Sushi Koga

We are happy to share with you our new Autumn Omakase menus starting from 26th August. 秋のメニューをスタートいたします。　こだわりの、手抜き無し、全てのネタにひと手間かける本格寿司をお召し上がりください。 Chef Koga prepares and crafts all the authentic sushi’s with his attention and touch to detail without compromising. Enjoy 😊!

Currently our website is not accessible due to a server issue, please WhatsApp me at 9784-4949. Apologies for the inconvenience 🙇.　　現在、サーバーの問題で弊店ウェブサイトにアクセスできずご迷惑をおかけしております🙇。　WhatsApp(9784-4949)にてご予約、お問い合わせをいただけますようにお願いいたします。

Some seasonal highlights are Sanma Namero (Marinated Pacific Saury in Red Soybean Paste with Ginger), Katsuo No Shougajouyuzuke (Marinated Bonito in Ginger Soybean Sauce), and Hotate To Kabu Asazuke (Scallop and Turnip Pickles) in the full course appetizers, Bluefin Tuna Chutoro (Medium fat) and Hokkaido Scallop are in Nigiri Sushi together with seasonal fishes such as Momiji Dai (Autumn Red Sea Bream), Shimaaji (Striped Amberjack) or Buri (Yellowtail) and Kakinoha-sushi (Marinated Mackerel wrapped in a Persimmon leaf) as well as Buri Saikyo Yaki (Marinated Yellowtail in Saikyo White Soybean Paste) as the full course grilled dish (Platinum and Gold).

We look forward to welcoming you with the new Autumn menu soon!

Sanma, 秋刀魚, Pacific Saury has been coming in from Hokkaido to tell you that Autumn is coming 😊. Please enjoy the special taste only in Autumn time!

Currently our website may be temporary inaccessible due to our hosting provider in Japan. Please contact us via WhatsApp for a reservation or any inquiries. We apologize the inconvenience 🙇.

For Sushi lovers, our Omakase Sushi Only courses are the recommended choices. The courses are designed so you can enjoy a wide variety of sushi in a thoughtful order. Like a full course dinner, each piece builds on the last to create a balanced and satisfying dining experience. Each sushi of the courses are usually served one by one, but we can serve all the sushi’s in a large plate as well for a lunch with limited time. おまかせ寿司コース(10貫または15貫)は、さまざまな寿司ネタをそれぞれの持ち味を最大に引き出す順番でお楽しみいただけますように構成されています。　一貫ごとに前の味わいを受け継ぎながら、調和の取れた満足感のある「おまかせ握り」の醍醐味を味わっていただけます。

Great news! You can visit us via MRT Circle Line now. Please get off at Prince Edward Road station and take Exit 2. You reach us within 3 minutes from the exit 😊. Enjoy Sushi 🍣!

Good news for fresh Kai, shell lovers😆! This is another idea to make your Omakase sushi dinner special by crafting a seasonal fresh Sazae, turban shell, sashimi plate on its shell. You may find it in our daily a la carte menu or please let us know at least 3 days advance for the on-demand fresh secured sourcing 😊.

Aging process is crucial to some fishes to enhance Umami taste by natural transformations (hydrolysis) of proteins to amino acids by enzymes. Proper processing is essential to achieve the best results without introducing excess oxidation and breakdown. It’s a combination of science, engineering and practical application. It is our mission to maximize potentials of resources so that we can make you happy while respecting lives of all the living things (true meaning of “Itadakimasu”, いただきます when you say to start eating in Japan). Enjoy 😋!

Are you having a special dinner with your family or friends or even yourself only in this holiday season, we are happy to make your Omakase dinner gorgeous by crafting a seasonal Sugatazukuri sashimi with a whole fish of your preference. Please let us know at least 3 days advance for the on-demand fresh fish sourcing to add to your Omakase dinner 😊. We offer those in reasonable prices. For our Omakase dinner customers only.

We are happy to share with you our new Summer Omakase menus starting from 27th May. 夏のメニューをスタートいたします。　こだわりの、手抜き無し、全てのネタにひと手間かける本格寿司をお召し上がりください。 Chef Koga prepares and crafts all the authentic sushi’s with his attention and touch to detail without compromising. Enjoy 😊!

Some seasonal highlights are Aji Namero (Marinated Horse Mackerel in Red Soybean Paste with Ginger), Mizunasu No Umezugake (Water Eggplant with Plum Sauce), and Shio-Uni Somen (Somen Noodle with Salted Sea Urchin) in the full course appetizers, Bluefin Tuna Chutoro (Medium fat) and Hokkaido Scallop are in Nigiri Sushi together with seasonal fishes such a Isaki (Chicken Grunt fish), Shimaaji (Striped Amberjack) and Kakinoha-sushi (Marinated Red Sea Bream wrapped in a Persimmon leaf) as well as Kanpachi Saikyo Yaki (Marinated Amberjack in Saikyo White Soybean Paste) as the full course grilled dish (Platinum and Gold).

We look forward to welcoming you with the new Summer menu soon!