Grilled oysters, black bean pesto, fried scallions, ginger soy

With their omakase chef’s table at Seito Sushi in Baldwin Park, chef Austin Boyd and restaurateur Jason Chin have created one of the more superlative dining experiences in the city, and for $85 for a six-course meal – add $30 for wine/sake pairing – it’s well worth it. Boyd showcased his prowess with a stellar presentation May 26, where dishes like squid ink soba, wagyu spinalis (ribeye cap) and lionfish were but a few of the skillful plates that wowed the gathered. Take a look:

The tablescape at Seito Sushi Baldwin Park for omakase chef’s table Credit: photo by Faiyaz Kara

Squid ink soba, West Coast uni, spicy cod roe, cucumber flowers, miso brioche crumb

Yellowtail belly nigiri, bourbon barrel aged soy, lemongrass pesto, uni foam, globe basil

Salt and pepper soft shell crab, herb salad from Seito’s garden, nuc cham dressing, garden peppers, purple snow peas

Grilled oysters, black bean pesto, fried scallions, ginger soy

Spice-rubbed pork belly, honey glaze, millet cake, peach jelly, miso-pickled quail egg, dill flower

Shiso-cured salmon tartare, salmon skin chip, caper, red onion

Wagyu spinalis negimaki, caramelized onion, beef-fat-poached asparagus, wild mushrooms, demi-glace, fiddlehead ferns

Lion fish, Key West shrimp, pickled citrus, plum-wine-marinated water mallow, sea beans, tosaka nori, housemade Old Bay seasoning

Brown butter cake, cinnamon basil and lemon balm ice cream, carrot coulis, ginger snap crumble, basil flower

Brown butter cake, cinnamon basil and lemon balm ice cream, carrot coulis, ginger snap crumble, basil flower

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This article appears in May 25-31, 2016.

Orlando restaurant critic. Orlando Weekly restaurant critic since 2006.