Today we’d like to introduce you to Henry Moso.
Hi Henry, we’d love for you to start by introducing yourself.
My name is Henry Moso I’m the executive chef and owner of kabooki sushi (East Orlando and sand lake.) I’m now 30 years old last year, I was dominated for James beard award under “the rising star” right before the pandemic happened of last year I was born and raised in Laos till the age of 15 years old, my mom who originally have restaurant in Orlando FL called (Bangkok square) and (origami sushi) both on alafaya road over by UCD area, she pretty much introduced and got me into the restaurant business, I had learn from a dishwasher, running the front of the house then one day I decided to work in the sushi counter and that when I realize that I found my true passion.
I started Kabooki Sushi on east colonial concept and opened when I was 21 years old year of 2013 (44 seat restaurant with the shoes stings budget) I’m really blessed to say that I’ve expanded Second location Kabooki Sushi (sand lake) over by Dr. Phillips area about two years ago (2019) and just recently expanded an existing location on east colonial to make it larger and adding full liquor bar to the restaurant.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
From my own experience, “restaurant life” never going to be a smooth road its always going to bump up and down along the way, I considered that as a workflow experience some we can learn from some we can improve how to handle it toward the future. The most struggles in the restaurant business always the people, the co-worker that could or could not delivery their skills to your expectation.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
Kabooki, diligent detail meets creative freedom. But premiering the best from all points in the culinary color wheel is no easy task. Our experienced itamae Henry Moso continues his applauded career here. After years of amplifying menus in the Orlando circuit, the critically acclaimed chef debuts an enticing combination of flavor and atmosphere at Kabooki. Behind the bar, the staff performs under his direction to brandish dishes with the vibrancy of Mexican flavor, the sophistication of French preparation, and the curated integrity of Japan. Every night at Kabooki, the tastes of the world meet for an authentically global encounter. We Are consider our concept of “contemporary Japanese cuisine” where we still respect the Japanese ingredients and maximize our creativity without limitation.
What would you say have been one of the most important lessons you’ve learned?
Doing both end ad chef and owner so for me the most valuable lesson for me how to improve the business and chef skills every day! Working with new talents new employees along away where we can earn and grow from!
Pricing:
- Omakase 175 to 200$
- NIgiri moriawase 45$
- sashimi moraiware 50$
- makimono between 8$ to 18$
Contact Info:
- Email: henry@kabookisushi.com
- Website: www.kabookisushi.com
- Instagram: kabooki_orlando and Kabooki_sandlake
- Facebook: Kabooki Sushi Orlando and Kabooki Sushi Sand Lake
- Yelp: Kabooki Sushi E colonial DR and Kabooki Sand Lake
Image Credits:
Chris Lebon
