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4 Ways to Save Room for Dessert at Sh?gun

Have you ever had the reoccurring issue where you sit down for dinner intending to have dessert afterward only to become so stuffed that you can’t imagine having one more bite of your meal, much less a dessert?

If you have, you’re not alone! Fortunately, there are a few things you can do to ensure you satisfy your sweet tooth at every meal.

Skip the appetizer – While this may be hard to do, especially when you feel like you’re already starving, just think – it will be worth it in the end. If you insist on having an appetizer, opt for having one that isn’t too heavy such as edamame or a kaiso salad.

Order smaller meal portions – In the United States, we love to get a whole lot of food for as little money as possible, so the temptation to order big can be hard to resist. However, when you can, opt for a smaller sized meal to leave more room in your belly, allowing you to satisfy your sweet tooth craving later on.

Bag your meal to go – When you place your order, ask the server to plate half of your food and then bag the other half to go. By doing this, you will still eat enough food to feel satisfied but won’t have the temptation to stuff yourself with everything sitting in front of you. If you worry doing this will still leave you hungry, don’t forget you still have dessert to look forward to.

Eat dessert first – This last way is our personal favorite! No one says you have to wait until after your meal to have dessert (except mom). So go ahead and order that ice cream or cake (or both) first; we won’t tell.

Now that you’ve read some helpful tips on how to save stomach space for your favorite sweets, you should be able to enjoy eating delicious sushi or teppanyaki with plenty of room leftover for dessert.

Whether you’re craving sweet and creamy ice cream, rich chocolate decadence cake, or a classic New York cheesecake, our desserts will leave you smiling. Conveniently located on International Drive in Orlando, we’re the perfect place to visit when looking for the best Japanese food in Central Florida. To reserve your table contact the Shōgun Japanese Steakhouse by calling 407-352-1607 or book a table online through our website.

The Differences of Soft Shell Crab, Hard Shell Crab, and Krab

Have you ever noticed similar ingredients that are listed on a menu and wondered what the differences were? For instance, soft shell crab, crab, and krab are all commonly seen ingredients used in many Japanese signature sushi rolls. To help you become more knowledgeable next time you order at Shōgun Japanese Steakhouse, we explain the dissimilarities of one of the tastiest crustaceans used in Japanese cuisine and its widely popular counterpart.

The Difference between Soft Shell and Hard Shell Crabs 

Soft shell crabs are not a different species of crab, but in fact, begin as regular hard shell crabs. These crabs, usually blue hard shell, are referred to as soft shell due to the molting process they go through. When crabs mature and get too big for their shell, they shed their current one to make room for a bigger, new one. In order to do this, the crab uses the water to swell its body, causing its shell to bust, and then carefully climbs out. Once the crab’s shell is off, the soft inner shell is exposed until a new shell forms and hardens a few days later.

Soft-shelled crabs have a delicate texture and are rich in flavor, making them a tasty treat. Enjoy our Godzilla roll made with soft shell crab, tuna, shrimp, Sriracha, sesame seeds, smelt roe, and eel sauce. Or, try our Spider roll, which includes smelt roe, lettuce, sesame seeds, and eel sauce.

Relish in the mildly sweet flavor of a hard shell crab in our Yagura roll, mixed with salmon, avocado, eel, sesame seeds, and eel sauce. Another option is our Sunrise roll made with crab, salmon, avocado, tuna, sesame seeds, and eel sauce.

What is Krab and Why is it so Popular?

Krab, also known as imitation crab, is surimi, a whitefish such as Pollock that is mashed up into a thick paste before being colored and flavored to resemble the leg meat of either snow crab or Japanese spider crab.

Because using crab meat can be costly, Japanese manufacturers and chefs in the 1970s sought after a less expensive alternative. Krab was introduced in the United States in the early 1980s and became a hit with restaurants, who began incorporating it into their sushi dishes. Over three decades later, krab is still popular because of the benefits it offers like being easily made, readily available, cost-efficient, and having a longer shelf life than real crab.

A lot of people actually prefer eating krab over other specific kinds of seafood because it doesn’t have a “fishy” smell to it and they like the taste. Also, those who have shellfish allergies and can’t eat crabs, have the ability to eat something similar.

If you’re looking to try krab in your next sushi roll, order our Rainbow roll, made with kanikama (krab), cucumber, tuna, salmon, yellowtail, shrimp, eel, avocado, sesame seeds, spicy mayo, and wasabi mayo.

No matter what your preference is – crab or krab, our sushi chefs look forward to preparing you your favorite sushi, nigiri, and sashimi at the Shōgun Japanese Steakhouse, the newest dining outlet in the Rosen Inn. Enjoy the daily activities Orlando has to offer and then wind down and dig into some delightfully, tasty Japanese food.

To reserve your table today, call 407-352-1607 or book your table online through our website.

Dine with Us at Sh?gun for Your Next Date Night

With so many dining options to choose from in Orlando, it can be difficult todate night steakhouse decide where to go for your date night. A Japanese restaurant is a great choice for its delicious menu items and signature cocktails in an atmosphere that’s anything but ordinary.

To help make your dining decision easier, here are some of the top reasons guests continue to choose Shōgun Japanese Steakhouse for their night out.

Incredible Food

Indulge in freshly prepared dinners consisting of beef, shrimp, chicken, salmon, and lobster. Don’t eat meat? We have vegetarian menu options as well.

Full Bar

No matter what your drink of choice is, our full bar provides a variety of options to satisfy your thirst. Try Rosen Hotels & Resorts specialty beer, the Alligator Drool, a medium-bodied American pale-ale, or the Shogun Ginger-Rita made with Cuervo silver tequila, ginger beer, with splashes of agave nectar and lime juice. We also have many non-alcoholic drinks available.

Entertainment

Teppanyaki grilling adds an extra fun factor to your meal. Watch as our teppanyaki chefs manipulate the the flat-iron grill to entertain you while they prepare your food.

Amazing Ambiance

If you’re looking for the perfect place to have an exciting yet romantic date night, dine with us at the Shōgun Japanese Steakhouse located inside the Rosen Inn. With the incredible cuisine, friendly staff, and charming atmosphere our restaurant provides, we know you’ll have an unforgettable night. For reservations, please call 407-352-1607 or book a table online.

The Emperor – A Shogun Specialty Dish

If you’re a seafood and steak lover, The Emperor gives you the best of both steak and lobsterworlds on one plate by including our perfectly cooked lobster tail with the “king of steaks,” the filet mignon. It’s truly an amazing surf ‘n’ turf experience.

Surf ‘n’ turf became a popular dish across the U.S. when restaurants in the early 1960s started combining lobster tails with beef, putting it on their menus as a “special dinner.” Fast forward to 2018, and you’ll still see this dish incorporated into some of the most well-known restaurants in the world, including Shōgun Japanese Steakhouse, Orlando’s very own favorite Japanese restaurant.

Cooked to perfection by our teppanyaki chefs on a large iron plate, The Emperor’s tender melt-in-your-mouth pieces of filet mignon and succulent lobster meat will leave you completely satisfied. Our surf ‘n’ turf dish is served with teppanyaki vegetables, fried rice, soup, and salad with ginger dressing.

Book your table now at Shōgun Japanese Steakhouse and experience one of our most popular menu items for yourself. Whether you’re looking to celebrate a special occasion, have an intimate date, or just enjoy some fantastic Japanese cuisine with friends and family, we want to help make your dining experience a memorable one.

Located in the Rosen Inn on International Drive, we are open for dinner at 6:00 p.m. daily. For reservations, please contact us by calling 407-352-1607 or make a reservation online.

5 Tips for Sushi Beginners

Have you been wanting to try sushi for the first time but are unsure of 5 Tips to Follow for Sushi Beginnerswhere to start? Maybe you’ve attempted to eat sushi once or twice before but aren’t entirely sure you like it. No matter what previous sushi situations you may have encountered, we’ve come up with a few tips to help guide you to ensure you have the best (and most delicious) sushi experience.

  1. Try sushi rolls made with cooked meat – If you’re apprehensive at first about eating raw fish, start out by trying rolls that are made with meat that’s either been smoked, grilled, or battered and fried. Some rolls include:
    Ebi Ten Roll – Shrimp tempura, cucumbers, sesame seeds, and eel sauce

    Philly Roll – Smoked salmon, cucumber, cream cheese, sesame seeds, and wasabi mayo (Read about the history of the Philly roll here.)

    Salmon Yaki Roll – Grilled salmon, cucumber, sesame seeds, and eel sauce

    Unagi Eel Roll – Grilled eel, cucumber, sesame seeds, and eel sauce

 

  1. Eat rolls that contain familiar ingredients – When looking at your menu choices, select options that have ingredients you know you like eating. While the textures and preparation may be different, if you’ve had the same fish or seafood before and liked it, chances are you won’t notice much of a difference, especially when it’s mixed with vegetables and rice.

 

  1. Start with vegetarian sushi – Whether you are vegetarian or not, there are many great selections to choose from that’ll allow you to enjoy sushi. Kappamaki (Cucumber sushi rolls), Avocado rolls, sweet potato rolls, and sushi rolls made with mushrooms are some of the most popular ones.

 

  1. Try mild items – If you’re not a huge seafood fan, and worry that a roll may taste too fishy, opt for dishes that include milder items. Some great choices for beginners are maguro (tuna), ohyo (Pacific halibut), ika (squid), tai (red snapper), and hotategai (scallop).

 

  1. Let the itamae (chef) guide you – If you want to be a little more adventurous in the beginning, try the omakase (chef’s choice) dining option. The itamae will serve you the freshest ingredients they have on hand at the restaurant that day. There could be a wide variety of options. If you think you won’t like a lot of what is prepared, you may want to leave this type of dining experience for the future.

Everyone is different when it comes to how daring they are when trying new food. Whether you want to start small or dive right in, begin eating sushi at a level that’s most comfortable to you. Another good thing to keep in mind is that not all sushi is the same. At Shōgun Japanese Steakhouse, our itamaes take pride in preparing you the freshest dishes sure to turn you from sushi beginner to sushi expert in no time! To book your dining reservation at the best Orlando Japanese Steakhouse on International Drive, call us today at 407-352-1607.

 

The Art of Tataki

The word tataki has two meanings when referring to Japanese food. The Tatakifirst meaning is used to describe a piece of beef or fish that is seared on the outside but left raw on the inside.

The style of tataki cooking is thought to have been developed by a 19th-century samurai named Sakamoto Ryoma, who learned how to grill meat from the European foreigners in the city of Nagasaki.

Bonito (skipjack tuna) has always been the preferred fish to use for tataki, but recently ahi tuna and salmon have become more popular choices. The beef that is usually prepared tataki style is either a filet mignon or a sirloin strip.

The art of tataki is achieved by quickly searing the meat over a grill that has high heat, giving crispiness to the skin but leaving the middle rare. When done correctly, the outside of the beef will be brown, while the fish should be white, and both will have a pink or red middle.

Once the fish is flash-grilled, many chefs will submerge it to stop its cooking process. But because immersing the fish can wash away good fat and flavor, other chefs prefer to let the fish cool by fanning it, then thinly slicing it and presenting it to the guest to eat.

The second meaning of tataki comes from the verb tataku, which means to pound or hammer. However, it’s not the actual meat that’s being pounded. Instead, it’s ginger, which is ground or pound into a paste.

To experience the art of tataki yourself, come dine with us at the Shōgun Japanese Steakhouse located in Orlando on International Drive. Our restaurant is a perfect choice, whether you have a large group or a party of two. Book your reservation today by calling 407-352-1607.

Kaiso Salad

Seaweeds are a crucial part of Japanese cuisine and are used in a variety of kaiso saladdishes such as soups, sushi, and salads. The word seaweed refers to a variety of species and is divided into three different Phylum: Rhodophyta (red), Chlorophyta (brown), and Chlorophyte (green). Japanese cuisine uses all types of seaweed, which gave rise to the Japanese word kaiso meaning mixed seaweed.

Kaiso salad is typically made with a versatile, brown seaweed called wakame (Undaria pinnatifida). Wakame provides many health benefits and is an excellent source of the following:

  • Magnesium
  • Iodine
  • Calcium
  • Vitamins A, C, D, E, and K
  • Riboflavin (Vitamin B2)
  • Folate
  • Lignans

Wakame is salty with a slightly sweet taste and has been grown for hundreds of years by Japanese sea farmers. However, it has become increasingly popular in the west, especially among vegetarians and vegans because of its high omega-3 fatty acids.

The wakame that is mixed into the kaiso salad is not just a favorite of those who prefer a plant-based diet. All kinds of people love the simple combination of the seaweed and its spicy-sweet seasonings.

How Kaiso Salad is Prepared

Only the branches and stems of the wakame are used in the salad. Although there are many ways to prepare a kaiso salad, it is typically made with strands of agar-agar, rice wine vinegar, sugar, toasted sesame seeds, hot red pepper, and sometimes soy sauce.

How is Kaiso Served?

Kaiso salad tastes delicious on its own when eaten with chopsticks or a fork as an appetizer, or when paired with dishes such as grilled or steamed fish, shellfish, and vegetables.

Enjoy a Favorite Today

Whether you want to try something new, or you’ve enjoyed our food in the past, start your meal off right by ordering our favorite, the kaiso salad, as an appetizer next time you dine with us at Shōgun Japanese Steakhouse located on International Drive in Orlando. To book your dining reservation, call us today at 407-352-1607.

Octopus vs. Calamari – What’s the Difference?

Octopus and Calamari live in salt water from the tropics to temperate zones. Octopus vs CalamariLike clams and oysters, octopus and calamari are mollusks (invertebrate sea creatures), classified as cephalopods, meaning “head-footed.” The ”arms,“ are connected to their heads, while the rest of the body is in front of the head.

Characteristics: Cephalopods are physiologically similar to other mollusks, but the main difference is their lack of a shell. An octopus does not have a shell at all, while calamari has a small internal flexible backbone called a pen. When in danger, both use defense mechanisms, such as swimming away quickly, camouflaging themselves, and shooting ink at their predators.

Habitat: Calamari swims in the open ocean waters, either alone or in schools, and uses its eight sucker-lined arms and two specialized tentacles to catch its prey, which consists of various fish and shrimp. Octopus are solitary creatures that live in dens on the sea floor, which trap their prey of bottom-dwelling crustaceans and mollusks, by using its eight arms lined with suckers.

How Do Octopus and Calamari Differ in Taste and Cooking?

Octopus is commonly confused with calamari, though both are surprisingly different in taste (when served raw) and cooking methods. Many people think calamari dishes are made from octopus, when in fact calamari is actually made from a type of squid. This confusion could be due to similar tastes when the octopus is prepared.

  • Octopus – Octopus has a light taste that some compare to chicken or even pork. A low-calorie protein, both nutritious and filling, the octopus is full of vitamins and is low in fat and high in iron. Octopus can be prepared by blanching it in boiling water and then baking it, as well as boiling, grilling, or poaching. Because octopus evolves in taste depending on what ingredients are used when cooking, many prefer to eat it raw.
  • Calamari – Calamari can be a bit tougher than an octopus but the meat has a smoother texture, and when cooked right is tender and firm. The meat of calamari easily soaks up butter and sauces and can be prepared in a number of ways, such as braising, boiling, searing, and grilling. The key to getting a tender texture as opposed to a chewy one is by cooking the calamari hot and fast or low and slow. Cooking at temperatures in between will leave you with unpleasantly tough

Experience the Taste of Japan

Discover the deliciousness of both by ordering octopus nigiri or sashimi as an appetizer, and then calamari as an entrée served with teppanyaki vegetables, fried rice, soup, and house salad with ginger dressing. For one of the most unique dining experiences in Orlando, join us at Shōgun Japanese Steakhouse by calling 407-352-1607 to reserve your table.

How to Properly Incorporate Wasabi and Ginger When Eating Sushi

When first trying sushi, it’s pretty common for most people to figure out Wasabi and Gingerhow things work by trial and error. For some, it takes a handful – or a dozen – times to use chopsticks to finally lift up a single piece of sushi without dropping it.

Luckily, for those who have a hard time using chopsticks, it is customary to use your hands when eating sushi, regardless if you’re in a casual or fine dining restaurant. Of course, if you’re eating sushi that’s messier, such as ones that have sauce, you may want to improve your chopstick skills to help keep your hands clean. In addition to following the proper chopstick techniques, there are some dos and don’ts when it comes to adding condiments to your sushi.

Why You Shouldn’t Mix Wasabi into Your Soy Sauce

While placing chunks of wasabi into your soy sauce or adding ginger on top of your sushi rolls won’t get you banished from a fine dining Japanese restaurant, properly incorporating the items will help enhance your overall experience while giving respect to the chef.

Mixing the wasabi into your soy sauce changes the flavors for both the soy sauce and wasabi. For soy sauce that has been freshly prepared and didn’t come from the bottle sitting on your table, adding wasabi kills the taste. Most sushi chefs who serve soy sauce have created it specifically to complement the sushi they are serving you.

The same thing goes for the wasabi. When a chef chooses to serve you fresh wasabi that’s been ground from the stem instead of one that comes from a powder or tube, you want to enjoy it the way the chef intended.

Ginger Is Not Meant to Lay on Top of Your Sushi  

Ginger is meant to be eaten between sushi servings to cleanse and refresh the palate. If a sushi chef wants to incorporate ginger into a sushi dish for balance, he or she will do it at the time they are making it.

How Should You Add Wasabi and Ginger to Your Sushi?

If you want to add wasabi to your rolls, dab a small piece of wasabi on one side of your sushi, then flip it over and dab the other side into your soy sauce. This way, you get the proper balance of all of the flavors at the same time.

For ginger, place a piece in your mouth between eating different kinds of sushi.

Experience Freshly-Prepared Sushi Rolls

Join us at the Shōgun Sakura Sushi located on International Drive for a one-of-a-kind sushi experience. Our sushi bar offers freshly-prepared sushi rolls, authentic nigiri, and sashimi, handcrafted by our sushi chefs and served in an intimate setting. To book your reservation, call us today at 407-352-1607.

The Popularity of Teriyaki Sauce in Japanese Cuisine

Whether you order fish, chicken, or beef, teriyaki sauce is a popular addition teriyaki plateto many food items in Japanese cuisine. The word teriyaki refers to a method of cooking and combines the words “teri,” meaning luster or gleam, and “yaki,” meaning grilled or broiled.

History

Teriyaki cooking methods have been used for centuries, beginning in the Tokugawa (or Edo) period. During the Tokugawa shoguns dynasty (1603-1867), many changes in urbanization and agricultural methods led to the introduction of new ingredients and styles of cooking.

While shouyu is the primary flavoring used in authentic Japanese cooking, teriyaki became popular in the United States during the 1960s when Japanese immigrants settled in Hawaii. This unique marinade was created using local products such as pineapple juice and brown sugar, which were blended together in soy sauce.

Ingredients

Traditionally, teriyaki sauce is made by mixing and heating three ingredients: sugar, soy sauce, and sake (or mirin). Mirin is a Japanese rice wine, similar to sake, but with more sugar and a lower alcohol content of 14%. However, there are many versions of teriyaki sauce, which include the addition of garlic, ginger, cornstarch, honey, vinegar, and red pepper flakes.

Teriyaki sauce is appealing to many because of its simplicity and the way it makes food look even more appetizing. The mirin or sake, along with the caramelization of the sugar, is what gives the teriyaki sauce its luster and shine.

Preparation

If you want a thick, glossy, and sticky sauce to use as a topping or to serve on the side, then you’ll want to reduce the mixture when cooking. You can do this by combining the ingredients in a small saucepan, bring to a boil, and then reduce heat to simmer until sauce has thickened and reduced by half–about 10 minutes.

Marinating meats and veggies in teriyaki sauce up to 24 hours before cooking is also a popular method of preparation. The teriyaki dishes are then served with steamed white rice, which is eaten with the excess sauce.

Influencing Japan

Teriyaki sauce is not only a favorite in the United States but has become increasingly popular in Japan over the last couple of decades. Fast food chains now offer menu items such as teriyaki burgers, hamburger steak, and meatballs made with teriyaki sauces, as well as other similar sauces, which appeals to both children and adults alike.

Enjoy Your Favorite Dishes with Our Teriyaki Sauce

At Shōgun Japanese Steakhouse, we offer freshly prepared dinners of beef, chicken, shrimp, and lobster. Enjoy your favorite meal with the addition of our delicious teriyaki sauce, and see why so many of our guests order teriyaki dishes time and time again! The combination of our authentic cuisine and the entertainment our teppanyaki chefs provide will surely leave you feeling satisfied. Call us today at 407-352-1607 to reserve your table.

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