If you seek something different from the typical rich après-ski fare, The Ritz-Carlton, Bachelor Gulch presents Sakaba. Overseen by executive chef Jasper Schneider, the high-end Japanese restaurant inside the mountain resort specializes in composed hot and cold bites, sushi rolls, nigiri and sashimi.
Inside the intimate space, pick between two sides. On one end it appears more restaurant-like, with padded banquets lining the wall, individual tables and warming hues of green, gold and walnut. On the other side, find a glassed-in patio with rustic stone walls, a roaring fireplace and a more après-ski vibe.
While the name Sakaba means “bar” in Japanese, the restaurant feels like a secluded lounge with a dining room attached. In fact, there isn’t a bar where you can sit, though you can enjoy the chef’s counter and watch the sushi-making in action. Either way, Sakaba is the place to go for fresh fish and sushi in the Vail Valley.
- Order the Hokkaido snow A5 wagyu. It comes ishiyaki style with a sizzling hot stone so you can gently sear the rich meat at the table. A pinch of green tea salt and dash of ponzu sauce add brightness to the luscious cut.
- Make sure to book a seat on the patio. In the winter months, it’s almost as if you’re in a snow globe, and there’s nothing like watching flakes barrel down around you while sipping sake and noshing on sushi. The veil of glass keeps in the heat, and it’s particularly cozy when sitting by the roaring fire.
- Many cocktails at the Avon restaurant play with sake and Japanese spirits. For example, on the winter menu, the Snow Day combines sake, coconut milk, lemongrass syrup, mint and lime. And the Waira features pear vodka, sake, lychee and lime.
- While sushi remains the star of the show, don’t skip the hot and cold bites. Enjoy favorites such as uni with fresh wasabi on warm rice, warm lobster tail with shiso-enhanced butter, and the smashed cucumber salad with yuzu-kosho vinaigrette.
- In keeping with Japanese traditions, Sakaba offers two types of rice. One is a salty, red vinegar version used as a base for hand-pressed nigiri. The more classic sushi rice is made with white rice vinegar, which gives each roll its heft. Paired with high-quality fish and the skilled cutting techniques of the sushi chef, each handcrafted piece is a knockout.
- The soy sauce served at Sakaba is crafted in house. To make it, the team infuses soy with dried shiitake and mirin (a Japanese rice wine). The dried mushrooms soak up the salt and add a layer of umami, while the mirin lends an opulent sweetness. The chefs also utilize other ingredients to give the sauce a strong earthy flavor.
- Multiple times a week, seasonal fish gets flown in from Japan, makes its way to Avon and lands straight in the chef's kitchen at the resort. Because of the ever-changing season and fish availability, some items come and go on the menu depending on the week. But the freshness of the fish remains consistent.
- Sakaba has the largest sake list in the Vail Valley. Options range from junmai to daiginjo to sparkling. The most expensive bottle on the list is the Dassai Beyond (a junmai daiginjo).
- The Japanese whiskey selection proves robust, with Hibiki Harmony, Nikka Yoichi and more. Scotch goes well with sushi, too, and the menu spotlights bottles from Speyside, Islay, Highland and Isle of Skye.
Bar
Dinner
Gluten-free options
Kid friendly
Outdoor seating
Reservations recommended 
Resort casual
Valet parking
Vegetarian options
