Edoboy

Founded in 2022 by DOMU and Tori Tori proprietor Sean “Sonny” Nguyen, Edoboy draws on travels through Tokyo, Osaka and Kyoto and on Edo-period standing-sushi traditions. Service uses an ordering sheet handed to the chef in a casual, fast format; orders are limited to 12 pieces of sushi or handrolls per person and one-hour time slots ensure turnover and equitable access. The restaurant offers beer, sake and other beverages and can accommodate common allergies such as gluten and shellfish, with gluten-free soy available. Selected by the Michelin Guide (SELECTED), Edoboy pairs a traditional Edo-style counter with a curated selection of premium nigiri that distinguishes it within Orlando. The counter accommodates eight guests in an intimate, casual standing sushi bar modeled on the compact sushi stands of Japan, creating a close-quarters, communal vibe with a single chef preparing pieces directly before guests. The kitchen concentrates on Edo-style nigiri and aburi (torched) nigiri with simple, focused preparations; each piece is pre-brushed with house shoyu, wasabi and/or toppings, and the menu includes traditional handrolls (temaki) and high-quality, type‑specific seafood such as Faroe Island salmon. Tyler Inthavongsa is the Head Chef. Specialties include toro (bluefin fatty tuna), akami (bluefin lean tuna), uni (Hokkaido sea urchin), hotate (Japanese scallop), ikura (salmon roe) and a recommended miso soup made from fish bones, served at the end of the meal.