More about us…

Hi from Luis, Susan, Willie and KONNYAKU RESTAURANT.

We consider that our restaurant specializes in Japanese food with a considerable Hawaiian influence. Many people would label that Asian fusion, we are a fusion restaurant but much more than that. Please read on for a look at us, our menu’s, who we are, and what we strive to present to you, an experience not soon to be forgotten.

FOR OUR FIRST TIME VISITORS: We have tremendous reviews on Trip Advisor, Yelp, and Google. I invite you to read those reviews to get other people’s opinions of their experiences in our restaurant, this way you will be getting a non bias view of someone other than an owner, who is extremely proud of the quality of food that we serve. Please click here to give us 5 stars on Google!

A little about the restaurant and the owners: Konnyaku has been open in its present location for 10 years. That location is 568 Highway 133, Carbondale, Co. 81623. Phone number is 970 704-0889. The restaurant has been beautifully designed by the owners (credit here to Susan) over that 10 year time span creating an elegant, comfortable and relaxing setting for the dining experience. The owners themselves add to this incredible experience with their passion and desire to make your night out one of the most memorable dining experiences your will ever have. Susan, who greets you at the door, and gives you the option of your table choice, is not only beautiful, but gracious in all of her mannerisms. Willie, will come to your table next to not only tell you the specials of the evening (sushi and dining room) but will guide you through the menu explaining the signature dishes of the house. Many times his guidance will lead the guest to order many of the things that he has recommended. And many of those times the guests will be so impressed with his explanations that they will tell him to order for them. And then there is Luis, who is a master chef, and who is the one who creates all of these exquisite dishes out of the kitchen. Not to forget to mention here that Luis is also a great Sushi chef, as is the case with Willie.

All three owners have been involved in the restaurant business their entire stay in the Roaring Fork Valley, Willie for over 40 years and Luis and Susan for over 30 years and all three owners are present in the restaurant 6 nights a week (the restaurant is closed on Sundays), making sure that you have a great dining experience.

ENOUGH ABOUT THEM, LET’S GET TO THE MEAT OF THE ISSUE:
FOR OUR RETURNS CUSTOMERS, WHO HAVE BECOME OUR FRIENDS:
Thank you for your continued support and helping make our restaurant the success that it is today, we truly appreciate you and your business.

NOW ABOUT THE MEAT :
We start the evening with the greeting, watering at the table, presentation of the menu’s which include the tropical drink list, wine and sake list, sushi, sashimi, and sushi roll list, and dinner menu. Willie will of course explain that night’s specials to you. If you are a first time diner Willie will tell you the specialties of the house.

AN EXAMPLE OF THIS:
Willie states,“We have 3 signature appetizers of the house, they are 1.) The Atomic Shrimp – Layers of tempura shrimp and asparagus, seven different sauces, in and out of the broiler (salamander) 3 different times, each time creating a different flavored sauce, two kinds of caviar on top. Customers don’t let me take the plate off of the table when they are done because they wipe their other ordered food in the sauce, it is that good.”

2.) Negi Maki – “Black Angus rib eye steak, sliced very thin, wrapped around green onions, asparagus and goat cheese, grilled, 3 sauces put on top, torched at the table. This dish is extremely tender as it melts in your mouth.”

3.) Aloha Roll – “A pan fried crepe, filled with Hawaiian pineapple and asparagus, and 3 different sauces on top. This is so good the main word heard from the table after the first bite is WOW.”

Next he talks about the Soups and Salads:
“We have many different soups and salads, but my favorite 2 are 1.) “Koko Curry Soup, served in a Martini glass, Japanese green curry (not very spicy), rock fish and shrimp, Maui onions and imported Hawaiian Sweet Basil, roma tomatoes and a slice of broccoli floating on top, it’s like a lobster bisque but I think a lot better, all of this is in a coconut milk base. 2.) Tiki Strawberry Salad, fresh cut strawberries all over the plate, organic baby greens and herbs, almonds covered with honey and roasted, goat cheese, more cut strawberries, and our own strawberry vinaigrette dressing. This is one of the best salads I have ever had.”

Then he will explain a couple of the signature entrees, which I will not go into here. That I will leave as a culinary treat for you to experience for yourselves.
SUSHI BAR MENU: You have your choice of sitting at the Sushi Bar, enjoying fresh fish served to you by our friendly, talkative, sushi chefs, or having your dining experience at one of our booths or tables enjoying your sushi and other foods of choice.

SOME OF THE SPECIALITIES FROM THE SUSHI BAR:
We serve a full complement of fresh sashimi, sushi and sushi rolls. A few of the special items that appear on the menu are the following:

SASHIMI –
Konnyaku Style Yellowtail – Fresh cut Yellowtail filet with a thin slice of serrano chili and a cilanto leaf on top. Covered with our homemade Ponzu sauce, all served on top of a bamboo leaf.
Fresh Hawaiian Tuna – One day out of the tropical waters of Hawaii.
Super White Tuna – A cross between Tuna and Yellowtail, the butteriness of Yellowtail
and the firmness of Tuna.
These are just a few of the Sashimi choices, please see our menu section for a complete list of items.

SUSHI – We have over 20 different sushi (Nigiri) items on our menu.
SUSHI ROLLS- We have over 20 different basic sushi rolls, see our menu for choices.
SPECIALITY SUSHI ROLLS -10 speciality rolls, please refer to the sushi menu section.
WE HAVE A DIFFERENT SPECIALITY SUSHI ROLL EVERY NIGHT:
We also feature a number of house specialty rolls that are not on the menu. They have become so popular that customers ask for them by name. Two examples of these rolls are the following:
THE OMG ROLL – I don’t think that I need to tell you what this stands for, O.K. I will, OH MY GOD. The ingredients are the following: An inside out roll, on the inside is tempura shrimp, spicy tuna, cucumber, and jicama. The roll is cut in 10 pieces and each piece is layed flat on the plate. On top of each piece is a slice of avocado and snow crab. The sauces (which all of our sauces and dressings are homemade) are Teryiaki, spicy Thai Mayo, a drop of Siracha and Sesame seeds. After the first bite the tables response is of course OH MY GOD this is the best roll that I have ever had.
THE OMW ROLL – This stands for OH MY, WILLIE. This roll has the same
ingredients on the inside. On top is Super White Tuna and avocado alternated down the top of the roll, cut into 10 bite size pieces, topped with Teriyaki sauce, Jalopena Aoli, a drop of Siracha and green onions.

ENTREES:
We have 3 big woks in the kitchen and created our own heat source which is a 2 foot high blow torch system that cooks everything in 15 to 20 seconds, so instead of giving you over ½ pound of Black Angus Tenderloin Steak cooked on the grill, where the temperatures of the outside and the inside will be different, we cut the steak into bite size pieces, cooked in our special system, and the outcome is that the last bite is just as tender as the first. This steak is served over a bed of Maui onions with the chef’s special black peppercorn sauce. This steak dish is absolutely delicious.
I NEED TO MENTION HERE ALSO THAT THE OAHU BABY BACK RIBS
LITERALLY JUST FALL OFF OF THE BONE,
AND THE NEW ZEALAND RACK OF LAMB (14 OUNCES) IS BY FAR THE BEST
LAMB YOU WILL EVER EAT.
PLEASE SEE THE MENU SECTION FOR A COMPLETE LIST OF ENTREES.
DESSERTS: OH, THE DESSERTS:
Willie will ask, “ would you like to see the dessert tray, after all it never hurts to look, right”?

The desserts are not on a menu they actually bring a tray to the table and explain each and every dessert to the fullest. The dessert “menu” consist of approximately 9 different desserts, many of which are homemade, 5 different ice creams, and a gourmet coffee that is bragged about as one of the best cups you will ever have, and I have to agree with that. The desserts are out of this world and you MUST try the banana, mint, chocolate chip, German Chocolate Cake, it is to die for (not literally). It is served warm with either
butter pecan or chocolate chip mint ice cream, this is an unbelievable dessert that Willie himself makes.

This restaurant is a gem that unbelievably has not yet been discovered to its fullest potential. I guarantee that this will be one of the best experience of dining, in an extremely comfortable atmosphere, with no pretentiousness, that you will ever have, there is an old saying that holds true in relating to my above guarantee, that saying is *** trust me*** enjoy your dining experience at Konnyaku restaurant we look forward to meeting, greeting and serving you, time and time again.


LUIS, SUSAN, AND WILLIE