Think Less, Eat Well: Spring Inspired Omakase Menu at @DflyOrlando

Warning: This Article May Induce Drooling!!

Recently I had the delicious pleasure of tasting Dragonfly Robato Grill and Sushi Restaurant‘s new seasonal Omakase menu. The menu, developed around the word Omakase –  Japanese  for “ trust” – encourages  guests to select a mood and an ingredient. Once chosen, they are asked to trust the chef and/or bartender to craft a dish or drink based on their taste profiles.

Dragonfly restaurant is a modern twist on Japanese pub culture that boasts a Robata Grill, Sushi and premium Saké in a relaxed lounge environment. Their philosophy: “Kaizen—to always be improving. The spirit that drives us. Fish flown in from Japan. Produce from the farm. Everything fresh. Our reputation rests on the creativity of every dish and drink.”

Without further adieu, let’s dive into my delightful dining experience. You have been warned – the following photographs taken by the talented Bokeh Studio may cause an unexplainable desire to visit Dragonfly.

The seasonal Specialty Cocktails crafted for your mood inspired by the seasons were vibrant, attractive, and soothingly delicious. Refreshing Citrus with Nigori Sake, Floral with Violet and Gin, Sweet with Cantaloupe and Whiskey (unanimous favorite).

Speciality Cocktails

Our Tasting Menu commenced with Hokkaido Scallops: garlic-jalapeno sauce, carrot and daikon salad. The presentation itself was mouth-watering. Sweet scallops dipped in the garlic-jalapeno sauce, sipping the sweet cantaloupe and whiskey cocktail – such a refreshing pairing!

Hokkaido Scallops

Snake River Farm Waygu: shemji mushroom, radish, maraschino cherries, yuzu truffle butter, crispy garlic, scallions. One word sums it all up: Sublime!

Snake River Farm Waygu

Chilean Sea Bass: miso karashi, eringi puree, heirloom carrots, honey soy. Sweet glazed melting in your mouth sea bass sitting on a bed of creamy mushroom puree; this dish was simply marvelous. I would have preferred a spicy cocktail to offset the sweetness. Though the citrus with sake worked well here too.

Chilean Sea Bass

Composed Nigiri: loch duart salmon, big eye tuna, yellowtail. When it comes to sushi, I am a traditionalist. I determine the taste based on a minimalist approach showcasing the quality of the seafood and skills of the sushi chef. One bite was all it took to appreciate the high quality ingredients and care Dragonfly imparts in its sushi. Kudos! The presentation too deserves a standing ovation.

Composed Nigiri

Chawanmushi: savory egg custard, shrimp. The classic hot Japanese appetizer alongside the strawberry specialty cocktail was a winning combination too.

Chawanmushi

Cobra Kai Roll: snow crab delight, red onion, tomato, tempura flakes & lemon slices topped with loch duart salmon, finished with garlic-shiso pesto, & aged balsamic. Yet another masterpiece in flavor, execution, and presentation.

Cobra Kai Roll

Chocolate Pot de Creme: strawberry jam, lychee ice-cream, walnut biscotti. Typically, I don’t have any expectations from a Japanese/Sushi joint in their dessert menu. Needless to say, I couldn’t be proven more wrong. Dragonfly takes their desserts quite seriously. Creamy chocolate pudding, lychee ice cream, off set with the crunchiness of a walnut biscotti – sensational!

Chocolate Pot de Creme

We also noshed on Crispy Kurobuta (pork belly), Uni Shots, and Miso Based Rib Ramen – foodgasam at it’s finest!

Elegant ambiance boasting a spacious patio and outside bar, flawless execution, impeccable presentation, and delightful flavor combinations have won me over a patron. Next time, you are looking for an outstanding dining experience, do stop by Dragonfly Robata Grill and Sushi.

Until next time, have a delicious day!!

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