Dragonfly Orlando “Our Table” Blog Post: Japanese Food – More Than Sushi
Ray Leung
Culinary Director
Yamazaki 18yr Whisky Neat
Nikka Miyagikio
Crispy Tofu
red miso glaze, bok-choy, carrot
Seasonal Vegetable Tempura
togarashi salt, tentsuyu
Sautéed Baby Bok Choy
Hamachi Kama
ponzu, daikon oroshi
Alaskan King Crab
togarashi butter
Wagyu Tenderloin Steak
(Snake river farms) seasonal vegetable, ponzu brown butter, ponzu daikon orate
California Roll
snowcrab, avocado, masago, cucumber
Ono Passion
yuzu soy, jalapeño, wasabi greens
Big Eye Tuna Kobachi
cubed, spicy sesame oil blend, avocado, togarashi, puffed rice
Spider Roll
fried soft shell crab, asparagus, kaiware, carrot, roe, avocado, cucumber, mayo