The most iconic Japanese restaurant in America, Tokyo’s Sushi Shoppe, is getting a new take on its signature dish, the dragon roll.
The restaurant has been serving up the dish since it opened in the 1930s and it’s the one that got us to where we are today.
Sushi Shops around the country are doing a new thing with their Dragon Roll.
It’s a sushi roll with a dragon, and they’re trying to do it better.
We spoke to a couple of Sushi Sushi’s chefs about the new dish and the changes that they’re making.
Here’s what they had to say.
Q: What do you think makes the new Dragon Roll different from the old?
A: It’s all about the dragons, and the dragon is actually a key element in this dish.
The dragons are actually all different.
The dragon is the star and is in the middle of the food.
The top half of the dragon comes up in the center and the bottom half is wrapped around the meat.
So you get the whole thing, which is a whole different approach.
Q, what are the changes you’re making?
A, it’s very much based on the Japanese tradition.
There’s an interesting aspect about how the Dragon Roll is done.
The Japanese really do like to have the dragon in the centre of the bowl, so you get a whole lot more flavor out of the whole dragon.
I think they want to emphasize the flavors, so I think that’s the main thing.
What do people expect from this new dish?
You expect the food to be a little bit more complex and the dragons a little more pronounced.
Q Why is the dragon so prominent in the dish?
I think it’s really important that the dragons are in the bowl and that the dragon has the full flavor.
Q.: The dish’s been around for a while.
Why does the Dragon Rolls flavor and the complexity have to be there?
A The Japanese have been doing this for quite a while and I think it was a lot of time, it takes a lot to prepare.
You know, they do this to make sure they have the right flavor, they have a really nice balance.
I don’t think there’s anything like this anywhere else.QWhat’s the process for making this Dragon Roll?
A They use a process that they call “pikku” which means “filling” and they put it in a jar and put it into the refrigerator for a couple hours and then they take it out.
They take it through a whole process of filtration and blending, and then it’s then placed in a sealed container and they take a little taste test and they taste it.
You’ll see a lot more taste of the ingredients.QHow many Dragon Rolls are there?
Q: There are approximately 15 Dragon Rolls, each one with their own flavor.
What’s the difference between them?
A Each Dragon Roll has about five different ingredients.
Each Dragon is very different, and you can actually taste all the flavors of each Dragon Roll in the process.
There are a lot different flavors, and I want you to take a look at each one and try them out.QIs it hard to make a Dragon Roll for people with limited time?
This is a really simple dish, and people can come up with their very own Dragon Rolls.
So it’s not too hard.
You can start by just making one or two Dragon Rolls and then try different flavors.QCan people bring their own food to the restaurant?
I’m really excited to be able to make this in Philly.
There were a couple restaurants that we visited that had been doing dragon rolls for quite some time, so it’s going to be great to be around that and see it in action.QYou’re a fan of the show, “Grey’s Anatomy.”
Do you have any advice for someone trying to get into the medical field?
A I think the show is really fun, and it gives people a lot and I’m happy that they have this show.
I can’t wait to see what happens with my own cooking career.QHave you ever tried dragon sushi?
Is it better than the ones in the show?
A You know I don