Koya

Elexsis BreAnna

a month ago

Exceptional. Every member of the staff was incredibly attentive and kind. Truly a once in a lifetime experience. The food brought literal TEARS to my eyes- and no, I'm not being figurative. Every bite was haunted with the blood, sweat and tears that these incredible people have put in to create this art. Thank you Koya- you gave me the most beautiful engagement celebration I could ever ask for.

D

3 months ago

So I did give five stars across the board because I really felt catered to Victor was my Sommelier and he was very informed. I think it takes great leadership and knowledge and training and skill to be able to cultivate an experience like the one that I had yesterday. All of the chefs were super nice and I’m someone that likes to ask questions throughout the experience and they were super friendly. They went above and beyond to share extra details. unfortunately, I don’t recall the young lady, who was the hostess, name but she was so sweet and nice and her perfume smelled really good. My favorite menu item was probably the fatty tuna or the grilled cheese that they made with American Wagyu that freaking grilled cheese was so good. After the course ended, I requested that or rather I inquired to see if they could make me one, but I was denied unfortunately, but I had to try. It was so good. The aged cheese just really pulled all the flavors together and the intricate seaweed like I really enjoyed myself and the ambience was nice too. One caveat that I will say is that I didn’t like how they used so much caviar in the dessert offerings. It just seemed like ooh let’s add caviar like it wasn’t bad but like I just felt like they could’ve done something a little bit more innovative, but it’s only one Michelin so I wasn’t really expecting the moon. In contrast they did mention that one of the dishes had a flavor profile similar to white truffle, although there was no white truffle, and I really liked that. It was like a flex of the ingredients they were able to source and also the skills that the team had and also the creative direction that the main chef has. * Sorry no cool edits on the videos, but I’m not really in the mood to edit right now so just giving little clips *** Also this team was super accommodating to me. I was like more than 15 minutes late to my reservation, but they found a way to include me in the course progression in a way that didn’t throw off the others and steered me back on track to where the rest of the group was, and I still felt like really catered too, and I really appreciate that.✨✨✨

Aaron Toynton

3 months ago

Koya is by far the best omakase experience in Tampa. It was intimate, meticulously curated, and genuinely seasonal. From amuse-bouche through dessert, the progression kept us engaged. The standout was the caviar add-on: panna cotta with caviar and a fried potato churro, the warm crunch cutting into the salt and cream in a single bite. Victor’s wine and sake pairings tracked each course perfectly. Highly recommended.

John Moore

4 months ago

This has been one of my favourite Michelin experiences, by far. Koya has hit the trifecta: So many of the dishes were so creative/innovative, beautiful, and a flavour bomb. The team were exceptional, and so easy to talk the night away. If you’re looking for a ‘traditional’ omakase experience, Koya doesn’t fit the bill, but I say that as a compliment, not a criticism: They’ll surprise you in the best way possible.

Wendy W.

4 months ago

We went there for my birthday celebration, and the experience was phenomenal. The chefs explains each dish where it comes from and what it consists. The food was delicious and just the right amount. The only thing is that I think the Chef is doing too much with already excellent ingredients meaning too many flavors, etc. I personally prefer Sushi Shio style better but that is just me.