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

NOW SERVING OUR SUMMER MENU

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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.

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Tanto

Meet Kōsen’s Japanese-inspired cocktail lounge and social haven, tucked away alongside our 12-seat chef’s counter.

Led by our Director of Beverage & Sustainability, Mike Western, Tantō brings together exceptional cocktails, Japanese spirits, seasonal ingredients, and now, a new menu.

New cocktails. New rituals. Same place.

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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.
side view of hand holding a copper bowl of dried fish with the other hand picking up the dried fish with gold tongs
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.
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.
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.
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.
Japanese squid embellished with flowers in a carved glass dish
chef in whit coat searing a plate of nigiri with the blade of a hot sword, smoke arising