We would like to introduce you to Stop and Sip The RoséFridays at Ocean Prime Orlando where guests can enjoy half price glasses of Veuve Clicquot Rosé and $1 oysters from 5-7pm every Friday in the summer, in addition to their daily happy hour menu. Stop and Sip The Rosé Fridays ends on Friday, August 31, 2018.
Ocean Prime is an award-winning modern American restaurant and lounge from renowned restauranteur Cameron Mitchell, with 14 locations across the country. The service we received at Ocean prime Orlando was truly exceptional. Ocean Prime is an ideal place to socialize, talk business, celebrate and indulge.
All four Rosés are offered at a special price during their daily happy hour menu from 5-7pm. On Fridays, the Vueve Clicquot Rosé is offered at a special discount of 50% off from 5-7pm.
Happy hour every day from 5-7pm. Enjoy $5 off small plates and sushi offerings.
Oysters On The Half Shell
Prime Roll – Tempura Shrimp, Cream Cheese, Scallion, Beef Carpaccio
Dynamite Roll – Tempura Shrimp, Spicy Mayo, Sesame Seeds
Prime Sliders – Bacon, Bleu Cheese, Sundried Tomato
Lamb Lollipops – Teriyaki Marinated, Sweet and Spicy Glaze
Fish Tacos – Corn Tortilla, Avocado, Pickled Cabbage
General Manager Michael Kopoian, very outgoing and passionate man.
Executive Chef Jeremy Mattson.Chef Jeremy has won several honors including Ruth’s Chris Hospitality Group’s “Executive Chef of The Year”.
Great media dine with these lovely ladies!
A talented musician playing some tunes
Be sure to check out Ocean Prime Orlando soon for Stop and Sip the Rosé Fridays!
We were invited to Dragonfly Robata Grill & Sushi to check out their new Unlimited Izakaya Lunch, available every Sunday from 11am – 2:30pm. Reservations are required – call (407) 370-3359 to reserve your spot.
Adults: $39.00
Children (5-12): $19
Under 5: FREE
All-You-Can-Drink Mimosa, Cucumber Infused Bloody Mary, Saké Sangria: $15 per person
Virgin Sangria
Hand Roll & Nigiri Sushi Station – Your choice of: Tuna, Yellowtail, Salmon, White Fish
Steam Bun & Carving Station
White Fish Bun – Japanese tartar sauce, lettuce, tomato
Roasted Garlic Herb Strip Loin – Shiso pesto and Japanese horseradish
Gyoza – Pork dumplings, la-yu soy vinegar
Japanese Slider – Beef burger on fresh baked bun, shies, fried shallots, cabbage, tomato, honey wasabi mayo
Urban Hibachi in Lake Nona (located near PDQ) will be officially open this Saturday, June 2, at 11 a.m. The restaurant will be offering a grand opening discount of 25% off all day.
Keep scrolling for more pictures from the Urban Hibachi in Lake Nona pre-opening media event this past Wednesday.
Steak Hibachi
Salmon Carpaccio
Urban Hibachi owner (middle) takes photo with friends and family.
Miso Soup and Ginger Salad
Spicy Maguro Sunshine
Salmon Hibachi
Urban Poke Bowl
Volcano Roll
Bainstorm Roll
We got our dessert togo and it was still delicious! Green tea tiramisu was my favorite!
Fried cheesecake xangos. This dessert is typically served with vanilla ice cream but since we got ours togo, we got an extra serving of fried cheesecake in place of vanilla ice cream.
Be sure to check out Urban Hibachi – Lake Nona soon for some beautiful and delicious food!
Urban Hibachi – Lake Nona
11954 Narcoossee Road, Suite 101
Orlando, Florida 32832
Scenes from this month’s fabulous wine dinner presented by Chef Huy Tin at Seito Sushi Baldwin Park featuring Talley Vineyards wines! Delicious from start to finish!
MenuSeafood Chawanmushi steamed egg custard with key west pink shrimp, pacific oyster, ikura, white tosaWines from Talley VineyardSunomono salad – kyurizuke, salted european cucumbers, sea beans uni marinated scallop, octopus, white ponzuSeafood Pasta – Homemade noodles, uni, mentaiko, ossetra aviar
Moriawase nigiriMushroom Gyoza with foie gras, shiitake and oyster mushroom and porcini dashiDuck – Tokyo Turnips, chicken liver mousse, rillete of confit leg with asian pear compoteHanger steak – rainbow carrots, purple osaka mustard greens, miso parsnip puree, five spice chocolate demi glaceRice Pudding – mochi, dragon fruit, coconut ice cream, sesame cookie
Ping’s Dessert – Japanese cotton cheese infused with matcha, matcha macaroon, durian ice cream, dark cherry soup.
Every season Yuki Hana hosts an Omakase dinner which means “leave everything up to the chef”. I always look forward to Yuki Hana’s Omakase dinners because I know a lot of time, preparation, and research goes into each Omakase dinner to draft up and provide an adventurous menu for their guests. This Omakase dinner was extra special because they were also celebrating their Five Year Anniversary. If you haven’t been to an Omakase dinner experience at Yuki Hana, you are truly missing out on a local mind-blowing culinary adventure. No experience is the same and you will never forget how spectacular it is.
Sakitini with pomegranate, arugula syrup, citrus, fish sauce, spicy shiitake sugar rim and dehydrated lemon slice.
Chef Steven’s Amuse – Sweet potato puff, cured cobia sashimi, edamame crème fraiche, pickled shallot. The edamame crème fraiche filling inside the puff was ridiculous, I loved it. The cured cobia sashimi was the perfect fish for this delicious appetizer.
Chef Steven’s 1st Course – Hokkaido scallop, sweet shrimp with heads crispy fried, tossed in uni mayo, anchovy powder, seasoned anchovy, ume gel, and shiso. Perfect balance of soft & crispy. Delicious!
Chef Steven’s 2nd Course – Madai, charred negi soy gel, jalapeño foam, citrus marinated cucumber, and crispy salmon skin. Those crispy salmon skins were AMAZING. I loved this refreshing dish.
Chef Steven’s 3rd Course – Crispy hand roll cone with unagi, bacon jam. Second picture is chu-toro tartare, ikura, furikake. Who doesn’t enjoy eating a hand roll? No chopsticks needed!
Chef Albert’s 4th Course – Congee with lobster, clams, shrimp, uni and squid ink rice chips. This was my favorite! I wanted to lick the plate after I was finished eating but didn’t want to get any weird looks. I wish the squid ink rice chips with uni was an appetizer on their regular menu. I’m obsessed with them! My biggest weakness is chips.
Chef Albert’s 5th Course – Poussin served with winter green, sesame dressing, pickled cucumber, whipped tofu, charred orange. This was the best grilled chicken that I have ever eating in my life. The seasoning was perfection.
Chef Albert’s 6th Course – Bison skirt steak, shaved truffle, asparagus, Shimeji mushrooms, beet, black pepper sauce. Divine!
Ping’s Dessert – Japanese cotton cheese infused with matcha, matcha macaroon, durian ice cream, dark cherry soup. So much heart and passion went into this dessert. It was heavenly. I love homemade cakes, ice cream and macarons!
The kind and hardworking owner of Yuki Hana, Ping Jiang, and her team of dedicated an talented chefs.
This was my third Omakase experience at Yuki Hana and the skills, quality, creativity, and taste just keep getting better. I am looking forward to their next Omakase dinner. I’m truly grateful for the opportunity to attend these dinners on behalf of Tasty Chomps. I hope to see you all at the next one! Please follow Yuki Hana on IG at @yuki_hana_sushi for their latest updates and upcoming events.
At Yuki Hana they provide guests with a beautiful, modern dining experience and the freshest, most flavorful Japanese dishes around. From innovative sushi featuring fresh fish from the world’s finest markets to flavorful fusion dishes prepared with locally sourced veggies and herbs, every plate on their menu is fun, flavorful, and a new adventure. No matter the occasion, they are always more than happy to welcome you in and treat you to an unforgettable evening of bites and sips. Visit them and experience the finest in Japanese cuisine all under one roof.
Every season Yuki Hana hosts a special dinner showcasing their chef’s creativity and talent. We were invited to their Chef’s Multi-Course Tasting Event and as always, we were impressed with how creative and well thought-out each dish was. Not only did the food look good but it also tasted delicious as well. Each dish that came out was like an exciting surprise, we were all blown out of the water with their innovation, presentation and quality. Yuki Hana Fusion Sushi exceeded our expectations with every dish that they delivered that night. They are like food scientists, they know their stuff, they are creative, and they just keep getting better and better. You can tell that each dish was hand made with hard work, love and intention.
Special thanks to owner Ping Jiang and her talented staff for their hospitality and amazing food! Be sure to check out Yuki Hana Fusion Sushi soon, you won’t regret it!
Albert DeSue – Executive Chef
Steven Phan – Head Sushi Chef
Edwardo Mena – Sous Chef
Lance Herbas – Sushi Chef
Steven Chang – Sushi Chef
The founders of the wildly popular Kappo at East End Market have finally opened their newest project, Kadence, just a few blocks away from their original location in the heart of the Audubon Park District of Orlando.
Kadence is a nine-seat sushi and sake bar with a menu consisting of a multi-course sushi tasting focused on the highest-quality selection of seasonal fish. Their menu is all omakase, meaning chef’s choice of the day.
Photo Courtesy of KADENCE
From their website, Kadence owners Lordfer Lalicon, Jennifer Bañagale and Mark V. Berdin are University of Florida alum, who, after graduating, moved to New York City and then London to train in Michelin-starred restaurants.
Hours are currently by reservation only, on Tuesday – Saturday for dinner (6:00pm & 8:30pm seatings) and Sunday (11:30am, 2:00pm & 4:30pm) with lunch hours coming soon. Dinner prices range from $135 to $145 per person consisting of 18 courses.
“If you were to pick anywhere geographically in the world, Kadence would place among the best contenders. We are blessed to have them here in Orlando.”
“What makes it excel further is the synergy between Mark, Jennifer, and Lo that reinforces the dining and food experience. Their personalities and even the music enhance and play a large role in the ambience of Kadence.”
“It’s like having the best of traditional Japanese omakase in Japan with the delivery of a uniquely Asian-American experience.”
“There is less than a handful of restaurants in all of Florida where food is delivered as an experience at this level. As someone who has dined around the world, if Orlando had Michelin star ratings, Kadence would definitely make the list.”
At Yuki Hana they provide guests with a beautiful, modern dining experience and the freshest, most flavorful Japanese dishes around. From innovative sushi featuring fresh fish from the world’s finest markets to flavorful fusion dishes prepared with locally sourced veggies and herbs, every plate on their menu is fun, flavorful, and a new adventure. No matter the occasion, they are always more than happy to welcome you in and treat you to an unforgettable evening of bites and sips. Visit them and experience the finest in Japanese cuisine all under one roof.
We were invited to try their new seasonal menu consisting of a five course meal showcasing their chef’s creativity and talent. The restaurant was beautiful, the food was delicious, and the staff was amazing! Everyone was so talented and worked hard to deliver BEAUTIFUL dishes.
Specialty cocktail – Ginger, cucumber, fresh mint
Chef Shane’s First Course Cobia Bruschetta – House cured cobia, toasted brioche, yuzu shiso relish, roasted tomato espuma, balsamic gel
Edamame granola bar with basil tea
Chef Steven’s Second Course Shiromi Tartare – Pickled strawberry, cauliflower, apple, dashi gelee, basil oil. The crisp was made from an apple that was pickled, pureed, dehydrated, and crispy fried.
Chef Shane’s Third Course Nigiri Tasting – Hand-selected freshest fish and chef’s special toppings
Bottom to top:
Hiramasa scallop tartare
Blue fin otoro black tobiko gold flake
Kanpachi fresh grated wasabi house tare
Seared wagyu with shaved black truffle
House made sweet egg omelet
Dragon fruit sorbet with honey, mint, and citrus
Chef Albert’s Fourth Course Stripped Bass – Stripped bass roasted in corn husk, miso butter sauce, Asian mung bean, corn salsa, sweet corn emulsion. This dish had incredibly delicious earthly flavors.
Ping’s Surprise Dessert Green tea matcha custard with passion fruit boba, mango jelly, cactus pear gel, cactus pear foam, matcha sponge cake, and rice puff
Be sure to check out Yuki Hana Fusion Sushi soon before they transition to their seasonal Fall menu! They are also participating in Magical Dining Month until October 11!
Wa Sushi features some great sushi and ramen bowls hidden in Casselberry – deep inside Seminole County. It’s a little hard to get to, but well worth the trip. On a recent lunch visit, I tried the tuna kobachi for an appetizer featuring some very good quality tuna. My partner chose the tonkotsu ramen and I had the chirashi sushi bowl – both excellent. Interior is a bit sparse – and needs some character – overall, a great place to try some sushi! Check out photos below Wa Sushi
1285 Semionola Blvd.
Suite 121
Casselberry Fl 32707
International Sushi Day is coming and Bento Cafe is hosting an All You Can Eat Sushi eating contest on Saturday July 18th. The contest will be held at the Downtown Orlando location and it will begin at 1 pm. Sign up will also be at this location. In addition to the competition, Bento will be running a special all day long for Sushi, buy 2 rolls and get a classic roll free in honor of international sushi day. This special will be held at all of Bento Orlando locations.
Bento Cafe
151 S Orange Ave · +1 407-999-8989
Open until 10:00 PM
Bento Cafe
7335 Sand Lake Rd · +1 407-352-2277
Open until 10:00 PM
Bento Café
12250 Strategy Blvd #443 · +1 407-658-8088
Open until 10:00 PM
Experience a multi-course tasting extravaganza with Seito Sushi’s omakase “chef’s choice” dinner menu. Omakase literally means, “It’s up to you,” and the expression is used in restaurants where the chef creates a menu based on the freshest and highest quality ingredients. If you’re up for the adventure, be prepared to experience Seito Sushi’s innovative approach to Japanese cuisine.
In the dining room, you can find a beautiful 10-seat domestic walnut wood table. The “Chef’s Table” has significant meaning to the chef since it was built by Executive Chef Austin Boyd.
“Woodworking, much like cooking, is a labor of love for Austin.”
Photo Credit: Seito Sushi Baldwin Park
The omakase “chef’s choice” menu is a six course meal customized with off menu selections. A typical meal will begin with lighter dishes and progress to heavier dishes. Reservations for the omakase menu must be made at least 3 days in advance and are $85 per person (+$30 for wine or sake pairing). You are welcome to sit anywhere in the restaurant to order omakase style.
From the food to the environment, the dining experience at Seito is always enjoyable. At the media dinner with Jason and Sue Chin, I got to hear more about their experience of running a restaurant and admire their strong work ethic while balancing a family. The passion that they have towards food and building the community has really shown in the past few years. It also helps that they have an incredible team and Executive Chef Austin Boyd to take Seito to the next level.
Each dish that was prepared that evening was like a work of art…
Squid Ink Soba // West coast Uni, Spicy Cod Roe, Cucumber Flowers, Miso Brioche CrumbYellow Tail Belly Nigiri // Bourbon Barrel Aged Soy, Lemon Grass Pesto, Uni Foam, Globe BasilSalt & Pepper Soft Shell Crab // Herb Salad from the garden, Nuc Cham Dressing, Garden Peppers, Purple Snow PeasGrilled Oysters // Black Bean Pesto, Fried Scallions, Ginger SoySpice Rubber Pork Belly // Honey Glaze, Millet Cake, Peach Jelly, Miso Pickled Quail Egg, Dill FlowerShiso Cured Salmon Tartar // Salmon Skin Chip, Caper, Red OnionWagyu Spinalis Negi Maki // Caramelized Onions, Beef Fat Poached Asparagus, Wild Mushrooms, Demi glace, Fiddle Head FernsLion Fish + Key West Shrimp // Pickled Citrus, Plum wine Marinated Water Mellow, Sea Beans, Tosaka Nori, House Old BayBrown Butter Cake // Cinnamon Basil and Lemon Balm Ice Cream, Carrot Coulis, Ginger Snap Crumble, Basil FlowerWhiskey Flight
Photos taken by Krystle Nguyen with the Nikon D5000 DSLR and Olympus OM-D E-M10.
Seito Baldwin Park
4898 New Broad Street, Orlando, FL 32814
407-898-8801
Capa steakhouse at Four Seasons Resort Orlando offers a “From Matsusaka With Love” special for Valentine’s Day weekend –
In February 2016, for the first time in history, Matsusaka beef, the ultimate within the Japanese beef industry, will be directly imported from the Matsusaka Region of Mie Prefecture, Japan and introduced at Capa restaurant at Four Seasons Resort Orlando at Walt Disney World Resort.
For six evenings, February 10 to 15, 2016, the Matsusaka beef will be on the menu at Capa in a special tasting called “From Matsusaka with Love.”
Read more from their Press Release below:
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Japanese beef, known as wagyu, is famed for its soft, buttery texture, high marbling ratio and superior taste.
Matsusaka beef from Mie Prefecture has been recognized and honored with the highest rankings for decades in the Japanese beef market. Four Seasons Resort Orlando Executive Sous Chef Sam Faggetti travelled to Japan in March 2015 to learn about Matsusaka beef.
Later this January, Stephen Wancha, Director of Food and Beverage for Four Seasons Resort Orlando, will travel to Japan as well.
“We strive to offer a variety of exceptional meats on the menu at Capa, and our wood burning grill gives our steaks an amazing flavour profile,” says Faggetti. “It has been a privilege to travel to Japan to learn more about the care and preparation of the Matsusaka beef, and we are honoured to offer this special tasting at Capa.”
For six evenings, February 10 to 15, 2016, the Matsusaka beef will be on the menu at Capa in a special tasting called “From Matsusaka with Love.”
The tasting menu is offered for USD 250 per couple, with an optional wine pairing available for USD 75 per person.
The Matsusaka Beef Tasting for Two includes:
– Trio of wood grilled special grade Matsusaka beef: 3-ounce strip loin, tenderloin and ribeye
– Served with side dishes of patatas bravas, blistered pimientos, roasted asparagus and truffle aioli
– Trio of steak sauces: rioja, peppercorn and verde
By definition, Matsusaka beef cattle can only be virgin female cows of the Japanese black wagyu variety that have spent the majority of their lifespan, up until the time of slaughter, in Matsusaka City and its surrounding area and are registered under the Matsusaka Beef Identification and Management System.
Some cattle farmers provide beer to cows to stimulate their appetites and give them thorough massages to improve blood circulation and encourage even fat distribution. Many farms raise their cows in individual rooms so they can be finely managed and assure a comfortable, stress-free life for their cows.
Matsusaka beef producers spare no effort to produce the highest quality, richest, most finely dispersed marbling possible while managing their cows on a day to day basis. The rich marbling results in an exquisite taste.
Reservations to experience the Matsusaka Beef Tasting for Two at Capa can be made by calling 407 313 6161.
Here are some photos from a recent media preview of the Matsusaka Beef Tasting at Capa:
New York Strip Tataki Nigiri
Filet Flash Seared Sushi Roll
Raw Filet Maki Roll
Hand Roll
48 Hour Sous Vide Short Rib
Served with a Red Wine Natural Reduction and Baby Tatsoi (Micro Green)
Grilled New York Strip (left) Filet Ribeye Seasoned with Maldon Salt (middle) Filet Seasoned with Maldon Salt (right)
Dessert from Assistant Pastry Chef Peter Whitley. An Open Face Macaroon with Green Tea Cream and Raspberry Jelly.
Staff and chefs of Four Seasons Resort Orlando and Capa
One of our favorite sushi restaurants in town, Umi Winter Park, recently released two new lunch options for $15, changing on what is fresh for the day and filled with chef’s choice items like kimchi fried rice and nigiri. The food at Umi is as delicious and fresh as it is beautiful.
“We challenged ourselves to create and customize something totally unique and high-end for lunch, offering a lot more food and quality than a traditional bento box,” explained Gilles Lorin, concept director for Umi Winter Park.
“It had to be a complete meal, offering raw and cooked items, and be different every day, based on our chef’s choice. The response has been tremendous.”
See the Press Release Below for more information:
The Bento Tray is available in two choices, either Raw or Cooked.
Each one is served as a complete and balanced lunch with miso soup and ginger salad.
In order to ensure a unique and fresh meal every time, some raw and cooked dishes vary daily depending on what the chef prepares for the week.
The Raw Bento includes cuts of sashimi and nigiri from Snapper, Yellowtail Hamachi, Bluefin Toro, Salmon and Tuna.
Guests could be presented with a Mini Korean Chirashi Bowl, a Mini Sake Don Bowl or something completely new and different depending on what the chef has in mind that day.
Standard dishes include Kimchi Croquettes and Bacon-wrapped Cherry Tomatoes.
The Cooked Bento is prepared with a filet of Robata teriyaki-glazed Salmon over a bed of vegetables as well as an order of Chef Stanley’s homemade recipe of Bibimbap.
Just like the Raw Bento, this tray includes the standard Kimchi Croquette and Bacon-wrapped Cherry Tomatoes and either a Mini Korean Chirashi Bowl, a Mini Sake Don Bowl or something completely new and different depending on what the chef has in mind.
For reservations and information, call (407) 960-3993 or go to www.umiwinterpark.com. Serving lunch Monday through Friday, 11:30 a.m. to 2:30 p.m. and on Saturday and Sunday from 12 p.m. to 3 p.m. Serving dinner Monday through Thursday, 5 p.m. to 10 p.m., Friday and Saturday 5 p.m. to 11 p.m. and Sunday 5 p.m. to 9 p.m.
In 2007, David Song, a University of Florida student earning a degree in business administration and philosophy, found his way into the kitchen of an emerging Japanese restaurant called Dragonfly Sushi, working as an entry-level sushi chef at Dragonfly Gainesville.
In 2010, he relocated to Orlando to work at Dragonfly Robata, the brand’s second concept.
Chef David Song
As an advocate of sustainable practices, Song focuses on imported fish flown in daily from Japan, along with locally-sourced produce when developing new menu items and ideas for the seasonal Omakase menu.
The Omakase–meaning to trust–menu creates meaningful connections with food and beverage choices: It starts with guests trusting in the chefs and bartenders to create selections inspired by their moods.
Today, Song lives up to Dragonfly’s mission of bringing joy and fulfillment to patrons through a full-service dining experience that encompasses the kitchen and bar. When Song isn’t behind the counter, he is traveling to gain inspiration, while eating at local favorites throughout the state of Florida.
What are your favorite dishes at Dragonfly to cook and eat?
Chef David Song: My favorite dish to prepare is our sashimi passion. Sushi was always my first love in the restaurant and this dish gives me the freedom to be creative with my plate up. I spent many years honing my knife skills so when I get an opportunity to display them, I really try to go all out. My favorite dish to eat is our shio saba off the robata grill. The grill is amazing at locking in great flavor and cooks the mackerel to perfection. With a light brush of yuzu butter and daikon oroshi, it’s easily my favorite dish to eat.
Favorite place to eat outside of Dragonfly?
Chef David Song: Does my mother’s house count? Honestly, I enjoy casual dining places because for me, food has always been a reason to gather with friends and family. My favorite place to eat at the moment would probably be Lee and Ricks Oyster Bar.
Upcoming plans include:
New Year’s Eve event
Sushi Classes – December 19, January 23
Valentine’s Day at Dragonfly – Feb 14
Dragonfly is opening up in Doral with a brand new fish market concept inspired by authentic Tsukiji market in Japan.
I’ve been a part of the research and development project –helping where I can with menu items and restaurant build out–but the bulk of the work has really been done by our Culinary Director Chef Ray Leung and our President Hirofumi Leung.
I will be part of the opening team to help train and ensure we develop a great culture so we can provide the most memorable dining experience for our guests.
Interesting Facts?
Chef David Song: I have a hidden passion for motorcycles. I figure everyone has a place to go, so you might as well have a little excitement getting there. I’m also big into do-it-yourself projects. I always try and fix it myself before I call the professionals. I don’t always succeed but I learn a ton.
Lastly, if I could golf everyday, I would. Nothing beats a relaxing day on the golf course with your buddies.
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Dragonfly Robata Grill & Sushi (7972 Via Dellagio Way) will be hosting their second Behind the Knife: Sushi Class on Saturday, December 19.
Priced at $60 per person, guests can expect to learn to roll four different types of sushi rolls with Chef de Cuisine David Song.
During the course, guests will learn about the tools of the trade, both ancient and new.
Chef Song will provide his students with the tips, tricks and techniques it takes to make perfect sushi rice, and how to recognize sushi-grade fish based on color, texture and smell.
Designed to be an experience, a champagne aperitif and floating hors d’oeuvres are included.
The bar will also be available with rare Japanese whiskeys, sake, shochu and any of your favorite cocktails a la carte. Check-in will be at 11:30 a.m. with the class starting at 12 p.m.
The original RanGetsu was founded in Tokyo, Japan by Masanori Konaka in 1947 in the very posh district of Ginza. It still exists there today, specializing in shabu shabu (Japnese hot pot or fondue) and sukiyaki made with Kobe beef.
The restaurant was then passed down to his son, Masayasu Konaka, opening an International Drive branch here in Orlando. A few years ago, the location moved to Maitland’s Lake Lily and is currently managed by Masayasu’s son Mr. Masaaki Konaka today.
Mr. Takashi Kikuchi, General Manager of Rangetsu, can be seen at the restaurant today, and may just come by to your table to see how things are going or help prepare your sukiyaki dish.
With an increase in incidences of gluten allergies and celiac disease, Rangetsu recently began a gluten free menu option for guests. On a recent visit to the restaurant, we were invited to check out the items on the menu.
The biggest issue with gluten free items at an Asian restaurant often is the use of soy sauces which often contain gluten. At Rangetsu, the dishes that are gluten free on request are made with gluten free soy sauce, mirin, vinegar, and flour. Fried items, though, are used in a common fryer so is at risk of gluten exposure and is not recommend for those with celiac disease.
Mr. Takashi Kikuchi of Rangetsu
The gluten free menu has quite a list of options found here. From sushi rolls to robata teriyaki grill skewers, those looking for gluten free options will find plenty of choices.
Hamachi Kama
As an appetizer, we recommend the grilled Hamachi Kama. Hamachi Kama is the collar of yellowtail fish (Hamachi) and is often the juiciest part of the fish, kind of like the dark meat of the fish. It’s a delicacy found at most Japanese restaurant but the version found here at Rangetsu is with out a doubt the best hamachi kama in all of Orlando. The collar meat is juicy and cooked perfectly, fresh and flaky white fish.
The Tempura Appetizer is quite delicious as well, arranged vegetables and jumbo shrimp dipped and fried in a light tempura batter.
Grilled Teriyaki skewers are popular in Japan, eaten usually as an accompaniment of beer and alcohol at pubs across the nation. At Rangetsu, the robata grill menu are all able to made gluten free, though it is not as marinated due to the lack of soy sauce, and instead seasoned lightly with Hawaiian sea salt. The momo chicken thigh and the enoki mushroom with bacon are popular options.
For something that is both gluten free and rice free, try the naruto roll, made by a cucumber wrap rather than traditional rice and seaweed.
NARUTO (RAW) 16 – Crab, tuna, yellowtail, salmon and avocado wrapped in cucumber and soy dressing (no sushi rice)
Not many in Orlando have had true sukiyaki beef before. Only a few restaurants serve the dish in the city, with Rangetsu having the definitive version.
Sukiyaki, not to be confused with the popular Japanese pop ballad from the 1960s, consists of meat (usually thinly sliced beef) which is slowly cooked or simmered in a shallow iron pot, alongside vegetables.
At Rangetsu, the dish is prepared by our server table side who first takes a piece of lard to lather and grease up the iron pot. The beef slices – you can choose black angus New York strip ($30) or Wagyu “Kobe” beef ($46) are added to the pot as it heats up along with vegetables, such as cabbage, tofu, mushrooms, and noodles. Our server then pours over the dish a sweet mixture of soy sauce, sugar, and mirin.
Our server then cracks an egg and beats it in a small bowl, dipping our meat in the eggs raw, giving the meat a nice creamy egg flavor. The sukiyaki dish is exquisite – especially when eating with noodles which soaks up all the sweet and savory flavors from the special soy mirin sauce.
See our quick video of the Beef Sukiyaki being prepared here:
Umi, located on Park Avenue, across the street from beautiful Rollins College is a Japanese Fusion restaurant that serves up Japanese cuisine, fresh sashimi and sushi, and a array of local drafts, wine, and sake.
We were there on this occasion for a sake presentation by Chad Doss of Stacole Fine Wine Company, as he took us through the night filled with high quality sake.
He first informed us about the process of creating sake, and the various grades of sake based on the milling quality of the rice itself.
It was quite enlightening on the fine art of its production and Jimmy the bar manager, even mentioned that there are even sake made from the water of glaciers.
We learned that the sake that we were to try were of Junmai Ginjo grade (40% of rice milled away) and a much higher quality grade otherwise known as Junmai Daiginjo (50% of rice milled away).
With interesting names of sake like, Bride of the Fox and Snow Maiden for example the various samples that we were given each had their own character whose taste were as beautiful as the names to which they were given.
On top of that, we had samples of the various sushi, sashimi, and robata grill items that Umi serves which were of the best I’ve had in a while. It was an interesting night, to which the takeaway from it was a better understanding of Japanese culture as it applies to painstaking art of sake.
I had a chance to dine with a intimate group of media, Jason, and Sue Chin (the owners of Seito and Osprey Tavern in Baldwin Park) for Seito Baldwin Park’s 15 Year Anniversary.
Honestly, it was one of the best culinary tasting experience I’ve had this year, featuring a 9 course omakase dinner. Omakase means (in a Japanese restaurant) a meal consisting of dishes selected by the chef and literally means “I’ll leave it up to you.”
Here are a few of the dishes from the exceptional 9 course omakase dinner:
9.Baked Glacier Point oyster – sambal froth, nori butter, black tobiko, almond flour.
It was lightly crispy and so buttery soft…delicious.
There’s something about this white fish that makes the ending notes so clean and palatable. You wouldn’t even need ginger to cleanse your palate for the next course.
7. Pork belly kakuni with braised savoy cabbage, pickled green beans, Japanese mustard.
I could’ve eaten about 9 more of this and gained some kind of cholesterol problem but it will be worth it. This cube of pork belly was so beautifully glazed with a slight hint of Japanese mustard for a hint of tang. It completely melted in your mouth without the unpleasant residue that fat could sometimes leave on your tongue.
6. Whole roasted Branzino – lime leaf, kyurizuke, barrel-aged white soy, nuoc cham, house sriracha.
Probably my favorite way to enjoy branzino. Seito’s was so simply seasoned that the flesh of the fish really shined. This is definitely a dish to share and enjoy with your table.
Stuffed with Kaffir lime leaves to rid of the fishy smell and taste.
Jason was kind enough to help separate the fish for us.
Never let any part go to waste. ( fish cheeks, eyeballs, and crispy fins are some of my favorites)
5. Salmon tataki on a bed of daikon nest, relish, fried garlic, dark tosa soy.
Restaurants usually serve tuna tataki since the meat of tuna stays intact when it’s cooked, but salmon’s flaky nature makes that difficult. Seito was decided to challenge that but cutting the sashimi pieces first then taking their time to sear each edge of the salmon.
Jason and his team always manage to impress me with their salads creations. People usually hear the word salad- and think “boring” but that is the complete opposite for this salad. The Okinawa potato was sweet and blended to a perfect puree to harmoniously accompany fresh turnips and yams.
I love ending on a sweet note, and this definitely hit the spot without being too sugary. However, I did wanted a side of ice cream to accompany the bread pudding, but that could just be me being basic.
Everything about Seito’s Sushi new innovations continues to blow me away, from their creative use of the protein to the modern twist on traditional classics.
Unfortunately, not everything from this anniversary dinner course will be available on their regular menu, but it does show the depth and talent that the kitchen and chefs of Seito possess.
I’m really excited to return and enjoy their full Omakase dinner options, I’m sure nothing will be subpar.
Congratulations again to Seito Sushi Baldwin Park on their 15 Year Anniversary!
It’s kind of a hidden gem. Deep within Walt Disney World’s Swan and Dolphin resort, you can find Kimonos, a long time favorite for sushi and Japanese cuisine.
The restaurant is accented by dark woods and hanging kimonos, the namesake traditional Japanese robes, each colorful and intricately woven, creating a rather intimate ambiance.
Sushi is the main attraction here, but the cooked and side dishes might outshine even the sushi if you know what to order. Oh, and a meal here is not inexpensive by any means – may be a preferred location for those expense accounts.
For an appetizer, we recommend the Kobe Beef Tartare and the Kimchee salad. The tartare is served artfully with avocado puree, dashi, and sliced lotus chips – full of flavor and beautifully presented.
The Kimchee salad is a classic dish here at Kimonos – known as kimuchi by the Japanese, kimchee is actually a Korean dish as most folks know by now, but the dish is popular in Japan as well, owing to its long colonial history with Korea and the cultural exchange from that time period. It’s spicy, with lots of heat, yet the octopus makes it refreshing as well.
Kimchee salad – with Octopus, Spring Garlic – $10.50
Sushi rolls are plenty here, and are rather traditional compared to other locations. The fish quality is excellent. The Kimono is a popular go – to, made with tuna, yellow tail, salmon and a wasabi mayonnaise glaze. On this visit, we go with the coconut shrimp, and dragon roll – both quite tasty.
Coconut Shrimp Roll – $13.00 and Dragon Roll – Spicy Tuna, Salmon, Avocado – $16.50
Dessert at Kimonos is something you must save room for – the desserts are all beautifully created by Laurent Branlard, executive pastry chef for the Walt Disney World Swan and Dolphin Resort, who has the distinction as the only two-time winner of the World Pastry Team Championship.
For those visiting later in the evening for dinner, Kimonos also features another time honored Japanese tradition – nightly karaoke.
Omakase – which means “trust the chef” or “chef’s choice” is a common practice at Japanese restaurants where diners leave it up to the chef to make their best, freshest dishes of the day. Often applied to sushi in the catch of the day.
Dragonfly’s chef de cuisine David Song recently released his Summer Seasonal Omakase menu, $45 for 4 dishes and $65 for 4 dishes plus one quickfire order – 4 pieces of composed nigiri with special chef toppings.
The menu includes:
The Summer Chilled Ramen – a refreshing cool ramen with English cucumber, daikon, heirloom tomatoes, pickled shisito peppers, snow crab, and a sesame vinegar soy dressing – the vinegar soy dressing gave the dish a nice tartness / acidity, but the noodles could use some work overall.
Robata Bronzino – grilled on their robata grill, the bronzino fish fillet is dressed with a ginger scallion pesto and dancing bonito flakes with a citrus soy drizzle
Natsu Sushi Roll – a festive Katsu shrimp roll stuffed with goat cheese, cucumber, fresh jalapeños, avocado, snow crab, and topped with a salsa of red onions, mango, tomato, and pepper relish
The Quickfire plate – 4 nigiri with special chef toppings including salmon roe, pickled cucumbers, and guacamole and bacon…the nigiri were all quite delicious, though I would ease back on the guacamole and bacon topping as the fish is overpowered by the guac.
Dessert – Matcha Cake – a green tea cake with Azuki bean mousse, blueberry sake preserve, and fresh blueberries
I really enjoyed the robata grilled bronzino, but thought the sushi rolls had a bit too much going on – so much so that the flavors were hard to distinguish from each other. I hope the kitchen can improve on these points, but overall – quite enjoyable.
Other new sushi rolls now available to order at Dragonfly include:
Shogun Roll – Snow Crab, cucumber, cabbage, jalapeño, avocado, topped with torched tuna, fried enoki mushrooms, and a tangy, wet mornay sauce.
Satori Roll – Snow crab delight, scallion, green and red bell pepper, cilantro, avocado, yellowtail, garlic chips, and a jalapeño garlic sauce.
Here is the menu:
The dishes are paired with light and refreshing Asian inspired summer special cocktails such as the Shochu Wanna Pomegranate?, A Shade of Blackberry, Hot Kagoshima Daze, and the Sake Sangria.
There are tons of great sushi restaurants, okay sushi restaurants, and not so great sushi restaurants here in Central Florida.
So, I’ve compiled a list of my favorite sushi restaurants that I personally recommend based on quality and experience.
In good sushi, I look for fresh fish, flavored quality rice, and overall just tastiness of the dish. Some are traditional Japanese sushi restaurants with minimal rolls, while others have lots of sushi rolls, but done well.
Here is TastyChomps.com’s List of the Top 15 Best Sushi Restaurants in Orlando:
Led by chefs who formerly led the sushi kitchen at Seito’s Sushi in nearby Baldwin Park, Umi on Park Avenue has become one of my favorite sushi restaurants in the Winter Park area. The ambiance is chic and calm, almost like you have been transported, having traveled to some distant exotic place outside of Central Florida. The owners, who have roots in Korea, may have brought this international aesthetic with them to Winter Park.
I was delightfully surprised with the sear and flavor of their ribeye steak beef from their robatayaki charcoal grill. Another highlight from their robata menu: bacon-wrapped enokitake – seared bacon-wrapped golden needle mushrooms, brushed with our house balsamic teriyaki glaze.
Umi means sea or ocean in Japanese, and so of course the sushi is a must try.
My wife loves tuna, so naturally we ordered the Tuna by Tuna (raw & spicy) 14, a spicy tuna roll wrapped with tuna sashimi, tobiko fish roe, scallions, and drizzled with spicy kobachi sauce – refreshing and delicious.
I ordered the sashimi (raw) platter, a chef’s selection – an assortment of 14 pieces, and was delighted again by the presentation and the creative cuts that were given, with lots of pieces not typical to most sashimi plates, like uni sea urchin and sweet ebi shrimp. All very fresh, and tasty, yet again.
For dessert, we ordered the Mille-feuille, kind of like a deconstructed napoleon. Nice flaky puff pastry layers, crispy with chocolate ganache custard, and tangerine fruit slices, mint, and toasted shaved coconut and white chocolate.
All in all, a very unexpectedly enjoyable meal at Umi, and we will be returning soon.
Sushi bar at UmiRibeye steak robata skewersTamago egg nigiriTuna by Tuna roll
Sashimi platter at Umi with slices of tuna, snapper, oyster, and moreDeconstructed Mille Feuille
Umi is a new Japanese Fusion restaurant in Park ave. and like every other Japanese Restaurant, Umi offers sushi, sashimi, seafood etc… However, Umi strives to use traditional Japanese cooking in combination with influences from various cuisine to offer modern creations without disregarding the authentic Japanese taste.
Sweet Ebi, Fresh Salmon, and thinly sliced Octopus a simple selection of sashimi pieces marinated in a dijon ponzu sauce.
Cured Snapper
Thinly sliced cured snapper with truffle ume vinaigrette, shiso, onion, and micro greens.
Aside from their fresh selection of seafood, Umi features Robatayaki Grilled meats and homemade sauces- a cooking method that Florida is not familiar with. Similiar to barbecue, but smokeless and odorless. Food items are skewered and slow-grilled over hot charcoal. This allows the meats or vegetables to absorb in the intense smoky flavors of the charcoal.
Ribeye Gorgonzola Flat Bread (8) Flat bread, yakiniku ribeye, sauteed white kimchi, gorgonzola cheese, black vinaigrette reduction.
This was definitely an addicting tapa dish. You have the tender steak, with a sharp cheese, and a crispy finish with the toasted flatbread.
Skirt Steak (14) Seared with balsamic teriyaki glaze. Grilled to a tender medium that’s slightly sweet with a nice char.
Pork Belly (7)
Thick cut pork belly that’s seared with a house butakakuni- marinade ( usually soy sauce and dashi) that’s melt-in-your mouth tender. Squid (9)
Whole squid brushed with yuzu butter and seared. For those afraid to try squid or dislike squid due to its elastic texture or fishy smell…I recommend trying squid again in this kind of way. The squid is incredibly soft, and full of buttery, smoky flavours.
Another feature from Umi that I was really impressed with was their selection of imported beers.
Koshihikari Echigo Beer is a Japanese Rice Lager style beer brewed by Uehara Shuzou Co. Ltd.
light malt flavours, with hints of sake/ sweet rice taste.
Hitachino Dai Dai Ale is a American IPA style beer brewed by Kiuchi Brewery in Ibaraki-ken Naka-gun, Japan.
Pours out a deep amber color, a smooth ending with a hint of caramel/toffee flavours. I’m not a fan of IPA but this one has got me to tolerate IPA a little more.
Hitachino Nest Espresso Stout
is a American Double / Imperial Stout style beer brewed by Kiuchi Brewery in Ibaraki-ken Naka-gun, Japan
A wonderful beer for dark beer advocates. There’s strong coffee smell and taste, followed by bitterness but not unpleasant.
Umi just recently opened (may 7th, 2015) but they offer everything from fresh sushi and fresh seafood to robata grilled meats and master confected sushi rice. The tapas style menu is intended for diners to sample all kinds of food and explore new tastes.
Hidden in a rather desolate plaza on Universal Blvd, Japan Food Aki is a good introduction restaurant to Japanese home cooking. They’ve got the sushi rolls and nigiri, as well as the various pork and beef katsu curry dishes popular in Japanese cuisine.
In the 1800s, the Japanese were on their way to modernization and were enamored with the curries brought overseas to them by the Dutch via the Indian colonies. It became a national hit along with the fried pork cutlets (katsu) in the 1900s.
The sushi quality might not be the best in town, but the value is there – especially for happy hour, which lasts from 5:30pm – 6:30pm weekdays with rolls that can be found for $2.50 and nigiri sushi for $1.00 a piece.
It is a good place to start for your exploration and journey into Japanese cuisine.
I was first introduced to Sushi Kichi by a Japanese friend.
She told me, “you have to go check this new place out – it’s authentic!”
Lots of sushi restaurants dot the Central Florida landscape, but not all are equal. Some are certainly better than others, particularly with their care for sourcing and execution of technique. Sushi Kichi falls into the group that does sushi well.
The chefs at Sushi Kichi, I found out, actually once worked at the popular Shin Japanese sushi restaurant in downtown Orlando. On this night, the chef was manning the sushi bar with his son.
I ordered a sashimi and nigiri plate which I found to be quite fresh and delicious. The fried squid that we ordered was a bit too rubbery and bland for my tastes. Definitely needs work. The gyudon (beef rice bowl) was a bit too sweet, but was good overall. The sushi rolls that my fellow dining partners ordered were all very good as well. Overall, a positive experience, particularly for sushi rolls.
Kappo at East End Market is one of Orlando’s best sushi restaurants, yet also one of the most hidden.
Founded by college friends Mark, Lo, and Jen – all graduates of UF – they all traveled the world from New York to London to Tokyo to learn from the masters and now, they are back here in Orlando, having opened up this small 7 seat sushi bar inside the wonderful East End Market in Audubon Park.
The 7 seat bar is intimate – you can watch each of the chefs work attentively on their dishes, giving great care and respect to each piece of nigiri sushi.
Dinner is reservations only, while lunch is available for walk-ins.
The dinner experience is unique – omakase style, which means chef’s choice, with the best fish of the day prepared piece by piece like a scene out of Jiro Dreams of Sushi. Sushi as art – and it is as delicious to eat as it is beautiful.
For lunch, we recommend their transcendent chirashi bowl, or a plate of nigiri sushi, ending with a savory cup of miso soup or some house made Japanese inspired ice cream.
Yuki Hana Japanese Fusion, in Oviedo, just off of Aloma at Tuskawilla, serves Japanese modern cuisine with a fresh twist on classic dishes and a vast selection of delectable sushi, fresh sashimi, and signature rolls created by chef and owner Eddison Chen.
Yuki Hana Fusion’s menu represents chef Eddison’s nearly 15 years of experience including many years working with some of the best Japanese master sushi chefs in New York – where followers there have said Eddie “is devoted to maintaining the purity of his vision—-that is not to be simply good but transcendent.”
We were recently invited to visit the modern and sleek Yuki Hana to sample some of their dishes and were quite surprised and delighted by what they had to offer, a step above the typical sushi places in the area for sure. I would say it ranks among the best in Orlando in terms of its quality and taste.
We started with a glass of the Bunraku Kinmai “Dancing Gold Flakes” sake, while the gold flakes are believed to “enhance good fortune”, the sake itself had a smooth, rich flavor, slightly sweet and one of the best sake I have had the pleasure to taste.
Geoduck is in season and chef Chen made great use of the ingredient in two dishes sampled this evening. Also known as giant clam, the geoduck is a very large, edible, saltwater clam native to western United States. Distinctively shaped similar to the male genital, the geoduck can go for $150/lb in Asia where it is a delicacy.
We started with a geoduck miso soup made with both geoduck and little clams, as well as enoki and shitake mushroom. The soup was rich and flavorful, and had the mushroom and clam textures went well together.
Next, the geoduck served two ways – tempura and sashimi style with an orange lemon confit, crispy and soft – very good.
Uni was also in season – sea urchin is creamy and custardy and is often an acquired taste, but can be very wonderful if served fresh as it is here at Yuki Hana with a topping of quail egg.
Some Asian – Latin fusion is also present here at Yuki Hana, executed well with dishes like the Oxtail tempura avocado taco with a Korean spicy gochujang pickle sauce.
They’ve recently updated the menu, adding dishes like the Kanpachi Crudo with Hawaii yellowtail, black garlic, basil oil, tobiko, cucumber, lava salt, lemon confit, and togarashi and the Madai, Japanese sea bream with mango, avocado, cilantro, mustard seed vinaigrette, shallot chips, and furikake
Geoduck miso soup made with both geoduck and little clams, as well as enoki and shitake mushroom.
Geoduck Two ways
Oxtail tacos – braised oxtail, house Asian slaw, tempura avocado, gochujang pepper sauce, cilantro, lime wedge
Fresh, live uni sea urchin – available now in winter season – served here with raw quail egg.
Nigiri sampling – fresh sushi topped with lovely accoutrements
Dessert is handled here by Chef Eddison’s gracious wife Ping, who has picked up quite the skillset of pastry and dessert making from her travels around the world. The banana bread pudding I sampled was crispy, crunchy and delicately soft and sweet at the same time – definitely one of the best desserts I’ve had in Orlando.
Do visit Yuki Hana in Oviedo soon, for the lovely ambiance, fresh and innovative sushi and kitchen dishes, as well as wonderful desserts – I know I will be returning very soon!
Squid (9) 
Koshihikari Echigo Beer
