Natsu Omakase
Japanese restaurant · Central Business District
777 N Orange Ave Suite C, Orlando, FL 32801
Highlights
Artful nigiri & small plates, Michelin-starred precision, top-tier seafood.
Artful nigiri & small plates, Michelin-starred precision, top-tier seafood.
"Chef Stone Lin’s North Quarter omakase house delivers one of the most pleasing and low-key tasting menu options in town. And at $195 for 18 bites, it’s also relatively affordable. Along with chef Anthony Esquivel, Lin cuts any air of pretense with beautiful cuts of fish — the dry-cured, vinegar-washed, pan-seared, soy/dashi-marinated cherry trout is an absolute standout.. An otsumami (snack) of Kagoshima amberjack wrapped in crispy potato, dressed with a yuzu truffle vinaigrette, and topped with micro broccoli and Italian summer truffle is a textural wonder. The sink at the entrance of the restaurant is not for show — make use of it." - Faiyaz Kara
"There are just two seatings a night at this intimate omakase, where a ten-seat counter dominates a spartan-styled room. Meals begin with four dishes from the kitchen, including chawanmushi and truffle kampachi, served with crispy potato straws and a yuzu truffle vinaigrette for an unexpected flavor combination that is especially memorable. The sushi is impressive and doesn't gild the lily." - The MICHELIN Guide
"At Natsu, there are just two seatings a night at this intimate omakase where a ten-seat counter dominates a spartan-styled room. Meals begin with four dishes from the kitchen, including chawanmushi and truffle kampachi, served with crispy potato straws and a yuzu truffle vinaigrette for an unexpected flavor combination that is especially memorable. The sushi is impressive and doesn't gild the lily, as in skin-on barracuda with a dynamic char or soy-marinated salmon that finishes ever-so-sweetly. Supremely buttery toro needs no flourish and is melt-in-your-mouth tender. It all rounds out with a hand roll and ice cream." - MICHELIN Guide
"At Natsu, there are just two seatings a night at this intimate omakase, where a ten-seat counter dominates a spartan-styled room. Meals begin with four dishes from the kitchen, including chawanmushi and truffle kampachi, served with crispy potato straws and a yuzu truffle vinaigrette for an unexpected flavor combination that is especially memorable. The sushi is impressive and doesn't gild the lily, as in skin-on barracuda with a dynamic char or soy-marinated salmon that finishes ever-so-sweetly. Supremely buttery toro needs no flourish and is melt-in-your-mouth tender. It all rounds out with a hand roll and ice cream." - Michelin Inspector
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.
