A Study in Creativity | by Joseph Hayes of Orlando City Magazine
Chef Henry Moso watches and learns from others—and Kabooki Sushi diners are reaping the benefits. Strip mall sushi. Granted, not the most tempting idea at first, but take a young chef with an opportunity to show his talents in his own space, add inventive and often surprising food, and location becomes less important.
Henry Moso, chef/owner of Kabooki Sushi, is that chef in that space. He spent his childhood in his native Laos and throughout Southeast Asia, moving to the United States 10 years ago. “I’m a foodie foodie guy,” the baby-faced Moso says with a laugh. He has a passion for Japanese culture, sporting forearm tattoos that could have come from a Edo-era painting, and he wields a sharp, thin blade like a samurai. His mother owned the Bangkok Square restaurant and Origami Sushi near UCF, where Moso sharpened his sushi skills. His inspiration comes not from an academic background, but from an observant nature, and TV.