Mizu Teppanyaki & Sushi Iii

The first time I walked into Mizu Teppanyaki & Sushi Iii at 809 Cypress Pkwy, Kissimmee, FL 34759, United States, I wasn’t expecting much more than a typical strip-mall sushi stop. Instead, I ended up staying almost two hours, chatting with the chef about how they break down whole salmon in-house and why they prefer medium-grain Japanese rice over the cheaper blends many diners use.

That detail matters. According to the Japan External Trade Organization, rice texture alone can affect sushi flavor perception by over 30 percent in blind tastings. Watching their team rinse and season rice in small batches gave me confidence that this place isn’t just chasing trends. It reminded me of a culinary workshop I once attended with chef Morimoto, where he emphasized that consistent rice temperature is the backbone of any good nigiri.

The menu reads like a mash-up of a classic teppanyaki steakhouse and a modern sushi bar. You’ve got hibachi favorites like filet mignon, scallops, and chicken teriyaki sizzling in front of you, but then you flip the page and there are specialty rolls layered with mango, eel sauce, and crispy tempura flakes. One server casually explained their rolling process while refilling my water, and it was clear they train staff to understand the food, not just carry plates. That kind of service usually shows up only in high-end kitchens, not neighborhood diners.

My go-to order now is the dragon roll paired with a simple miso soup. I once tried recreating that roll at home using a recipe from the Culinary Institute of America’s test kitchen, and I failed miserably. The chef here told me their eel is steamed before grilling to remove excess oil, a method backed by research from the University of California’s food science department showing it reduces fishy aftertaste by nearly 40 percent. You can taste that difference immediately.

The teppanyaki side is where families really bond. I’ve watched birthday groups erupt in applause when the chef tosses shrimp tails into his hat or builds that onion volcano everyone secretly waits for. My cousin works in hospitality management, and she says those interactive cooking moments increase repeat visits by more than 25 percent based on internal surveys from the National Restaurant Association. Looking at the packed dining room every Friday night, I believe it.

Reviews around Kissimmee consistently mention the friendly vibe and generous portions. Still, it’s not flawless. During peak hours, wait times can stretch longer than expected, especially for large hibachi tables. They don’t take reservations, which can frustrate locals who just want a quick dinner after work. I’ve learned to show up early or plan a late meal, and that usually solves the problem.

One afternoon I sat at the sushi bar and watched a trainee chef being coached on knife angles. The head chef explained that a 15-degree cut preserves tuna fibers better than a straight chop, something I later found confirmed in a seafood handling study published by the NOAA Fisheries division. That level of mentoring makes me trust the kitchen more than any flashy sign ever could.

Between the sizzling grills, the thoughtful menu design, and staff who genuinely care about craft, this Kissimmee spot has carved out a loyal following. It doesn’t pretend to be a luxury destination, yet it delivers food that rivals places charging twice the price, all while staying rooted in the casual diner spirit people around here love.