Doshi, featuring a contemporary 35-seat Korean chef-tasting menu, will be opening its doors at 1040 N Orlando Ave STE 104 in the Whole Foods plaza in Winter Park.
Doshi is the evolution of Doshibox, one of the first restaurants to operate out of Collab Kitchens, a virtual kitchen and concept incubator located in Curry Ford West.
Inspired by the emerging Korean chef-driven restaurant scene in NYC, Jimmy and Johnny Tung aspired to bring this progressive take on Korean cuisine to Orlando through a partnership with long-time friend and Doshibox creator Gene Kim.
“As a second-generation Korean American, my primary connection to Korean culture has always been through the cuisine. The past decade of working with Johnny and the Bento Group has laid the perfect foundation to spearhead my first project, which allows me to explore my heritage further.” – Gene Kim
Executive Chef Rikku Ó’Donnchü will join the Doshi team alongside Kim and brothers Ray and Michael Gillette. Rikku will utilize his experiences operating Yuzu (Korean and Japanese fusion) in Cape Town, South Africa, to lead the team on this new concept.
“My passion for Korean cuisine grew through my many years of travel throughout Asia. Asian flavors have become a focus of my cooking style. I’m thrilled to have the opportunity to work with Johnny and Gene on this project.” – Chef Rikku
Doshi will open its doors with an intimate six-person chef’s table experience, serving two seatings per night, five days a week. The tasting menu will feature a 14-course exploration of traditional Korean cuisine, reimagined through a contemporary lens.
The beverage program led by sommelier Katie Zumalinksy will bring a whimsical twist to many popular Korean mixed beverages.
Reservations for the chef’s table are live now with reservations for the dining room opening in August.
Follow @doshiorlando on Instagram for updates!
Gene Kim Bio:
Born in Myrtle Beach, South Carolina, Gene spent his childhood in Misawa, Japan. After moving to Florida, Gene joined the Bento group in 2009. Gene has occupied many different positions within Bento Group, most recently working with the Corporate and Finance teams.
Rikku Ó’Donnchü Bio:
Born in Leicestershire, England, Rikku began his culinary career in a local Michelin kitchen, Hambleton Hall. This experience led to an illustrious career in many prestigious restaurants, alongside Michelin-starred culinary savants such as Heston Blumenthal (The Fat Duck), Thomas Keller (The French Laundry), and Marco Pierre White (Wheelers of St. James).
