Banshoo Sushi Bar

Banshoo-logo

Banshoo – meaning “sunset” in Japanese–offers guests of the Rosen Centre^® Hotel a creative selection of specialty sushi rolls, fresh sashimi and inventive signature seafood dishes as well as distinct cocktails, wines and sake in a casual atmosphere. Not to be missed are the Banshoo Signature roll with a blend of lobster, crab and scallops topped with tuna and salmon as colorful as the Florida sunset and the ever popular Haro Surf and Turf Signature roll that offers a hearty combination of lobster and seared sirloin. Chef Yoshi’s specialty seafood dishes include a citrus infused Japanese-style ceviche with the Banshoo Ceviche Usuzukuri made of thin slices of tuna, white fish, fresh salmon and octopus with a lime ponzu sauce and the Alaskan Cucumber Boat filled with spicy scallops and lump crab. Banshoo is sure to please if you are looking for a place to unwind after a long day of meetings or sightseeing. Enjoy a refreshing cocktail such as the Banshoo Sunset Punch or the Asian Mojito and have a pre-dinner bite or light dinner at our Orlando Sushi Bar.

Chef Yoshi Kohazame, trained in Okinawa Japan and with more than 20 years of experience as a Sushi Chef, is the creative force behind Banshoo’s unique culinary specialties.

Hours of Operation: 5:00 p.m. – 10:00 p.m.

Chef Yoshi Kohazame

Chef-Yoshi-presenting-plates-of-sushi-and-shashimi

As a young boy in Okinawa, Japan, Yoshi Kohazame spent many an evening gathered with family and friends, watching the bright orange sun setting into the crystal blue waters off the coast of his island home. Today, it is only fitting that the restaurant he helped develop, Banshoo, should be named sunset in Japanese. Here, Chef Yoshi’s 20 years of experience, cooking and creating sushi in some of Orlando’s finest Japanese restaurants, is rolled into every bite. With a passion for seafood, an unwavering commitment to fresh, quality ingredients and a gift for artistic presentation, Chef Yoshi has created an intimate dining experience for family and friends, and a diverse menu of appetizer-sized rolls and specialty dishes worthy of the name Banshoo.

Testimonials

Yoshi and fellow chefs put out a beautiful spread of nigirizushi, sashimi and norimaki. And everything I sampled was delicious. Can’t wait to go back and enjoy a more leisurely dinner.
Scott Joseph, www.scottjosephorlando.com

It was a fascinating trip. Rice at Banshoo is a masterpiece, each grain firm and separate, yet sticky enough to stay together. (Chef) Kohazame’s skills have been honed through 20 years in America … they are as sharp as the sword-steel knife he uses.
Joseph Hayes, Dining Editor, Orlando Magazine

Dining Menu

Chef Yoshi’s Specialty Dishes

Banshoo Ceviche Usuzukuri
Citrus-infused Japanese-style ceviche of thinly sliced tuna, white fish, salmon and octopus, drizzled with grape seed oil and lime ponzu.

Tataki Duet
Crushed black pepper seared tuna and sirloin beef sliced takati style, drizzled with garlic ponzu sauce, wakame seaweed salad and toasted black and white sesame seeds.

Alaskan Cucumber Boat **
Spicy scallop and crab nestled in a cucumber boat with Banshoo’s spicy mayo sauce, topped with masago.

Kanisu Sashimi “Cucumber Wrap”
Tuna, white fish, fresh salmon and crab wrapped with thin sliced cucumber, drizzled with sweet rice wine sauce and toasted black and white sesame seeds.

Northland Sunomono Salad **
Lobster, scallop and crab with rice wine sauce, topped with cucumber, wakame seaweed salad, ikura and lump crab.

Wakame Seaweed Salad

Edamame

Sushi & Sashimi

2 pieces per order

Tuna (Maguro)
Yellowtail (Hamachi)
Fresh Water BBQ Eel (Unagi) **
Octopus (Tako) **

Fresh Salmon (Sake)
White Fish
Octopus (Tako) **
Salmon Roe (Ikura)

Signature Rolls

6-8 pieces

Banshoo
Blend of lobster, lump crab and sea scallops with mayo sauce, topped with tuna, fresh salmon, sliced avocado and red tobiko roe, with Banshoo spicy mayo sauce.

HaRo Surf & Turf **
Blend of lobster, lump crab and sea scallops with mayo sauce, topped with seared sirloin beef, drizzled with sweet eel sauce and toasted black and white sesame seeds, with Banshoo’s spicy mayo sauce.

Emperor *
Spicy tuna, fresh salmon, blend of fish and avocado topped with fresh water BBQ eel and toasted black and white sesame seeds, with Banshoo spicy mayo sauce.

Sunsation *
Smoked salmon, cream cheese and cucumber topped with seared sirloin beef, drizzled with eel sauce. Accompanied by wakame seaweed salad and Banshoo’s spicy mayo sauce.

Fire Dragon **
Spicy crab and avocado topped with fresh water BBQ eel and toasted black and white sesame seeds, with Banshoo’s spicy sauce.

Rainbow
Lump crab California rolls topped with tuna, fresh salmon, yellowtail, escolar, seasonal white fish, masago and Banshoo’s spicy may sauce.

Dynamite Volcano **
Lump crab salad, cucumber and cream cheese topped with dynamite assorted baked fish and shellfish, drizzled with Banshoo’s spicy mayo sauce and sweet eel sauce.

Horizon *
Spicy tuna tartare topped with masago, and Banshoo’s spicy mayo sauce.

Nesor’s “Go Green” Garden Roll **
Assorted garden vegetables, cucumber, asparagus, avocado, corn tips and yamagobo wrapped in soy paper, topped with shaved chives and Banshoo’s spicy mayo sauce.

Florida Sunset
Tuna, salmon, asparagus and artichoke heart, with Banshoo’s spicy mayo sauce.

California Sunset **
Lump crab salad with avocado and cucumber topped with masago, and Banshoo’s spicy mayo sauce.

Crazy About Salmon
Smoked salmon, cucumber and cream cheese topped with fresh salmon and ikura, with Banshoo’s spicy mayo sauce.

* Spicy Roll
** Cooked Items

Please note not all ingredients are listed. Inform your server of any food allergies. Consumption of raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness – especially if you have certain medical conditions.