Koya — Restaurant in Tampa

I went to Koya last night for dinner. Let's start with the good. The chef and his wife were very nice and hospitable. The restaurant itself is in an unassuming location but is nicely decorated. The "summer tasting menu" that we had was $225 a person and consisted of a variety of dishes. The presentation of the dishes was absolutely beautiful and I loved the dishware that the restaurant used.

The Bluefin Tuna (Toro) was the simplest dish and by far our favorite. The Scallop Motoyaki came in second, which was a cooked scallop and cheese dish. Our third favorite was the Pina colada dessert, which, as it sounds, was their take on a Pina Colada. That's about where the good stops.

The rest of the dishes were all over the place. The first dish, the Hanasakigani, was a king crab preparation with a little pea sauce on it. I thought it was decent but lacked flavor. I expect a pleasant saltiness with crab that wasn't there.

The second dish, the Shima Aji, was a striped horse mackerel with pear, almonds, and vinegar. This dish perfectly emphasizes the things that are wrong with this restaurant. With the overpowering flavors of the vinegar and pear, you could barely taste the amazing fish in this dish. I was very, very disappointed.

The third dish was Hamachi, which is a yellowtail with a ton of fried shallot and garlic. Again, the garlic and shallot totally overpowered any taste that I could get of the Hamachi. The bitter taste of the garlic continued to persist through the remainder of the courses. I was also very disappointed with this dish. I went to this restaurant to taste the amazing fish and all I got was garlic and shallot flavor. Sometimes, less is more.

The fifth dish was the Tenderloin and Uni. They took wagyu beef, ground it up into a tartare, slapped some uni on it, and served it on a nori crisp. The uni was great but I could barely taste the wagyu. Why anyone would take a beautiful wagyu steak and chop it up into tartare is beyond me. Plus, the entire dish lacked flavor.

The seventh dish was the Wagyu and Mochi, which was a braised snow beef neck, herbed labneh, and a yuzu koshu hot sauce. This dish was fine, but again, the overpowering flavors of the hot sauce ruined any taste that I could glean of the wagyu.

The rest of the dishes I discussed above. I commend the owners for their hospitality and for trying to put a new take on traditional omakase and tasting menus. However, they need to learn that sometimes less is more. They get all of this beautiful fish and meat flown in from Japan, and then proceed to cover up the flavors of that fish and meat with all manner of complicated toppings and garnishes. Additions to a dish should enhance the flavors of that fish and meat, not cover it up.

Furthermore, the cost of this experience is outrageous compared to what you get. I've been to many other omakase restaurants that cost less and produce food of a substantially better flavor than what I found at Koya. I honestly left the restaurant last night feeling cheated out of almost $700 (with tip and drinks for two). I was also upset because I know that the underlying quality of the ingredients is so good, but the flavor was masked by overcomplication and overpowering garnishes. When a restaurant is trying to serve an expensive tasting menu meal, the flavors should work together in harmony, there should be balance, there should be subtlety, and each flavor should elevate the other. And particularly in the omakase context, the goal should always be to highlight the taste of the fish, and every ingredient used along side the fish should be prepared and integrated to serve the fish and enhance its flavor. In that respect, it failed spectacularly.

I certainly won't be back and I truly hope that the owners rethink their menu in the future.

I gave them three stars because of the quality of the ingredients they use, but if we're talking value in terms of how tasty the food is for the price, I would give it one or two...

Koya is an experience not to be missed. The food is a fencing match of flavor and creativity. I would compare the passion that Chef Eric and his team bring to the culinary space to that of Steve Irwin and the way his eyes would light up while talking about wildlife conservation. The minute you walk into the guest dining area, you are wrapped in the warmth of welcoming intimacy as the team greats you by name and gently guides you to your carefully selected seat. Through basic observation, you can tell the Chef purposely designed the space to make the guests the focus of the evening. This is clearly shown in how the illumination in the room is focus on the guest seats in comparison to the rest of the space. The contrast of the natural wood counters against the shadowy background provides an understated grace and refined simplicity without the pretentious nature occasionally found in fine dining. The music is modern, melodic, and upbeat. It aptly fills the room without being overbearing so that conversation can be had at soft levels. The cleanliness of the restaurant is crisp from front entry to rear restroom.

With that being said, the food is the star of the show. Simply put, it is an eye opening and daring journey. Chef Eric takes you through his mind as he lays his very thoughts on the plate in front of you. Each course is assembled with intent and purpose. The dishes expose the guests to gastronomical revelations that will leave you wanting more and forcing you to ask questions like; "What kind of madman created this and how/where do I get more of it?" Chef Eric has a story to tell, and each dish is an enthralling chapter of a book you never want to end. There is a sense of tradition and innovation that accentuates the culinary bravery that is Chef Eric and his team of exceptionally talented and personable chefs. My single, solitary negative is that I can...

Nestled discreetly in Tampa, Florida, KOYA is a culinary sanctuary that redefines intimacy and excellence. Boasting a mere eight seats and the prestigious accolade of a Michelin star, this gastronomic haven offers an exclusive dining experience like no other.

From the moment you step inside, you're enveloped in an aura of sophistication and warmth. The staff, with their unparalleled knowledge and impeccable service, guide you through a culinary journey that transcends mere dining.

Our evening was elevated by the expertise of the sommelier, whose discerning palate and deep understanding of wine and sake elevated each course to new heights. The carefully curated pairings enhanced the flavors of each dish, creating a harmonious symphony of taste sensations that delighted the senses.

The intimate setting allowed for a personal connection with the staff, who shared their passion and expertise with infectious enthusiasm. Every detail, from the intricately crafted dishes to the flawless execution of service, spoke volumes about the dedication and commitment of the entire team.

KOYA's commitment to excellence is evident in every aspect of the dining experience. Each dish, meticulously prepared and plated with artistic flair, tells a story of innovation and passion. From the delicate king crab appetizer to the decadent foie gras and sublime UNI, every bite is a revelation.

As we savored each course in the company of fellow gastronomes, it became clear that KOYA is not just a restaurant; it's a culinary pilgrimage for those seeking the epitome of fine dining. For anyone fortunate enough to secure a seat at this culinary oasis, prepare to be transported on a journey of unparalleled...