Ichiban Sushi Orlando

Owner Owen Siah was a sushi chef for three years at Ichiban, and before that, a chef at another popular Sushi restaurant, and his partner, Jenifer Relich, was a server at Ichiban. The pair is transforming the 79-seat restaurant from more traditional Japanese cuisine to a fusion of Western styles. The menu has not changed for about eight years, said Siah, who is from New York and familiar with the latest food trends. "Japanese cuisine has changed over the years in Orlando where there is a largeJapanese population because they love golf,'' said Siah. "Sushi is no longer just raw fish, for example. Some sushi dishes are now cooked. There are more choices and spices and more Western-style sauces are being used in entrees.'' Ichiban, which means "number one'' in Japanese, was so traditional that until about seven years ago customers could be seated on Japanese Tatami mats on the floor for a leisurely dining experience. After the mats were lifted, more booths were added to accommodate diners who prefer faster service. Artworks cover the walls of the restaurant, which is decorated in the Asian style that includes delicate Shoji-like screens that divide the booths. Working with the neighboring City Arts Factory, Jenifer and Owen are planning to exhibit new artworks every month. "Art is huge in Orlando and local artists can get exposure in our restaurant and our customers can look at art while they enjoy their meals.'' Every couple of months there is a Sushi 101 class for patrons to roll their own sushi dishes and have fun. Reservations are required for the class that includes food and beer.