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

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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:

1. Kumamoto oysters, cucumber mignonette, peppercorns
  • 1. Kumamoto oysters, cucumber mignonette, peppercorns
2. Live Boston scallop, local pickled strawberries, yuzu ponzu
  • 2. Live Boston scallop, local pickled strawberries, yuzu ponzu
3. Japanese red sea bream (madai)
  • 3. Japanese red sea bream (madai)
4. New Zealand steelhead trout, serrano emulsion, Japanese ginger (miyoga), garlic chips
  • 4. New Zealand steelhead trout, serrano emulsion, Japanese ginger (miyoga), garlic chips
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
6. Nigiri of pink salmon, miyoga (Japanese ginger)
  • 6. Nigiri of pink salmon, miyoga (Japanese ginger)
7. Nigiri of king salmon belly, cured ikura, kumquat confit
  • 7. Nigiri of king salmon belly, cured ikura, kumquat confit
8. Nigiri of hamachi belly, yuzu
  • 8. Nigiri of hamachi belly, yuzu
9. Nigiri of houbou (New Zealand blue fin robin)
  • 9. Nigiri of houbou (New Zealand blue fin robin)
10. Nigiri of Japanese kampachi
  • 10. Nigiri of Japanese kampachi
11. Nigiri of shimaaji (Japanese striped horse mackerel)
  • 11. Nigiri of shimaaji (Japanese striped horse mackerel)
12. Tobiuo (Japanese flying fish), oba (Japanese mint) leaf
  • 12. Tobiuo (Japanese flying fish), oba (Japanese mint) leaf
13. Nigiri of otoro (bluefina tuna belly)
  • 13. Nigiri of otoro (bluefina tuna belly)
14. Nigiri of magaro, bowfin caviar
  • 14. Nigiri of magaro, bowfin caviar
15. Nigiri of seared foie gras, shallot jam, faux unagi foam
  • 15. Nigiri of seared foie gras, shallot jam, faux unagi foam
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
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
The always stylin' Henry Moso doing his best Salt Bae impression
  • The always stylin' Henry Moso doing his best Salt Bae impression

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