What's Happening at the POP
Just a friendly reminder that Sushi Pop will be closed on the Fourth of July! We look forward to serving you all on Friday.
Negroni week is kicking off strong! Swipe to see the descriptions.
#negroniweek #negroni #campari
Our sushi team is bringing it tonight in Oviedo! We’ve got three new cold tastings on the menu for you to try tonight: the Dry-aged Swordfish, the Korean Hirame, and the Arctic Char. The dry-aged swordfish is... https://www.facebook.com/161208260579782/posts/2297882236912363/
2 more days and ChauHaus will be open for lunch @sushipopwinterpark
Get ready for Mamas Pho! Some slow motion action to get you ready.
#chauhauswinterpark #slowmo #pholife #saigon https://www.facebook.com/sushipoprestaurant/videos/333405827310139/
Ready to get your mind blown? Come in and taste Chef Denni’s Tuna Melon! He smoked watermelon to perfection and topped it with smoked soy and fresh wasabi to enhance the flavor. It is vegan, gluten-free, and... https://www.facebook.com/161208260579782/posts/2286643678036219/
Ponzu Scheme ⃤
Togarashi Seared Hamachi, truffle oil, ponzu gel, caramelized shallots, pickled garlic, yuzu tobiko, micro cilantro
TGIF! We’re popping off happy hour over here so get on down. We’ve got a stacked menu and lots of rolls to discover tonight! #iluvwinterpark #sushispot
Ah, Mondays. We like to call it hospitality weekend. We close Mondays to enjoy some of these 🥃 and let the staff take a break. But don’t fret- we’ll be back tomorrow at 4pm for happy hour. For today: we cheers to all in the restaurant business! We’re grateful for our wonderful guests and everyone who grinds on the daily for us. ❤️❤️❤️ tag a restaurant friend who deserves some love today - we appreciate you!
Low key obsessed with our @cahabaclub micro greens! They add a little burst of flavor and a little extra sumpin’ sumpin’ to every dish. 🌱🪴10/10 garnish
Stages of the tuna process! This is where the magic starts. Breaking down tuna is a delicate art; from the skin down to blocks, various uses from spicy tuna to kobachi, then sliced thin at the tender core for your nigiri and sashimi. And all this is only a mere quarter of the entire fish! I’m always happy for an edu-cut-tion 🥳🥳 #iluvwinterpark #sushispot
Very nice. Do you guys break down whole fish or just a side. If you do whole I'd love to come in sometime to try some rib or collar meat.