Sushi Koga

Glad to share our recent progress of Sushi KOGA. Do you see the difference in the pictures? With kind gift from our friend, mini-Kimono and fans have been added to the front shelf. It has given more authentic J*panese impression to the interior of our shop while keeping the bright and casual atmosphere. Please come to our place to enjoy our authentic sushi dishes in this calm and elegant environment 😃.

We plan to share our Winter menus and promotions to Christmas and year-end/new-year soon. Please stay tuned 😄.

We have done the first Sushi Hands-on Making class successfully in Singapore on last Saturday. It provides a great experience not only just to know how the sushi is made, but also recognize the reasons behind and later achieve outcomes after failures and successes. This will be a good activity for your family event, friend or team bonding's. We will continue our open class on last Saturday every month (30th in November 2024), and any date and time based on request and availability. Looking forward to seeing you in the class 😃!

Sushi KOGA is a small counter-only sushi restaurant not only just serving Omakase sushi's. It is the place to make you happy and fulfilled by crafting experiences to make/cook, eat Sushi and live our lives in the harmonized societies and the earth sustainably as our mission. It is simply operated by me, Chef Koga with help from my wife to give our crafted dishes together with real Omotenashi at home, J*panese hospitality which is really rare in Singapore.

https://sushikoga.com/sushi-making-hands-on-class/

Fresh Black Soybean from Tamba, around boarder of Kyoto and Hyogo prefectures, is in season to cook and eat as Edamame, boiled young sheath of soybean. It is still a bit young, but it is going to become sweeter as the season goes on. Now we include this "special edamame" as an addition to your appetizers 😃. Please come and enjoy the taste of Autumn!

We are starting Sushi Hands-on Making Class soon. This is an open class so please sign up. I will give you hands-on instructions in details in English or J*panese. It will be an eye-opening session to know Sushi with technical and cultural background. See you soon 😃!

All the dishes we serve at Sushi KOGA are carefully crafted. Here sharing one of the examples, our signature Chrysanthemum Leaf in Tofu Sauce with Steamed Sea Urchin and Salmon Roe with you 😃. We serve this dish in all our Autumn Omakase Full Courses and Otsumami Course now. Don't miss it!

We are happy to share some updates of our menus and operations 😊.

🍣 We continue our Autumn menus with seasonal fishes: Seasoned Sanma, Pacific Saury, Hokkaido Yellowtail, Fatty Sardine.... with some tweaks if you are a repeater 😃.
🍣 3 Omakase Full Courses; Silver at S$140+, Gold at S$180+ and Platinum at S$240+. All are highly crafted sushi dishes.
🆕 Introducing Omakase Sushi Only Course at S$90+. Also adding Omakase Otsumami (Appetizers, Sashimi’s and Grilled Fish) course at S$100+ for Sake lovers 😄.
🍣 Dinner: Wed - Sat at 6-10pm
🆕 Lunch: Wed - Sat at 11:45am-2pm
🍣 Please make your reservation via WhatsApp, LINE or Messenger through our website links. At least 1-day advanced reservation is needed.
🆕 Lunch Promotion: Introducing our authentic Pressed Sushi (押し寿司) set at S$25 only. Limited 8 sets/day on Tue - Thu by walk-in. Enjoy historical handmade pressed sushi’s with 5 different condiments! Chef-made J*panese chili sauce is the most popular 😋.
🆕 Finally but importantly, we are starting arranging “sushi making classes” by request bases 😊. This is the great opportunity not only to learn how to make simple sushi’s by yourself but also to make a team building with your friends or colleagues or just to have fun with your family 😆. Please see details in our website. Chef Koga will guide you through the process in English or J*panese.

The above updates are based on our mission that is “We make you happy and fulfilled by crafting experiences to make/cook, eat Sushi and live our lives in the harmonized societies and the earth sustainably.”

Wishing you all happiness and health 😊.

🍣 We have started Autumn menus with seasonal fishes: Seasoned Sanma, Pacific Saury, Hokkaido Yellowtail, Fatty Sardine.... 😀
🍣 3 Omakase Full Courses; Silver at S$140+, Gold at S$180+ and Platinum at S$240+. All are highly crafted sushi dishes.
🍣 Open on Wed - Sat at 6-10pm.
🍣 Please make your reservation via WhatsApp, LINE or Messenger through our website link. 1-day advanced reservation is needed.
🍣 Free tasting of early Autumn specialty, marinated sweetfish liver, 鮎（香魚）のうるか, till it lasts 😄.

Chef-made "Ayu no Uruka", marinated Sweetfish Liver, 鮎（香魚）のうるか, has been ready since a month long of aging process (cutting the protein polymers into small amino acids to deliver Umami in a Chemistry description 😆). Uruka has been traditionally made in areas along clean rivers where "Ayu" fishes live in J*pan. Extremely good fit with Sake and rice! We give you a try for free now. First come, first served till it lasts . Enjoy 😃!

Full set of New SumiIka, Cuttlefish. From left, Geso - tentacles, Emperor - fins, Mi - body. I like Emperor as it is thin but very crispy though you may not find it in other sushi restaurants 😃. The season is going to be finished in a few weeks or less. Please make reservation 3 days in advance to source fresh New SumiIka 🙏.

New Sumiika, Cuttlefish is in season 😀. Now the size is 2 Nigiri by one body and 1 Nigiri by one piece of leg part. You can enjoy crispy but soft texture only now😆. The size will become bigger day by day.

We have started our regular operation since today. We greatly appreciate your supports so that we could reach the first milestone! We continue our quality work, and keep prioritizing customization and hospitality for everyone to enjoy sushi in a private atmosphere 😊.

https://sushikoga.com

🍣 We have started regular operations since 14 August. Open on Wed - Sat at 6-10pm.
🍺 Free one 330ml Kirin Ichibanshibori Beer in August 😆.
🍣 3 Omakase Full Courses; Platinum at S$240+, Gold at S$180+ and Silver at S$140+. All are highly crafted sushi dishes.
🍣 Please make your reservation via WhatsApp, LINE or Messenger through our website link. 3-days advanced reservation is needed.
🍣 We look forward to your visits 😄.
https://sushikoga.com/

We have started Instagram posts😊. Hope you enjoy those. Welcome to Sushi Koga!

SUSHI KOGA (@sushi_koga) • Instagram photos and videos 3 Followers, 1 Following, 9 Posts - See Instagram photos and videos from SUSHI KOGA ()

The season of Ayu, 香魚, sweetfish, has come! We craft Ayu sushi for you to enjoy flavor from clean river only in summer time.

Nothing is wasted. We have started fermenting the rest parts of Ayu to make Uruka, うるか, for those who enjoy drinking cold Sake with it. Please be patient 😆! It will take a month to complete.

Crafted handmade desserts with Pandan Leaves. Two choices; Yuzu Kueh or Maccha Kueh. A fusion of traditions from Singapore and J*pan 😃.

Since our mission is to help people to live in the harmonized societies and the earth sustainably, at Sushi Koga, we provide you experiences to feel nature close to you. This is just an example, but good to have one in finale of your dinner. You look, touch, hear, smell and taste as you unwrap the Pandan leaf box😊.

We have started pre-opening operations gradually. Last week, my ex-P&G colleagues came to our restaurant, and Matsuoka-san has kindly shared his experience in LinkedIn. Let us share with you its link. We really appreciate sharing the positive words since our mission is to make everyone happy and fulfilled with experiences of Sushi, craftsmanship and culture 😄.

https://www.linkedin.com/posts/nobuaki-matsuoka-07037b50_mzbpaneeseeziwrnat-amazingtransformation-activity-7213065788868419584-py6Y?utm_source=share&utm_medium=member_desktop

I’m making pickled J*panese shallots, Rakkyo. Most of them are sweet vinegar based, and some are simple salt based.

Since our mission is to make you happy and fulfilled by crafting experiences of Sushi, it is important we help make you healthier so that healthy mind and body will help you to feel happier 😊.

Rakkyo has efficacies in improving immunity and dietary controls.

We are on track to open our restaurant most likely sometime in July. Thank you for your continuous support. Please stay tuned 😊!

We’ve got a food shop license since yesterday 😊! We continue to prepare necessary preparations for opening. Please stay tuned 😊!

Dear all,

Another update 😊!

We just have taken over the restaurant place, and got an official inspection on the facility for food shop license today. We need actions on several follow-up items, but overall it went well. There are still many challenges, but there are many people who have been kindly help and push forward with quality. We really appreciate people around us regardless of distances.

Thank you for your continuous encouragement and support! Please stay tuned 😊!

While we focus on setting up the restaurant, we work on preparing menu to fit in our concept. Actual trials will follow. Please stay tuned 🙂!

This is going to be one of our welcome drinks (non-alcoholic) to our guests. Turmeric drink to help reset your mind and body to enjoy coming foods and drinks 🙂. Turmeric (Ukon in J*panese) has antioxidant effects and helps liver function.

A happy update to everyone!

We have found a small restaurant place! Now we are working on necessary preparations such as obtaining food shop license. Target opening is in July-August, but it will be soft opening and adjusted depending on when we feel we are ready 😊.

It is going to be located at CBD in Singapore, and become a rare "J*panese family owned & operated" counter-only Sushi restaurant for Omakase here. I am excited as this will help us keep working on our mission; "We make you happy and fulfilled by crafting experiences to make/cook, eat Sushi and live our lives in the harmonized societies and the earth sustainably." 😊. We will share with you further progresses as we move on!
Thank you for your continuous support. Please stay tuned 😊!

Established a company to serve authentic Sushi with attended manner today. As finding a small and cozy space is a challenging, I plan to start the business by sending a private chef (myself😆) to your destination for private parties and sushi making on-hands experiences. I will let you know when the official start of the businesses after several trials, most likely around in April/May. Also, please let me know if you can help finding a space for the small Sushi shop😃.

Welcome to the website of Sushi Koga! We are targeting to start our business in Spring/Summer 2024. We are going to open a small Sushi shop with 7-8 seats only, and gradually start Sushi making classes for families and groups. We plan to update progresses of our preparations here. Please stay tuned 😃!