Sushi Koga

At Sushi KOGA, you will not only enjoy the sushi’s but also enjoy the total experience including how Chef Koga crafts sushi’s and what fishes you eat 😊. Enjoy the pleasant time!

Let me introduce one of our Spring menus. Kyo-Hanana is one of them, and “not to miss” item now. It has rich flavor and taste. You will notice this had been grown in nutritious soil. It is rich in nutrients as well, and gives you protections to your body by activating immune systems 😊!

Kasugo, 春子, young red sea bream is in season. Unlike bigger Red Sea bream which fattier with texture, you can enjoy fresh Umami flavors with extremely smooth texture including its skin.

We are happy to share with you our new Spring Omakase menus starting from 4th March. 春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 Hotaruika Yuzu-sumiso (Firefly Boiled Firefly Squid with Yuzu and Soybean Vinegar Sauce), Sakuradai To Nanohana Ohitashi (Seared Sea Bream and Canola Sprout in Bonito/Seaweed Soup), and Kogomi Gomadarezoe (Boiled Ostrich Fern Fiddlehead with Sesame Seed Sauce) in the full course appetizers, Bluefin Tuna Chutoro (Medium fat) and Hokkaido Scallop are in
Nigiri Sushi together with seasonal fishes such a Sakuradai (Cherry Red Sea Bream), Sayori (Halfbeak) and Kakinoha-sushi (Marinated Mackerel wrapped in a Persimmon leaf) as well as Buri Yuanyaki (Marinated Yellowtail) as the full course grilled dish (Platinum and Gold).

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

Happy new year everyone! Wishing you all a wonderful year of horse! Our welcoming cat and lion will welcome you to our sushi restaurant 😊.

One of our strengths is R&D capability to make improvements and innovations while maintaining the traditional sushi crafting techniques. As our society grows and industry evolves, it is crucial to keep delivering better qualities with value by applying new techniques and technologies. This is a good example of those. While the new Shime-Saba is a better fit for Nigiri, we see the traditional Shime-Saba still delivers the balanced taste for Kakinoha-sushi, pressed and cured sushi wrapped in a persimmon leaf. Culinary is a science. There are reasons behind good tastes for each sushi. We keep providing good surprises for you 😆.

Sustainability is a critical issue as we, F&B, rely on natural resources. Though it is a huge challenge as an authentic sushi restaurant, it is our mission to take a balanced approach to create more sustainable supply of Oishi sushi 😊! This is one example how we approach the important mission.

Here is an announcement of our regular monthly sushi making open class in the end of this month. We continue getting high interest recently. Please contact us via WhatsApp. Reservation is first come first served basis as the capacity is 5 people. Children need to be accompanied by at least an adult who joins the class. If you have 4-5 people, we can arrange a private class when convenient. This would be a good event for your special occasions with your family or friends 😊. No worries about how you perform. I will show you how to do and give necessary help in English or Japanese. We continue sharing the culture of Sushi and the appropriate basic techniques to sustain it in our broad society. The skills you acquire will last your entire life! Let’s have fun together 😆!

Sushi Koga is a unique cozy sushi restaurant which offers the sushi making class regularly by Chef Koga. He believes it is equally important to share the basic skills and the culture broadly to create global society with happiness and humanity 😊.

If you like seashells and go beyond scallop, here is an answer 😊. Hokkigai 北寄貝, hen clam, from Hokkaido gives a lot of Umami with a crunchy texture and pleasant seashore flavor, less bitter than Akagai, ark shell. It requires a precise preparation to enhance the Umami while eliminating the unnecessary bitterness. We serve it in our Omakase full course platinum. Enjoy 😋!

We got a nice and fresh young bluefin tuna in season. It had a good butter taste like a Chutoro, medium fat tuna, but with a sophisticated soft texture. We made a Sugatazukuri with a horse mackerel and added some slices of the Meji Maguro 😋.

Let us continue“What’s this?” reel though it has been a while since the first one 😆! There are many seasonal vegetables, as well as seasonal fishes, which are delicious and unique. Our mission is not just serving sushi’s but also serving experiences to fulfill your satisfaction and enjoyment to feel happy 😊. We prepare something new and good for you! This particular one is highly nutritious such as activating immune system and strengthening bones. Enjoy! Welcome your comment if you know what it is😊.
鮨古賀では、魚以外でも、「えっなにこれ」というものが出てきたりします😆。　今回は、少し気が早いですが、お好きな方がいらっしゃるかなと思います！　分かったという方はぜひコメント欄にメッセージくださいね😊。

#シンガポール寿司

Our Sushi only courses (10pcs or 15pcs) are valued choices for Sushi lovers who enjoy Nigiri sushi’s more than anything else. We offer Aji Sugatazukuri (Horse mackerel sashimi with head and tail) to make those simple sushi only courses “special and gorgeous” to celebrate anything toward CNY 😍. Please order it at least 3 days advance! Happy CNY!