New Multi-course Dining Experience Opening at Former Sushi-Pop Location

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The latest addition to Park Avenue’s restaurant roster is based on a northern concept created by a former resident.

Chef Ryan Ratino’s Washington D.C.-based tasting menu experience, Jônt, has earned two Michelin Stars and serves as the springboard for his latest opus, Ômo by Jônt. Opening Thursday, Feb. 1, in the former Sushi Pop location at 115 E. Lyman Ave., the concept will offer Japanese seafood presented with multiple wine and beverage pairings in an intimate setting. The level of service, along with the name, is inspired by the Japanese philosophy of “omotenashi,” relying on meticulous attention to detail to ensure a memorable hospitality experience.

Chef Ryan Ratino

“It will be focused on the luxuries of high-end dining,” Ratino told the32789. “We’re not going to serve a classic Doshi or tempura; we’ll present a European style tasting menu inspired by the ingredients of Japan.”

Two nightly seatings will each be limited to a maximum of 16 diners, ensuring personal attention and quality of service. Designed by Orlando-based Make Design Studios, the interior is divided into three rooms where diners will experience a total of 22-26 tasting expressions, each consisting of one to three bites.

Guests will enter the “Living Room” where cocktails will be served with six one-bite menu offerings. “That’s where the service team will learn about the guests and what they’re looking for as far as beverage pairings, and any celebrations they may be observing,” Ratino said. “It’s a chance to customize the experience and gear it toward individual groups.”

Among the opening menu items are a Foie Gras “Doughnut” with pineapple and sesame, Wagyu Tart with truffle dashi and onion, and Shiitake Bao with black bean fudge.

A rendering of the “Living Room” reveals a cozy setting where guests can mingle and speak with service staff who will provide a personal dining experience.

Next is the “Savory Counter” for the main dining experience of up to 12 tasting courses. The menu will feature Hokkaido sea urchin, King Crab rice, milk-fed pork and Japanese Wagyu beef. “Think French cooking techniques with Japanese ingredients,” Ratino said. Seating will face an open kitchen with preparation, saucing and plaiting happening no more than nine feet away. “The service team and chefs will engage guests, answer questions, and explain each dish,” he added. Two-seat table settings will also be offered for guests wanting more privacy.

The “Savory Counter” will allow guests to witness preparation while speaking with chefs and servers about the ingredients and cooking methods.

The experience will finish in the “Pastry Parlor” with the same seating arrangements and interactive service. “We’ll start with Japanese fruit prepared in multiple ways as well as natural,” Ratino said. A plated progression of one-bite items will include Yuzu “Key Lime” Tart with embered meringue, and Japanese Sweet Potato “Monte Blanc.” A “trick box” presentation with compartments containing a variety of sweets will highlight the experience, and dessert will be accompanied by a selection of coffees and teas. Guests will have the option of taking boxed sweets to go if they find themselves too full for the in-person experience.

A rendering of the “Pastry Parlor” shows an environment similar to the Savory Counter.

For Ratino, the availability of a Winter Park location was too good to pass up. He lived locally while attending Orlando’s Le Cordon Bleu College of Culinary Arts from 2009-2010, and while gaining experience at area restaurants including Todd English’s Bluezoo at the Walt Disney World Dolphin Resort. “I know the area so, I’m familiar with farms like Frog Song and Pasture Prime in Oxford,” he said. “We’re really looking forward to offering the experience; it’ll be our cooking style, our training, with quality ingredients that you’d expect from Japan.”

The price of a dining experience is $245 per person, and Ratino says a $175 weekend lunch seating is planned to start within a month of opening. Ômo by Jônt will be open Thursday through Sunday with seatings at 5:30 p.m. and 7:45 p.m. Reservations are currently available through

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