What's Hot
MOST READ
  • Eat this How to feed yourself when you don’t know how to cook and don’t have anything to eat | 8/13/2014
  • 100 things you must do in Orlando before you die A list of things everyone who lives in Orlando should do at least once | 12/4/2013
  • Vote smart: Why the Aug. 26 elections are important Your vote matters, and here’s why | 8/20/2014
  • The best things in life are cheap (or free) Tuition is high, your student loan repayments are looming and chances are you barely have $2 stashed away in your dorm room for an emergency. But, somehow, you still gotta live. That’s what student discounts and freebies are for. They’re hardly publicize | 8/13/2014
  • Orlando 101: Welcome to Orlando Weekly's college guide “Hello, babies. Welcome to Earth. It’s hot in the summer and cold in the winter. It’s round and wet and crowded. At the outside, babies, you’ve got about a hundred years here. There’s only one rule that I know of, babies – God damn it, you’ve got to be k | 8/13/2014
  • 'Til Death Do Us Part... The battle for a statewide domestic-partnership registry isn’t just a policy fight. It’s personal. | 4/9/2013
  • Dorm gourmet Recipes for college cooks who are more Top Chef than Top Ramen | 8/25/2011
What's Going On

Calendar

Search thousands of events in our database.

Restaurants

Search hundreds of restaurants in our database.

Nightlife

Search hundreds of clubs in our database.

Orlando Daily Deals powered by ReferLocal

OW on Twitter
OW on Facebook
Print Email

Bite 2014

ow_20140430_asian.jpg

Henry Moso

Kabooki Sushi

“I want customers to know how creative our dishes are, and how much art we incorporate into our food,” says chef Henry Moso, whose youthful looks belie his seriousness and strong focus. There’s no danger of guests missing the creativity on display at Kabooki, the sushi restaurant named for the elaborately stylized Japanese theater. That same sense of drama is inherent in Moso’s plates, from seared escolar with kimchi vinaigrette, Chinese sausage and avocado puree to tiny “sailboats” fashioned of Scottish salmon, blue crab and Fuji apple.

But theatrics don’t extend to the atmosphere, which is staunchly un-stuffy. “I love when customers sit at our sushi bar and view our chefs in action in our open kitchen. I can feel the customers pick up on how much fun we have while we make our dishes,” Moso says. “I believe our chefs’ tasting menu (omakase) gives them the opportunity to get a feel for the Asian culture, and to see the variety of my favorite techniques.” Orlandoans who are passionate about sublime sushi have met their match in Moso.

3122 E. Colonial Drive, 407-228-3839; $$

Bite 2014
We welcome user discussion on our site, under the following guidelines:

To comment you must first create a profile and sign-in with a verified DISQUS account or social network ID. Sign up here.

Comments in violation of the rules will be denied, and repeat violators will be banned. Please help police the community by flagging offensive comments for our moderators to review. By posting a comment, you agree to our full terms and conditions. Click here to read terms and conditions.
comments powered by Disqus