Kōsen
Fine dining restaurant · Tampa
307 W Palm Ave, Tampa, FL 33602
Highlights
20-course Omakase, Wagyu, uni rice, duck, tempura, and fine sake pairings.
20-course Omakase, Wagyu, uni rice, duck, tempura, and fine sake pairings.
"This Michelin-starred restaurant offers three different omakase experiences. The 12-seat chef’s counter serves a 20-course signature omakase ($295 per person) that includes seafood, Wagyu beef, duck, uni rice, and dessert. The Kaiseki Room offers 10-course ($195) and five-course ($95) kaiseki (Japanese haute cuisine) options." - Laine Doss
"Though a two-concept spot (Kō is a separate space for kaiseki), all eyes should be on the omakase, which Chef Wei Chen runs with skill and precision. Delicate sea bream wrapped around sprouts with shaved black truffle delivers dialed-in flavors, while tempura-fried kamasu, served with myoga and chilled, roasted sweet eggplant, is smart and spot on." - The MICHELIN Guide
"This elegant restaurant takes a minimalist approach to its design, employing a dark color palette instead of the typical blonde wood. Though a two-concept spot (Kō is a separate space for kaiseki), all eyes should be on the omakase, which Chef Wei Chen runs with skill and precision. Delicate sea bream wrapped around sprouts with shaved black truffle delivers dialed-in flavors, while tempura-fried kamasu, served with myoga and chilled, roasted sweet eggplant, is smart and spot on. After a handful of dishes from the kitchen, they progress into the nigiri. There’s plenty of showmanship and style, but the sushi leans traditional without a lot of fuss, as in the kinmedai, seared, then hit with a squeeze of lime." - MICHELIN Guide
"Highlighted as one of the newly starred establishments that revolve around an omakase experience, delivering a curated, multi-course chef’s menu." - BySam Stone
"This elegant restaurant takes a minimalist approach to its design, employing a dark color palette instead of the typical blonde wood. Though a two-concept spot (Kō is a separate space for kaiseki), all eyes should be on the omakase, which Chef Wei Chen runs with skill and precision. Delicate sea bream wrapped around sprouts with shaved black truffle delivers dialed-in flavors, while tempura-fried kamasu, served with myoga and chilled, roasted sweet eggplant, is smart and spot on. After a handful of dishes from the kitchen, they progress into the nigiri. There’s plenty of showmanship and style, but the sushi leans traditional without a lot of fuss, as in the kinmedai, seared, then hit with a squeeze of lime." - Michelin Inspector
