25 years of Seito Sushi: A team that became family

Published in Food and Wine on Friday, August 15th 2025 at 6:42 GMT by Orlando Sentinel
^{🞛 This publication is a summary or evaluation of another publication 🞛 This publication contains editorial commentary or bias from the source}

Seito Sushi predates the neighborhood it's become cemented into, and is arguably the beacon that drew other food and beverage hotspots to Orlando's Baldwin Park from cozy, quirky Golden Hour Wine, to the near universally lauded Taste of Chengdu, to the Michelin-starred Camille and Sorekara building a community as well. Owners Jason and Sue Chin of Good Salt Restaurant Group marvel: The ...

Celebrating 25 Years of Excellence: The Seito Sushi Team's Enduring Legacy

In the vibrant culinary landscape of Orlando, Florida, few establishments have captured the hearts and palates of locals and visitors alike quite like Seito Sushi. As the restaurant marks its remarkable 25th anniversary, it's a moment to reflect on the journey of a team that has transformed a modest sushi spot into a beloved institution synonymous with innovation, authenticity, and unwavering dedication to Japanese cuisine. Founded in 1999 by visionary restaurateur Joseph Lee, Seito Sushi began as a small eatery in the Dr. Phillips area, driven by Lee's passion for bringing traditional sushi-making techniques to the American South. What started as a dream fueled by Lee's experiences in Japan has evolved into a multi-location empire, with outposts in Baldwin Park and Sand Lake Road, each upholding the core values of quality, freshness, and hospitality that defined the original.

At the heart of Seito Sushi's success is its dedicated team, a close-knit group of chefs, managers, and staff who have weathered industry challenges, from economic downturns to the global pandemic, all while maintaining an unyielding commitment to excellence. Leading the charge is Executive Chef Hiroshi "Hiro" Tanaka, a master sushi chef with over three decades of experience. Tanaka, who joined Seito in its early days, hails from Tokyo and brings an authentic touch to every roll and nigiri. His philosophy centers on the purity of ingredients—sourcing the freshest fish from sustainable suppliers in Japan and Hawaii, and pairing them with locally grown produce to create dishes that blend tradition with modern flair. Over the years, Tanaka has mentored countless young chefs, instilling in them the art of omakase, where diners entrust the chef to curate a personalized tasting experience. This hands-on approach has not only elevated the restaurant's menu but also fostered a sense of family among the staff, many of whom have been with Seito for over a decade.

The anniversary celebration highlights the evolution of Seito's menu, which has grown from classic sushi staples to innovative fusion creations that reflect Orlando's diverse culinary scene. Signature dishes like the Seito Roll—a harmonious blend of tuna, avocado, and spicy mayo topped with eel sauce—have become fan favorites, while seasonal specials incorporate Florida's bounty, such as key lime-infused sashimi or mango-accented tempura. The team credits their adaptability to customer feedback and a willingness to experiment, all while staying true to Japanese roots. For instance, during the height of the farm-to-table movement, Seito partnered with local farms to introduce organic vegetables into their offerings, earning accolades from food critics and sustainability advocates alike.

Beyond the kitchen, the front-of-house team plays a pivotal role in Seito's enduring appeal. General Manager Elena Ramirez, a 20-year veteran, emphasizes the importance of creating a welcoming atmosphere. "Our guests aren't just customers; they're part of our story," she says. This ethos is evident in the restaurant's sleek, minimalist design, inspired by traditional Japanese aesthetics, complete with bamboo accents and soft lighting that evoke a sense of tranquility. Over the past quarter-century, Seito has hosted countless milestones—anniversaries, proposals, and family gatherings—becoming a cornerstone of the community. The team has also given back through charitable initiatives, such as partnering with local food banks and hosting fundraising events for disaster relief in Japan, further cementing their role as more than just a dining destination.

Looking back, the road hasn't been without hurdles. The early 2000s brought fierce competition from emerging sushi chains, prompting Seito to differentiate itself through chef-led workshops and sake tastings that educated patrons on Japanese culture. The 2008 financial crisis tested their resilience, but strategic menu adjustments and a focus on value-driven lunch specials kept the doors open. More recently, the COVID-19 pandemic forced a pivot to takeout and outdoor dining, with the team innovating contactless delivery systems and virtual cooking classes to stay connected with their loyal following. Through it all, owner Joseph Lee attributes the longevity to the team's passion and adaptability. "We've grown together, learned from each other, and never stopped striving for perfection," he reflects.

As Seito Sushi steps into its next chapter, the anniversary is being commemorated with special events throughout the year. A highlight is the "25 Years of Flavor" tasting menu, featuring retrospective dishes from each era of the restaurant's history, paired with premium sakes and wines. Guest chefs from Japan are slated to collaborate on pop-up dinners, offering a glimpse into the future of sushi innovation. The team is also expanding their reach with a new location planned for downtown Orlando, promising to bring their signature blend of tradition and creativity to even more diners.

What truly sets Seito Sushi apart, however, is the human element—the stories of the people behind the counter. Take sous chef Mia Chen, who started as a dishwasher 15 years ago and rose through the ranks, or bartender Alex Rivera, whose craft cocktails infused with yuzu and matcha have become as iconic as the sushi itself. These individuals embody the spirit of perseverance and camaraderie that has defined Seito for 25 years. In an industry known for high turnover, Seito's low staff attrition speaks volumes about the supportive environment fostered by leadership. Training programs, competitive benefits, and opportunities for advancement have ensured that the team remains motivated and inspired.

The restaurant's influence extends beyond its walls, inspiring a new generation of sushi enthusiasts in Florida. Food bloggers and influencers frequently praise Seito for its role in popularizing authentic Japanese cuisine in a region once dominated by Americanized versions. Awards from publications like Orlando Magazine and TripAdvisor underscore their excellence, with consistent five-star ratings for both food and service. Yet, for the team, the greatest reward is the repeat visits from families who have dined there across generations, sharing in the joy of fresh, artfully prepared meals.

As Seito Sushi toasts to 25 years, it's clear that their success is a testament to more than just culinary skill—it's about building lasting relationships, embracing change, and honoring heritage. In a fast-paced world, Seito stands as a beacon of timeless quality, where every bite tells a story of dedication and passion. Here's to the next 25 years of creating unforgettable experiences, one sushi roll at a time.

Read the Full Orlando Sentinel Article at:
[ https://www.yahoo.com/lifestyle/articles/25-years-seito-sushi-team-090000417.html ]

DIY Woodworking

Announcing The World''s Largest Collection of 16,000 Woodworking Plans

N※N

DIY Woodworking

DIY Woodworking

DIY Woodworking

DIY Woodworking

DIY Woodworking