List

Tock

Beckon

Denver

One Star

Frasca Food and Wine

Boulder

BRUTØ

One Star, Green Star, and Sommelier Award

The Wolf's Tailor

Blackbelly Market

Green Star and Young Chef Award

BASTA

Bib Gourmand

Tavernetta

AJ's Pit Bar-B-Q

Your Guide to the 2023 Colorado Michelin-Starred Restaurants on Tock

First, congratulations on your new role as Head Sushi Chef of KOSAKA. How does it feel to take over for Chef Yoshihiko Kousaka after an incredible 30-year apprenticeship?
I’ve felt ready for about ten years now—ready to offer something that truly delights our guests. At this point, I’m simply enjoying the process. Cooking has become a source of joy.
Can you tell us a little bit about your background? What inspired you to pursue the culinary arts?
The journey began in a Western-style restaurant in Japan, but sushi was always the deeper calling.
I loved sushi from a young age. When Mr. Kosaka encouraged me to come to the U.S. and give it a try, I saw a new door open. As I trained, I discovered how much I enjoyed working at the counter—talking with guests, connecting through food. That dynamic energy became something I cherished. It made me want to push myself further and give even more to every customer.
&nbsp;
<blockquote>
<h2 style="font-size: 3.2rem;">&#8220;That dynamic energy became something I cherished. It made me want to push myself further and give even more.&#8221;</h2>
&nbsp;</blockquote>
Edomae-style sushi is tied to Japanese traditions and techniques. How do you put your personal spin on crafting or serving sushi?
There’s over 400 years of evolution in sushi, tracing back to the Edo period. I respect that tradition deeply, but at the same time, I believe we must continue to evolve.
Great cuisine isn’t enough on its own. Effort goes into every detail—from the food itself to the way we care for our guests and the atmosphere we create. If the ambiance isn’t right, no dish can fully satisfy. True hospitality means aligning all these elements in harmony.
KOSAKA recently celebrated ten years of business. What do diners love about the experience?
Of course, beauty and taste are essential—but they aren’t everything. What leaves a lasting impression is the service, the attentiveness of the owner and team, the feeling that someone truly cares. That’s what makes a restaurant memorable.
What makes KOSAKA unique or differentiated from other high-end omakase experiences?
Seasonality guides the menu—and the philosophy.
I’m always thinking about what’s in season. The ingredients reflect the time of year, and I want our guests to feel that. It’s something we put a lot of care into. I’m also incredibly grateful to the vendors who help us source the freshest seasonal ingredients. They make our work possible.
<img loading="lazy" decoding="async" class="alignnone size-medium wp-image-96372" src="https://tock.wpenginepowered.com/wp-content/uploads/2025/05/Kosaka-800x438.jpg" alt="" width="800" height="438" srcset="https://tock.wpenginepowered.com/wp-content/uploads/2025/05/Kosaka-800x438.jpg 800w, https://tock.wpenginepowered.com/wp-content/uploads/2025/05/Kosaka-1280x700.jpg 1280w, https://tock.wpenginepowered.com/wp-content/uploads/2025/05/Kosaka-768x420.jpg 768w, https://tock.wpenginepowered.com/wp-content/uploads/2025/05/Kosaka-1536x840.jpg 1536w, https://tock.wpenginepowered.com/wp-content/uploads/2025/05/Kosaka-150x82.jpg 150w, https://tock.wpenginepowered.com/wp-content/uploads/2025/05/Kosaka.jpg 1572w" sizes="auto, (max-width: 800px) 100vw, 800px" />
Do you have a favorite bite or dish on the menu? What makes it special?
Squid and crab, especially when in season, are standouts. Guests are often amazed by the flavor and texture—it’s one of those moments where you really see their eyes light up. That reaction is what we live for.
How do you spend a day off?
Fishing is a personal passion—being out on the water, catching fish, and sharing it with my family and friends is incredibly fulfilling. I also enjoy ceramics, and I grow organic vegetables in my backyard. It all ties back to craftsmanship and respect for ingredients.
<blockquote>
<h2 style="font-size: 3.2rem;">&#8220;And as long as my hands can move, I’ll be making sushi.&#8221;</h2>
</blockquote>
What’s next for KOSAKA and your journey as a chef?
I believe that as long as I continue growing alongside the owner and the team, good things will come—opportunities, success, and fulfillment. And as long as my hands can move, I’ll be making sushi. This is what I love, and it’s what I’ll do for the rest of my life.”

Article

Sophie Brochu

Chef Masatomo Soma steps into a new role at KOSAKA

Chef Felipe Armenta didn&#8217;t have a traditional backyard to play in as a child. With both parents as chefs and restaurant owners, he made the kitchen his playground.
&#8220;I asked my parents a lot of questions, like &#8216;What&#8217;s a tomato?&#8217;, &#8216;When do you know an avocado is ready to eat?&#8217;, and &#8216;What do you like to cook the most?'&#8221; Armenta&#8217;s entire upbringing revolved around food—and good food, at that.
<img loading="lazy" decoding="async" class="alignnone size-medium wp-image-71577" src="https://tock.wpenginepowered.com/wp-content/uploads/2024/11/far-out-hospitality-photos-a-800x292.jpg" alt="" width="800" height="292" srcset="https://tock.wpenginepowered.com/wp-content/uploads/2024/11/far-out-hospitality-photos-a-800x292.jpg 800w, https://tock.wpenginepowered.com/wp-content/uploads/2024/11/far-out-hospitality-photos-a-1280x467.jpg 1280w, https://tock.wpenginepowered.com/wp-content/uploads/2024/11/far-out-hospitality-photos-a-768x280.jpg 768w, https://tock.wpenginepowered.com/wp-content/uploads/2024/11/far-out-hospitality-photos-a-1536x560.jpg 1536w, https://tock.wpenginepowered.com/wp-content/uploads/2024/11/far-out-hospitality-photos-a-150x55.jpg 150w, https://tock.wpenginepowered.com/wp-content/uploads/2024/11/far-out-hospitality-photos-a.jpg 1572w" sizes="auto, (max-width: 800px) 100vw, 800px" />
Armenta took the knowledge his parents passed down and began cooking on his own. He trained in a variety of positions across the United States, working under different chefs. In 2008, he returned to his hometown of San Angelo, Texas, to open his first concept, <a href="https://www.exploretock.com/the-grill">The Grill</a>.
Since then, Armenta has significantly grown his business, opening eight additional restaurants under the <a href="https://www.exploretock.com/group/far-out-hospitality">FAR OUT Hospitality</a> umbrella, including <a href="https://www.exploretock.com/marias-mexican-kitchen-fort-worth">Maria&#8217;s Mexican Kitchen</a>, <a href="https://www.exploretock.com/cowboy-prime">Cowboy Prime</a>, and most recently, <a href="https://www.exploretock.com/le-margot">Le Margot</a>.
&#8220;We thrive on continued growth but push ourselves to expand in a way that feels like we are always evolving,&#8221; says Armenta. &#8220;I&#8217;m lucky to still be hands-on and continue to have a supportive presence at all the concepts.&#8221;
Notably, in October 2022, Armenta partnered with celebrity chef Graham Elliot, bringing him into the group as the Director of Culinary Development.
At any of the FAR OUT concepts, Armenta aims to make his guests feel as if they are the only ones in the building. &#8220;You become and stay successful when you treat people like guests, not customers.&#8221; Additionally, Armenta attributes his achievements in the hospitality business to consistency.
<img loading="lazy" decoding="async" class="alignnone size-medium wp-image-71579" src="https://tock.wpenginepowered.com/wp-content/uploads/2024/11/far-out-hospitality-photos-b-800x293.jpg" alt="" width="800" height="293" srcset="https://tock.wpenginepowered.com/wp-content/uploads/2024/11/far-out-hospitality-photos-b-800x293.jpg 800w, https://tock.wpenginepowered.com/wp-content/uploads/2024/11/far-out-hospitality-photos-b-1280x468.jpg 1280w, https://tock.wpenginepowered.com/wp-content/uploads/2024/11/far-out-hospitality-photos-b-768x281.jpg 768w, https://tock.wpenginepowered.com/wp-content/uploads/2024/11/far-out-hospitality-photos-b-1536x562.jpg 1536w, https://tock.wpenginepowered.com/wp-content/uploads/2024/11/far-out-hospitality-photos-b-150x55.jpg 150w, https://tock.wpenginepowered.com/wp-content/uploads/2024/11/far-out-hospitality-photos-b.jpg 1566w" sizes="auto, (max-width: 800px) 100vw, 800px" />
Of course, great food helps, too.
Armenta shows off a range of expertise across his restaurants, which span classic French, refined barbecue, Pacific Northwest-inspired, and wood-fired cuisine.
&#8220;I like to play with ingredients that are in season, that&#8217;s always my go-to. Techniques are like fashion—something that was in style 20 years ago becomes the new trend, so we enjoy being the first to reintroduce classic techniques. For example, going into fall, we love to braise and slow-cook meats like short ribs and shanks to create nostalgic and comforting dishes that people crave.&#8221;
As the Texas culinary scene evolves at a rapid pace, Armenta continues to push the envelope.
&#8220;I truly believe that if you always strive for greatness—great food, great service—you&#8217;ll always be at the top. I live my life with this same mentality. It&#8217;s a competitive business, but I always make it a point to try and compete with myself.&#8221;

Chef Felipe Armenta rises to the top with a portfolio of unique Texas restaurants

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Your Guide to the 2023 Colorado Michelin-Starred Restaurants on Tock

Beckon

One Star

Denver

Frasca Food and Wine

One Star

Boulder

BRUTØ

One Star, Green Star, and Sommelier Award

Denver

The Wolf's Tailor

One Star, Green Star, and Sommelier Award

Denver

Blackbelly Market

Green Star and Young Chef Award

Boulder

BASTA

Bib Gourmand

Boulder

Tavernetta

Bib Gourmand

Denver

AJ's Pit Bar-B-Q

Bib Gourmand

Denver

glo

Bib Gourmand

Denver

More Stories

Chef Masatomo Soma steps into a new role at KOSAKA

Chef Felipe Armenta rises to the top with a portfolio of unique Texas restaurants