Kōsen — Restaurant in Tampa

My wife and I went to Kōsen in Tampa for our 17th anniversary, and while the food was excellent, the overall experience didn’t live up to the price or expectations.

We arrived 30 minutes early for our 7:30 omakase reservation. When we walked in, a young man at the front looked at us like we were lost and said, “Can I help you?” — no “Welcome” or greeting. I gave him my name, and he replied, “For Kōsen?” before saying, “We’re not ready yet, come back around 7:25.” When I asked if we could sit at the bar for a drink, he said no and told us to wait outside on a small, dirty wooden bench. There were empty tables inside, but he said they were for 7:00 reservations (it was already past 7).

Around 7:15, he finally let us sit at a table to have a drink. The music was loud, making it hard to hear the bartenders or even talk comfortably. The bartender came to explain the menu but got interrupted mid-sentence when someone brought us a welcome drink, which threw her off. When we ordered, she acted like she’d never heard of our drink choices, making us repeat them twice with a confused look — strange energy overall.

Halfway through our first drink, the same guy came back and said our omakase seats were ready. When we walked in, we realized we were the only guests for omakase that night. I tried to see the bright side, but I had been looking forward to sharing the experience with others — that’s part of the fun. Then came the real disappointment: Chef Andrew Huang wasn’t there. His staff would be preparing everything instead. If it hadn’t been our anniversary, I probably would’ve left. I specifically booked this restaurant for his omakase experience, and if I’d known he wasn’t there, I would’ve gone somewhere else.

The two servers assigned to us were polite and attentive, though they whispered and chatted with each other nearby the entire time, which was distracting. The food itself was incredible — every dish a 10/10 — but the pacing was way too fast. Dishes came out back-to-back, leaving almost no time to talk or even sip our drinks. The meal was finished in about an hour, though we were told it would last at least 1.5 hours. My wife was full by the end, and the rushed pace took away from what should’ve been a slow, special dining experience.

They mentioned our anniversary once, but that was it — no small gesture, no extra touch. For a $280-per-person dinner, the service should feel special from start to finish. I’ve had more personal and thoughtful service at far more casual restaurants.

When the bill came, gratuity was automatically included, and the server explained that not everyone gets a cut, suggesting to leave more if we could. I did, because the servers did their best. The real issues were management and communication.

If the chef isn’t going to be there, guests should be told ahead of time. And if you’re telling people to arrive early, there should be a comfortable place to wait — not a dirty bench outside.

Amazing food, but overall just an okay experience. For over $800 for two people, I...

Kosen was truly an extraordinary experience, one that has etched itself into my memory as an unforgettable culinary journey. This was my first encounter with such a remarkable dining concept, and I can confidently say it won’t be my last visit. We indulged in the exquisite 10-course winter tasting menu served at the booth, and it was nothing short of sublime. The service provided by the staff was the perfect finishing touch to an already exceptional meal, and the artistry of the food was simply immaculate.

Executive Chef Andrew Huang and Chef de Cuisine Alex Chamberlain displayed an incredible level of creativity and expertise, skillfully crafting a menu that not only delighted our palates but also expertly navigated the complexities of a soy allergy. They achieved this delicate balance without compromising the quality or flavor of each dish. The way they curated both the presentation and taste, ensuring that each dish harmonized beautifully despite differing ingredients, was nothing short of outstanding.

Having experienced only a handful of omakase-style dining events, I can confidently declare this one as the most unique and inventive thus far. Each dish was a celebration of ingredients working in perfect harmony, constructing layers of flavors that danced upon the tongue. The chefs demonstrated a profound respect for the quality of each ingredient, carefully preparing them without overwhelming their natural essence. Even the purple rice soup, brewed with a robust stock derived from the seafood of the evening, was a marvel. It was expertly balanced, with neither overpowering aromas nor flavors.

There were many standout highlights from that night's menu, each more impressive than the last: the incredibly fresh, buttery tuna, the succulent venison sourced from New Zealand, and the tender duck enhanced with a rich plum wine. Among our favorites was the wagyu, which, unsurprisingly, stole the show. Accompanied by a luxurious black garlic custard and delicate nigiri, it was pure bliss. Chef Chamberlain graciously penned the recipe for the black garlic custard, a treat I could easily envision becoming an indulgent temptation—though I’ll refrain from elaborating on that.

We opted for the wine and drink pairing, and the seamless synergy between the beverages and the culinary offerings was simply spectacular. Each sip complemented the dishes beautifully, creating a harmonious experience that resonated deeply with me. A heartfelt thank you to the incredible staff at Kosen for transforming a special moment in our lives into what felt like a once-in-a-lifetime experience, one that I will cherish and remember for...

Honest review of Kōsen restaurant:

There are a few options for diners to choose from. A 20 course Omakase at the 12 seat chefs table, The Kaiseki room with a choice from a 5 course and 10 course option. My party of 3 chose the 10 course Kaiseki experience. Entering this beautiful establishment with its sleek design, beautiful booths and lighting that sets the stage for a memorable dinner you are greeted by a very courteous and knowledgable staff that shows you to your booth. The relaxed ambiance was a refreshing contrast to other restaurants that are noisy and chaotic which allowed us to hold conversations without yelling. I would go through the whole Kaiseki menu explaining each dish we experienced with a long explanation on how it felt to me but I would be sharing the emotions I felt while tasting these well designed, well planned and let's not forget well paired courses. I will say you can see the creativity, you can taste the attention to detail and you can definitely feel each and every texture presented! I just recently was in NYC for 3 months. I went to Saga a 3 star Michelin restaurant, a few 2 star and about seven 1 star restaurants and I can tell you without a shadow of a doubt Kōsen should be a 2 Michelin star restaurant. People in Tampa complain about price, if you are complaining about price you should not go here. Not because they are expensive but because you don't know the amount of detail, preparation, skill, and patience it takes to deliver this type of quality. Lastly, I cannot recommend this place enough if you want to celebrate a meaningful occasion or just indulge. A lot of these Yelp reviews that used words to describe the food as uninspiring, or claim the staff was not attentive...it was the exact opposite for us. Most of those reviews were a year or so ago. Everything was outstanding and this staff takes pride in what they do. I would again like to thank the staff (especially Megan) for making us feel like a priority. I took sooooo many pictures of ever dish but I want whomever reads this review to be just as surprised as us! Enjoy the pics of my...