"Sun Valley is in some ways an improbable location for Japanese Sushi run by a real live Japanese Sushi Meister. Vineland is chock full of eateries that serve tacos, enchiladas, maybe even birria or a huachinango a la Vera Cruzana, but like a miraculous mirage in a fading little strip mall, Sushi Dragon metes out a flurry of excellent raw seafood, rice vinegared Sushi rice, Tempura, and other Japanese delicacies. The Sushi bar is limited with only about 6 chairs so if you want to see the Master at work creating Sushi magic, arriving before 6pm is de rigueur. Also the added benefit is that there is a happy hour, a specially priced menu of beer Sakè (sah keh) that goes with an assortment of snacky foods also listed in the happy hour menu which runs until 7pm. Order the Shrimp Bomb cuz it 's great. So the early bird does get the worm at Sushi Dragon. I opted for the chilled Sakè (sah keh), Hakutsuru, in the large 8oz Tokkuri or Sakè carafe. It is a clean bouquet that has a hint of Sakè Kasu (lees), and is clean astringent with a sweet, neutral after taste. Hakutsuru goes well with Sushi Sashimi acts as a good palate cleanser in between bites to refresh the mouth. Generally, like drinking a series of wine or Sakè, it 's good to first drink the delicate, nuanced first work your way toward the strongest tasting. Sushi/Sashimi may also be better enjoyed by following the same method. 1) I started with the Aoyagi (ah oh ya ghee) or Orange clam which looks like a huge cockle about 4 to 5 inches across. The flesh is firm, yet supple for the finger shaped portion, velvety soft in the round cuts with a lively sweet, sea kissed minerality. I asked for Yuzu Kosho-, a puree of the zest of the Yuzu, Japanese citrus, pureed green chiles, which is a good gaistrique with piquancy that is a good contrast to the Aoyagi. Accompanying this elegant Sashimi were thin strands of Daikon or Japanese giant radish, and carrots. These acted as a refreshing counterpoint to the meatiness of the Aoyagi. 2) Took a break from the raw, and ordered Gyoza (ghee yoh zah) which are dumplings filled with finely minced pork, cabbage, onions flavoured with some garlic, pepper, touch of ginger. The Ponzu (pone zoo) Sauce was a mixture of Sho-yu (soy sauce), lemon juice touch of Japanese rice vinegar. Again, the Ponzu acted as a gastrique to liven up the porkiness. 3) One of the specials of the day was the Hon Maguro which is Bluefin tuna. I requested to have the fattiest portion which was close to Chu- Toro or medium fatty belly to be chopped up with green onions and put into Temaki or handroll Sushi. Chu- Toro is meaty, beefy, slightly aged so that it smells a little of prime aged beef. The addition of the funky green onions is a great pairing of two strong tastes that when paired together create a satisfying earthy, meaty, blood based minerality for the true carnivore. 4) The last dish was the Tempura Calamari. The batter is super light,"
