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Origami

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Origami
Rachelle Carlson 

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30 1st St. N. Minneapolis, MN 55401

612-333-8430 

http://www.origamirestaurant.com  

2 User reviews Write A Review
30 1st St. N. Minneapolis MN 55401

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  • Japanese, Sushi
    Sun 5pm-9pm, Mon-Thu 5pm-9:30pm, Fri-Sat 5pm-10:30pm
  • $$$ $$, $$$
    Patio/Sidewalk Dining, Private Party, Takeout
  • Meters, Street
Description

Fold yourself into a chair at Origami if you want to try what many agree is the best sushi in the state, and order the omakase. What's that? It's when you establish some kind of rapport with the sushi chef, and give him carte blanche to put together a meal for you. (You can specify a price range, usually between $15 and $30 a head.) What follows will be the height of the fishy arts: cubes of tuna like dark rubies, elegant little strips of translucent horse mackerel presented sashimi style, fresh hotate (scallop) rolled in a spiral with black seaweed paper, and more, more, more. Insider's tip: There are often baigai (Japanese escargot), sea cucumbers, and other oceanic rarities on the premises, so if you want in, ask. Hot dishes, too, are now some of the most original and best in town. Bargain weekday noodle lunches and late-night celebrity sightings round out the package. Who knew Elvis Costello, Tony Hawk, and Al Roker had anything in common? The Ridgedale Mall location is not as star-studded, but just as good.








Back to TopCity Pages Critic News & Reviews | Write a Review
  • Top 10 Japanese restaurants in the Twin Cities

    Top 10 Japanese restaurants in the Twin Cities

    By CP Staff | Tue, October 02, 2012

    One hears "Japanese food" and immediately images of raw fish clinging delicately to pillows of plump and sticky balls of rice come to mind. But believe it or not, the good people of Japan do eat more ... More »

  • Origami vs. Tanpopo in a battle of noodle soups

    Origami vs. Tanpopo in a battle of noodle soups

    By Lisa Gulya | Wed, August 04, 2010

    If you've seen the Japanese film Tampopo, you know the power of a perfectly prepared bowl of Japanese noodles. Heck, even if you've never heard of Tampopo, you probably know someone who subsisted on ... More »

  • Death by dinner: Burger Jones\' Meat Your Maker, Origami\'s blowfish, and more

    Death by dinner: Burger Jones' Meat Your Maker, Origami's blowfish, and more

    By Rachel Hutton | Wed, February 03, 2010

    So what are the odds that this will actually, uh, kill me? I wondered as I sped downtown to make my 7:30 dinner reservation. I consoled myself with the fact that there was a certain risk of death associated with eating spinach—greater still with... More »

  • Essential Minnesota

    Essential Minnesota

    By Dara Moskowitz Grumdahl | Wed, August 29, 2007

    Dear Dara, Is there a difference between how many chances you, a food critic, give a restaurant versus how many times you'd advise non-critics to try a place? Is it a case of "to each her own" or "hit or miss"? In some of your reviews, I've... More »

  • Origami, Westward Ho!

    Origami, Westward Ho!

    By Dara Moskowitz Grumdahl | Wed, December 03, 2003

    The last time I was at Origami I had the aji, a pint-sized silvery horse mackerel served in two courses. The first preparation presented the fish as sashimi, the taste of it so very flowery, herbal, and meaty that I was forced to do a spontaneous... More »

  • Loading More Critics Reviews
Back to Top City Pages Awards | Visit the Best Of Website

  • 2012 | Best Sushi

    Origami in downtown Minneapolis has been the leader in sushi excellence for two decades with its consistently fresh and extensive fish selections, expertly prepared rice, and high quality nori. Owner-chef "Ichi" (Kiminobu Ichikawa) has been keeping a watchful eye over the quality of ingredients since he opened the restaurant in 1991. He uses Tamaki Gold rice, with a sweet aroma and the perfect stickiness for sushi, seasoned with a top-secret vinegar mixture. The quality of nori at Origami is... More »

  • 2011 | Best Sushi

    Sushi is an exemplary Japanese cuisine that has flourished in international markets with great success. Globalization is not a bad thing, but with sushi, tradition is essential not only in understanding how to choose and cut seafood but in preparing the rice and selecting the nori seaweed. Origami in downtown Minneapolis has been the leader in sushi excellence for two decades with its consistently fresh and extensive fish selections, expertly prepared rice, and high quality nori. Owner-chef... More »

  • 2009 | Best Sushi

    Origami makes the freshest, most elegant sushi in town--the kind you want to eat slowly, with your eyes closed. Sushi purists will be gratified by simple fresh preparations of nigiri and sashimi--buttery hamachi, sweet unagi, and tender maguro--all perfect and lovely in their plating. Those wanting more fireworks will love the livelier rolls such as the fiery-hot lava roll or daily special roll. The Origami chefs clearly love their craft and enjoy sharing their knowledge with... More »

  • 2008 | BEST SUSHI

    Sushi rises and falls based on the fish, and in terms of serving up some of the freshest, most vibrant eats in the Cities, Origami comes through again and again. That, however, is only half the battle. One of the real beauties of sushi (or, more broadly, fine Japanese dining in general) is the potential for the chef to connect with the customer through an order called "omakase"--literally, "trust the chef." Origami's ability to dazzle customers with an assortment of improvised creations... More »

  • 2007 | BEST SUSHI

    The last time we went to the downtown Origami we made a rookie mistake: We showed up at 6:30 on a Friday night, which, as everyone knows, means cooling your heels for an hour in the bar, waiting for a spot to open up. (Darn no-reservations policy!) As it happened, this wait gave us a chance to acquaint ourselves with Origami's recently expanded ultra-Japanese drink offerings, including four kinds of shochu ($6 to $11), that clear firewater that's kind of halfway between sake and vodka. We... More »

  • 2006 | BEST SUSHI

    Just sitting at the sushi bar in Origami is a lesson in grace and courtesy, as well as in how to taste the most delicate and sublime gifts from our seas. Each of these classically trained, articulate chefs understands that his duty is not merely to prepare and serve elegant traditional Nigiri sushi and whimsical rolls, but to illuminate his art. Ask and they will tell you why ground daikon and chili paste complement halibut or why gizzard shad is marinated; true masters, the chefs love to... More »

  • 2005 | BEST SUSHI

    Grocery stores have made great strides lately in popularizing sushi basics. Consequently, sushi bars are more popular than ever. This has been great for the bottom line at all of the best local sushi joints, but it has led to a new sort of problem: All too often, sushi bars are greeting their staggering crowds with slapdash creations that are more about clearing the sushi chef's ticket window than creating any kind of art. Origami, however, remains utterly dedicated to creativity and... More »

  • 2004 | BEST SUSHI

    A local critic recently wrote that all Twin Cities sushi tastes the same--thus revealing that they'd never had the blissful experience of sitting at the bar at Origami and ordering the "omakase," or chef's choice. That's where the sushi chef sitting before you creates magical course after course of ultra-fresh, inventive fishy treats, like fresh scallops glistening like pearls of cream, interleaved between see-through-thin slices of lemon. Like house-made unagi, each slice of eel as plump as... More »

  • 2003 | BEST SUSHI

    In the quest to figure out the answer to which sushi bar is best in this notoriously volatile category, we recently visited several top sushi spots in a single night. Origami was head and shoulders above the competition. Kohada (marinated gizzard shad) was as slight as salted smoke on the tongue, the slice of fish topped with fresh-grated ginger. The ama ebi (sweet shrimp) were so fresh and glistening you almost had to squint to see them--like trying to see water on glass. Halibut was topped... More »

  • 2000 | BEST JAPANESE RESTAURANT

    There's no more satisfying feeling than sitting at an Origami table while a server pours one of owner Kiminobu Ichikawa's favorite sakes, for he or she will pour until the glass overflows, the tradition for good luck. Said good luck comes fast and furious in the shape of feather-light tempura, zesty salads, scrupulously well-made sushi, and noodle dishes with all the subtlety of rustling leaves. They say luck is contagious, so bring plenty of company. More »

  • 2000 | BEST PLACE TO MEET SINGLE MEN (STRAIGHT)

    Now, when it comes to categorizing the eager, not-so-young businessmen who take lunch at Origami's sushi bar, everything turns on your interpretation of the word single. Do we mean available? Definitely. Interested in sending some sake your way, and perhaps underwriting a slab of unagi? Most certainly. Do we mean in possession of sufficient resources, judging by the suit, the manner, and the veiled references to important jobs? Uh...sure. Do we mean single single, in the sense that we... More »

Back to TopUser Reviews & Comments | Write a Review
  • citypagesbestof
           (0)    (0) Flag

    | Minneapolis, MN | 145 Reviews

    4
    | Wed, May 6, 2009

    Sushi rises and falls based on the fish, and in terms of serving up some of the freshest, most vibrant eats in the Cities, Origami comes through again and again. That, however, is only half the battle. One of the real beauties of sushi (or, more broadly, fine Japanese dining in general) is the potential for the chef to connect with the customer through an order called "omakase"—literally, "trust the chef." Origami's ability to dazzle customers with an assortment of improvised creations highlighting the day's freshest and most interesting ingredients is nothing short of magical. Put in your request for omakase and wait for a tide of amuse bouches, hand rolls, nigiri, and other tidbits to roll out from behind the bar. If sushi's your thing—and why shouldn't it be?—Origami's your place.

  • Irene P
           (0)    (0) Flag

    | 36 Reviews

    4
    | Thu, November 13, 2008

    Hands down, best sushi in town! Their bentos are also fab and don't forget the bar upstairs for some crazy drink concoctions!

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Back to TopMenu
Dinner Menu
Appetizers - Hot Appetizers
Vegetable Gyoza (6 Pieces) $5.95
Chicken Gyoza (6 Pieces) $6.95
Gyoza
chinese chicken or vegetable dumplings pan sauteed and served with a spicy dipping sauce
$6.00
Chicken Kushiyaki
grilled chicken breast on skewer with green onion and marinated with teriyaki sauce
$6.50
Chicken Tatsuta Age
deep-fried chichen marinated with a flavorful sauce
$5.95
Age Dashi Tofu
deep fried tofu with special sauce garnished with ginger, green onion, grated daikon and dried bonito
$9.95
Grilled Ika
moist and flavorful japanese squid grilled with ginger sauce
$9.95
Crab Croquetts
deep fried snow crab served with creamy lemon white sauce
$10.95
Soft Shell Crab
with ponzu dipping sauce
$9.75
Shrimp Tempura
three shrimp with kakiage (mixed vegetables)
$10.95
Ika Tempura (surame Squid)
flavorlful japanese style calamari prepared tempura style
$9.50
Origami Wontons
deep fried cream cheese & shrimp wontons. garnished with tobiko and served with spicy sweet sauce
$10.25
Kushi Katsu
two skewers of pork loin cutlets deep fried and served with tonkatsu sauce
$6.00
Takoyaki
(dinner only) a delicacy from western japan. five flash fried octopus dumplings, topped with our own special sauce
$6.95
Ebi Shumai
(dinner only) four tasty shrimp dumplings, steamed & served with our special mustard sauce
Appetizers - Cold Appetizers
Extra Gari (sushi Ginger) $0.50
 
Sashimi Appetizer
your choice from sashimi menu. three pieces per order
$5.25
Hiya-yakko
cold tofu with ginger, green onion, kaiware and dried shaved bonito
$13.25
Extra Gari (sushi Ginger) $0.50
Origami Style Tataki
yellowfin tuna grilled lightly, topped with fresh garlic, ginger, lemon, ooba, kaiware, green onions, goma and soy sauce
$13.95
Aji Sashimi
(dinner only) jack mackerel is delicate, mild and buttery tasting fish. served whole, sashimi style with fresh grated ginger and scallions
$13.25
Maguro Tartare
(dinner only) chopped marinated maguro (tuna) with avocado and spicy tobiko. light spicy flavor served with deep fried wonton skin
$12.50
Spicy Tuna Spring Roll
(dinner only) tuna with chili oil, japanese mayonaise, yam noodles, bean sprouts, fresh basil, cilantro & garlic chives wrapped in rice paper and served with ground sesame seed dipping sauce
Appetizers - Vegetable Appetizers
$5.95
Eda Mame With Sea Salt
boiled young soy beans in the shell. high in vitamins a, b, and calcium
$7.95
Asparagus
sauteed in butter with garlic, soy sauce and a splash of sake. an excellent source of vitamins a, b and iron
$8.25
Chingensai
sauteed baby bok choy with garlic oyster sauce and sake. an excellent source of vitamin a
$7.95
Sweet Broccolli
a cross between broccoli and chinese broccoli. simply steamed and served with japanese mayonnaise and ginger sauce. high in vitamin c and soluble fiber
$9.25
Eggplant
sauteed eggplant with garlic, ginger, & tobanja (hot bean sauce)
$8.95
Vegetable Tempura
five different seasonal vegetables and kakiage served with tempura sauce
$6.25
Oshinko Sampler
assorted japanese pickled vegetables including homemade pickled hakusai
$4.95
Spinach Goma Ae
boiled spinach with ground sesame seed sauce
$12.75
Mushrooms
portabella, enoki, oyster and black mushrooms sauteed with garlic butter, soy sauce and a splash of sake. finished with ginger sauce
$2.75
Steamed Rice
premium brand "tamaki gold"
Soup & Salad
Regular $3.00
Large $6.95
Miso Soup
regular: with tofu, wakame (seaweed) and green onion; large: with new zealand green mussels and vegetables
$7.25
Ton-jiru
(pork miso soup) pork and vegetables with hot chili pepper served in a large soup bowl
$5.75
Asari Miso Soup
manila clam with asparagus
$3.50
Green Salad
with house dressing
Shrimp $8.50
King Crab Meat $8.95
Sunomono
marinated cucumbers with
$6.50
Seaweed Salad
healthy seaweed with sliced hydraid cucumbers, a touch of sesame seed oil and ponzu sauce
A La Carte
$11.75
Origami Shrimp
broiled shrimp wrapped with bacon and served with spicy sweet sauce
$12.75
Mushrooms
portabella, enoki, oyster, and fresh shitaki mushrooms sautéed with garlic butter, soy sauce and a splash of sake. finished with ginger sauce
A La Carte - Chicken & Beef
$11.95
Yaki Niku Spring Roll
thin slices of marinated rib eye beef with avocado and yam noodles rolled in rice paper. served with a homemade sweet bbq sauce on the side
$10.50
Kushi Katsu
two skewers of pork loin cutlets deep fried and served with flavorful miso sauce
A La Carte - Fish
$9.75
Saba Shioyaki
the most popular grilled fish in japan, mackerel is and excellent source of d.h.a., served with ground daikon radish
$12.95
Salmon Shioyaki
grilled sashimi grade salmon, lightly salted and served with spicy teriyaki sauce
$11.75
Hamachi Kama
grilled yellowtail cheek garnished with ground daikon & red ginger root. the cheek is a very tender and flavorful part of the fish
$13.95
Black Cod Miso Yaki
marinated black cod with white miso sauce
A La Carte - Mussels & Clams
$10.50
Asari Clams
eight ounces of manilla clams steamed in sake, finished with asparagus, lemon & a light tasty soy-vinegar dresing
6 Pieces $9.50
Green Mussels
oven baked with origami's special sauce
Japanese Entrees
$15.50
Grilled Chicken Teriyaki
chicken breast with teriyaki sauce and bean sprouts served with steamed rice
$17.95
Yaki Niku
marinated rib eye beef grilled with hibachi sauce and bean sprouts served with steamed rice
$15.95
Tonkatsu
deep fried pork cutlet served with miso soup, green salad and steamed rice
$20.75
Una-ju
grilled fresh water eel over rice in a ju-bako (box container). served with miso soup and oshinko
$24.95
Sukiyaki
a very popular one-pot meal in japan. contains thinly sliced rib eye beef, tokyo onion, fresh shitaki mushrooms, enoki mushrooms, sweet onion and yam noodles and gobo (burdock roots).served with rice
$18.75
Tempura Shrimp And Vegetables
japanese style fried food that is light, crisp and fresh tasting. served with rice and miso soup
$29.50
Makunouchi Bento Box
makunouchi is a popular japanese bento. the word makuno- uchi bento (between-act bento), dates back to the edo period (1603 to 1867), when they were served during the intermissions of noh and kabuki theater performances. shrimp tempura, three kinds of sashimi (chefs choice) grilled fish, egg custard, kamaboko (fish cake) vegetables and marinated seaweed. served with miso soup and rice
$28.95
Sashimi Platter
5 variety assortment of fresh fish and shellfish (chefs choice) served with salad, miso soup, and rice
Japanese Entrees - Sushi
Served With Miso Soup, Salad, And Varieties Of Fresh Seafood On Sushi Rice. (chefs Choice-substitutions Extra). Extra Gari (sushi Ginger) $0.50
$24.95
Regular Sushi
seven varieties of fresh seafood on sushi rice and your choice of one spicy tuna roll, spicy yellowtail roll, spicy salmon roll or california roll
$28.95
Deluxe Sushi
ten varieties of fresh seafood on sushi rice and your choice of one spicy tuna roll, spicy yellowtail roll, spicy salmon roll or california roll
$23.95
Chirashi Zushi
imaginative combination of fresh seafood and vegetables on a bed of sushi rice
Japanese Items - Noodles
$13.95
Nabe Yaki Udon
udon noodles cooked in a ceramic pot with shrimp tempura, shiitake mushrooms, spinach, sunny side-up egg and a fish cake
$11.95
Ramen
egg noodles with roast pork, bamboo shoots, fish cake and spinach
$9.50
Vegetable Udon Or Soba
sauteed fresh vegetables with three kinds of mushrooms (enoki, oyster and shiitake)
$11.50
Shrimp Tempura Udon Or Soba
three shrimp tempura with kakiage
Japanese Items - Dohnburi-mono
$13.95
Yaki Nuku-don
marinated rib eye beef sauteed with yellow onion and hibachi sauce
$12.75
Tendon
tempura shrimp and vegetables with tempura sauce
$13.75
Katsu-don
pork cutlet, fresh vegetables and egg in a special sauce

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