29
On A Roll...
WORDS: Kara Chalmers
PICTURES: Whitney Patton
As usual, JPAN Sushi & Grill was
bustling on a recent weekend
night. Couples on dates, groups
of friends, and families of all sizes dined
and drank on the outdoor patios, at the
sushi bar inside, and at tables and booths
I think I can safely call myself a JPAN
regular. The place is one of few restaurants
large national chain. I love the food,
relaxing ambiance, and the warm and
attentive service equally. I come here for
nights out with girlfriends and for date
nights with my husband. And because my
daughters, ages 11 and 8, love the place
too, we bring them here as a special treat.
for families. In fact, they offer one of the
But my girls recently discovered they love
sushi, and they can consume a surprising
become a thing of the past for us.
In addition, my husband and I usually
selection, which includes various types
of sake, inventive craft cocktails (like the
signature JPAN Old Fashioned and the
wine list.
My family rarely orders dessert when we
Cream is our exception. This small round
confection is a sweet, soft dumpling made
order all three — vanilla, strawberry and
mochi, every time.
So, while we end up spending a little more
at JPAN than we do at other typically kidfriendly
restaurants, for me the experience,
fare, and super convenient location (near
interior design fool you into thinking this
place is just for grown-ups. Kids are more
than welcome, said Clarice Dokko, who
co-owns JPAN with her husband Daniel,
the head chef.
“We have lots of big families,” Clarice
said. “No one feels uncomfortable. We
try to make the environment relaxing for
everyone.”
A Dash of Korea,
a Pinch of Brazil
The Dokkos are both Korean and, as kids,
they ate traditional Korean meals prepared
by their mothers and grandmothers.
up in, Sao Paulo, Brazil. So, from a young
and ingredients of Brazilian cuisine.
When Daniel was 19, he moved to the
United States and worked first as a
busboy and dishwasher at a Japanese
restaurant in Orlando. As he worked his
way up over the years, as a server, then
as the manager, he fell in love with the
industry and became an accomplished
Japanese chef. Why Japanese? Because
he loves it. As does his wife, and as do his
children Dario, 11, and Grace, 3.
Clarice said.
In 2008, when he was 26, Daniel opened
small sushi place with four employees.