Q Sushi: A Soft Opening First Look at Orlando’s Newest Omakase Bar
Q Sushi appeared on my most anticipated restaurants list of 2026 and now that it has finally opened I knew I had to secure an early reservation during soft opening. It is only the second week of this place being open and it is a lean operation with only the chef and a waitress, so I want to give my honest opinion while also acknowledging that there are some things that will improve with the tenure of the operators.
Yuzu Scallop Good
We got the yuzu scallop which was slices of raw scallop dressed with some yuzu sauce and aroma oil, garnished with shiso flowers and some microgreens. The dish was good. The scallops were fresh and tender, and I always love some citrus to bring out the freshness and lightness of scallops. I am glad the flowers actually provided some taste to the dish rather than just being a gimmick to make it look better. Shiso has a herbaceous minty flavor which complemented the dish. Disregarding that one big flower that didn’t really serve a purpose and could be omitted, just let the dish stand on its own, but that is just me being nitpicky.
Nigiri Journey Good
We didn’t order many appetizers and were just looking forward to the omakase nigiri course. I won’t break down each piece since I have done it to death in other reviews, so I will simply say the fish quality is all there. Nothing bad or off about it.
I will comment that the chef had a unique piece of akami which was topped with sake lees. There is nothing American that I can really compare it to, but for my Chinese people out there this was very similar to Chinese fermented bean curd (furu). Very concentrated salty and savory flavor with a punch of rice wine to it. Not my favorite and I think a little less of it on the piece would have been better since it was quite overpowering.
I am not a sushi chef so maybe this is out of line for me to say, but compared to what I have observed from going to other high end spots around Orlando, the knife skills of the chef could use some refinement. I feel like some of the cuts were too rough and the fish were tearing apart in some areas.
My main criticism is the rice. It was a bit cooler than I would have liked and not vinegary enough. I don’t like the sharp sourness like the kind at Okonomi, but the rice here was bland and lacked flavor. The rice was also bordering on a bit mushy. Not sure if it was just sitting too long or too much water in the cooking process or other factors. It wasn’t clumping together like a paste or anything of that sort, but the rice didn’t have the most ideal texture.
Noresore (Raw Baby Conger Eels) Interesting
After noticing the other diners ordered it, we also got the noresore which are raw baby conger eels. I’ve had eel many times at sushi places but never in this form, and this is definitely a polarizing little dish. Not for beginners since you can still see the little eyes on the whole eels which can be off putting for some people.
There isn’t much flavor to the eels by themselves. The dish is carried by the ponzu sauce and the garnishes on top. You’re mostly eating it for the texture and it is a very slippery chewiness to them, like they’re trying to slide down your throat while you’re trying to chew them. Glad I tried something new but I wouldn’t get it again.
Service
Even though I primarily grade restaurants by the food itself and don’t really hold a high bar for service in general, I want to note some things that need improvement. The meal for the two of us totaled somewhere around $270 after taxes and tip so I do expect a certain modicum of service. The chef is friendly and even gave us a free piece of nigiri for both my wife and I which I greatly appreciate. The waitress needs to be more attentive.
Atmosphere & Mood
This is a quiet little sushi bar in the Milk District where there aren’t any immediate sushi joints but still close enough to the Mills area. My initial impression is that this place is like going over to a friend’s house that also happens to make pretty decent sushi. It doesn’t have the minimalist wooden Japanese counter but there is a cozy vibe to it, like the chef is just doing what he wants and you are here for a passing moment.
The bar only seats a total of 8 people and there are two tables that aren’t in use during the soft opening phase, so it is very quiet and you can easily hear your neighbors. This would be a good spot to bring your friends, fill up the whole bar, and eat patiently while making conversation while the chef brings out the sushi piece by piece.
The chef has a lot of experience and with time I can see this place becoming better. Right now it is passable and I would be interested in returning, but in the serious sushi scene I think it has some improvements to make.
- ✓Good quality fish.
- ✓Unique seasonal offerings not found anywhere else in Orlando.
- ✓Issues are all fixable with time and experience
- ✗Rice was too cool, not vinegary enough, and borderline mushy
- ✗Knife skills need refinement with some fish tearing apart
Tips for Visiting
- Try the noresore if you’re adventurous but know it’s a texture dish, not a flavor dish
- Fish quality is there across the nigiri course, no complaints on freshness
- Only 8 seats at the bar so book a reservation in advance
- Budget around $200+ for two after taxes and tip
- This is a soft opening review and I plan to return once they’ve had time to settle in
