Japanese restaurant, Kumoya, opening in Tony P’s spot in LoHi

Tony P’s is out and Juan P is in.

Denver restaurateur Juan Padro is getting ready to open a new restaurant in the former Tony P’s place at 2400 W. 32nd Ave. in LoHi this year.

“I consider it is arguably the greatest corner in the town,” Padro explained.

Tony Pasquini told BusinessDen in January that he’s relocating his pizzeria soon after 15 a long time on the identical corner into a smaller sized house more suited for takeout, just two blocks south at 3000 Zuni St.

Padro ordered the remaining five-12 months lease from Pasquini very last thirty day period for the 2,300-sq.-foot pizzeria and the adjacent 1,500-sq.-foot bar termed Zio Romolo’s Alley Bar. Pasquini opened equally in 2007.

Padro and chef Corey Baker prepare to open up a Japanese restaurant known as Kumoya, which usually means “cloud shop,” by the conclude of the yr.

Baker has worked with Japanese cuisine for the final 20 several years, and has visited Japan four occasions. He was formerly govt chef and part operator of Sushi Ronin and Izakaya Ronin, worked at Sushi Den and aided open Sushi Hai in the Highlands.

“Opening a restaurant and leaving it in someone else’s arms feels like dropping your youngsters off at daycare forever,” Baker stated. “I’ve been performing restaurant consulting for the earlier two a long time, but I want to set my roots down more permanently.”

Baker’s wife Jana also worked for Padro’s restaurant group, Culinary Inventive, for eight several years, which is how the two fashioned a friendship.

“This dude is as superior as it gets, and we’ve been wanting to do one thing for a extensive time,” Padro explained. “The core of who we are is our creatives, and the main of what we do is set them in a situation to be profitable, which will make us distinctive from a conventional cafe team. But it will allow us to preserve placing out principles that are unique and challenge norms.”

Kumoya will serve elevated sashimi dishes, specialized nigiri, a tiny collection of sushi rolls, handmade dumplings and noodles, additionally traditional Japanese dishes like katsu sando, a fried pork sandwich. Culinary Inventive partner and Culinary Director Max Mackissock will be supporting Baker in the kitchen area.

Kumoya will be made around the sushi bar in the principal pizzeria place, and it will also have a classic bar in the previous Zio Romolo’s house, the place Baker ideas to serve late night food items.