CHEF SEAN “SONNY” NGUYEN ANNOUNCES SOFT OPENING OF UDON FIFTY IN MILLS50 ON OCTOBER 22

by Ricky Ly

Chef Sean “Sonny” Nguyen, the restaurateur behind DOMU and Tori Tori, will soft open Udon Fifty on October 22, 2026, in the former Dochi space at 1222 E Colonial Drive in Orlando’s Mills 50 district.

Six years in the making, the intimate 10-seat restaurant will specialize in housemade Kanto-style udon, umami-rich dashi broths, made-to-order tempura, and small plates inspired by traditional Japanese craftsmanship and Nguyen’s own immigrant-family roots. The restaurant will initially open Thursday through Sunday, with plans to expand to 18 seats for its future grand opening.

Press release below:

The 10-seat chef-driven spot brings housemade Kanto-style udon, broths, and tempura to Orlando after six years in the making.

ORLANDO, FL — Acclaimed chef and restaurateur Sean “Sonny” Nguyen—the force behind DOMU and Tori Tori—is proud to announce the soft opening of Udon Fifty on Thursday, October 22, 2026. Located at 1222 E Colonial Dr, Ste B, Orlando, FL 32803 (the former Dochi space), the restaurant introduces Orlando to housemade Kanto-style udon, broths, and tempura rooted in traditional craft and heartfelt hospitality. Launching initially with an intimate 10-seat counter experience, the soft opening period leads up to the official grand opening, which will introduce an additional 8-seat dining area, bringing the total capacity to 18 seats.

Craft, Culture, and Immigrant Roots

Chef Sonny’s connection to noodles and hospitality spans a lifetime—at just five years old, he dreamed up his very first culinary idea: Sean’s Famous Noodles. His parents immigrated to Florida in the early 1980s, picking oranges in local groves and working in Winter Haven kitchens before opening three Chinese buffets and an American steakhouse. Growing up with commercial kitchens as his second home, Sonny spent his childhood washing dishes and absorbing every detail of the business. Seeing his parents’ relentless work ethic instilled in him a deep gratitude for their sacrifices—showing him firsthand the true meaning of the American dream and inspiring his own culinary journey.

For Sonny’s family, Mills50 was an essential anchor for the Vietnamese immigrant community, grounded in gathering spots like the former Asian market where his restaurant Tori Tori now operates. Following the success of Tori Tori and Edoboy, Udon Fifty represents Chef Sonny’s third concept in the vibrant neighborhood.

“Food is such a huge way we stay connected to culture,” says Chef Sonny Nguyen. “Growing up around Mills50 and watching this community evolve, it means everything to be part of the next generation of business owners adding to the neighborhood. Udon Fifty is both a tribute to the Mills50 neighborhood and an homage to the art of udon, built on years of studying traditional Japanese craftsmanship.”

Sonny’s culinary approach is guided by Shokunin—the Japanese philosophy of relentless dedication to craft, mastery, and continuous refinement. To hone his noodle-making, Sonny trained directly under Master Soba Chef Shuichi Kotani in New York, mastering traditional hand-crafting techniques across ramen, udon, and soba. Practicing Shokunin ensures Udon Fifty sources high-quality ingredients responsibly to serve dishes crafted with pride, uniting respect for heritage, community, and craft.

The Space and Dining Experience

Udon Fifty blends a traditional “mom-and-pop” Tokyo aesthetic with a modern twist:

Atmosphere: An unpretentious, cozy setting that places diners directly across from the craft.
Kanto-Style Udon: Freshly prepared noodles served in umami rich, soul-warming dashi broths typical of eastern Japan.
Accompaniments: Crispy, made-to-order tempura and thoughtful small plates.

Originally planned as a pop-up inside Tori Tori in March 2020 before COVID-19 put the world on pause, the concept, recipes, and techniques were placed in the “vault” for six years. Now fully realized, Udon Fifty offers an approachable dining experience that honors Japanese tradition while sharing Sonny’s distinct perspective.