Tucked away in Vail Village, Osaki’s is an intimate sushi bar serving impeccable, fresh fish with a purist approach that's tailored for an unforgettable dining experience.
"Vail’s sushi scene spans the splurge-worthy (hello, Matsuhisa) to the affordable (shoutout, Joy Sushi), but for an incredibly intimate experience, Osaki’s is the move. Chef Takeshi Osaki honed his craft in Osaka under his grandfather before training at Nobu’s Aspen outpost, eventually opening his own tucked-away spot in the heart of the Village. Go for the Omakase Nigiri (eight pieces) or the Omakase Anything, a chef’s choice surprise spread of sushi and signature dishes that never disappoint." - Katie Shapiro
"At Osaki’s, seating and reservations are extremely limited. How limited, you ask? Well, you can only reserve by calling or stopping by in person, after 5:30pm, for the night of and the next night. While this all might seem a little high maintenance, the fish is worth the effort. You can pick from one of the daily sashimi or nigiri specials on the whiteboard, which might include hamachi belly or sea bream with yuzu salt, but the omakase is the way to go. Expect a wide array of dishes that, depending on the night, might include raw octopus and snow crab to start, some light-as-air scallop, shrimp, and urchin tempura with a light dash of green tea salt, and black cod with miso that’s balanced perfectly with a bite of pickled ginger root." - Kim Fuller
"The valley’s fresh sushi options range from the splurge-worthy Matsuhisa to the solid, affordable Joy, but for something especially intimate, head to Osaki’s. Chef Takeshi Osaki learned the skill of sushi-making from his grandfather in Osaka, and he trained at Nobu’s Aspen outpost before opening his own spot in the heart of Vail Village. Opt for the Omakase Nigiri (eight pieces) or the Omakase Anything, a fuller spread of sushi and signature dishes." - Katie Shapiro
"The valley’s fresh sushi options range from the splurge-worthy Matsuhisa to the solid, affordable Joy, but for something especially intimate, head to Osaki’s. Chef Takeshi Osaki learned the skill of sushi-making from his grandfather in Osaka, and he trained at Nobu’s Aspen outpost before opening his own spot in the heart of Vail Village. Opt for the Omakase Nigiri (eight pieces) or the Omakase Anything, a fuller spread of sushi and signature dishes." - Katie Shapiro
"At Osaki’s, seating and reservations are extremely limited—you’ll have to call or stop by in person after 5:30pm to get a reservation for that night (or the next day). It might seem high-maintenance, but the fish is worth the effort. They have sashimi and nigiri specials on the whiteboard, which might include hamachi belly or sea bream with yuzu salt, but the omakase is the way to go. You’ll get raw octopus and snow crab to start, some light-as-air scallops, and urchin tempura with a dash of green tea salt." - kim fuller
