Immerse yourself in a 20+ course Omakase Experience, blending tradition and innovation at our 12-seat Chef’s Counter.
Now Serving our Fall Menu
The Imprint Experience
Inspired by Gyotaku, the traditional method of fish imprinting, this immersive experience reinterprets a centuries-old practice through the lens of contemporary artistry and taste.
Guests will experience a live demonstration by Gyotaku instructor Robert Chenoweth. The night unfolds in Kōsen's hidden omakase room drenched in the works of Dwight Hwang, through a 20+ course journey plus complimentary sake tastings. Each guest will depart with an original print created on site - an enduring impression of the evening's art in motion.
Friday, January 2nd & Saturday, January 3rd
Our commitment to environmental sustainability.
We are proud to unveil our environmental sustainability initiative, which introduces comprehensive practices to reduce waste across every facet of our operations. From our in-house fermentation program to partnering with local regenerative farmers for premium, responsibly sourced produce, and eliminating single-use plastics, we are dedicated to making sustainable dining the foundation of our restaurant philosophy.
Introducing Tantō
Meet Kōsen’s refined new sidearm—an intimate, Japanese-inspired cocktail lounge tucked away alongside our 12-seat chef’s counter.
Led by our very own Director of Beverage & Sustainability, Mike Western, Tantō is a study in precision and restraint — a place where exceptional cocktails, Japanese spirits, and seasonal ingredients meet in harmony.
Now accepting walk-ins.
Bring the Experience Home.
Introducing Kōsen’s new takeout offerings.
Bara Chirashi—Diced and marinated sashimi, tamago, vegetables, and seasonal garnishes presented over a bed of seasoned sushi rice. Each component is selected and arranged with care to highlight its flavor and texture.
Sushi Box—A premium assortment of the Chef’s daily selection of nigiri + maki roll, hand-prepared using seasonal fish and traditional techniques.
Pickup Available Thursday - Sunday.
