Chef Yoshi Dreams of Sushi at Cascade American Bistro

Chef Yoshi Dreams of Sushi at Cascade American Bistro

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Photos by Krystle Nguyen

Sushi Chef Asanuma Yoshio, better known as Chef Yoshi, practices his art inside Cascade American Bistro at the Hyatt Regency Grand Cypress. Long time Orlando residents may recognize Chef Yoshi, formerly the owner of the two-decades old Sushiman restaurant in the Marketplace at Dr. Phillips, who had to close the restaurant in October of 2006 after huge rent increases from the landlord.

Chef Yoshi, formerly of Sushiman, working the sushi rice with his fingers
Chef Yoshi, formerly of Sushiman, working the sushi rice with his fingers at Cascade American Bistro

Since 2007, Chef Yoshi has been working his skill at the Grand Cypress, offering his high quality and delicious sushi makimono rolls, nigiri sushi, and otsumami (snacks/small plates) menu at the Cascade American Bistro.

His sushi bar is slightly hidden, off to the side with several tables allocated to it, but remains a popular choice among discerning diners and visitors to the hotel restaurant. Though he is modest, you can tell he is very proud of his sushi creations.

Chef Yoshi presenting a special sushi plate full of nigiri, sashimi, and a maki roll
Chef Yoshi presenting a special sushi plate full of nigiri, sashimi, and a maki roll

I only wish that his bar will also get a nice upgrade in the coming months once the renovations begin for the restaurant – something with proper seats at the bar to watch the sushi chefs at work and enjoy a nice conversation over some poured Japanese sake.

Chef Yoshi shows off his knife skills through not only beautiful flower creations cut from cucumbers and carrots, but also in the way he cuts his fish for the sushi. The key to great sushi, in addition to great sourcing of fish, lies in the sushi rice, here perfectly balanced with flavors of rice vinegar, sugar, and salt.

Chef Yoshi is a traditionalist when it comes to sushi, preferring to let the ingredients speak for themselves and avoiding the trap laid by more Americanized sushi offerings like diluting flavors with heavy mayo sauces. Makimono roll prices range from $9 for simple tuna rolls to $19 for the dancing eel roll. Nigiri sushi prices range from $3 for tamago egg to $7.50 for uni sea urchin.

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A fabulous California roll, stuffed with krab salad, sliced avocado, fresh, crisp cucumber, fish roe,  and sprinkled with sesame seeds on the outside
A fabulous California roll, stuffed with krab salad, sliced avocado, fresh, crisp cucumber, fish roe, and sprinkled with sesame seeds on the outside
Sweet Raw Shrimp "Ama Ebi" with head on - This is probably for the more advanced level sushi lovers out there, but definitely worth a try here under Chef Yoshi's care. I've had raw shrimp before in Tokyo, but the one prepared here was 10 times better, just sweet and smooth. Make sure to remove the head before eating though.
Sweet Raw Shrimp “Ama Ebi” with head on – This is probably for the more advanced level sushi lovers out there, but definitely worth a try here under Chef Yoshi’s care. I’ve had raw shrimp before in Tokyo, but the one prepared here was 10 times better, just sweet and smooth. Make sure to remove the head before eating though.
Salmon roe sushi - little, salty pearls of fish eggs that just pop in your mouth with flavors of the sea.
Salmon roe sushi – little, salty pearls of fish eggs that just pop in your mouth with flavors of the sea.
Unagi eel nigiri sushi - nicely grilled
Unagi eel nigiri sushi – nicely grilled
Tamago - a sweet Japanese egg omelet prepared with a little mirin rice wine and sugar, can be one of the hardest things to master in the sushi world. Done well here, with flavors on par with tamago found in the streets on the outer markets of Tsukiji in Tokyo.
Tamago – a sweet Japanese egg omelet prepared with a little mirin rice wine and sugar, can be one of the hardest things to master in the sushi world. Done well here, with flavors on par with tamago found in the streets on the outer markets of Tsukiji in Tokyo.
Dynamite Roll, Spider Roll, and Volcano Roll
Dynamite Roll, Spider Roll, and Volcano Roll
Dynamite roll - tuna with wasabi mayo and cucumber, sprinkled with  sesame seeds  and sliced green onion on the outside
Dynamite roll – tuna with wasabi mayo and cucumber, sprinkled with sesame seeds
and sliced green onion on the outside
Volcano roll - chopped scallop, spicy mayo on top of California roll with cream cheese
Volcano roll – chopped scallop, spicy mayo on top of California roll with cream cheese
Seek out Chef Yoshi and his sushi chef partner soon at Cascade American Bistro, Hyatt Regency Grand Cypress
Seek out Chef Yoshi and his sushi chef partner soon for some of the freshest sushi in town at Cascade American Bistro, Hyatt Regency Grand Cypress
  • Andrew Heaberlin

    That was always my favorite sushi place ..Sushi man..loved it
    Glad you fond Chef Yoshi…going to go soon.

    • Jim Trebowski

      I knew him when he was on Oakridge rd. I’m gonna see him too.

  • Mike

    Why get all the faux rolls? If he is sourcing such great ingredients, it seems such a waste to cover it with cheese or mayo. I love a dynamite roll but I’ll get it from a Publix or someplace with lesser ingredients or someplace where I know things aren’t as fresh as possible. The special plate looked stunning, that’s what should have been written up. Does he offer an omekase menu?