Colorado Springs’ venue delivers sci-fi, food and beverages

By Kristian DePue
Photographs by Brianne Keefer

Chiba Bar is akin to stepping into an ‘80s vision of the future – as if dropped into the urban world of “Blade Runner” or “Akira.” Under a Kanji marquee in downtown Colorado Springs and through an inconspicuous door, there’s a large mural of a feminine android to the left. The bar ahead is surrounded by muted televisions running segments of Japanese anime, retro sci-fi, obscure films, and classic Shōwa Gojira.

“A year ago, guests would look around and leave … (because of) our unusual interior,” admits owner and general manager Michael Carsten.

Adding to the ‘80s bias and eclectic interior, there are prints of Patrick Nagel’s work displayed – best known for Duran Duran’s Rio – that feature images influenced by Japanese woodblock printing.

Chiba’s ambience aside, as with any quality locale, it’s not the façade or décor that builds lasting success or dedicated patrons – it’s those behind the stick and buried deep in the kitchen. “We’ve grown exponentially,” Carsten says. “The pedigree working here is exceptional. James Davis, our chef … actually kicked me out of (our) kitchen for two months. I had to earn my way back in.”

Warm Unagi Bowl
BBQ eel, avocado, kabayaki sauce, white radish, sesame seeds

The anchors of Chiba’s front-of-the-house experience are Ryan Anthony and Autumn Londo. Anthony previously worked at The Rabbit Hole, a popular subterranean restaurant inspired by “Alice’s Adventures in Wonderland.” Londo had been general manager of Blue Star – one of the “primary movers” of Colorado Springs’ current culinary landscape.

“Autumn worked our first night … and we were not prepared for the number of guests, but she handled it – like she always does,” Carsten says. “You never see her flustered. At the end of opening night, she handed me a slip of paper, saying: ‘Here are some things I noticed.’ She was slammed but still took notes.”

Carthusian Sazerac
Rye, Chartreuse, angostura, absinthe rinse

Anthony saved money for a sabbatical after his tenure at The Rabbit Hole. During his recess, he stopped by Chiba to say hello – and the rest is history. “He is very meticulous in everything … it’s who he is,” Carsten says. “I love how Ryan and Autumn work together. I constantly get compliments because of both.”

As for Davis’ carefully curated menu, the Japanese rice bowls (donburi) win the popularity contest among the shortlist of selections. Chiba’s menu offers choices between tuna, unagi (eel), salmon, and tempura tofu. Tuna and unagi are the most frequently ordered – an ongoing spicy vs. sweet competition.

The menu does evolve with small changes over time, and Michael Carsten hopes to soon introduce Takoyaki Tuesdays. Takoyaki is a common street food enjoyed in open yatai markets in Japan. It’s a sphere-shaped snack made of fried wheat batter, filled with octopus (tako) and various other ingredients and cooked with a pocketed griddle.

For libations, Chiba offers a notable variety of Japanese spirits distilled and produced by Suntory, Nikka, Yamazaki, and Hibiki. The most popular cocktail is the Lychee Buck: a gin-based mule, utilizing a native fruit of Asian tropical trees. For second place, it’s a near-tie between the spirit-forward Neuromancer, the Carthusian Sazerac, or Molly Millions, a concoction of gin, cucumber, lime, mint, rose and bitters.

Rounding out the conversation, Carsten says: “There are izakayas in Colorado, and very good ones in Denver, but not with the unique atmosphere we provide.” After pause, he concludes: “We’ve created something very special.”

Shiso-jito J-type
Sapphire East Gin, shiso leaf, lychee, yuzu

Chiba Bar

19 E. Kiowa St.

Colorado Springs, CO 80903

719-635-9599

https://chiba-bar.com/

Facebook: @chibabarcos

Instagram: @chibabarcos