Opening Kabooki at 22 was a much-anticipated step in his already celebrated career. Laos-born chef Henry Moso moved to Orlando at the age of 15.
His mission is to combine locally sourced, seasonal ingredients with the best cuts from Japan for a dining experienced centered on quality control, excitement, and surprise. Among the list of acclaimed restaurants, are Vero Water clients in Florida Chef Henry Moso of Kabooki Sushi, Chef Michael Beltran of Ariete and best new. Henry Moso's email address Show email & phone number > Rocketreach finds email, phone & social media for 450M+ professionals. Chef Henry Moso runs Kabooki Sushi, which is one of the best Japanese restaurants in Orlando. Our experienced itamae Henry Moso continues his applauded career here. Henry sharpened his skills, and knives, at her restaurants Bangkok Square and Origami Sushi upon arriving in Florida when he was only 15-yers-old. At Kabooki, diligent detail meets creative freedom. “She came here with two bare hands, and she worked so hard to get to where she’s at,” he recalls. Though his father raised him, it was his mother who nurtured his diligence and drive. The sweet, plush scallop floating in a green-apple aguachile. His childhood travels across Southeast Asia have gone on to inform his culinary trajectory. The first being the Okayama hotate Henry Moso served at one of his omakases at Kabooki Sushi. NET REPORTING PERSON CHANGE DURING MONTH ADI RECT RELATIONSHIP DATE OF TRANSACTION OWNERSHIP AND TRANSACTION SYMBOL REPORTING PERSON INDIRECT HENRY MOSO INC. Henry Moso’s talent has jumped past the borders of his native, landlocked Laos. Every night at Kabooki, the tastes of the world meet for an authentically global encounter. 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. After years of amplifying menus in the Orlando circuit, the critically acclaimed chef debuts an enticing combination of flavor and atmosphere at Kabooki. at 16 years old from Laos and, in less than 15 years, he has grown into a nationally recognized chef and restauranteur. But premiering the best from all points in the culinary color wheel is no easy task. Chef Henry Moso, of Kabooki Sushi, came to the U.S. At Kabooki, diligent detail meets creative freedom.
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