Sushi Koga

Sushi Koga Cozy counter-only restaurant operated solely by a Japanese chef with his wife. You feel at home with our attended hospitality in English and Japanese!

Appreciate at least 1-day advance reservation for freshness. 隠れ家的な、日本人だけで経営、営業の手作り寿司屋です。

23/07/2026

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 😊.

11/06/2026

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 😋!

01/06/2026

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.

25/05/2026

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!

18/05/2026

Here is our announcement of sushi making open class in the end of this month. We continue getting high interest recently while allocating the slot is getting challenging due to the regular sushi service. Please contact us via WhatsApp. Reservation is first come first served basis as the capacity is 5 people. Minimum participants are 4 people to take place the class. 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. We won’t have any open classes in June as we have already some private classes FYI.

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 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 😊.

05/05/2026

A good thing about the counter seats is that we can have direct communication with each customer. One of the examples is here by listening to what our customers said and understanding the insights 😊.

02/05/2026

It is our mission to help people create bonding with nature to live a happy and sustainable life. Besides sushi itself, we use some friendly tools to trigger the process.

Crafting natural things has been traditionally common in Asia and originally glass and palm tree leaves are used. It helps feel close to nature and also understand how you learn a simple thing neurologically. Enjoy 😊!

27/04/2026

Aji, 鯵, horse mackerel is always a tasty fish throughout the year. Now they are getting even merrier with relatively higher amount of fattier meat 😊. Come and enjoy the seasonal delicacy 😋!

24/04/2026

C. W. Nicol was a great naturalist and educator in Japan originally from Wales. I’ve been influenced through his writings and activities since my teenage how we live well in nature. He also left insightful writings about foods mostly how he cooked with materials he caught. Uni Shochu-Zuke is one of the best ways to eat Uni! Original recipe was written by C. W. Nicol almost a half century ago with sea urchins caught at an island in Vancouver. Good with rice or Sake or both 😋. It’s like an Uni version of halfway cooked eggs 😆. Enjoy!

Address

70 Shenton Way #01/21
Singapore
079118

Opening Hours

Tuesday 11:45 - 14:00
Wednesday 11:45 - 14:00
18:00 - 22:00
Thursday 11:45 - 14:00
18:00 - 22:00
Friday 18:00 - 22:00
Saturday 18:00 - 22:00

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