5 Orlando Tasting Menus We Recommend Right Now

Amadai Koji with buttermilk and Dark Kaluga

In recent years, a wave of elevated, chef-driven tasting experiences has transformed Orlando into an international culinary destination. Whether you’re looking to explore the artistry of omakase, indulge in modern Vietnamese cuisine, or experience 20 courses of pure magic, these five restaurants offer unforgettable tasting menus that are well worth planning (and saving) ahead for.

NAMI | Lake Nona

A culinary jewel inside the Lake Nona Wave Hotel, Nami is a feast for all the senses. Known for its elegant mirrored entrance and visually striking cocktails, the restaurant offers a Chef’s Counter experience that stands out even in a city full of dining gems. Michelin-starred Chef Freddy Money and Chef Jason Beliveau lead diners through an elaborate 20-course tasting menu, combining pristine crudo, inventive maki, and expertly grilled robata meats.

If you’re more into late-night vibes, don’t miss Nami Nights on Fridays and Saturdays, featuring a special menu, top-tier mixology, and a high-energy atmosphere thanks to the in-house DJ. Reservations go fast—don’t wait.

Chefs delight with a glorious progression of dishes at Natsu.

NATSU | Downtown Orlando

Omakase dining is a special experience—one built on trust, anticipation, and an intimate connection with the chef. Natsu, tucked away in Orlando’s North Quarter, embraces this format beautifully. Led by Michelin-starred Chef Stone Lin, this minimalist 10-seat sushi sanctuary offers just two seatings per night.

Each multi-course dinner is a masterclass in Japanese technique, featuring seasonal ingredients flown in directly from Japan. Expect hand rolls, scallops, uni, and yes—the now-legendary seasonal ice cream. Natsu earned Michelin stars in both 2022 and 2023, and it’s easy to taste why.

Orlando firm Make Design Studios created ÔMO’s stunning spaces.

ÔMO by JÔNT | Winter Park

Located in Winter Park, ÔMO by JÔNT is a 15-seat, multi-room journey led by Chef Ryan Ratino, known for his Michelin-starred D.C. restaurants Bresca and JÔNT. The experience moves guests through three intimate spaces, each unveiling new surprises and courses along the way. Inspired by the Japanese concept of omotenashi—thoughtful hospitality that exceeds expectations—ÔMO is equal parts theatre and fine dining.

One memorable touch: A personalized thank-you card tied to a casual conversation earlier in the night, proving that the magic here extends far beyond the plate.

A selection of hand rolls.

Sushi Saint | Downtown Orlando

A newer addition to the downtown dining scene, Sushi Saint is a 12-seat temaki bar located near the Creative Village in Parramore. Opened by Michelin-recognized chef Michael Collantes of Soseki fame, this spot focuses on hand roll sushi (temaki), wrapping high-quality proteins in crispy nori with seasoned rice and vibrant veggies.

The menu is small but mighty, complemented by sake-based cocktails and in-house craft beers brewed on-site by The Brew Theory. Rolls range from $6 to $25, featuring ingredients like snow crab, toro, and Kobe beef—presented simply, but with elegant attention to detail.

Camille | Baldwin Park

What began as a pop-up at East End Market has grown into a refined Baldwin Park eatery where French technique meets Vietnamese soul. Camille, helmed by Chef Tung Phan, offers both à la carte dining and a coveted eight-seat omakase counter.

Expect inventive and playful dishes like sweet potato brioche with gold chocolate ice cream and Vietnamese coffee sauce—good enough to lick the plate (and yes, someone has). The dining room’s futuristic, garden-like aesthetic feels straight out of Star Trek, but it’s grounded in genuine hospitality and a love of great food.

Whether you’re celebrating something special or just treating yourself to an extraordinary evening out, these tasting menus deliver the kind of culinary storytelling that stays with you long after the last course. For those in the know, Orlando is one of the most exciting dining cities in the country right now—course by course, bite by bite.