The Top Tasting Menus in Winter Garden

Eight seats at a counter in a market hall, where Chef David Tsan plates sushi onto colored washi paper that guests fold into cranes for a shared bowl. The fish arrives with modern restraint—goldeneye dusted in tomato powder, scallop with tobanjan aioli and lime—anchored by rice that's seasoned and loose enough to feel alive. Small, unfussy, priced fairly.