At Mikado Japanese Cuisine, art is not hung, but served horizontally. Expertly sliced fish nestles against lettuce leaves inside a miniature wooden boat, and sprigs of blooming flowers garnish snugly wrapped maki rolls. Clearly, the chefs behind the sushi bar put presentation on the same high pedestal as culinary finesse. Their emphasis on eye-catching edibles has helped to propel the restaurant's growth, transforming it from a single tiny sushi shop into three expanded establishments.

At each one, diners can peruse a menu of 31 specialty rolls, including the Hot Mama—a compilation of smoked salmon, avocado, crab, bay scallops, tempura crunch, and cinnamon-honey sauce. Fresh fish also arrives as nigiri, sashimi, and sushi, creating oceanic complements to grilled hibachi steaks at the Lake Mary location. Tempura shrimp and fried vegetables accompany toasty bowls of udon and soba soups, and appetizers range from skewered barbecue chicken to baby octopus, which only differs from adult octopus in that it never learned to count its tentacles.