Freshly recognized in the 2026 Michelin Guide Florida, Ômo by Jônt in Winter Park has become one of Central Florida’s most coveted reservations. Yet what sets Ômo apart isn’t just its amazingly crafted and delicious food. It’s the quiet precision of the kitchen, the thought behind every interaction, and the belief that exceptional hospitality begins long before the first course arrives.
Central Florida Lifestyle was invited to experience The Journey, one of the restaurant’s two chefs’ tasting menus. Over the course of an evening designed for just 16 guests, dinner unfolded less like a traditional meal and more like a carefully choreographed story, one where every detail had meaning.
An Evening Rooted in Omotenashi
The name Ômo comes from the Japanese word Omotenashi, a philosophy centered on wholeheartedly caring for guests through thoughtful hospitality. Rather than simply providing good service, they anticipate guests’ needs and create meaningful moments from beginning to end.
We were welcomed with a glass of champagne before taking our seats at the chef’s counter overlooking the open kitchen, where the evening began with an introduction to what we as guests could expect.
The kitchen was unlike most open kitchens. Led by Chef Ryan Ratino, there was no shouting across the room or frantic movement behind the counter. Instead, each chef worked with quiet confidence, moving seamlessly from station to station as each course came together. Watching the team became part of the experience because their precision felt almost choreographed, making the preparation as captivating as the meal itself.
As the evening progressed, it became clear that every part of the experience had been thoughtfully considered. Between courses, warm towels, refreshing cleansing towels, and a new set of utensils appeared after each meal. Servers anticipated guests’ needs without interrupting conversation, but also asked questions and shared stories showing how much each staff member cares about guests. Every transition from one course to the next felt seamless.
A Meal With a Story
The evening started with a series of small bites or “snacks,” as the restaurant called them – a pastrami pork steam bun, crab with sunchoke and leek, a Wagyu porcini croustade, and shima aji with Meyer lemon and nori.
For those unfamiliar with some of the ingredients, the staff thoughtfully explained each one. Sunchokes, also known as Jerusalem artichokes, offer a naturally sweet, nutty flavor, while shima aji, a Japanese striped jack, is known for its buttery texture. Those conversations continued throughout the evening, adding context without interrupting the flow of the meal.
Before the first savory course, our server presented Three Sips to Japan, a sake flight featuring three distinct styles served in elegant wine glasses, a nod to the sparkling production methods used for some varieties. The flight included Schichiken Yama no Kasumi Sparkling from Yamanashi, IWA 5 Assemblage 5 from Toyama, and Shiokawa Yamahai Junmai Ginjo Genshi “Cowboy” from Niigata. Rather than assigning each sake to a specific dish, guests were encouraged to discover their own pairings as the evening progressed.
A handcrafted wooden box was placed on the counter, revealing nearly a dozen pairs of chopsticks. Rather than simply being handed utensils, each guest was invited to choose the pair they wanted to use for the remainder of the meal. It felt a little like picking out your wand from Harry Potter.
The savory courses continued with Hotate scallops from Hokkaido paired with white peach, Marcona almonds, cucumber, and a bright white vinaigrette.
Then, my personal favorite, the sweet corn tortellini made with corn from nearby Mount Dora, served in duck consommé with popcorn butter and koji.
Warm and comforting, the tortellini was the kind of dish that quietly stays with you long after dinner is over.
Next came Nanatsuboshi rice from Hokkaido served with Dungeness crab, cultured butter, and maitake mushrooms. Tableside, our server poured the buttery crab mixture over the rice before encouraging us to stir everything together. The result was reminiscent of a delicate risotto, earthy, creamy, and layered with umami.
Before the highly anticipated Australian Wagyu arrived, another thoughtful detail appeared.
Each guest received a beautifully engraved steak knife featuring either an orange blossom or a cherry blossom. The cherry blossom pays tribute to Jônt DC, Omo’s sister restaurant in Washington, D.C., while Florida’s iconic orange blossom represents the restaurant’s new home in Winter Park. It’s a subtle connection between the two restaurants and another example of the storytelling present throughout the evening.
The Wagyu was served alongside Hana Donko mushrooms, chanterelles, and squash, with warm house-made buns meant to soak up every last bit of the rich sauce. Before dessert, we were served a delicate broth designed to help us digest before the next part of the night.
The Sweetest Ending
After the savory courses concluded, the experience shifted into Ômo’s pastry parlor, where the atmosphere became softer and more relaxed. Espresso and tea accompanied a series of desserts that balance playfulness with precision.
The first was the aptly named Cherry Bomb, a delicate chocolate shell that bursts with tart cherry liquid filling in a single bite. It was followed by a flower-shaped almond cookie sandwich layered with coconut cream and strawberry filling and a rich tonka bean, chocolate, and brown butter cake.
The finale arrives inside Omo’s signature handcrafted dessert box, built from more than 500 pieces of wood. Opening each compartment revealed another carefully crafted confection, from passion fruit and Madagascar chocolate bonbons to a mandarin gummy, pistachio macaron, matcha pastry, coconut dessert, and classic vanilla madeleines.
As we prepared to leave, we were handed a gift bag with the menus of what we ate that evening and two small bottles of mint matcha latte. It was one final expression of Omotenashi, a reminder that the experience should be remembered even after the night is over.
What’s Coming Up
While the chef’s tasting remains the restaurant’s signature experience, Ômo recently launched a prix fixe menu in The Salon, offering a more approachable multi-course experience. Guests can enjoy a seasonal menu featuring dishes such as Hotate crudo with white peach and almond, a choice of Wagyu Zabuton or Madai paired with saffron and tomato, and a cherry choux chocolate dessert. An optional wine pairing is available to complement each course.
Ômo has also expanded with a monthly wine series hosted in The Salon. “The Salon at Ômo is our way of inviting guests into the heart of what we do, without the formality of the full counter experience,” said Chef Ryan Ratino.
From the silent choreography in the kitchen to the stories shared at the table, the experience encourages guests to slow down and appreciate the details that are so often overlooked. The hosts, servers, chefs, and pastry team shared a common purpose of ensuring every guest felt welcomed, cared for, and fully immersed in the experience.
Comments