Florida’s dining scene just got even more exciting! St. Petersburg-Clearwater has officially joined the prestigious Michelin Guide, alongside Greater Fort Lauderdale and The Palm Beaches. This recognition puts St. Pete on the culinary map, highlighting the city’s growing reputation for exceptional dining experiences. Among the standout restaurants gaining attention is Sushi Sho Rexley, a masterpiece of Japanese cuisine that’s redefining fine dining in the Sunshine State.
Omakase Only: A Trust-the-Chef Experience
“Omakase” translates to “I’ll leave it to you” – a culinary surrender that places your dining destiny entirely in Chef Kwok’s capable hands. No menus appear at Sushi Sho Rexley, just course after course of seasonal surprises that showcase the freshest ingredients available that day.
The restaurant’s exclusivity adds to its allure. With strictly limited seating and specific dining times, securing a reservation feels like winning a culinary lottery. Each seating accommodates just ten fortunate diners.
This format creates an intimate journey through Japanese cuisine rather than just a meal, with every bite thoughtfully curated to build upon the last.
A Michelin-Recommended Gem in St. Pete’s Culinary Scene
Sushi Sho Rexley stands proudly among the eight Tampa Bay eateries newly added to the Michelin Guide’s coveted “recommended” list. This recognition arrives as St. Petersburg emerges as one of America’s next great food cities according to Food & Wine magazine.
The restaurant’s inclusion speaks volumes about the evolving sophistication of St. Pete’s dining landscape. Chef Kwok’s establishment represents a new chapter for the city, moving beyond beach town fare to world-class cuisine.
While no Tampa Bay restaurants received stars in the 2025 ceremony, this recommendation positions Sushi Sho Rexley at the forefront of Florida’s culinary revolution.
Master Sushi Chef Rexley Kwok’s Craftsmanship
Since 1999, Chef Rexley Kwok has devoted himself to the art of sushi-making, developing techniques that honor tradition while embracing innovation. His hands move with practiced precision, transforming raw fish into edible art through motions refined over decades.
What sets Chef Kwok apart is his unwavering commitment to sourcing. Premium ingredients arrive from around the globe – from Japanese uni to locally caught Gulf seafood – ensuring peak flavor and texture in every bite.
Watching him work reveals sushi-making as both science and poetry. Each grain of rice receives individual attention, each slice calculated to the millimeter, creating harmony on the plate.
A Feast for the Senses: Global Flavors and Sake Pairings
Each omakase experience at Sushi Sho Rexley unfolds like a story told through flavors. The menu changes constantly, reflecting what’s exceptional that very day – perhaps buttery Hokkaido uni or koji-fermented ora king salmon with subtle umami notes.
Sake pairings elevate the experience further. Carefully selected varieties complement specific dishes, creating flavor combinations impossible to replicate elsewhere. The staff expertly guides guests through each pairing, explaining the relationship between food and drink.
One signature preparation features spot prawn with oyster-fermented soy sauce – a perfect example of how Chef Kwok balances traditional technique with creative innovation. Every bite offers complexity without pretension.
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