… We only have a 44-seat restaurant (in east Orlando) that’s serving 100 to 150 (customers) from 5 to 10 p.m.” Sometimes, it surprises me by how much business I miss. “A majority of our customers are from Windermere or Sand Lake. “I feel like there’s a lot of opportunity out here (in Dr. Phillips to be closer to the tourists and West Orange sushi aficionados. Because of that demand, Moso decided to open his second location for Kabooki in Dr. Although the restaurant is far from all the tourist hotspots, it’s not uncommon for tourists to visit his restaurant. Moso said Kabooki in east Orlando attracts customers from all over Orange County. My goal is to deliver the best experience, whether it’s on the countertop or the table.” The fish has to be a perfect room temperature in order to taste the perfect amount of texture, oil, flavor of the fish (and) things like that. … I want the rice to be warm, the fish to be not too cold - people think the fish has to be cold, but that’s not true. “I feel like sushi is all about experience,” Moso said. Moso said his culinary creations stray far away from some of the typical, sauce-covered sushi rolls one may find at other Japanese restaurants. Kabooki features locally sourced, seasonal ingredients combined with some of the best seafood imported from Japan. When he opened his own restaurant at age 22, he combined the culinary experience he gained from working at his mom’s restaurants with something else he loved: Japanese culture and cuisine.
HENRY MOSO FULL
Moso said although he had to balance going to school and working almost full time, he always enjoyed doing it. I bought a brand-new 350Z (with) my own money.” “I remember I saved up $10,000, because I wanted a (Nissan) 350Z at that time. “I started as a dishwasher like her, and I was enjoying it - to be honest - to be able to earn a paycheck and be able to save up money and buy whatever I want to buy,” Moso said. A hard worker from the start, Moso eventually saved up enough from washing dishes to buy his own car. Like his mother, he started as a dishwasher and worked his way up the ranks. His mother owned two restaurants, Bangkok Square and Origami Sushi, near UCF at the time, and it was at those restaurants where he started his career. In 2006, Moso left his home country of Laos at age 16 and moved to the Orlando area. He opened his first restaurant location in east Orlando about six years ago and will be opening the second in early May in Dr. Moso, 28, is the owner and executive chef of Kabooki Sushi, where he specializes in serving up contemporary Japanese cuisine. “That word, ‘work,’ has never existed to me” Moso said. There’s an old saying that perfectly describes Chef Henry Moso’s dedication to his craft: Love what you do for a living, and you’ll never work a day in your life.
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