First Look: Inside 2024/2025 MICHELIN Starred Natsu Omakase of Orlando

Natsu is a Michelin-starred intimate omakase restaurant in Orlando’s North Quarter where guests receive a chef-curated multi-course sushi experience. Chef-partner Stone Lin previously worked in high end Japanese restaurants for over a decade in New York (including Shuko) and brought that precision and artistry to Orlando.

For someone new to omakase, it’s a guided, immersive experience where you trust the chef to choose each dish for you. Guests can expect to be served seasonal delicacies, fish-forward and elegant, in a calm and intimate setting.

The menu begins with small “otsumami” dishes (like chawanmushi or truffle kampachi) and moves into nigiri and sushi, ending with a hand roll and dessert. Each course tells a story through flavor and presentation.

Want to win a BOGO omakase at Natsu? Enjoy one complimentary omakase dinner experience with the purchase of one. ($250 value). Giveaway link: https://www.instagram.com/p/DPZebs_EXSa/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

Q & A with Chef-Partner Stone Lin

Natsu earned a Michelin star two years in a row. Chef Stone, what did that milestone mean to you and the team?
It motivates us to keep pushing ourselves to an even higher standard. Every day, we remind ourselves that the goal is not just to maintain, but to grow through every detail we present to our guests. The Michelin star is an incredible recognition, not just of the food, but of the focus and discipline our team brings to the experience every night. It validated the countless hours of refining, training, and evolving. We are truly lucky to receive such a high honor and owe it to all our guests who support us and what we do.

What do you think sets Natsu apart in Orlando’s fine-dining landscape?
Simplicity, warmth, and attention to detail. We focus on genuine hospitality and precision without pretension. We try to allow the ingredients and moments to speak for themselves. We continue to focus on consistency and refinement. Every menu change is a new opportunity to challenge ourselves to be sharper, calmer, and more thoughtful in execution.

You came to Orlando after establishing yourself in New York, most notably at Shuko, which was dubbed “the most exciting new Japanese restaurant” in 2015. How did your experience there influence what you brought to Natsu?
Every place I’ve worked shaped my understanding of discipline and respect for ingredients. At Natsu, I want guests to feel that respect in every bite. My philosophy is balance, restraint, and respect. Complexity in simplicity. I work closely with my team to explore how to express those ideas through every dish we create.

How do you balance elegance, technique, and approachability in your cuisine?
By keeping things honest. To me, technique should be invisible. It’s the foundation, not the performance. Elegance is in restraint and approachability comes from humility. When all three are in harmony, the food doesn’t just impress but connects with our guests.

The “quartet” behind Natsu includes you (Chef-Partner), Chef Anthony Esquivel, and manager Dylan Sobien. Can you tell us more about each of their roles and how you work together?
Anthony is a true cornerstone to the Natsu team. His commitment and focus are second to none. Dylan brings calm leadership to the front of house, always anticipating what’s needed before it’s spoken. All of our staff strives for a level of detail and attention that elevates the guest experience. We work in unison with no ego, just shared purpose.

Anthony brings precision, speed, and consistency; Dylan brings a deep sense of hospitality and a passion for sake and sharing that with our guests. Together we listen to each other and to our guests in order to create an experience we all share.

We respect each other. We prepare like crazy and we laugh when we can. That culture filters down to the guest. There’s intensity behind the scenes, but it’s never projected outward. We keep relaxed because the guest should never feel the pressure. It’s their night to enjoy.

Why did you choose Orlando, and specifically the North Quarter district, as the home for Natsu? How does the city’s culture and local ingredients inspire the evolution of your menu?
Orlando is a city that is growing rapidly. It’s often underestimated, but there’s a real appreciation here for quality, intention, and storytelling through food. The North Quarter had an understated charm but still close to downtown. It felt like the right canvas for something intimate and quiet. Orlando has a growing respect for quality and authenticity. Diners here are becoming increasingly adventurous and open-minded, which aligns perfectly with a menu that evolves seasonally and prioritizes ingredients at their peak. We’re fortunate that the city’s food scene gives us the freedom to create with intention and ease.

With only two seatings per night and an intimate, minimalist aesthetic, how do you craft the pace and feel of each dining experience?
We try to make every seating feel natural, never rushed. Timing, temperature, and flow are all carefully considered. By limiting to two seatings, we avoid rushing. It’s about presence, both ours and the guests’. We want it to feel effortless, but that effort is very intentional.

Which dishes, seasonal specials or omakase signature bites, best reflect Natsu’s philosophy?
Probably the sushi. Each piece is a small expression of precision, care, and how we treat the ingredients before they ever reach the counter.

How do you approach sourcing ingredients, from Florida or Japan, and blending local freshness with traditional Japanese technique?
We source our fish multiple times a week from Toyosu Market in Japan to maintain authenticity and quality. We choose ingredients by season and connection. Whether local or from Japan, it’s about understanding their peak and expressing them naturally.

Do you have a personal favorite moment or dish to prepare in the omakase lineup?
One of my favorite dishes to prepare and to eat is our Hokkaido scallop with horsehair crab. Shellfish has always been something I gravitate toward, and these two ingredients are incredibly elegant on their own. We keep the preparation minimal, with just a touch of citrus and salt, allowing the natural sweetness and texture to really stand out. It is a quiet but deeply satisfying dish.

What are some of your favorite memories growing up around food?
Simple meals with family. Those moments taught me that warmth doesn’t come from complexity—it comes from sincerity.

What are your goals for Natsu over the next year or two? Do you have plans for special events, collaborations, or evolving formats?
Over the next year or two, our goal is to continue refining the guest experience while staying true to the spirit of omakase. Everything we do is rooted in seasonality, intention, and a personal connection to the craft. We are of course exploring new concepts every day but none that are ready to be officially announced.

How do you see Orlando’s culinary scene growing, and where does Natsu aim to fit in that evolution?
There’s something exciting happening in Orlando right now. More and more chefs are pushing boundaries, and diners are really starting to crave deeper, more meaningful experiences. We’re proud and grateful to be part of that shift, but not just as another fine-dining spot, but as a place that’s grounded in intention, creativity, and connection. We strive every day to grow with our peers and the city.