12/18/2023 0 Comments Chef chen loves park menuIkejime prevents the release of histamines and chemicals during death, meaning a higher-quality, better-tasting fish.Įvery course at Koya is equally intriguing. The layman may wonder, just how much better is the world’s best fish? Fralick explained that Koya’s tuna is caught exclusively by known fishermen who can perform ‘ikejime’, a traditional slaughter technique of running wire down the spinal cord of the fish to cause instantaneous death. The menu, an ode to Japan, where the chef spent five years cooking and training, highlights the best ingredients, seasonally sourced from across the globe. Koya’s superstar is some of the world’s best fish, flown in weekly from the famed Toyosu Fish Market in Tokyo, Japan. It is one of three restaurants to receive Tampa’s first Michelin stars. Just this month, Koya was granted one Michelin star by the prestigious guide. Fralick’s Koya has rarely seen an empty seat, with a waitlist for seatings filling up months in advance. Shima-aji served with toasted sesame at Koya.īut those scoffers have been put to shame. The global pandemic had shuttered restaurants, America had a newfound penchant for Uber Eats and curbside pickup, a seating at Koya came with a high-end price tag, and perhaps most of all – for Tampa, omakase was a new and unfamiliar concept. One could expect tender rich and decadent cuts of fish, with all else varying to the chef’s discretion. Face-to-face with the chef, guests came to experience omakase, which roughly translates from the Japanese as “I’ll leave it up to you.” In contrast to dining à la carte, there are no choices to be made. Its eight-seat dining room was revealed at the height of the pandemic, providing an intimate theater for tasting menus curated by owner and chef, Eric Fralick. Koya‘s opening in 2020 marked the launch of Tampa’s first premier Omakase restaurant. Months in advance, diners add their names to wait lists for a chance to sit with the chef for a few moments of sushi bliss. Critics wondered, would it work, or would Omakase join the legion of dining fads that didn’t quite stick? Peek inside Tampa Bay’s growing omakase restaurants scene and the answer is clear. Sure, America had already accepted California rolls and shrimp tempura, but this was sushi refined, rarified. Omakase dining touched down in Tampa Bay as a foreign, entirely uncommon dining concept, boasting a luxury price tag and a niche offering – raw fish.
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