Small – and very expensive – high-end sushi bar.

Here’s how it works. You decide whether you want a roll, a bowl, or a wrap. I chose a bowl, which got me a plastic soup-size bowl filled with rice. Next you decide on the meat: seafood, chicken, beef, or vegetarian. I went with an assortment of fresh fish. Then you select from among an array of in-ings, which presumably are not the same as toppings. The in-ings include asparagus, avocado, cucumber, cream cheese, Cheez Whiz, lettuce and bacon. Yes, Cheez Whiz — we’re not talking authentic.
Then you choose the toppings, which range from more avocado and Whiz to such things as strawberries and walnuts. You get to decide what goes in it, so the meal is yours to destroy any way you see fit.
The result was a bowl of pleasantly sticky rice topped with chunks of fresh fish, asparagus, scallions, tempura flakes and a spicy mayo sauce. I grabbed a pair of chopsticks and took a seat at one of the tables near the front of the storefront space and enjoyed my creation.

Very good sushi — expertly prepared — and an interesting all you can eat option. If you order too much and can’t finish it, you’ll be charged extra. Choose wisely.

Lola’s is a simple place. There’s nothing fancy about it, which unfortunately extends to its sushi rolls. I ordered two: a spicy tuna and a yellowtail. They were presented wanly on a white plate. Even the pickled ginger, usually a pinkish hue, offered no color as Lola’s is a pale yellow. Part of the allure of sushi is the preparation and presentation.

The list of rolls at this funky little restaurant might frighten and horrify a sushi traditionalist, but they’d at least have to concede some of the offerings are pretty creative. Such as the Oviedo Chicken, a paean to the pullets who roam the streets of downtown Oviedo. One hardly ever sees tempura chicken in a sushi roll starring role. Or bacon, for that matter, as found in the cleverly named Choleste-roll. Or sliced bananas topping a roll that included eel. I dearly wish I had ordered the Hot Mess, which I saw delivered to another table. It had bacon, too, somewhere beneath a glop of spicy mayo and roe. Not that I was disappointed with my selections. I had the Black Widow, a tempura’d soft shell crab with avocado, asparagus and smelt roe flavored with a spicy tartar sauce. Or the Pair of Kings, with salmon and tuna. I also tried a serving of escolar nigirizushi, and although the fish was a lovely room temperature and had a buttery texture, it easily fell off the pad of rice when flipped. Service was friendly and fast

Sushi Tomi occupies a nondescript storefront at the end of a Walmart-anchored plaza at the corner of John Young Parkway and Sand Lake Road. It’s tiny and has the typical setup of other area sushi bars, with simple wooden booths along the walls and a sushi counter in a back corner where the chef diligently works.

I sampled an array of nigirizushi — tuna, escolar, sweet shrimp (loved that one). Everything was expertly sliced and formed and properly presented. I would have liked the kitchen food item of tofu squares with beef tendon if the meat had been properly heated.

Ta-Ke is certainly a change from Wazzabi, the owner’s previous restaurant.

Ta-Ke couldn’t be more different, experientially. It is tiny, occupying the space previously held by Wilfredo’s, and the original location of Gargi’s. But its cozy dining room and small sushi bar, all tastefully decorated, are quite pleasant.

So was the sushi chef. I sat at the bar and when the chef noticed that the one server was busy he offered to take my order if sushi was what I had in mind. (In sushi bar etiquette one never gives the order to the chef directly, unless he or she asks, of course.)

I did have sushi in mind, and I ordered the Ta-Ke Combo #1, which includes seven pieces of nigirizushi and a spicy tuna roll.

And it was lovely. A beautifully presented array of fish — tuna, white tuna, salmon, shrimp — atop pads of rice; and perfect-sized coins of the tuna roll with pads of pickled ginger and wasabi. But it was all rather bland and unexciting. The nigirizushi all fell off the pad or rice when flipped for dipping into the soy, all with the exception of the surimi, which was lashed onto the rice pad with a strip of nori. The fish was also a bit too cold.

The tempura was a complete disappointment. With the exception of the asparagus, which has a nonabsorbent density, the assorted vegetables were soggy and greasy, quite easy to set aside.

Renovated in 2008, the dining room of the Japan pavilion now offers a serene setting inside and a gorgeous view of the World Showcase outside. Sushi is a forte here, although there also are kitchen foods. Most of the sushi chefs at Tokyo dining are women, so while the restaurant attempts to give a taste of Japanese culinary traditions, it does so by breaking down gender barriers. Very nice.

Umi has a pleasant vibe. The menu features not only the expected sushi selections but also kitchen foods that include robata grilled meats and a couple of ramen soups.

Everything is delicious and prettily presented, to boot.