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UniGirl
Inside Mills Market, Chef William Shen's casual onigiri shop moves through daily specials and a rotating menu that sells out before closing—crispy fried chicken thighs, unagi glazed in sweet sauce, tuna spiked with mustard all nestled in warm, well-seasoned rice and sealed in bags for the road. The triangles are best eaten immediately, still steaming, a quick hit of precision in a market stall.
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