Koya
Tampa, USA
⭐1 Star
The Experience
From Michelin Guide
There is a watchful eye over the experience at this intimate counter, where a multicourse contemporary tasting menu shares a singular interpretation of Japanese cuisine. The dishes are often unexpected yet always thoughtful. Spectacular seafood is a given: staple luxuries like bluefin tuna and uni are flown in weekly from Toyosu Market. Instead of the typical parade of nigiri, dishes offer unique combinations of Eastern and Western culinary sensibilities, as in the A5 olive wagyu with fried capers and aged parmesan or Spanish turbot set in a tomato and miso emulsion. An impressive list of premium sakes and wines available by the glass further enhance a meal that is leisurely paced and overseen by a friendly team that happily engages its guests.
Unique Things
From Visitor Experiences
Intimate 8-Seat Tasting-Menu-Only Experience
Koya offers a uniquely intimate dining setting with only eight seats, focusing exclusively on a tasting menu format. This creates a highly personalized and theatrical experience where each dish is carefully presented and savored at the counter, emphasizing the artistry and interaction between chefs and guests.Unconventional Fusion of Eastern and Western Influences
The menu at Koya deliberately avoids typical American-Japanese staples like edamame or miso soup. Instead, it features unexpected combinations such as chutoro hand roll with wasabi guacamole and nori-wrapped smoked salmon in an activated charcoal macaron. This blend of Japanese ingredients with Western culinary techniques and flavors results in a luxurious yet surprising tasting menu.Hyper-Seasonal and Thematic Menus Honoring Japanese "Shun" Concept
Koya’s menu changes frequently to highlight the peak season ("shun") of various ingredients, showcasing hyper-seasonal and thematic dishes. This approach respects Japanese culinary tradition while incorporating new techniques, ensuring that each visit offers fresh and thoughtfully curated flavors.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Koya, Tampa, a Michelin-starred Japanese restaurant, include:
Oma Tuna (O-Toro and Chu-Toro): This premium fatty tuna is featured in a Bluefin Tuna Medley sashimi dish, paired with white soy, fresh wasabi, black fermented ginger, and compressed cucumbers, highlighting the quality and delicate flavors of the fish.
Kuruma Ebi (Japanese Tiger Prawn): Cooked in coconut oil with lime and Japanese fish sauce, served with mango puree, avocado puree, and green apple sorrel, showcasing a balance of rich and fresh tropical flavors.
Crab (used in Crab Cannelloni with vinegar powder): This ingredient is part of a highly praised signature dish noted for its complex flavor profiles, texture contrasts, and innovative use of vinegar powder, exemplifying the chef's creativity and technical skill.
Shima Aji (Striped Jack fish): Served as sushi, this ingredient is celebrated for its beautiful presentation and unique taste, contributing to the omakase experience.
Hotate (Scallop): Used in sushi with a textural contrast element, emphasizing the chef's attention to detail in texture and flavor balance.
These ingredients are significant as they represent the restaurant's commitment to sourcing the highest quality seafood, often flown in from Japan, and their innovative approach to traditional Japanese cuisine with creative flavor combinations and presentations.