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Holiday Night of Lights at Rosen Hotels & Resorts

Dec 6, 2018

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What are your plans for Christmas?

Every year, my family dines at one of the Rosen Hotels for their Christmas Day buffet and we take a picture with Mr. Rosen himself, pictured above. It’s become a family tradition of ours ever since we met him during a Christmas Day buffet back in 2014 when he greeted our table and asked us how we were doing. My mom immediately recognized him from reading about him in the papers and asked him if he was Mr. Rosen and he confirmed and allowed us to take a picture with him. He’s seriously the best.

Life came back to a full circle when I was invited to attend Rosen Hotels & Resorts’ first-ever Holiday Night of Lights media event to preview what each hotel is doing for their Christmas Day buffet & holiday events this year. The night started with all 50 bloggers and friends hopping onto a snazzy two-story bus (our “sleigh” for the night that was generously donated by City Sightseeing Tours Orlando) to visit all 7 Rosen properties and see their holiday lights, with delicious bites at each stop.

Photo credit: Rosen Hotels & Resorts

At Rosen Hotels, their attention to detail is always impeccable, nothing ever gets overlooked and the customer service is top-notch. I am so looking forward to making it out to the Christmas Day buffet at one of the Rosen Hotels this year with my family.

First Stop – Clarion Inn Lake Buena Vista for chocolate peppermint mocktinis, Santa Claus mopolitan, crab cakes, caprese skewers, dunking donut station, sweets, and a tour of the beautiful Bella Vista event venue.

Second Stop – Rosen Inn Closest to Universal for a hibachi performance from the Shogun chefs (I wasn’t able to get a picture of them in action because they were super fast) and sushi & sake from the Sakura Bar.

Third Stop – Rosen Inn International for “The Rosen Tree” lighting, cesar salad cups and sweet & spicy meatballs

Fourth Stop – Rosen Inn at Pointe Orlando for selfies with an elfie, chicken wellington, mushroom puff and Christmas cookie

Fifth Stop – Rosen Plaza – for a sneak preview of the upcoming Dec. 15 Iced Out! event (free to the public), an ice luge with a signature cocktails, fig & manchego lollipops, lobster corndogs and baby lamb chops prepared by Executive Chef Michael and team.

Sixth Stop – Rosen Centre – for a greeting by Christmas carolers, a real gingerbread house, Harry’s ropa vieja empanada, pineapple ceviche, strawberry cheesecake, pumpkin cheesecake, and drinks from Harry’s Poolside Bar & Grill

Seventh Stop – Rosen Shingle Creek for a sneak preview of the charity trees (which will be displayed in the hotel’s grand lobby) decorated by 24 local non-profits throughout Orlando, and a festive mix and mingle with the hotel and charity partners.

Thanks Mr. Rosen for hosting us in such a family way!

First Look: Bento Cafe opens location in Winter Park

Nov 29, 2018

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I am so excited to announce that one of my favorite restaurants Bento Cafe is officially open in Winter Park, across from Winter Park Village. This is store #11 for them with 4 more to come, all in Florida. We were invited to a media event to get a sneak preview of their new spot before they opened and try some of their delicious Asian food.

Fun fact: Bento Cafe is owned by college friends David Yu, Jimmy Tung and Johnny Tung and started in Gainesville in 2002.

Udon Noodle Soup – I order this udon soup quite frequently with a side of shrimp tempura. It’s perfect for any occasion.

Yaki Udon – Chicken, stir-fried udon noodles, carrot, onion, bean sprout, scallion, ginger soy

Teriyaki Steak – fire-grilled; with sweet soy dipping sauce

Build-A-Poké Bowl

Chicken Katsu

Ginger Scallion – shrimp, red bell pepper, onion, snow peas, scallion

An assortment of sushi

Sushi with black jasmine rice

Sriracha Garlic Chicken – wok-fried; green & red bell pepper

Pao Pao Spicy Cream Chicken – wok-fried in their signature spicy cream glaze, green & red bell pepper. This is one of my long-time favorites!

Garlic Broccoli Steak – broccoli, carrot, soy garlic sauce

Bento Fried Rice – onion, bean sprout, egg, peas, carrot, scallion

Customized poké bowls

I won the mystery prize… a wireless iPhone charger!!

My sister got “try again” like 3 times in a row!

DJ Spinfamous is my favorite dj ever.

Boba toppings

Sweet cream ice cream and pumpkin wontons by Greenery Creamy, one of the participating sponsors that evening.

Mochi Dochi was another sponsor that evening. They really need to get a brick and mortar, their desserts were tasty!

Bento cupcakes sponsored by The Naked Cupcake

For more information, please visit: eatatbento.com

Bento Cafe – Winter Park
501 Orlando Avenue #221, Winter Park, FL 32789
407-775-3555

Free Sushi at PF Chang’s on September 20

Sep 17, 2018

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Get ready to roll! Free Sushi Day at P.F. Chang’s is this Thursday, September 20 and you’re invited!

On Free Sushi Day, guests get a FREE California Roll or Spicy Tuna Roll, no purchase required, 1 per person; dine-in only. This offer is valid nationwide excluding Gainesville, Atlantic City, Hawaii, Puerto Rico, and airport locations.

Dine-in only. One redemption per person. For more information, please visit freesushiday.com

Pictured: Ahi poke bowl, California roll, crab wontons, spicy tuna roll

P.F. Chang’s – Winter Park
436 Orlando Ave, Winter Park, FL 32789
(407) 622-0188

P.F. Chang’s – Millenia Mall
4200 Conroy Rd, Orlando, FL 32839
(407) 345-2888

8th Annual Food & Wine Weekends at Waldorf Astoria Orlando and Hilton Orlando Bonnet Creek

Sep 15, 2018

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Bull & Bear’s Petite Filet of Beef and Stuffed Lobster Tail – chasseur sauce, potato pave, fresh arugula salad

We were invited to Waldorf Astoria Orlando for a media preview of their 8th Annual Food & Wine Weekends happening every weekend starting September 14, 2018 through November 11, 2018 at Waldorf Astoria Orlando and Hilton Orlando Bonnet Creek.

The sister hotels are hosting Food & Wine Weekends, a complement to Epcot Food & Wine Festival, to celebrate fine wine & culinary arts designed for those who truly savor the artistry of fine culinary preparations.

Food & Wine Weekends features innovative dishes from their renowned restaurants, unique food and wine pairings, intimate chef talks, and interactive demonstrations.

The Taste of Zeta Asia

Mount Fuji Signature Roll – Crab salad, cucumber, tuna, yellowtail salmon, wasabi mayo, tobiko, micro cilantro

Kanji Signature Roll – Spicy salmon, cucumber, avocado, tobiko, sriracha, micro cilantro

Short Rib Bibimbap – Short rib, fried egg, blanched spinach, namul, Japanese rice, gochujang sauce

The Taste of La Luce

Lasagna Napolinata – Mozzarella di Bufala, tomato, basil

Risotto Duo Di Mare – Shrimp, scallops, saffron, English peas, oven roasted tomato, reggiano gremolata

The Taste of Bull & Bear

Petite Filet of Beef and Stuffed Lobster Tail – chasseur sauce, potato pave, fresh arugula salad

Raspberry mint mocktail

Bar du Chocolat at Peacock Alley, Saturdays 6:30pm-10:30pm – A decadent selection of à la carte chocolate treats hand-crafted by Waldorf Astoria Orlando’s world-class pastry team. Highlights include chocolate truffles, exotic chocolate cakes and bowls of beautiful bon-bons.

La Pâtisserie: Master Pastry Class at Sir Harry’s, Fridays 4:30-5:30pm – Learn the secrets of the Waldorf Astoria Orlando world-class pastry team as they host a complimentary gourmet baking demonstration. From delicate pastries to the perfect cookie, you’ll learn tips on how to make, bake and decorate the perfect dessert.

Pop Culture at MYTH Bar, Saturdays 8pm-10pm

Home-made, fresh fruit popsicles, creamy organic ice pops and adult poptails! Choose from a variety of gourmet toppings, including hand-dipped chocolate, caramelized almonds, sweet coconut and chocolate vermicelli.

For more information, please visit WaldorfAstoriaOrlando.com/food-wine and HiltonBonnetCreek.com/food-wine.

(Source: Waldorf Astoria Orlando)

Waldorf Astoria Orlando
14200 Bonnet Creek Resort Ln, Orlando, FL 32821
(407) 597-5500

Hilton Orlando Bonnet Creek
14100 Bonnet Creek Resort Ln, Orlando, FL 32821
(407) 597-3600

First Look: An Omakase Dinner at Ocean Hai At Wyndham Grand Clearwater Beach

Aug 19, 2018

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We were recently invited to visit Clearwater Beach by the lovely folks at Wyndham Rewards to check out their Ocean Hai restaurant at Wyndham Grand Clearwater Beach, recently awarded Four Diamonds by AAA.

The restaurant has a strong emphasis on seafood and pan-Asian cuisine featuring sumptuous sushi and sashimi platters to succulently pan-seared sea bass, all prepared under the culinary eye of Executive Chef Sean Ragan. Dishes are prepared with fresh, locally-sourced ingredients, including seafood and farm-raised meats and poultry.

Chef Sean Ragan has over 25 years of professional experience in the hospitality and restaurant industries, previously working at Caretta on the Gulf at the Sandpearl Resort.

Throughout his career, he had been handpicked to train with highly regarded chefs such as Julia Child, Paul Prudhomme and Martin Yan, and cooked for other top restaurants including Oystercatchers under Chef Hans Hickel and Innisbrook Golf Resort and Spa as Executive Sous Chef. Most recently, Chef Ragan was named the 2015 Best Chef of Clearwater Beach – and the fine dishes at Ocean Hai live up to his curriculum vitae.

Born in New York, Chef Ragan was exposed to a melting pot of flavors and cultures, developing a passion for cooking and global cuisine. He received his degree with honors in Culinary Arts and Hotel Restaurant Management in 1994 from Johnson & Wales University in Providence, Rhode Island. He is also ACF Certified, a recipient of the honored Le Cordon Bleu Medallion and belongs to the historic and distinguished Chaine des Rotisseurs and Societe Mondiale du Vin.

On our visit, we experienced the Omakase – “Chef’s Choice” – multi course tasting menu designed to allow guests to experience a sample of all of Ocean Hai’s cuisine. The cost is usually $75 per person with an optional $25 add on for wine pairings to go along with the dishes.

The first dish of the evening: Lobster Fried Rice, a decidedly elevated take on the traditional fried rice, with delicate pieces of lobster, saffron rice, crispy shallots, and topped with a sunny side up egg. I could not get enough of this dish!

Our second dish of the evening was the Tetsubin Miso Soup – the humble miso soup is brought to new heights here, with smoky charred tofu and smoked mussel, and finished tableside with a pour over from a hot kettle with dashi miso broth miso.

The next course, a delightful compressed watermelon salad that was truly a work of art – cubed, pressed watermelon, heirloom tomato, marinated feta cheese, slices of cucumbers, dollops of basil pesto, and some soy gastrique drizzle. It sings of summer.

To highlight their sushi, we tried their nigiri sushi sampler, with ultra-fresh slices of tuna, salmon, and yellowtail fish that had me reminiscing some time ago in Tokyo, Japan.

For the entree, my dining partner had the pan-seared then broiled Asian Sea Bass, a succulent flaky sea bass with a nice crisp from the pan sear, on top of black Forbidden rice with some sugar snap peas, shiitake mushrooms, and microgreens.

My entree was the Mongolian Lamb Chops, perfectly seared and delicious chops of lamb, accented by a dash of Chinese five spice, and served alongside roasted eggplant, baby bok choy, and crystalized ginger.

The evening ended on a high note – dessert that was playful and delightful – ube / purple yam “twinkie” and deconstructed strawberry cheesecake. Art on a plate. From start to finish, Ocean Hai soared to new heights in Asian cuisine.

Tetsubin Miso Soup | Dashi Broth | Smoked Mussel | Charred Tofu | Wakame 9

Nigiri Sampler – Tuna, Salmon, Yellowtail Nigiri SushiAsian Sea Bass | Forbidden Rice | Sugar Snap | Shiitake Mushroom | Micro Green 38

Mongolian Lamb Chops | Roasted Eggplant | Baby Bok Choy | Edamame Yogurt | Crystalized ginger 42

Deconstructed Strawberry Shortcake DessertPurple Ube Twinkies

If you do come to Ocean Hai, make sure to plan to have dinner while the sun sets over the shimmering waters of the Gulf.

From Wyndham Rewards

Wyndham Rewards recognizes ordinary, hard working men and women for what they do every day. From the annual vacationer to the frequent traveler, no matter how often our members stay with us, they are all united under the same loyalty program.
Go free – With just 15,000 points, you’ve earned a free night at any Wyndham Rewards hotel. 15,000 points = a free night. It’s that simple.
Go fast – Get a room night at a Wyndham Rewards hotel for just 3,000 points, plus some cash.
Go get ‘em – For every qualified stay you’ll get 10 points for every dollar or 1,000 points, whichever is more.
Wyndham Rewards: Instagram, Twitter, Facebook, Official Website
Wyndham Grand Clearwater Beach: Instagram, Twitter, Facebook, Official Website
Official Hashtags: #WyndhamGrand, #WyndhamGrandClearwaterBeach, #LiveGrand, #GrandLife

Stay and dinner at Ocean Hai provided by Wyndham Rewards and Wyndham Grand Clearwater Beach. All other views are my own.

Stop and Sip The Rosé Fridays at Ocean Prime Orlando

Jun 25, 2018

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We would like to introduce you to Stop and Sip The Rosé Fridays 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.

Miner Rose, Domaine Chandon Rosé, Veuve Clicquot Rosé, Notorious Pink Rose

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!

(Source credit: Ocean Prime Orlando)

Ocean Prime
7339 W Sand Lake Rd, 400, Orlando, FL 32819
(407) 781-4880
http://ocean-prime.com

Unlimited Izakaya Lunch At Dragonfly Robata Grill & Sushi

Jun 19, 2018

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Pork Ramen – Bean sprouts, menma, mayu, beni shoga, hard boiled egg, tonkotsu broth, scallion

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

Chicken Katsudon – Egg, onions, carrot, scallion, togarashi

Crispy Shrimp – Candied walnuts, jalapeño, cilantro, garlic yuzu mousseline

Takoyaki (Octopus Fritters) – Octopus, Japanese mayo, takoyaki sauce, aonori, bonito flakes, beni shoga

Curry Rice – Pork, carrots, potato

Robata Grilled Vegetables – Corn, turnips, baby carrots

Tuna, White Fish, Salmon

Build Your Own Poké

Dessert-of-the-day – Brownie Cake and Passion Fruit Tart

Dragonfly Robata Grill & Sushi
7972 Via Dellagio Way, Orlando, FL 32819
(407) 370-3359
http://dragonflyrestaurants.com/orlando-florida/

Urban Hibachi in Lake Nona: Pre-Opening Event

Jun 1, 2018

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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

Seito Sushi Baldwin Park featuring Talley Vineyards wines

Feb 18, 2018

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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!

Seafood Chawanmushi steamed egg custard with key west pink shrimp, pacific oyster, ikura, white tosa

Sunomono salad – kyurizuke, salted european cucumbers, sea beans uni marinated scallop, octopus, white ponzu

Seafood Pasta – Homemade noodles, uni, mentaiko, ossetra aviar

Mushroom Gyoza with foie gras, shiitake and oyster mushroom and porcini dashi

Duck – Tokyo Turnips, chicken liver mousse, rillete of confit leg with asian pear compote

Hanger steak – rainbow carrots, purple osaka mustard greens, miso parsnip puree, five spice chocolate demi glace

Rice Pudding – mochi, dragon fruit, coconut ice cream, sesame cookie

Yuki Hana’s Five Year Anniversary Celebration

Jan 25, 2018

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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.

Yuki Hana Fusion Sushi
3635 Aloma Ave Oviedo, Florida 32765
(407) 695-8808
http://sushiyukihana.com

Yuki Hana Fusion Sushi’s Chef’s Multi-Course Tasting Event

Dec 4, 2017

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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.

Begin – Butterfly Pea Crystal, Citrus Sake

Appetizer – Amuse-Bouche, Squash Dumpling

1st Course – Cape Cod Oyster, Wasabi Foam, Cocktail Pearl, Lemon Confit

2nd Course – Shima Aji, Wasabi Asparagus, Kombu Chip, Crispy Garlic, Ume Ponzu

3rd Course – Nigiri Tasting
Mussel (mussel puree, garlic chip)

Hamachi Tartare (tobiko, cured egg snow)

Tuna (tare, avocado)

Kohada (charred negi vin)

Break – Frozen White Chocolate Lychee Gusher

4th Course – Seared Shiromi, Cabbage Menage, Bacon Seaweed, Dashi Aioli (My favorite!)

5th Course – Roasted Beef, Oxtail Croquette, Pickled Pumpkin, Sweet Potato Sphere, Roasted Leek, Honey Soy (my second favorite!)

Dessert – Persimmon 5.0, Gelato, Compressed, Gel, Meringue, Soup (it was delicious!)

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

(Cover photo and last photo taken by Quay Hu)

Yuki Hana Fusion Sushi
3635 Aloma Ave Oviedo, Florida 32765
(407) 695-8808
http://sushiyukihana.com

Kadence, Nine-Seat Sushi and Sake Bar, opens in Audubon Park

Sushi

Oct 3, 2017

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22090091_1427339567343790_997468670541592555_n — Photo Courtesy of KADENCE

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.

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.

Our friend, Mike Cho, co-founder of local Orlando t-shirt printing shop Impress Ink, recently went to dine at Kadence on one of their first nights and reported back to us:

“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.”

Photos Courtesy of Mike Cho

Kadence
kadenceorlando.com

1809 E. Winter Park Rd., Orlando, FL 32803

Chef’s Omakase Tasting at Yuki Hana Fusion Sushi

Aug 24, 2017

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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!

Yuki Hana Fusion Sushi
3635 Aloma Ave
Oviedo, Florida 32765
(407) 695-8808
@YukiHanaFusion

Wa Sushi in Casselberry – A Quick Look

Sushi

Oct 7, 2016

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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

Wa Sushi's Tuna Kobachi — Wa Sushi’s Tuna Kobachi

All You can Eat Sushi for International Sushi Day at Downtown Bento Cafe

Sushi

Jun 14, 2016

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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

http://www.bentocafesushi.com/

Chef’s Table Dinner at Seito Sushi Baldwin Park

Jun 2, 2016

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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…

OLYMPUS DIGITAL CAMERA — **Squid Ink Soba //** West coast Uni, Spicy Cod Roe, Cucumber Flowers, Miso Brioche Crumb

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 Restaurant at Four Seasons Resort Orlando features Special Matsusaka Wagyu Beef

Feb 9, 2016

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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

Best of Orlando award!

By Gina Nguyen

www.gtn-photo.com

Umi Winter Park Debuts New Lunch “Bento Box”

Jan 25, 2016

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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.

Dragonfly Orlando’s Sushi Class with Chef David Song

Dec 9, 2015

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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.

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.

===============================================

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.

New Gluten Free Menu Debuts at Rangetsu of Maitland

Dec 5, 2015

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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. Masaaki Konaka — 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:

Rangetsu
901 South Orlando Avenue (17-92), Maitland FL 32751
(407) 345-0044
www.RanGetsu.com

Umi Winter Park Sake Expert Presentation & Tasting

Nov 10, 2015

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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.

http://www.umiwinterpark.com/

525 S Park Ave, Winter Park, FL 32789(407) 960-3993

9 Gorgeous Dishes from Seito’s 15th Anniversary Omakase Dinner

Nov 3, 2015

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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.

8. Japanese sea bream – pickled sweet peppers, apple, orange gastrique, lemongrass oil.

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.

4. Tokyo turnip salad – Okinawa potato puree, caramelized mountain yam, bacon miso dressing.

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.

3. Beef tenderloin – miso marble potatoes, blistered shishito peppers, ginger-scallion pesto, malbec pho jus.

Wonderfully cooked to a tender medium rare.

2. Smoked yellowtail toro – uni foam, holy grail, cherry smoke.

The smoke infused flesh of the fish was really bold, however it did not take away from the freshness of the raw fish.

1. Kabocha bread pudding – sesame butterscotch, ginger-vanilla creme, pumpkin powder, granola.

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!

Seito Sushi Japanese Restaurant

4898 New Broad St

(407) 898-8801

http://www.seitosushi.com/baldwin-park/about-seito/

Kimonos at Disney Swan and Dolphin Resort

Oct 6, 2015

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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.

Kobe Beef Tartare – Avocado Puree, Ginger, Dashi and Lotus Chips – $17.00

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.

Kimonos at the Swan
Address: 1200 Epcot Resorts Blvd, Lake Buena Vista, FL 32830
http://www.swandolphinrestaurants.com/kimonos/
Hours of Operation
5:30 pm – 11:00 pm

Summer Omakase at Dragonfly Robata Sushi Modern Izakaya in Orlando

Aug 6, 2015

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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.

Top 15 Best Local Orlando Sushi Restaurants by TastyChomps!

Jul 12, 2015

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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:

1. Sushi Pop
310 W Mitchell Hammock Rd, Oviedo, FL 32765, (407) 542-5975, www.sushipoprestaurant.com/

2. Kabooki Sushi – 3122 E Colonial Dr, Orlando, FL 32803, (407) 228-3839, www.kabookisushi.com/

3. Kappo at East End Market – 3201 Corrine Dr, Florida 32789, www.kappoeastend.com/

4. Sushi Tomi – 8463 S John Young Pkwy, Orlando, FL 32819, (407) 352-8635, Facebook Page

5. Seito Baldwin Park – 4898 New Broad St, Orlando, FL 32814, (407) 898-8801, www.seitosushi.com/

6. Shin Sushi – 803 N Orange Ave, Orlando, FL 32801, (407) 648-8000, www.shinsushi.com/

7. Yuki Hana Sushi – 3635 Aloma Ave, Oviedo, FL 32765, (407) 695-8808, sushioviedo.com/

8. Sushi Kichi – 5386 Central Florida Pkwy, Orlando, FL 32821, (407) 778-1953, www.sushikichi.com/

9. Mikado’s – 6417 Raleigh St, Orlando, FL, (407) 822-1080, and 13586 Village Park Dr #306, Orlando, FL, (407) 851-9933, www.mikadosushiorlando.com

10. Umi Sushi – 525 S Park Ave, Winter Park, FL 32789, (407) 960-3993, www.umiwinterpark.com/

11. Sushi House – 8204 Crystal Clear Ln #1300, Orlando, FL 32809, (407) 610-5921, www.sushihouseint.com/

12. Hanamizuki – 8255 International Dr, Orlando, FL 32819, (407) 363-7200, www.hanamizuki.us/

13. Sushi Lola’s – 2902 Corrine Dr, Orlando, FL 32803, (407) 898-5652, www.sushilolas.com/

14. Shari Sushi Lounge – 621 E Central Blvd, Orlando, FL 32801, (407) 420-9420, www.sharisushilounge.com/

15. Shakai Sushi Lounge – 43 E Pine St, Orlando, FL 32801, (407) 423-2688, www.shakaiorlando.com

Did we miss any of your favorites? Comment and let us know below!

Fresh ocean flavors at Umi Sushi in Winter Park

Jul 6, 2015

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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.

Sashimi platter at Umi with slices of tuna, snapper, oyster, and more

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