Sushi Saint
Temaki restaurant · Downtown Orlando
400 Pittman St Suite A, Orlando, FL 32801
Highlights
Michelin Bib Gourmand temaki bar with small plates & cocktails
Michelin Bib Gourmand temaki bar with small plates & cocktails
"Mike Collantes, Chef/owner of Soseki, has another hit on his hands with Sushi Saint. Attached to a brewery but with a separate entrance, this downtown temaki spot lures guests with its lounge-y vibe and contemporary design.The team take great care in sourcing high-quality rice and nori for their cone-shaped temaki, and while the hand rolls take center stage, their small plates, like Sichuan cucumbers with chili crunch, are worth trying. From the avocado with serrano lime miso to aburi-style scallop with brown butter to shredded snow crab with truffle, cucumber, and finger lime, the temaki offerings are impressive and the ingredients are top notch." - Michelin Inspector
"Mike Collantes, Chef/owner of Soseki, has another hit on his hands with Sushi Saint. This downtown temaki spot lures guests with its lounge-y vibe and contemporary design. The team takes great care in sourcing high-quality rice and nori for their cone-shaped temaki, and while the hand rolls take center stage, their small plates, like Sichuan cucumbers with chili crunch, are worth trying." - The MICHELIN Guide
"Named to the Bib Gourmands list in Orlando, this restaurant was recognized as an accessible, high-value dining option under the guide’s three-course-for-$40-or-less standard." - BySam Stone
"Named a newcomer to the 2024 Michelin Guide's Bib Gourmand selection, Orlando’s Sushi Saint joins fellow newcomers Miami’s Tam Tam, Zura, and Tampa’s Streetlight Taco; the Bib Gourmand distinction recognizes restaurants offering "a meal of good quality at a good value." - Olee Fowler
"Mike Collantes, Chef/owner of Soseki, has another hit on his hands with Sushi Saint. Attached to a brewery but with a separate entrance, this downtown temaki spot lures guests with its lounge-y vibe and contemporary design.The team take great care in sourcing high-quality rice and nori for their cone-shaped temaki, and while the hand rolls take center stage, their small plates, like Sichuan cucumbers with chili crunch, are worth trying. From the avocado with serrano lime miso to aburi-style scallop with brown butter to shredded snow crab with truffle, cucumber, and finger lime, the temaki offerings are impressive and the ingredients are top notch." - MICHELIN Guide
