
Jikan Omakase - $95 - 5:15 pm
A $95 omakase dinner in Oviedo centered on time and fresh-versus-dry-aged fish comparisons.

A $95 omakase in Oviedo centered on fresh and dry-aged fish at Sushi Pop Restaurant.
Jikan is the Japanese word for time, and the omakase uses that idea as the structure for the meal. Time is treated as an ingredient: each fish is presented in both fresh and dry-aged form, making the comparison part of the format rather than a side note.
The tasting is structured as ten bites across five species. That framework gives the fresh-versus-dry-aged comparison a specific sequence, with each species represented through the two preparations within the same omakase.
Chau Trinh is identified with Sushi Pop as Executive Chef and Owner. The event name and venue information place this omakase at Sushi Pop Restaurant, connecting the format directly to the Oviedo restaurant rather than a separate off-site dinner.
Tickets are priced at $95 per person. The event name includes the $95 price and a 5:30 pm seating, while the timing information places the event on a Wednesday evening in September 2026.
The event takes place at Sushi Pop Restaurant in Oviedo. The listed address is 310 W Mitchell Hammock Rd, Oviedo, FL 32765, giving the event a specific local setting within the city rather than only a general Oviedo label.
Sushi Pop Restaurant is identified as the featured venue for the omakase, and a separate venue entry also names it in Oviedo as a restaurant. The database venue type is listed as bar, so the safest planning detail is the named venue and address rather than assumptions about seating, service style, or room setup.
It centers on time as an ingredient, with each fish presented fresh and dry-aged.
The format is ten bites across five species, comparing fresh fish with dry-aged fish.
Chau Trinh is listed as Executive Chef and Owner of Sushi Pop.
Tickets are priced at $95 per person.
It is held at Sushi Pop Restaurant in Oviedo at 310 W Mitchell Hammock Rd, Oviedo, FL 32765.

A $95 omakase dinner in Oviedo centered on time and fresh-versus-dry-aged fish comparisons.

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A $95 omakase in Oviedo built around fresh and dry-aged seafood at Sushi Pop Restaurant.
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