ORLANDO, Fla. \u2013 Sushi Saint, a hand roll sushi bar in Orlando\u2019s Creative Village neighborhood, is preparing to expand with two additional Central Florida locations in 2026, according to owner and chef Mike Collantes.<\/p>\n
\u201cWe\u2019ll be opening Sushi Saint Winter Park in a few weeks now, as well as Sushi Saint Icon Park, in Q2 or a little in the spring of this year,\u201d he said.<\/p>\n
The original Sushi Saint location, he said, was designed to be approachable while still highlighting a focused sushi program.<\/p>\n
The two planned openings would broaden Sushi Saint\u2019s footprint beyond its Creative Village location.<\/p>\n
Collantes also operates other concepts in the area and described Sushi Saint\u2019s place in that lineup as \u201ca sister restaurant\u2026 a hand-roll sushi bar, one of the first in Orlando that we got that opened about two years ago.\u201d<\/p>\n
\u201cOur first venture was Soseki- a modern omakase. It\u2019s a one-Michelin-star restaurant, just 10 seats in Winter Park,\u201d Collantes said.<\/p>\n
Collantes began working in restaurants as a teenager. \u201cI started off just 16 years old. I wanted to get a phone. And so I worked at one of the best pizza spots I could find\u2026 Sbarro\u2019s in the Fashion Square mall,\u201d he said.<\/p>\n
Chef Mike Collantes (News 6 WKMG CSD)<\/p>\n
Sushi Saint\u2019s menu is built around restraint and timing, with an emphasis on fish quality.<\/p>\n
Collantes described the restaurant\u2019s philosophy this way: \u201cWhat you find here\u2026 is we hope\u2026 we do simple well\u2026 so that you can still taste the fish, which is the most important part.\u201d<\/p>\n
The restaurant serves familiar items, too. \u201cWe can\u2019t get away from the California rolls, unfortunately. So we do serve California here, but we have real crab,\u201d he said.<\/p>\n
Madai Sashimi at Sushi Saint (News 6 WKMG CSD)<\/p>\n
Sushi Saint also offers an omakase format.<\/p>\n
Collantes described the experience as \u201ca 12-course, tasting omakase\u2026 about one hour, 45 minutes.\u201d <\/p>\n
He explained that the offerings shift with supply: \u201cIt means leave it to the chef. So, we change our menu daily to what we get from the markets and the fish markets.\u201d<\/p>\n
During filming, he pointed to ingredients slated for service, including \u201cthe beautiful bluefin tuna that we just received this morning.\u201d<\/p>\n
Bluefin Tuna at Sushi Saint (News 6 WKMG CSD)<\/p>\n
Collantes said hand rolls are the restaurant\u2019s defining item.<\/p>\n
\u201cThat is what we are known for. It\u2019s our sushi hand rolls. It\u2019s what makes us really, unique here,\u201d he said.<\/p>\n
The kitchen also focuses on sourcing seaweed for texture. \u201cBeautiful Nori coming out from just right outside of Tokyo,\u201d he said, describing the supplier as a family operation that is \u201cstill kind of new to making Nori. They\u2019ve only been doing it since the 14th century.\u201d<\/p>\n
The goal is \u201cmore crispiness\u2026 that perfect bite,\u201d he said.<\/p>\n
Timing is central to the concept. \u201cYou\u2019re supposed to eat your fish and sushi right away\u2026 we only really give people like 30 seconds,\u201d Collantes said.<\/p>\n
If you\u2019re craving sushi that feels elevated but still relaxed, make Sushi Saint your next stop. Swing by for a quick bite or settle in for the full chef-led experience\u2014either way, you\u2019ll leave already planning your return.<\/p>\n
WKMG Insider<\/p>\n
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