A contemporary izakaya, Dragonfly in Dr. Phillips, is a modern interpretation of the Japanese pub culture. Sushi, sashimi and robatayaki (an open-fire grill) are served tapas style, with a full sake bar in a relaxed, lounge environment at Dragonfly. A departure from your standard sushi spot, the restaurant serves up an authentic Japanese menu with fresh selections from land and sea. From sushi to decadent seafood, you’re sure to experience fresh plates and find new favorites.
Aside from modern Japanese fare, Dragonfly also serves up a seasonal Omakase menu. The menu, developed around the Japanese word for “trust,” encourages guests to select a mood and an ingredient. Once chosen, you are asked to trust the chef and bartender to craft dishes and drinks based on your taste profiles. Before dining you’re presented with a menu containing minimal clues about the dish and the fate of your meal is left in the hands of the chef. Of course, you’re not left completely in the dark as each dish is thoroughly explained by your server before you take that first bite. After enjoying seven courses we left full, happy and huge fans of Dragonfly.
Omakase dishes vary by season and dining preferences – here’s what we enjoyed during our experience:
Hokkadio Scallops: A tender, sweet and creamy scallop offered year round, but at the peak of flavor during springtime. Served over a bed of garlic-jalapeno sauce and a carrot and daikon salad. A luscious seafood dish and a must try even if you’re not a “seafood person.”
Snake River Farms Wagyu: A buttery, complex beef resulting from cross breeding Japanese Wagyu cattle and Angus cattle. A true delicacy accompanied by shimeji mushrooms, radishes, real maraschino cherries, yuza truffle butter, crispy garlic and scallions. The richness of the meat was balanced out by the sweetness of the cherries and all together my palate was treated to an exceptional experience.
Chilean Sea Bass: “This might be the best thing I’ve ever tasted,” said my husband after taking a single bite. That’s a pretty bold statement from a man that is food obsessed. The honey soy brought a nice sear and sweetness to the dish and the melty texture was simply divine!
Composed Nigiri: Loch Duart salmon, Bigeye tuna and yellowtail. I’m not usually a raw fish person, but I would have been happy with three more plates of this nigiri!
Cobra Kai Roll: Snow crab delight, red onion, tomato, tempura flakes and lemon slices. Topped with Loch Duart salmon and finished with a garlic-shiso pesto and aged balsamic. Different than any roll I’ve tasted lately and certainly one of my new favorites. The aged balsamic and lemon slices paired nicely with the salmon, creating an exceptional and unique roll.
Chocolate Pot de Crème: Strawberry jam, lychee ice cream and walnut biscotti – the perfect ending to our chef-driven experience!
Dragonfly is located at 7972 Via Dellagio Way, Orlando, FL 32819. For reservations visit them on OpenTable!
Disclaimer: We were invited to Dragonfly for a media tasting. All opinions owned by Spork – we only write about the tastiest tables!
