Friday, April 28, 2017

Every dish we had at Kabooki Sushi's 17-course omakase dinner

Posted By on Fri, Apr 28, 2017 at 7:02 PM

The city's sushi cognoscenti may not know this, but Henry Moso, arguably Orlando's most creative sushi chef, and certainly one of our best, offers omakase experiences at his perpetually hopping sushi hot spot Kabooki Sushi.

And they're nothing short of sugoi! The omakases run anywhere from $150 to $250 and require a three-day advance notice.

We recently got a chance to experience one of Moso's multicourse free-for-alls, and here's evidentiary proof of the 17-course affair:

click to enlarge 1. Kumamoto oysters, cucumber mignonette, peppercorns
  • 1. Kumamoto oysters, cucumber mignonette, peppercorns
click to enlarge 2. Live Boston scallop, local pickled strawberries, yuzu ponzu
  • 2. Live Boston scallop, local pickled strawberries, yuzu ponzu
click to enlarge 3. Japanese red sea bream (madai)
  • 3. Japanese red sea bream (madai)
click to enlarge 4. New Zealand steelhead trout, serrano emulsion, Japanese ginger (miyoga), garlic chips
  • 4. New Zealand steelhead trout, serrano emulsion, Japanese ginger (miyoga), garlic chips
click to enlarge 5. Seared maguro, bubu arare (baked rice crackers), shiitake crema, balsamic truffle-soy reduction
  • 5. Seared maguro, bubu arare (baked rice crackers), shiitake crema, balsamic truffle-soy reduction
click to enlarge 6. Nigiri of pink salmon, miyoga (Japanese ginger)
  • 6. Nigiri of pink salmon, miyoga (Japanese ginger)
click to enlarge 7. Nigiri of king salmon belly, cured ikura, kumquat confit
  • 7. Nigiri of king salmon belly, cured ikura, kumquat confit
click to enlarge 8. Nigiri of hamachi belly, yuzu
  • 8. Nigiri of hamachi belly, yuzu
click to enlarge 9. Nigiri of houbou (New Zealand blue fin robin)
  • 9. Nigiri of houbou (New Zealand blue fin robin)
click to enlarge 10. Nigiri of Japanese kampachi
  • 10. Nigiri of Japanese kampachi
click to enlarge 11. Nigiri of shimaaji (Japanese striped horse mackerel)
  • 11. Nigiri of shimaaji (Japanese striped horse mackerel)
click to enlarge 12. Tobiuo (Japanese flying fish), oba (Japanese mint) leaf
  • 12. Tobiuo (Japanese flying fish), oba (Japanese mint) leaf
click to enlarge 13. Nigiri of otoro (bluefina tuna belly)
  • 13. Nigiri of otoro (bluefina tuna belly)
click to enlarge 14. Nigiri of magaro, bowfin caviar
  • 14. Nigiri of magaro, bowfin caviar
click to enlarge 15. Nigiri of seared foie gras, shallot jam, faux unagi foam
  • 15. Nigiri of seared foie gras, shallot jam, faux unagi foam
click to enlarge 16. 48-hour sous-vide duck breast, A5 Miyazaki wagyu beef powder, carrot puree, fingerling potatoes and shiitake cooked in duck fat, wil berry compote, candied qumquat
  • 16. 48-hour sous-vide duck breast, A5 Miyazaki wagyu beef powder, carrot puree, fingerling potatoes and shiitake cooked in duck fat, wil berry compote, candied qumquat
click to enlarge 17. Dessert plate of mango sticky rice, flourless chocolate cake with dulce de leche filling, panna cotta with rhubarb gelee, coconut ice cream, strawberry-rhubarb ice cream
  • 17. Dessert plate of mango sticky rice, flourless chocolate cake with dulce de leche filling, panna cotta with rhubarb gelee, coconut ice cream, strawberry-rhubarb ice cream
click to enlarge The always stylin' Henry Moso doing his best Salt Bae impression
  • The always stylin' Henry Moso doing his best Salt Bae impression

Follow Kabooki Sushi on Facebook, Instagram, Twitter, and on the web.

Newsletters

Never miss a beat

Sign Up Now

Subscribe now to get the latest news delivered right to your inbox.

Calendar

© 2017 Orlando Weekly

Website powered by Foundation