Banshoo Sushi Bar — Restaurant in Dr. Phillips

Restaurant Review: Sushi Bar at Rosen Centre Hotel, Orlando

⭐⭐⭐⭐

I recently had the pleasure of dining at the sushi bar inside the Rosen Centre Hotel in Orlando, and it was a delightful experience. Sitting at the bar allowed me to watch the skilled sushi chef prepare each dish, which added an enjoyable element of entertainment to my meal.

The sushi itself was absolutely amazing—fresh, flavorful, and beautifully presented. It’s clear that a lot of care went into the preparation, and I truly appreciated the artistry involved.

While my server was friendly, she seemed quite busy, which resulted in a longer wait for my check. This was a minor inconvenience, but it didn't overshadow the overall experience.

As expected for a restaurant located in a fancy hotel, the prices were a bit inflated, but the quality of the food made it worth it in my opinion.

Overall, I had a pleasant dining experience at the sushi bar and would recommend it to anyone looking for delicious sushi in a nice setting. I’ll definitely keep this place in mind for my next...

The construction of a sushi roll is as important to a chef as the food itself. For Yoshi Kohazame, the chef at Banshoo, rolls are an art. Fittingly, Banshoo (“sunset” in Japanese) is open for dinner only, and my meal started with Japanese ceviche of lime-marinated tuna, white fish and octopus, and ended with a refreshing kanisu (tuna, snapper, salmon and crab wrapped in a ribbon of cucumber), with many stops in between. It was a fascinating trip. The simple addition of a small piece of avocado enhances the creaminess of raw salmon and highlights the already delicious Banshoo roll, with lobster, crab, scallop, tuna and flying fish roe. Every sushi chef has a recipe for rice, with precise additions of vinegar, sugar and salt. Rice at Banshoo is a masterpiece, each grain firm and separate, yet sticky enough to stay together. Kohazame’s skills have been honed through 20 years in America—at local legend Rangetsu, Disney’s Swan Hotel and his own restaurant in Tampa—so that they are as sharp as the sword-steel...

Excellent. Was sad they closed early on Monday.

Came back Tuesday, and boy I am glad I did. I'm here all week so will likely come back again before I leave Orlando.

The Ceviche special was unbelievable. I also got the banshoo and emperor, which were good. The chef made us his signature roll, which was my favorite actually.

The pearl sake was good, sort of expensive.

For only having one chef, he got us our food reasonably quickly, made right in front of us. He definitely put some effort into the...