Best Sushi in Orlando (2025)
A tiny, personality-filled omakase led by husband-and-wife team Mark and Jennifer Berdin, Kadence pairs pristine fish with playful touches and deep technique. Awarded a Michelin star and praised by local critics for its intimate, music-filled vibe.
This intimate operation by Chef Mike Collantes is a prime example of an omakase that blends traditional and contemporary elements seamlessly. The counter is lit like a stage, with bright spotlights, dark walls, sleek wood floors, and ten plush seats. The smaller courses are ever-evolving thanks, in part, to a genuine commitment to local Florida produce. Previous highlights include Scandinavian-style sashimi, pan-seared scallop with cauliflower and caviar, and corn chawanmushi. As for sushi, expect a faultless progression of warm, vinegared rice paired with a wonderful selection of fish, each one scored, sauced, and garnished to exacting standards. Dessert is just as serious, and a recent foie gras and miso flan with churros made for a superb finale.
A minimalist North Quarter omakase with just two seatings nightly. Michelin-starred for its precise nigiri and thoughtful warm courses, it’s a focused, chef-led experience that rewards attention to detail.
Chef Henry Moso’s flagship blends luxe nigiri, creative omakase, and Orlando swagger. Michelin-recommended and celebrated by Orlando Weekly, it anchors the city’s modern sushi wave while staying rooted in the local scene.
From the same team behind Tori Tori and Domu, this casual concept delivers something sleek and simple—a standing sushi counter. It's not a gimmick, it's designed to be fast and fun, and it's a perfect place to bring friends. Be sure to arrive promptly, since you're given a set time slot and you'll be whisked into the space at the start of yours. Once there you'll select a dozen pieces from the selection of nigiri, seared nigiri and hand rolls. Some of the best bites include a sweet Hokkaido scallop finished with briny uni from Tasmania; seared sea bream with uni butter, lemon and sea salt; and spicy Faroe Island salmon with edo sauce, cucumber and fried garlic rolled in crispy nori. Dinner is rounded out with miso soup made in house from the bones and trimmings of the day.
From Soseki’s team, this Creative Village hangout nails ultra-crisp temaki and a casual omakase. Recognized with a Michelin Bib Gourmand and featured by local media, it’s a stylish, value-forward way to taste top-tier sourcing.
A longtime Baldwin Park standard from the Good Salt Restaurant Group. Consistently praised by Orlando Magazine readers, it pairs pristine fish with a polished bar and a menu that rewards both purists and roll lovers.
Inside Lake Nona Wave Hotel, Nami blends a la carte sushi with a high-touch chef’s counter. Newly recognized by the Michelin Guide, it delivers polished technique and playful luxury without losing Orlando’s sense of fun.
Chef Chau Trinh’s lively Oviedo original marries craft nigiri with whimsical signatures. Frequently highlighted by Orlando Weekly, it also hosts special omakase nights that reveal a more serious, technique-forward side.
From the Susuru team, Juju’s seven-seat kappo bar spotlights dry-aged sashimi, chawanmushi, and seasonal courses. Michelin-recommended, it’s a creative counter experience that’s distinct from classic omakase.
A second-floor Mills/50 favorite known for approachable prices, deep menus, and daily happy hour. Recommended by local editors for value, it’s where many Orlando diners first dive into nigiri beyond the basics.
A Winter Park mainstay combining refined rolls, sashimi, and robata touches. Covered by respected local food writers, Umi feels personal — owners and sushi chefs often work the room — and its fish program remains a draw.
