At TAG | RAW BAR in Denver, you won’t just find proficient preparations of raw ingredients. You’ll find a dedication and a passion for creating astoundingly unique cuisine and cocktails from the freshest in seasonal ingredients.
Within a chic, intimate setting, TAG | RAW BAR has set a new standard in the way Denver dines. With light and healthy plates and elegant cocktails, our talented team of skilled chefs have created the perfect beginning to either a lazy afternoon or a culture-filled night out on the town.
TAG | RAW BAR…a good, healthy start to wherever your day may lead.
Born and raised in Honolulu, Hawaii, Chef Shaun Motoda grew up in a household where cooking was a constant staple. He enrolled in the prestigious culinary program at Kapiolani Community College and began to combine his love of art with his love for food. While attending school, Shaun began working at several restaurants in Honolulu until he landed a pastry position at culinary legend Roy Yamaguchi’s restaurant on the island. Although not trained in pastry arts, Shaun dedicated himself to the craft, yet never stopped trying to land a job behind the line. After two and a half years, he was finally called up to the kitchen to work with Executive Chef Ronnie Nasuti.
While with Roy’s, he worked under both Jason Peel and Mark Pomaski — the latter teaching Shaun the art of sushi. In 2010, Shaun traveled to Denver, Colorado and met Chef Troy Guard who was mentored by Roy Yamaguchi. In March of 2010, Chef Shaun Motoda was tapped to be part of the opening culinary team of Guard’s new avant-garde restaurant, TAG | RAW BAR.
The inspiration behind TAG | RAW BAR comes from the owner, Chef Troy Guard, who saw a lack of light, flavorful and exciting food in Colorado. “The goal was to make food made in the way we like to eat it,” said Guard of the concept. “Simple and delicious meals that won’t weigh you down.”
Troy set himself the task of turning a small space into a beautiful, fully functional restaurant, influenced by his extensive training and travels throughout the Pacific.
TAG | RAW BAR is all about raw, fresh, vivid, seasonal ingredients combined in slivers and slices of imagination, passion, energy, and even sweet emotion.
RAW BAR PICKLES | carrot, radish, cucumber : 3
HARICOT VERT | kimchi, gorgonzola aioli : 3
POKE | quinoa, avocado, cucumber, hearts of palm, lemon sriracha dressing : 8
BRUSSELS SPROUTS | roasted, shaved pecorino : 6
OSTRICH STEAK TATAKI | house made ricotta, kimchi, haricot verts : 14
KANGAROO LOIN TARTARE | quail egg, shallots, apricot, peach mustard, 34-degree crackers : 15
CHOCOLATE DIPPED FOIE GRAS | five spice pistachio crumble, kumquat marmalade : 9/oz
SOY BRAISED SHORT RIBS | edamame dumpling, raw carrot salad : 17
SEAFOOD | SHELLFISH
FRESH SHUCKED OYSTERS : mp
CEVICHE IMAGINATION SHOT : 4
RAW FISH TACOS | TAG salsa, guajillo sauce, corn nuts : 5
BRULEE AVOCADO | lump crab, sunflower seeds, smoked kewpie : 14
OCTOPUS CONFIT | cucumber salad, radish, nori pesto : 16
SASHIMI | TIRADITO
AHI SASHIMI | jalapeno, ponzu, daikon : 17
GUARD KAMPACHI | cilantro, spicy soy, crispy rice, radish : 14
SALMON PONZU | shaved onion, ponzu, bonito : 15
SAKE 2 ME | skuna bay salmon, shiso, cucumber, avocado, caramelized miso : 12
HANG LOOSE | chopped ahi, cucumber, smoked kewpie : 8
LOS CHINGONES | chopped ahi, avocado, spicy aioli, jalapeno : 10
SHISO-SPICY | kampachi, spicy crab, gobo, shiso, daikon oroshi : 14
FIRE N ICE | kampachi, tuna, avocado, cucumber, wasabi tofu foam : 12
CALIFORNIA-CATION | spicy crab, avocado, cucumber, tobiko : 8
RAW VEGGIE ROLL | hearts of palm, avocado, butter lettuce, gobo : 8
TORCHED | new style salmon, dynamite aioli, cucumber, scallion, ponzu : 15
CALIENTE ROLL | chopped skuna bay salmon, cucumber : 6
THUNDER STRUCK | ostrich, haricot vert, avocado, snow crab : 14
MOTO-ROLL | tuna, roasted unagi, avocado, spicy pineapple glaze : 19
BURNT CATAPILLAR | spicy crab, cucumber, dynamite, avocado : 12
AHI SUPREME | ahi 2 ways, cucumber, avocado, soy truffle : 15
RAINBOW ROLL | ahi, salmon, kampachi, spicy crab, kewpie, ponzu, bubu arare : 16
RA(W) MEN NOODLE BOWLS
MISO SOUP | organic tofu, soy bean, wakame seaweed : 4
PORK | baby bok choy, shiitake mushroom. pickled fennel, miso pork broth :13
CHICKEN | roasted chicken thigh, edamame, bean sprouts, chicken ginger broth : 11
LUNCH Tuesday- Saturday, 11:30am – 2:00pm
BENTO BOX | pork lettuce wrap, haricot verts, cali roll, soy truffle salad, happy ending : 10
RICE BOWLS | white or brown rice, mixed veggies, choice of protein: ahi, kampachi, salmon, chicken, raw veggies : 10
SALAD BOWLS | artisan greens, mixed veggies, choice of protein : ahi, kampachi, salmon, chicken, raw veggies : 10
Hours: CLOSED SUN & MON | TUES–THURS: 11:30AM–9PM
FRI: 11:30AM–10PM | SAT: 5PM–10PM | Reservations Accepted!
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