Kōsen

Kōsen, whose name translates to "ray of light," presents a refined Japanese dining concept. It operates a zero‑waste sustainability program that eliminates single‑use plastics and partners with local regenerative farmers to source seasonal, responsibly grown produce. Chef de Cuisine Alex Chamberlain brings classical French and Nordic training from Michelin‑star Beckon, while Mike Western leads the beverage and sustainability program, applying fermentation and farm‑to‑glass techniques learned at James Beard– and Michelin‑recognized restaurants; the operation publicly displays a Michelin 2025 1 Star E‑label on its site. An intimate, Japanese‑inspired space is built around a 12‑seat Chef’s Counter. An adjacent cocktail lounge called Tantō provides a quiet, precise social setting. Cuisine emphasizes seasonal, traditional‑meets‑innovative Japanese dishes delivered primarily through sushi and a tasting service. Menus draw on kaiseki principles and employ modern fermentation techniques. Andrew Huang is Executive Chef, a seasoned sushi chef with 23 years in the industry, originally from Taiwan, trained in Japan, and formerly Head Chef at Uchiko Houston and Uchiko Miami. Specialties include a 20+ course Omakase Experience, Bara Chirashi takeout, a Sushi Box (chef’s selection of nigiri and maki), seasonal nigiri, and in‑house fermentation‑based preparations.