Kōsen
Tampa, USA
⭐1 Star
The Experience
From 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 (Kaiseki Room is a separate space), all eyes should be on the omakase, which Chef Andrew Huang 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.
Unique Things
From Visitor Experiences
Environmental Sustainability Initiative: Kōsen has implemented a comprehensive sustainability program that includes an in-house fermentation program, partnerships with local regenerative farmers for responsibly sourced produce, and the elimination of single-use plastics. This initiative is a foundational philosophy of the restaurant, aiming to reduce waste across all operations.
20+ Course Omakase Experience at a 12-Seat Chef’s Counter: The restaurant offers an immersive, highly curated omakase experience featuring over 20 courses, blending traditional Japanese techniques with innovative culinary approaches. This intimate setting allows diners to engage closely with the chefs and the artistry of the meal.
Minimalist Dark Interior Design: Unlike the typical light, blonde wood aesthetics common in Japanese restaurants, Kōsen employs a minimalist design with a dark color palette, creating a distinctive and elegant atmosphere that sets it apart visually from other Michelin-starred Japanese establishments.
Ingredient Stars
From Visitor Experiences
- Seasonal Fish: Kōsen focuses on elevating seasonal fish and seafood, using them in dishes like the Chef's Counter Omakase and Sushi Box to-go offerings.
- Fresh Vegetables: The restaurant emphasizes the use of fresh, locally sourced vegetables, often highlighting them in their Kaiseki Room multi-course meals.
- Sashimi-grade Sushi Rice: Featured in their Bara Chirashi, where diced and marinated sashimi is presented over a bed of seasoned sushi rice.