.jpg "DOMU by Tina Sargeant")
.jpg "DOMU by Tina Sargeant")
.jpg "DOMU by Tina Sargeant")
.jpg "DOMU by Tina Sargeant")
.jpg "DOMU by Tina Sargeant")
A buzzing modern spot for delicious ramen and small Asian plates, DOMU boasts a lively atmosphere with cocktails that truly elevate the experience.
"Enter Chef/owner Sean "Sonny" Nguyen's trendy ramen haven and you'll find two rooms dressed with concrete floors, a marble bar and wood panels set aglow by a starburst light fixture. The second room cradles the bulk of the crowd. As the name illustrates, this chef makes his culinary "dreams come true" by dint of a classic-meets-creative menu. Beyond the small plates lies the star item—ramen. Creations, like the Ritchie Rich and Curry, are full of bold, memorable flavors and certainly worth a slurp. Tokyo ramen with shoyu chicken broth, fried chicken thigh and duck fat is a sensory feat. Couple it with blistered shishitos for a delicious touch—and bit of crunch.It's all in the family here as sib Tori Tori flaunts a similarly creative izakaya menu." - Michelin Inspector
"Orlando’s bespoke ramen movement made a literal splash in 2016 with Domu ladling bowls of creative and classic renditions inside the East End Market. In the years since, chef/owner Sonny Nguyen has expanded noodle operations, opening a Domu in Dr. Phillips and a quick-casual ramen concept – Domu Chibi – near UCF. Pork bones boiled down for 18 hours makes for a heady tonkatsu, though a shoyu ramen with fried chicken thighs offers an equally luxuriant slurp with the addition of ajitama brulée and duck fat. Noodles are made in-house to boot. Oh, the crispy wings coated in kimchi butter are no joke." - Faiyaz Kara
"Bib Gourmand. Japanese izakaya fare and ramen inside East End Market in Winter Park. A la carte menu available." - Olee Fowler
"Beyond the small plates lies the star item—ramen. Creations, like the Ritchie Rich and Curry, are full of bold, memorable flavors and certainly worth a slurp." - The MICHELIN Guide
"Domu, in East End Market, is a chic, modern space with whitewashed brick walls, cheerful murals, and edgy fixtures. House-made noodles and slow-cooked broths are just part of what makes the ramen here so good. Beyond that, a pan-Asian menu includes rice bowls, lobster buns with bonito flakes, and grilled octopus with yuzu. Finish with ice cream, which comes in flavors like horchata, Vietnamese coffee, and taro." - Terry Ward
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