Beginning August 1, 2024, Small Food Group will take over the space previously occupied by Skyebird Juice Bar at East End Market (3201 Corrine Drive), introducing two exciting concepts: Rion’s Ocean Room and Gyukatsu Rose.
Construction and renovations will begin immediately prior to the soft opening of Rion’s Ocean Room in Fall 2024. The grand opening for Gyukatsu Rose is slated for early 2025.
“As discussions about the future of the Skyebird space began, it became clear that we had a unique opportunity to evolve East End Market in a dynamic way,” said Ashley Coggins, Director of Operations for East End Market. “Skyebird was a beloved staple here for 11 years, and while we will miss them, we are excited for this new chapter.”
Chef Sean “Sonny” Nguyen and EDOBOY Chef Tyler Inthavongsa have been engaged in extensive research and recipe development for Rion’s Ocean Room in the East End commissary kitchen. Speculation about Nguyen’s involvement in taking over the Skyebird space has been brewing for weeks.
“I am extremely grateful for the opportunity East End Market gave DOMU during our humble beginnings in 2016,” said Chef Sonny. “Bringing my passion projects to the market hall under the Small Food Group banner feels incredibly rewarding. Working with John and Kamrin Rife, along with Ashley Coggins, has been a pleasure, and I appreciate their openness to our ideas to advance Orlando’s food scene.”
Coggins adds, “It’s a full circle moment. Sonny is always maintaining his brand’s edge with new and innovative approaches. We’re thrilled to embark on this new concept [with Sonny], blending our experiences with fresh perspectives to give the community something new to enjoy.”
Rion’s Ocean Room, located closer to Gideon’s Bakehouse, will feature a walk-up seafood counter with distinctive blue-green tiles in a striking fish scale pattern. Offering 8-12 varieties of poke, freshly prepared daily, it will evoke the charm of traditional mom-and-pop poke shops in Hawaii.
“We aim to evoke nostalgia for those who are from or have traveled to Hawaii, while offering a taste of the Hawaiian experience to those who haven’t,” said Sonny.
Customers can choose their poke by the 1/4 pound, 1/2 pound, or full pound, with the option to enjoy it over a bed of rice. Guests can enhance their poke experience with delightful extras such as krab salad, uni, and ocean (wakame) salad.
“We are focusing heavily on sourcing sustainably and responsibly raised fish from around the globe, as well as sourcing regionally,” Sonny added.
Gyukatsu Rose will be located on the opposite side, closer to Lineage Coffee Roasting. This sleek bar, adorned with black herringbone tiles, will host 10 guests at a time, offering a unique dining experience centered around Japanese Gyukatsu—a delectable flash-fried breaded beef cutlet served with a hot stone grill.
Each serving will be complemented by traditional accompaniments, including shredded cabbage, koshihikari rice, and dashi soup, along with an assortment of dipping sauces such as house soy sauce, horseradish onion sauce, and fresh wasabi.
“Gyukatsu Rose is being developed alongside Rion’s Ocean Room and will launch once we have operations running smoothly for the poke program,” Sonny clarifies.
Follow @smallfoodgroup @rionsoceanroom @gyukastsurose on Instagram for updates!
About Small Food Group
Small Food Group is the parent company of the DOMU Dynasty restaurant group, which includes three DOMU locations (Audubon Park, Dr. Phillips, Jacksonville), Tori Tori (Mills 50), and Chibi Ramen (Waterford Lakes). EDOBOY, a standing sushi bar in Mills 50 that opened in 2022, is the first official concept under the Small Food Group.
