared tuna or the #1 with yellowtail, asparagus tempura, and yuzu-soy drizzle are, they’re even more fun paired with bansh (steamed beef dumplings) instead of gyoza.

While Sushi Den, Denver’s foremost pioneer of Japanese food, remains closed to all but takeout customers for the time being, its adjacent sibling Izakaya Den offers a similar menu in its more spacious, serenely appointed dining rooms upstairs and down. The list of specials is always the best place to start a meal here, featuring seafood from as far as Scotland, Croatia, and Greece as well as Japan; the banana cream pie, believe it or not, is always the best place to end.