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Jing is Denvers premier Asian-influenced steakhouse and sushi restaurant, located in the Landmark at Denver tech center. Our chef-driven menu stars Japanese A5 Wagyu beef, miso-glazed Chilean sea bass, famous Peking duck, and Colorado lamb chops—accompanied by an award-winning wine list and handcrafted cocktails. Savor signature sushi selections, small plates, and wok-tossed noodles in our elegant main dining room or in our ultra-chic lounge, complete with daily happy hour and nightly bottle service. Perfect for business lunches, date nights, group celebrations, corporate dining, and private events.
Ultrachic showcase for contemporary Asian eats with a fusion bent, plus an equally snazzy lounge.
Address and Contact Information
Address: 5370 Greenwood Plaza Blvd, Greenwood Village, CO 80111
Phone: (303) 779-6888
Website: http://www.jingrestaurant.com/
Menu Photos
Order and Reservations
Reservations: jingrestaurant.com
Order: Order online
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Reviews
Tim Kealamakia
Ate here with some friends and clients. Atmosphere was a 6 out of 10. Comfortable place to be with clients. Service was 8 out of 10. They were very accommodating. Food was 6 out of 10. I felt the sushi was just ok, we tried three different rolls (we tried the one with pop rocks on it, but it never popped). The sea bass dish was a 6 out of 10 for dinner. Quite expensive overall in my opinion. I’d say it’s worth a visit once, but most likely wouldn’t choose to come back.
… moreTac Wolf
We have frequented here numerous times and each time we have been treated like special guests! The staff is incredibly well trained and able to rattle off any number of items on the menu for suggestions or dietary accommodations. The dining experience is one of a kind with a more casual almost club like atmosphere on the right side, while a more traditional dining atmosphere is available on the left. Both sides would be fine to dress casual or fancy for and could suit any number of special occasions. The food selection offers a choice of more traditional oriental choices such as sesame chicken, but also able to offer dishes like their signature wasabi lamb chops. They have a huge selection of drinks which include specials that you can’t find anywhere else. The management is also very hands on with the customers and tries to walk to most tables to ensure a great dining experience for their guests.
… moreXavier Tarbert
Absolutely phenomenal experience, from the food to the service! We decided to go with a few of Tye’s recommendations, in which we are so glad we did. From crispy tofu, honey whipped feta and the sliders for apps to sharing a pad Thai, peppercorn tenderloin, and sesame chicken – I don’t think I could fault a single dish. I can say I didn’t expect such fair portions, so we left stuffed yet with many boxes to enjoy later.
A note from Missa, whom is an avid lover of sesame chicken: “best sesame chicken I’ve ever had”
For me, the star would be the peppercorn tenderloin, though some close seconds.
Thank you to the staff, we will certainly be back and huge credit to Tye for really knowing his stuff while being so personable yet professional. We will be sure to ask for your section if possible, thank you!
… moreA note from Missa, whom is an avid lover of sesame chicken: “best sesame chicken I’ve ever had”
For me, the star would be the peppercorn tenderloin, though some close seconds.
Thank you to the staff, we will certainly be back and huge credit to Tye for really knowing his stuff while being so personable yet professional. We will be sure to ask for your section if possible, thank you!
ANDREW JOHNSON
First time here, the atmosphere was good, nice decor, reminds me of a club setting but this was way better. The food was very good, we were a party of 8 so we opted to get lots of smaller dishes to share. The sea bass was awesome, the salt and pepper ribs were excellent. Awesome sake selection. Overall a great experience for me. If you go…take both wallets, but it’s worth it.
… moreSerena Becker
The champagne vinaigrette on the salad was delicious. The crab Rangoon’s also very tasty with an amazing sauce to go with it. The sesame chicken was the best I have had. Flavorful, juicy not over cooked. The service was great from everybody, but my waitress. The host set us right away. The atmosphere is absolutely beautiful on both sides of the dining room and the bar area. The real reason I went, was to give the experience of the bus button, which is in there, drunken Buddha drink. If you’ve never had one, it’s a definite, let’s try. It was actually the very first time I was ever introduced to this buzz button was at this location years ago. They even make their own lemonade. Parking in the area is not a problem. They have a great parking garage right across the street. Luckily for me I was able to park street in front of the street.
… moreMicki Marshall
This was my first time there and it was for a friends birthday dinner and it was amazing. The staff the moment we entered were all friendly and helpful. We were sat right away even though out full party was not there. Other staff came by regularly to make sure we were good in drinks and food. If we asked a waitress or waiter that was not ours they were not bothered by this and were very polite and respectful with their help. The food was delicious. I had the California rolls for an appetizer and the Hawaiian chicken for dinner. I would highly recommend this place for date night or girls night out.
… moreDima Al-Adham
Had dinner with a group of friends to celebrate a birthday and really enjoyed the evening. We sat in the lounge area, which had a DJ. The music was great, though the noise level made conversation a bit difficult, but that was our choice, and there is a separate dining area for a quieter experience.
The service was excellent. The staff was attentive and consistently checked in to make sure we had everything we needed. The food was good overall. I had sushi, which was quite nice, though not something I’d specifically come back for. Others in our group were happy with their dishes.
I also appreciated that they offered non-alcoholic options like mocktails and a non-alcoholic IPA. Overall, a fun place for a night out or a celebration.
… moreThe service was excellent. The staff was attentive and consistently checked in to make sure we had everything we needed. The food was good overall. I had sushi, which was quite nice, though not something I’d specifically come back for. Others in our group were happy with their dishes.
I also appreciated that they offered non-alcoholic options like mocktails and a non-alcoholic IPA. Overall, a fun place for a night out or a celebration.
Mishi B.
Had a post-marriage dinner here with a group of friends and we loved it. Pricey of course but worth the food & impeccable service. All staff were delightful. Foods delectable.
… moreNila R
A fancy restaurant with fancy prices, yet apparently sugar is the only seasoning in the kitchen—and vegetarianism is treated like a philosophical debate rather than a dietary preference.
Before ordering food, I asked about their special holiday drink and whether it could be made without added sugar. I was told it was “just strawberries” with an added sarcasm that you can’t remove sugar from strawberries. Fair enough—science! I imagined fresh strawberries muddled with soda. What arrived, however, was a glass of fluorescent red sugar syrup vaguely haunted by the memory of a strawberry. I still don’t know whether the restaurant misled the servers or the servers were improvising, but either way, it was impressive.
Moving on to entree, only one salad on the menu was labeled “nearly vegan,” which turned out to be a culinary loophole meaning contains fish sauce. At that point, I wasn’t sure whether to laugh, cry, or applaud the honesty. Eventually, they agreed to make the “nearly vegan” really vegan (Thank you!!!). The Kungpao tofu was tasty, but both the salad and the entrée were aggressively sweet, as if the kitchen’s guiding principle was: When in doubt, add sugar.
Why do restaurants rely on sugar to make food taste good? I thought good chefs coax flavor out of ingredients—through caramelization, balance, and technique—not dump sugar into everything and call it “elevated.” Have they never heard of naturally sweetening ingredients like tamarind, coconut, lemon, yogurt, onions, cinnamon, tomatoes, etc.,? I walked out nearly $100 poorer, then went for a run to deal with the glucose spike.
Ambience: 4
Service (with a side of sarcasm): –1
“Nearly Vegetarian” (a bold concept): –1
Food (save on dessert!!): -1
… moreBefore ordering food, I asked about their special holiday drink and whether it could be made without added sugar. I was told it was “just strawberries” with an added sarcasm that you can’t remove sugar from strawberries. Fair enough—science! I imagined fresh strawberries muddled with soda. What arrived, however, was a glass of fluorescent red sugar syrup vaguely haunted by the memory of a strawberry. I still don’t know whether the restaurant misled the servers or the servers were improvising, but either way, it was impressive.
Moving on to entree, only one salad on the menu was labeled “nearly vegan,” which turned out to be a culinary loophole meaning contains fish sauce. At that point, I wasn’t sure whether to laugh, cry, or applaud the honesty. Eventually, they agreed to make the “nearly vegan” really vegan (Thank you!!!). The Kungpao tofu was tasty, but both the salad and the entrée were aggressively sweet, as if the kitchen’s guiding principle was: When in doubt, add sugar.
Why do restaurants rely on sugar to make food taste good? I thought good chefs coax flavor out of ingredients—through caramelization, balance, and technique—not dump sugar into everything and call it “elevated.” Have they never heard of naturally sweetening ingredients like tamarind, coconut, lemon, yogurt, onions, cinnamon, tomatoes, etc.,? I walked out nearly $100 poorer, then went for a run to deal with the glucose spike.
Ambience: 4
Service (with a side of sarcasm): –1
“Nearly Vegetarian” (a bold concept): –1
Food (save on dessert!!): -1
Aisreal Blank
Came in for New Year’s Eve, our waitress was amazing but nothing was advertised that they would have a limited menu and not their full menu; even upon entering and being seated this was not explained… it was not until I asked, “ is this a tasting menu or is it ala carte” and even then it was vague we were simply told each person picks one item from each section which was very limited to someone like myself who has a shellfish allergy. There were only a handful of items in each section and all were very similar. For a main I ordered ribeye well done which was very undercooked, my father order sake which took nearly 25 minutes to receive, only two dessert options both crème brûlées that we ordered to go but were not brought out to go. The time we came they were not exceptionally busy so the lack of detail and timeliness left a lot to be desired. As stated the servers in black and they guy in blue were exceptional but the scantly dressed girls for a $420 dinner was off putting for a place with a reputation for being “high end” I would recommend longer dresses/shorts, less cleavage and a less stripper appearance it was cringe. I am an influencer with close to 30k followers and would not recommend for a date night or family oriented dinner. Such a shame bc we really wanted to the full experience and only received a generic version. The bar selection also needs an upgrade, being a sommelier I expected more and being of Asian influence I expected higher end spirits and wines. Maybe expanding to local favorites and veering out of CA not only would you increase profits you’d cater to a more diverse demographic. Cheers!
Ms.
Aisreal
… moreMs.
Aisreal