Sushi Izuki: Has This Omakase Spot Hit Its Stride After Half a Year?
Back with another sushi review because that’s been pretty much all I eat when we have a date night it seems.
With the temporary closure of Natsu Omakase, which is my go to spot for an omakase experience, we decided to retry Sushi Izuki again now that it’s been over half a year since their opening and they should have hit their stride.
The Atmosphere and Service at Sushi Izuki
I thought everything was perfectly adequate. The food was good, the service was great, the pacing of the meal was a little odd but I don’t focus too much on that.
One group arrived early so they were already eating by the time I sat down a couple minutes late of my 5:30 PM reservation. They promptly gave us our opening bites, but our seat neighbors came in about 10 minutes later than us, so they ate their opening courses later.
Sushi Izuki isn’t as formal as the other fine dining establishments. I actually found it a bit too casual and not as intimate of a chef’s counter experience. But for those that prefer to just be absorbed with their dining partner while good sushi is presented to you, this is more your jam. There was no welcoming introduction. It was right down to business of dining.
This isn’t to say the service wasn’t good. It just isn’t as regimented as I’m used to at omakase establishments, and maybe that’s just their choice.
What We Were Served at Sushi Izuki
Oyster
We started off with the oyster. As someone that’s not a fan of these ocean snot rocks, I still enjoyed this bite. The oyster is fresh and bright with some wasabi and citrusy ponzu sauce. The edible flowers are just for show.
Arctic Char
The next appetizer is arctic char, which tastes very similar to salmon. It came with a rich creamy sauce which I thought was great contrast to the refreshing oyster. But I did not enjoy the addition of kombu. It gave too much of a slimy texture with no other balance.
Yuzu Miso Cod
The next dish was the yuzu miso cod. The fish was cooked perfectly. The fish was sweet, savory and earthy from the marinade and remained flaky and juicy. This dish has remained the same since our first visit.
Yellowtail Sashimi
It seems every fine dining restaurant has one of these round flotation donuts for a plate. In this plate is yellowtail sashimi rolled with potato straws on the inside. This was all about the texture. It’s like eating very fine pieces of potato chips, crunchy and a little savoriness from the fish. But I thought it lacked some flavor.
Seafood Tart
The final tasting before the nigiri course is a tart shell generously filled with bounties from the sea: lean tuna, salmon, ikura, and caviar. Of course it’s good. The brininess from the popping eggs keeps the fish flavorful, and the wasabi on top cancels out what could potentially be too much fishiness in a single bite.
Nigiri Course
The nigiri portion of the dinner finally arrived and there were no bad pieces. The highlights were the spot prawn with torched foie gras, which was so buttery and plump, and scallop, which basically didn’t even require chewing and so sweet.
One thing I’ll say about the nigiri at Sushi Izuki is that they are on the small side. Hard to tell since the pictures are all zoomed in, but they are significantly smaller than sushi you would get at a place like Edoboy. Some of the rice on the nigiri was only about as big as the top portion of my thumb, so you might be hungry for more. They obliged by giving all diners an ala carte menu if one chooses to add additional pieces.
Salmon Hand Roll
They also provided a salmon hand roll to conclude the sushi course. I know salmon doesn’t get the same prestige as bluefin tuna, but I’m just pleasantly surprised that an omakase place didn’t default to a negi toro hand roll.
Matcha Pudding Dessert
The matcha pudding with the salted foam on top was surprisingly good. My wife said it was actually her favorite thing all night, but she just likes cheese foam. So smooth and milky without being overbearingly sweet. A much better step up compared to the cheesecake we had last time for the dessert course.
Anniversary Surprise
Because it was our anniversary, Sushi Izuki also gave us an extra course at the end, which was a mini gyudon with diced wagyu and ikura. They also gave my wife a little bouquet, which I thought was super sweet.
We are by no means entitled to any special treatment just because we are celebrating something personal. But whenever restaurants do go out of their way to show that they care about the guest’s occasions, it really leaves a good final impression. Pragmatically speaking, it’s a win win for both parties. The diners feel special and the restaurant significantly improves their odds of having a repeat customer.
The Verdict: Is Sushi Izuki Worth $150?
At $150 per person before gratuity and tax, Sushi Izuki is perfectly adequate. The food is good across the board, with standouts like the yuzu miso cod, spot prawn with foie gras, and the matcha pudding. The service is attentive and thoughtful, especially with anniversary touches.
However, the nigiri pieces are noticeably smaller than other spots like Edoboy, and the atmosphere is more casual than I prefer for an omakase experience. If you want a less formal chef’s counter where you can focus on conversation with your date while enjoying quality sushi, this is a good fit.
For me, I still prefer the more intimate and regimented experience at other omakase establishments. Sushi Izuki hasn’t really evolved much since opening, but it’s consistent at what it does.
Tips for Visiting Sushi Izuki
- Budget $150 per person before gratuity and tax
- Nigiri pieces are small so consider ordering ala carte additions
- Less formal atmosphere than typical omakase spots
- Good for couples who want to focus on conversation
- Tell them about special occasions for potential surprises
Have you been to Sushi Izuki? How does it compare to other Orlando omakase spots for you?
