Address: | 6507 W Waters Ave Ste 9, Tampa, FL 33634, USA |
---|---|
Postal code: | 33634 |
Phone: | (813) 889-8898 |
Website: | http://www.kelpsushi.com/ |
Monday: | 11:00 AM – 10:00 PM |
---|---|
Tuesday: | 11:00 AM – 10:00 PM |
Wednesday: | 11:00 AM – 10:00 PM |
Thursday: | 11:00 AM – 10:00 PM |
Friday: | 11:00 AM – 10:00 PM |
Saturday: | 11:00 AM – 10:00 PM |
Sunday: | 11:00 AM – 10:00 PM |
I have been to Kelp maybe 7-8 times since I first discovered it two months ago. This is definitely me and my GF's choice for sushi in town. The Tuesday night live music really adds a nice touch to mid-week date nights, too. Love the atmosphere, and the staff is always really friendly and eager about the menu. Love this place. My favorite roll is the Sin City. #nomnomnom
Stopped in with my 80 yr old mother after getting her hair done & now it's our weekly thing for Saturday lunch. Sushi is fresh, well done & the sauces, on point. Creative monthly sushi specials & yummy Sake cocktails. Mom's very particular & loves the people & the food. I've been to the South Tampa location many times as I live close but this location is my favorite for all the same reasons. Ethan, the manager, always stops to chat & makes Mom feel special.
As a former Origami regular, I was hesitant to try the new Kelp. The decor is well done, much higher end looking. The food is about the same, not exceptional but good enough. I cannot recommend the special drinks. At happy hour they offer a 2 for one and I tried the Sake Mojito and it was AWFUL and could not drink it. The 2nd drink was a Sangria, also not great. The management needs to try the drinks and taste for themselves. The ladies restroom also could use a thorough cleaning. Service was excellent!
An improvement from Origami Sushi and what it used to be. The aesthetic is simple but nice. Outside seating is always a plus for a beautiful day. A server by the name of Joey assisted me and did a great job. Even recommended a new roll for me to try called FREE DIVE, and it was fantastic. Without the cream cheese of course. Now it's become my new favorite.