Ready your taste buds for an unforgettable culinary journey at ÔMO by Jônt.
Orlando’s culinary scene continues to make headlines, and if you’re looking for the latest and greatest in what’s new, ÔMO by Jônt should be at the top of your list. Established in 2024 by culinary wunderkind Chef Ryan Ratino, ÔMO is already making waves in the culinary world. Not only is the Winter Park hotspot a contender for its first James Beard Award, but after a single year in Central Florida, it already boasts One MICHELIN Star.
Discover: Orlando MICHELIN Guide Dining
We visited ÔMO fresh off their MICHELIN win to see what’s cooking, and we’re bringing you along for the ride. Come see how multi-course tasting menus, exceptional hospitality and commitment to excellence make ÔMO by Jônt a must-do for both casual visitors and serious foodies in search of their next unforgettable meal.
Additional reporting by Tyrone Francisco
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Introducing ÔMO by Jônt
If you’ve spent any amount of time in the fine dining world, you’ve probably heard of Chef Ryan Ratino. A graduate of Orlando’s Le Cordon Bleu, Ratino worked his way up through several local restaurants before becoming one of the youngest chefs in the world to lead his team to Two-MICHELIN-Star victory. His D.C. restaurants Bresca and Jônt boast one and two MICHELIN Stars, respectively. His latest win, One-MICHELIN-Star ÔMO by Jônt, is one of 59 MICHELIN Guide restaurants dazzling the Orlando area.
The name ÔMO is short for omotenashi, a Japanese concept that means to wholeheartedly look after your guests. We visited ÔMO in Winter Park shortly after their MICHELIN win and can confirm that the team’s thoughtful hospitality is rivaled only by their incredible tasting menu — a multi-course extravaganza that blends European technique, Japanese flair, and seasonal flavors from Central Florida and beyond. The culinary journey doesn’t just tickle your tastebuds — it also takes you on a physical journey through three distinct tasting salons for an unforgettable meal.
Sounds fancy, right? But let me assure you, dinner at ÔMO is no stuffy affair. It’s approachable and upbeat, with a high-energy hip-hop soundtrack; warm, one-on-one service; and food that simultaneously comforts and excites. By the end of the night, we felt like part of the family, and I think you will, too.
A Progressive Dining Experience
ÔMO takes guests on a culinary journey with two unique tasting menus served in three distinct spaces: the living room, the chef’s table and the dessert parlor. Beverage pairings and a la carte upgrades are also available, ranging from sake and non-alcoholic drinks to the aptly named F*** It wine pairing. We sampled The Journey, an entry-level tasting menu that includes several snacks and savory courses, a plated dessert, and ÔMO’s signature magic box. We also enjoyed wine pairings with our meal.
The Living Room
Our progressive dining experience began in the living room, where we were greeted with champagne and the first of many courses: a steamed pork belly bun with mushroom and pastrami. This tangy, buttery bite set the tone for the rest of the evening, one filled with killer music, laughter and comfort food made extraordinary. Think hanging at your chef friend’s house listening to the throwback sounds of The Sugarhill Gang, Jay Z and Gnarls Barkley.
We enjoyed three additional courses, including crispy Takoyaki with Hitachino Red Ale cheddar cheese, a delicate wagyu tart, and my personal favorite, citrus-cured crudo kanpachi with smoked almonds, romesco sauce, basil puree and threads of Fresno chili. All were presented by attentive servers who detailed ingredient origins, cooking styles, and even the best ways to savor each item.
And if you’re thinking, Wait. I’m supposed to believe that octopus is a comfort food now? Well, that’s kind of the magic at work here. Despite the exotic ingredients and creative presentations, each bite felt like a taste of home. Nothing snobbish, nothing excessive. Just incredible flavors, impeccable service and an invitation to relax and enjoy the journey.
The Chef’s Table
Next, we were ushered to the chef’s table, a sleek, 16-seat open kitchen where we enjoyed four savory courses with wine pairings. It was a treat to see our dishes prepared and plated as we sampled our first pairing of the night, a mineral-rich Chardonnay served with buckwheat noodles, chilled tomato consommé, shiso oil, and Key West pink shrimp set in tomato gelee.
Menus evolve often, and proteins typically change every 2 – 3 months based on what is recommended by Ratino’s supplier in Japan. One dish that’s unlikely to change, however, is the nanatsuboshi crab rice. A personal favorite of Chef Ratino, this dish features short grain rice from Hokkaido cooked in a traditional Japanese donabe, which yields a smoky base. It’s then topped with grilled maitake mushrooms, sweet Dungeness crab, and a Kani-miso sauce that’s been reduced in the crab’s own shell.
Warm. Creamy. Comfort food at its best.
What makes ÔMO’s cuisine so exceptional, in my opinion, is the way it converts ultra-luxurious ingredients into something accessible, celebratory and even familiar to the average Jane or Joe. Sure, their duck is in fact heritage Rohan duck aged for 17 days and served with 30-year-old Pedro Jiminez sherry, but you don’t need to be a food critic to appreciate its incredible flavor and textures. And if you are a serious foodie, you’ll be thrilled by the little details, like how this dish also incorporates duck leg, aged sherry duck jus, and a duck consommé simmered with necks and backs to use all parts of the bird.
The Dessert Parlor
We finished the night in the dessert parlor, where we enjoyed a selection of plated desserts and fanciful sweets. First up was a trio of seasonal treats, including a strawberry-vanilla mochi taco, a strawberry-yuzu bomb, and a strawberry entremet with cream, sorbet and poached strawberries. These were enjoyed with a glass of ultra-sweet Passito Rosso from Feudo Montoni, an Italian winery that’s been around since 1469.
And for the grand finale, ÔMO revealed their signature magic box, a multi-tiered delight filled with decadent chocolate bon bons, mandarin-yuzu pâte a fruit, pistachio macarons, matcha and white chocolate tarts, toasted coconut flødebollers, and warm vanilla madeleines. These were not only delicious but recalled warm personal memories of sampling similar flavors with my grandparents in France.
Final Impressions
Dinner at ÔMO by Jônt is more than just a meal. It’s a stunning journey that indulges all of the senses and proves that fine dining doesn’t have to be a serious affair. Your comfort and enjoyment are paramount, so whether you’re a serious gourmand or simply curious about the finer things in life, you know you’ll have a good time. Throw in incredible music, knowledgeable servers and unbeatable hospitality from start to finish, and it’s no wonder ÔMO is the name on everyone’s lips.
If you want to explore ÔMO by Jônt for yourself, head to OpenTable.com to make your reservation today. Advance bookings are highly recommended for dinner Wednesday through Sunday. You might even be able to snag a rare lunch reservation for select holiday dining experiences. Same-day bookings may also be available.
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