A SPECIAL EVENT FOR VIP TICKET HOLDERS
RARE Steak Championship introduces OMAKASE, a first-of-its-kind VIP tasting adventure unlike anything else in the city.
Omakase, meaning “chef’s choice,” is the ultimate act of trust—inviting guests to let the chefs guide their experience. Inside OMAKASE, each of eight incredible chefs will present one unique dish, weaving together an Asian-inspired progression of flavors and techniques. Guests will move through the experience in sequence, savoring every creation as part of one cohesive flavor story.
This is the ultimate celebration of the connection between land and sea. OMAKASE chefs will collaborate to create their dishes without limits, crafting bites that showcase their artistry and passion.
The Executive Chef at Ameristar Black Hawk’s acclaimed Timberline Grill, Jhune Battung brings a refined steakhouse sensibility and bold, globally inspired flavors.
Leading the kitchen at the highly anticipated Roth’s Sea & Steak in Colorado Springs, Chef Ricky Biswas blends fine-dining sophistication with a love of seafood and steak.
Food Network “Chopped” champion and fire master, Chef Oscar Padilla is celebrated for his Argentine-inspired wood-fired cooking and will be leading the menu with Buckhead’s Dry Aged Wagyu Shortloin.
As co-founder of One Concept and SYC Concepts, Sherry Crossland has helped shape some of Denver’s most exciting dining spots.
Known as Denver’s “sushi king,” Chef Jesus Silva oversees multiple food hall concepts and is revered for his sushi mastery. Guests can expect precise technique, pristine seafood, and inventive flavors that highlight his deep Japanese culinary roots.
With a passion for fresh, clean flavors, Chef Freddy Nguyen brings poke and modern seafood to life at Denver Poke Co.
Born in the Philippines and raised in Chicago and Detroit, Chef Jodee Reyes grew up helping her single mother in the kitchen before pursuing formal training at Schoolcraft College for Culinary Arts. Now Chef de Cuisine at Magna Kainan in Denver, she draws on her roots and professional journey to showcase Filipino flavors, culture, and community with every dish.
Pastry Chef Wendy Arauza began baking in her San Antonio home, later honing her skills with Chef Seonah Haldeman and Chef Gregory Gourdet. With 12 years in the industry, she now creates inspired desserts at Ameristar, fueled by her passion for culinary creativity.
Discover the pioneer of American Wagyu beef. Snake River Farms, exclusively distributed by Newport Meat & Seafood, is the choice of the world’s most celebrated restaurants—including the legendary French Laundry.
With its rich marbling and unmatched flavor, Snake River Farms delivers a melt-in-your-mouth experience that sets the gold standard. After one bite, every other cut of beef will be measured against it.
Inside OMAKASE, the bars will be helmed by the award-winning team at Williams & Graham, one of the nation’s most celebrated cocktail programs. Guests will be treated to an exclusive lineup of Asian-inspired cocktails crafted with the William Grant & Sons portfolio of spirits—including Reyka Vodka, Milagro Tequila, Tullamore D.E.W. Irish Whiskey, and Hendrick’s Gin.
To elevate the evening even further, VIP guests will also enjoy a special Glenfiddich Scotch tasting, adding a rare and refined dimension to the experience.
Attentive Service & Consistent Quality is Our Mission At Haan, we are dedicated to serving our valued guests premium cuts of meat, prepared on authentic Korean-style tabletop grills. While many Korean BBQ restaurants offer USDA Choice meats, Haan proudly elevates the experience with A5 Certified Wagyu, and USDA Prime cuts.
At Jing Hospitality, our mission is to craft unforgettable dining and nightlife experiences through the harmonious blend of innovative globally inspired culinary artistry, sophisticated design, and energetic ambiance. Our passion lies in balancing the principles of chi in our designs and infusing every moment with a celebration of taste and style.
Fire is at the center of KUZA. Our robata grill burns binchōtan charcoal, hotter, cleaner and longer than wood, with intense heat and clean smoke that bring depth to every ingredient. Across the room from the fire, the raw bar brings the contrast. Clean cuts, pristine seafood and sharp flavors, from sashimi and nigiri to hand rolls.
Located in Scottsdale’s Resort Corridor (just north of Old Town Scottsdale), Roka Akor is modern in approach, Japanese in spirit, and features a contemporary, chef-driven menu with dishes meant to be shared. Menu highlights include exquisite cuts of prime steak, rare Wagyu from various regions of Japan, grilled seafood, and sushi. Roka’s signature robata grill creates an experience you won’t find in any other steakhouse. Our cuisine is complemented by signature cocktails, wine, sake, and an extensive and award-winning list of fine whiskies.
Set against wide desert views, the Resort’s signature restaurant Talavera stands apart as a premier steakhouse in Scottsdale, bringing a modern Spanish sensibility to the table. The menu draws on Spanish and Latin traditions through prime cuts, seafood and seasonal produce. Indoor and open-air dining allow guests to move with the temperature and the light. Talavera is where the desert evening unfolds slowly, held by the view, firelight and conversation.
Experience RARE like never before with early entry and exclusive access to the OMAKASE tasting journey. VIP tickets are highly limited—they’re sure to sell out fast!
RARE Phoenix 2026 takes place November 12th at Salt River Fields. VIP entry begins at 6:00pm. Don’t wait—secure your VIP status today.
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