About the house
Castle Catering / 04Castillo is Spanish for castle. Our executive chef’s name is on the door, in translation. It is a name we put behind every table.
The people
Four founders and a general manager. Years in the same kitchens and dining rooms. Now, at your table.
Sushi Den · Izakaya Den
More than fifteen years in food and beverage leadership, including assistant general manager at Sushi Den and Izakaya Den. Josh leads sales, brand, finance, and the client experience, from the first inquiry through the evening itself.
Hali‘imaile General Store · Pacific’o · Morimoto · Sushi Den
Maui-raised, with kitchens in Hawai‘i and time at Morimoto before leading the kitchen at Denver’s Sushi Den, where 5280 credited his fish program with helping make Colorado a serious destination for sushi. Japanese technique, Latin accents, and a host’s instinct for generosity. Hirame crudo with cucumber-ginger aguachile is his, and it tells you most of what you need to know. His surname gives Castle its name.
SUSHISAMBA New York · H Hotel Dubai · Sushi Den
Twenty-five years behind sushi counters across three continents. Junoh brings Korean technique to the kitchen: fermentation, live fire, and banchan. His preparation is grounded in the discipline of restaurant service.
Matsuhisa Denver · OTOTO
Trained at Matsuhisa Denver in Nobu-style fish work: tuna, kanpachi, kinmedai, live shellfish. Time at OTOTO under Chef Ino-san, where he ran the Sushi Den farmers-market counter. Wok, hibachi, and Korean kitchens before that. Kris leads a second kitchen when the calendar runs two rooms at once.
Sushi Den · Izakaya Den · Bobby Van’s
Twenty years in luxury service, including certified sake sommelier at Sushi Den and Izakaya Den and maître d’ at Bobby Van’s. John leads the dining room, plans pairings, and brings care to the timing of the evening.
The work
Whole fish broken down by hand. Ferments started days ahead. Every plate ready for the moment it belongs at the table. The part you see begins long before you arrive.
Food and kitchen photographs show work by our founding team in their previous kitchens. Castle Catering event photography will follow our first showcase tastings.
How we work
Our base is a licensed commissary kitchen in Denver. Our dining room is the one you choose: your home, your office, or your venue.
That model keeps fixed costs low and attention on the work. We limit the calendar so each engagement gets the preparation and service it needs.
The chefs cook on site, present the food themselves, and handle the final cleanup.
Meet us over a menu