230 Nakaogawacho,
Kamigyo-ku, Kyoto, Japan
OPEN : 12:00 〜 13:00Lo. / 18:00〜19:30Lo.
CLOSE : Every Tuesday・Wednesday
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- JA
- EN
Our Philosophy
At Restaurant KOGA, we believe that a restaurant is a complete work of art where space, service and cuisine come together in harmony.
It is a place where every moment is crafted with care by the guests who visit and the staff who welcome them.
Together, we create an experience that is unique to that time and place.
We honor every ingredient with the utmost respect, channeling the passion of each producer onto every plate.
Like a perfumer blending fragrances, we pair ingredients to explore and elevate flavors to their fullest potential.
We invite you to immerse yourself in this extraordinary space and savor a moment beyond the ordinary.
NOTICE
MENU
- LUNCH
- 12,000yen[ tax included. Subject to a 10% service charge ]
Chef’s selection of 8 to 10 dishes including dessert - DINNER
- 22,000yen[ tax included. Subject to a 10% service charge ]
Chef’s selection of 10 to 12 dishes including dessert
Private room is available (from 4 to 8 people).
Please inquire for details.
《 Please check before reservation or visit to our restaurant 》
- Please inform of any allergies or dietary restriction at the time of reservation.
- Dress code prohibits extremely casual attire such as shorts and sandals for men.
- Cancellation Policy : Same-day cancellation will incur a 100% charge.
- Please note that we are unable to accommodate vegetarian or vegan requests.
- Smoking is prohibited throughout restaurant, including the waiting space.
- Regarding children, we welcome guests of all ages but request that children be able to enjoy the same menu as adults.
CHEF
KOGA RYUJI
Born in Fukuoka Prefecture
After graduating from Ecole Tsuji France, he trained in regional France before returning to Japan.
In 2006, he began his career at Joel Robuchon (3Michelin Stars, Ebisu, Tokyo).
Subsequently, he moved to France to refine his craft, working at prestigious establishments including:
Le Chabichou (2Michelin Stars, Courchevel), Villa Archange (2Michelin Stars, Cannes) and Ledoyen (3Michelin Stars, Paris).
He also served as sous-chef at various 1-star restaurants, further honing his skills.
In 2016, he was appointed as the first Japanese executive sous-chef and menu developer at Le Cinq (3Michelin Stars) under Chef Christian Le Squer, located in the Four Seasons Hotel George V, Paris.
Returning to Japan in 2019, he became the Executive Chef of Four Seasons Hotel Kyoto.
After a year of meticulous Preparation, he opened his own restaurant “KOGA”.
- Awards
- 2014 RED U-35 Bronze Egg Winner
- 2015 RED U-35 Silver Egg Awarded
- 2015 S.Pellegrino Young Chef French National Finalist
- 2016 RED U-35 Silver Egg Winner
ACCESS
230 Nakaogawacho,
Kamigyo-ku, Kyoto, Japan
- Directions
- ■ 8-miute walk west from Imadegawa Station (Kyoto Subway Line) along Imadegawa Street.
- ■ Within 2 or 3 minute walk, 3 coin parking lots are available.
(The location marked with a “P” on the map.)
