Kabooki Sushi (a play on “kabuki,” the ancient Japanese theatre art-form), is probably one of the most exciting – and one of my favorite sushi places – in Orlando right now. Located at the corner of Maguire Blvd and Colonial Drive near the Fashion Square Mall inside a rather drab strip mall – its exterior looks deceive the many splendors which lay within.
Even the interior decor is unexpected: white seats and banquettes, a full open view of the kitchen area where you can watch the chefs and staff at work, playfully at work, making their dishes for the night.
Owner-Chef Henry Moso is no stranger to the restaurant world – his family has long been in the Japanese restaurant business, and he has also worked in the kitchens of many of Central Florida’s finest restaurants including Prato and Luma on Park.
The ingredients and flavors are all top rate here at Kabooki Sushi and the dishes are prepared with expert care.
One of the more expensive rolls here is the Louis Vuitton roll ($17.00) – a decadent “surf and turf” roll consisting of king crab meat, tempura flakes, asparagus, and orange chili sauce topped with blow torched wagyu beef, Italian black truffle salt, creme fraiche, 24k gold flake drizzled with Faux nagi sauce.
White soy sauce – the first time I’ve ever seen it
Edamame with sauteed garlic and sea salt
Kurabuta Pork Belly and Tamaki Seasoned sushi rice – Braised ‘snake river farms’ pork belly, micro basil, tempura shallot
MOSO 5.0 Sashimi – 5 pieces sashimi of today’s catch with 5 special sauces toppings, and micro greens
“Smoking Double T” ($12) – spicy tuna tartare, avocado and cilantro – escolar, jalapeños, spicy mayo and sriracha sauce.
Lobster Dainamaito “Dynamite” – Shisen tobanjian aioli, smelt roe, chive, micro cilantro. Served on crispy shrimp cracker with celery and yuzu tartare dipping sauce – a creamy, crunchy buffalo style lobster dish
C-4 Flourless chocolate cake with Madagascar bourbon vanilla ice cream, black lava salt.
Drunkey Monkey – Banana bread pudding, banana bread beer ice cream with bourbon sabayon sauce
Ice Cream Omakase – (3 scoops). All made in house – Caramel ice cream topped with toasted almonds, green tea with flue de sel salt, red miso with toasted peanut