Kōsen is built around a single 12-seat chef's counter, where a 20-plus course omakase experience unfolds nightly, described by the restaurant as a blend of tradition and innovation. Behind the scenes, the kitchen runs an in-house fermentation program and sources produce through partnerships with local regenerative farms, part of a wider sustainability push that has also eliminated single-use plastics from its operations.
Adjoining the counter is Tantō, a Japanese-inspired cocktail lounge led by Director of Beverage & Sustainability Mike Western, pouring cocktails and Japanese spirits alongside the same seasonal ingredients used in the kitchen.
Michelin has awarded Kōsen one star in its Florida guide in 2024, 2025, and 2026.
Adjoining the counter is Tantō, a Japanese-inspired cocktail lounge led by Director of Beverage & Sustainability Mike Western, pouring cocktails and Japanese spirits alongside the same seasonal ingredients used in the kitchen.
Michelin has awarded Kōsen one star in its Florida guide in 2024, 2025, and 2026.