Kabooki Sushi serves modern, inventive Japanese and Pan-Asian dishes in a chic, lively spot known for fresh fish, epic omakases, and standout cocktails.
"From humble beginnings helping his parents run two restaurants at the age of 15, to opening Kabooki Sushi at the age of 22 and becoming one of Orlando’s most creative sushi chefs, says a lot about the drive and passion of Henry Moso. His extravagant omakases are legendary and the ingredients he sources from local waters, the Pacific, and beyond all find their way into Kabooki’s hot and cold tastings. Moso expanded and completely renovated the original restaurant on E. Colonial Drive, including the creation of a swank lounge complete with private dining space. Kabooki Sushi Sand Lake has also undergone an expansion with additional seats, a new bar and a covered patio area." - Faiyaz Kara
"This freshly minted space wears all the contemporary touches that pepper our Instagram feeds. There are hexagonal tiles and a green "living" accent wall donning a neon sign that reads "Good Vibes Only." The marble bar hums with activity, not unlike the booths situated along the center.It may be billed as updated Japanese fare fused with inventive Pan-Asian elements, but make no mistake—this is not an average strip mall spot. This cooking is unbound by tradition. Sushi is de rigueur, but splurge on the omakase for a worthy venture with the likes of torched salmon with truffle pâté, smoked trout roe and aji amarillo. Other oceanic delights include a bluefin sashimi flight, hamachi nigiri with truffled caviar and uni rice with seared lobster." - Michelin Inspector
"Chef Henry Moso’s extravagant, free-for-all omakases have become legendary for the ingredients he’s able to source both locally and globally, and the manner in which they’re presented. He doesn’t hold back during the 15-course extravaganza ($300) with cocktail, wine, and sake pairings ranging from $40 to $90. Omakases are offered at East Colonial Drive and Turkey Lake Road locations, but the trendy clientele is a given no matter the restaurant." - Faiyaz Kara
"From humble beginnings helping his parents run two restaurants at the age of 15 to opening Kabooki Sushi at the age of 22 and becoming one of Orlando’s most creative sushi chefs says a lot about the drive and passion of Henry Moso. His extravagant omakases are legendary, and the ingredients he sources from local waters and those in the Pacific are unparalleled. After opening a second Kabooki Sushi in Dr. Phillips, Moso expanded and completely renovated the original restaurant on E. Colonial Drive, including creating a stylish lounge complete with a private dining space." - Faiyaz Kara
"Kabooki Sushi has consistently served some of the finest cuts of fish in the city for nearly a decade and the menu has just evolved over the years. James Beard-nominated chef Henry Moso is behind some of the most outrageous omakases in town (book beforehand) though Kabooki’s menu of hot and cold tastings (and creative rolls, if you must) are plenty gratifying. The recently expanded lounge is a sexy spot to sip and savor exceptional cocktails (try the A5-wagyu-fat-washed “Legend” with Mitcher’s bourbon, mushroom simple syrup, smoked peppercorn, and bitters) and exceptional bar food be it tempura-fried St. Louis sticky ribs tossed in smoked chili hoisin, or the gorgeous caviar-crowned otoro tartare enveloped by an amorphous rice cracker. Kabooki tends to attract a certain clientele (think Lambo drivers and the selfie set) and the spectacle alone is worth the visit." - Faiyaz Kara
