The story
Norigami is an intimate, award-winning 8-seat sushi bar tucked inside Plant Street Market in historic downtown Winter Garden. The name itself is a thoughtful blend of nori (seaweed) and origami — a nod to the Japanese paper-folding art that transforms a single sheet into endless forms. Chef David Tsan applies the same philosophy to fish, using precise sushi techniques to turn fresh ingredients into something unexpected.
Born in Taiwan and raised in Orlando, Chef David opened Norigami with a clear goal: to offer high-quality fish at a reasonable price in a relaxed setting. The restaurant has earned the Michelin Bib Gourmand award four years running — 2023, 2024, 2025, and 2026 — a recognition that speaks to both the quality of the cooking and its value.
The menu leans heavily on the day’s best fish, served as nigiri, sashimi, aburi (torched), or temaki (handrolls). Guests can order a la carte or trust the chef with an omakase — the 10-piece or 14-piece “More Omakase” option, each finished with a handroll and soup. Standouts from the menu include Toro Carpaccio with Parmesan, truffle sauce, and mustard seed; King Salmon with truffle cream and miso; and Blue Crab nigiri with yuzu mayo and crispy rice. Japanese A5 Wagyu and Hokkaido uni appear regularly, too.
The setting is casual and personal — counter dining only, so you watch every piece being made. A small, meaningful ritual: nigiri arrives on colorful Japanese washi paper, and some guests fold it into a paper crane at meal’s end. Those cranes go into a glass bowl that has become the restaurant’s living centerpiece.
This is focused, unfussy Japanese cooking from a chef who knows his fish and doesn’t overcomplicate it.
Recognition
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