Sushi Pop

Sushi Pop Restaurant Review:

Oviedo locals line up to savor the flavors created by chef Chau Trinh and his team, who are devoted to crafting their seafood dishes with fresh, quality products. The room, embellished with radiant neon pink squid-like lamps, is uncharacteristically swanky and modern for rural Oviedo, located far northeast of Orlando. A large open kitchen acts as a performance stage where diners at the bar can watch the chefs at work on their playful menu, turning out Hokkaido scallop nigiri with Ibérico lardo seared with a blow torch; and khao soi, a Burmese curry dish topped with crispy duck confit and house-made black squid ink noodles. To round out the meal order the popular “P.M.S.,” a deconstructed dessert made with powdered peanut butter, molten chocolate, and salted caramel ice cream.