Koya Tampa

We are looking for a dedicated passionate sushi chef to join our team. If you have excellent knife skills, attention to detail, and a passion for culinary excellence please send your resume to [email protected]

Wagyu tenderloin tartare, yuzu aioli, pickled shallots, 24 month Parmesan tucked into a tartellte made with wagyu tallow and squid ink. Part of our new fall menu! Reservations available via the reserve tab in our bio.

We’re so excited to share our latest concept with you. will serve as an extension of Koya.
Kolab is a collaboration of ideas from Chef’s Eric & Adriana Fralick. Over the last 10 years in Tampa, the chefs have seen their Tampa culinary scene explode. Kolab gives us the opportunity to venture outside the parameters of Japanese cuisine and into the vast landscape of global culture.

Kolab will serve as an event space, test kitchen, and catering outlet. At Kolab’s heart will be an exciting place to learn more about food and the diverse cultural influences that bring us together. Expect classes on sushi, desserts, mixology and much more!

Kuruma Ebi sashimi- Topped with a “duet of dots” mango geleé, avocado puree, green apple sorrel, Japanese nuoc cham, kaffir lime dust, extra virgin coconut oil 👌 📸

Come join us in June for something truly spectacular!
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Shizuoka Crown melon Granita. This intermezzo has just 3 ingredients, Melon, white soy, olive oil 🤌🏼🍈
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We are so honered and thankful for retaining our 🌟 thank you for the recognition! So proud of the team and and all of you that have graced our counters over the years!

Chef will be joining us for a very special dinner May 3rd and 4th. Chef will be taking over our dessert program for the weekend. Reservations release April 15th at 10am.
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Norie Uematsu was born and raised in Shizuoka, Japan. After graduating from TSUJI Culinary Institute Tokyo, Norie started her career as a Pastry Chef at Tokyu Hotel in Shizuoka. Moving to New York in 2004, she further developed her skills working at many restaurants around NYC, including Maison Kayser and Cha-An Teahouse. She joined Momoya as an executive pastry chef in October 2021. She finds fulfillment in creating her deserts utilizing the experiences and skills she has developed over two decades.

A dessert to bring back childhood memories.
As you peel back the foil you discover two dots which are meant to be licked. This gives you a taste of what’s to come. Rosemary infused coconut mousse, coconut brittle soil, fresh passion fruit, passion fruit caramel, and a passion fruit gelee. 📷

Hokkaido Scallop nigiri. Textures, temperatures, and two types of citrus makes for the perfect bite! 📷

Shima Aji (striped horse mackerel) toasted sesame, sesame nikiri. A nightly favorite! 📸

Tenderloin & truffle tart. Parmesan veloute, perigord duxelles, pickled shish*to peppers. 📷

Big Announcement 📣 We are super happy to announce is joining the family as our new sous chef.
Chef Adam Finzel first embarked on his culinary career while studying at Johnson & Wales University in
Charlotte, North Carolina. Capping off his degree with a study abroad in Paris, France and the Alain Ducasse education program. Once moving to Florida, Adam worked with the team behind the historic Berns restaurant. A highlight of his professional career thus far is working at the two Michelin rated COI restaurant in San Francisco. Once returning to Florida he followed his passion to make artisan breads which birthed Bungalow Bread Collective. He most recently helped lead as the Senior Sous chef at Lilac. We’re so excited to have as part of the team!! Welcome Adam!

Relax and let us take you on a culinary journey!
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Milk bread & Uni. What a combination! 📷

Hanasakigani cannelloni. We use every part of this beautiful crab from Hokkaido. The legs, body, fat from the head, and roe are mixed with shiso and lemon and then piped inside a crispy potato cannelloni. Topped with osetra golden caviar, and dusted with vinegar powder. Our playful take on a Salt and Vinegar chip! 📷

A glimpse at what your front row seat view is like. The chef’s meticulously craft and plate each course at the bar.
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“Cool, creamy, and a hint of the ocean” Hokkaido tokujou bafun Uni. 👑 of the sea!

Enhance your experience by adding the sake and wine pairing. Each course is paired with a sake, wine or bubbles by our expert staff. 📷

Hurricane make up date! Join us for Sunday Service this Sunday September 3rd! Seats available at 6pm and 8:30. For reservations click the Reserve button in our profile.

Join us for an exclusive 1 night only dinner featuring our most prized and rare sakes and wine. 
Our dinner menu will feature 8 courses carefully crafted to pair with our exclusive drink pairing.

This is an all inclusive dinner, ticket price includes dinner and drink pairings.

For this event we politely decline any substitutions. All sales are FINAL

Triple seared A5 BMS 12 Wagyu. Soaked in Japanese whisky that has been fat washed with butter and coffee beans. The butter is then transformed into a hollandaise that is infused with coffee and whisky! 📷

2 week dry aged kiniki. Pan seared in clarified butter adds a super crispy skin. Layered flavors of ginger pickled apple, Tom kha broth, and a dusting of kaffir lime leaf. 🤌 📸

One of 3 opening bites 🤝 Foie gras bao bun, housemade bao, leek jam, lemongrass teriyaki. 📷

Our playful take on salted banana caramel. Chocolate crisp, banana crémeux, miso caramel, osetra caviar. The final bite of the night. 📷