🍣 Science-Based Tastes in Dragonfly's Omakase
“I’m creating more progressive cuisine so that I can introduce more Japanese Culture to the area.” says Masa Hamaya, the chef spearheading Dragonfly Robata Grill & Sushi’s fall omakase. The dishes are sushi-based, staying true to the definition of omakase. Dragonfly is tucked in the Dellagio Town Center, featuring a big restaurant setting. Due to the larger restaurant size, the dishes aren’t prepared before your eyes, though the dining experience still creates an intimate relationship between the guest and the chef through the personal flavors of each dish.
The restaurant utilizes organic vegetables, generally sourced from local vendors for freshness and quality-control. The omakase includes either 5 dishes for $65 or 6 dishes for $80. The restaurant also offers omakase cocktail where the bartenders personally design carefully-crafted drinks. Take a peek at our eats!
🐠 Seared Trout
The ocean trout has a velvet-like texture, served alongside a medley of Okinawa sweet potato and Chioggia beet. The pour of lemon dashi provided a seasonal citrus taste. The sunchoke has a texture similar to that of potatoes, adding more variety to the bites.
🍞 Charcuterie
This board covers a variety of flavors, such as a jam created from persimmon that were dipped in bourbon for a slight vanilla aroma. The crostini had a unique, savory flavor created from olive oil, garlic, and bonito flakes for Umami and smokiness. A bite of slight spice is offered from the wasabi tobiko. The smoked duck delivered a more gamey, yet elegant taste.
🔪 Sashimi
The fish has a buttery texture from being warmed at body temperature. The pleasant mouth-feel is extremely smooth, where the fish isn’t broken down from the warming. The aged soy sauce added a more refined, sweet flavor.
🐟 Sushi
The Hamachi Nigiri is topped with a crem fresh that has a refreshing yogurt-like quality without the tang. The Big Eye tuna is seared, preserving traditional, historical cooking methods. The roasted green onions added a hint of char, triggering a Maillard reaction, comparable to Umami.
This is a dining experience that requires an open mind to historical Japanese cuisine. It’s an optimal dining option for an anniversary night, or for curiosities on expanding your taste palette. Dr. Phillips is known for its theme-park vibe, so this restaurant is bravely introducing traditional Japanese flavors to a touristy area.
“Food is a science,” clarifies Chef Masa, “Science makes creating good food a lot easier.”
