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2025 Michelin Star award logo for Kōsen Omakase restaurant in Tampa, FL

Immerse yourself in a 20+ course Omakase Experience, blending tradition and innovation at our 12-seat Chef’s Counter.

NOW SERVING OUR SPRING MENU

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Two premium Japanese bento boxes from Kōsen in Tampa are displayed on a dark surface. The foreground box features an assortment of fresh nigiri.

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.

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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.

Learn more
Director of Beverage Mike Western hand-carving clear ice for craft cocktails at Tantō, the Japanese-inspired lounge inside Kōsen Tampa.

Tanto

Meet Kōsen’s refined new sidearm—an intimate, Japanese-inspired cocktail lounge and social haven 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. 

Come as you are. Leave inspired. Stay curious.

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Walk-ins welcome.

A server pouring hot dashi from a purple floral cast iron teapot into two small ceramic bowls containing truffles and delicate ingredients for a Chazuke course.
A view through a wooden archway of the Kōsen restaurant entrance, featuring a gold "kōsen" logo on a dark, textured stone wall with a green plant in a white planter.
Two pieces of white fish on skewers being grilled over glowing Binchotan charcoal in a traditional Japanese hearth, with smoke rising in a dark kitchen.
A delicate piece of cooked fish topped with fine garnishes and micro-flowers, served in a rich brown reduction sauce on a textured glass bubble plate.
Close-up of a chef’s hands using a microplane to grate fresh citrus or egg yolk over a dish served in a unique, textured black volcanic stone bowl.
Two Firefly Squid (Hotaru Ika) served over bright green vegetables and a vibrant yellow miso-based sauce, garnished with small seeds and petals.
Top-down view of a golden-fried fish fillet topped with a generous portion of black caviar, served on a creamy white sauce on a textured bronze-toned plate.
Sliced Mongo Ika (cuttlefish) topped with black caviar and purple shiso flowers, served in an intricate etched glass bowl with a light dashi broth.
A luxurious serving of black caviar topped with gold leaf in a gold-rimmed crystal glass, with toasted brioche points visible in the background.
A close-up of clear sake being poured into a tall wine glass on a dark stone counter, with a blurred bonsai tree and warm lighting in the background.
Side profile of a focused chef at Kōsen Tampa, wearing a white coat and featuring traditional Japanese tattoos on his arm, as he meticulously plates a series of dishes under warm, dramatic spotlighting.
A wide shot of the elegant omakase bar at Kōsen in Tampa, featuring curved leather bar stools with gold frames. The background is dominated by the signature "Ray of Light" architectural wood ribbing and a minimalist floral arrangement.
Close-up of a chef’s hands using long metal chopsticks to apply a final garnish to a row of fresh silver-skinned fish nigiri (likely Kohada or Aji) resting on a black ceramic platter over a light wood cutting board.