Kosen, which translates to "ray of light", embodies brilliance and enlightenment. This philosophy is reflected throughout every element of the dining experience, from the carefully crafted menu to the striking design. Helmed by Executive Chef Andrew Huang, Kosen seamlessly blends tradition with innovation, delivering a refined Japanese concept to the vibrant Tampa Heights district.

Classic Japanese Cuisine Reinterpreted.

Our commitment to environmental sustainability.

Here at Kosen, we are proud to announce our commitment to a zero waste initiative. This initiative encompasses a range of practices aimed at minimizing waste in every aspect of our operations.

Central to our approach is our in-house fermentation program, which allows us to creatively repurpose ingredients into a variety of components, including syrups, ashes, vinegars, and misos. These creations are thoughtfully incorporated into our offerings like our zero-proof cocktails. In alignment with our sustainability goals, we have eliminated the use of all single-use plastics and any packaging that poses a threat to wildlife. And finally, we collaborate with local regenerative farmers to source high-quality, sustainable produce, ensuring that our ingredients are both fresh and environmentally friendly.

Sustainable dining is the cornerstone of our restaurant ethos, and we believe it is our responsibility to promote awareness and engage with the Florida community in this vital endeavor. We invite our guests to join us in our journey towards a more sustainable future.

Meet the Team

  • Andrew Huang

    EXECUTIVE CHEF

    Chef Andrew Huang is a seasoned sushi chef with 23 years in the industry. Originally from Taiwan, he gained valuable hospitality experience in Japan and served as the Head Chef at Uchiko Houston and Miami, playing a key role in the restaurant’s successful opening. With his culinary background rooted in Japanese and Taiwanese cooking, Chef Andrew brings to the team a diverse and rich expertise in the art of gastronomy.

  • Alex Chamberlain

    CHEF DE CUISINE

    Chef Alex's culinary journey began right here in Tampa, where his passion for food began at a young age. He honed his skills in classical French and Nordic cuisine in Denver, Colorado at Michelin-Star, Beckon. During his time there, he developed a focus on sustainability and seasonal ingredients, a philosophy that now shines through in his menu at theKaiseki Room at Kōsen. Chef Alex artfully blends his classical European training with the elegance and principles of traditional Japanese Kaiseki cuisine.

  • Mike Western

    BEVERAGE & SUSTAINABILITY DIRECTOR

    As a Florida native, Mike is no stranger to the world of tropical plant life and buzzing ecosystems. After years of experience in farm-to-table restaurants, Mike found himself applying his culinary technique to the world of cocktails—showcasing his skills at several James Beard and Michelin Star awarded restaurants from Denver to Los Angeles to the Bahamas. His approach to cocktail making is a celebration of art and life—utilizing centuries-old fermentation techniques alongside contemporary gastronomic methods.

  • Zach Groseclose

    SOMMELIER

    Born and raised in Florida, Zachery grew up on Anna Maria Island, and is a University of Virginia alum. After graduation, he landed a job at the legendary Tribeca Grill in NYC where he apprenticed before becoming a sommelier at a 4-star New York Times restaurant. Returning to Tampa to be closer to family, Zach has been part of the Kōsen team since day one, and brings a synergy of passion, experience, and knowledge to the beverage program.