KOGA

The story

KOGA, Kyoto – Michelin-starred French omakase by Chef Ryuji Koga

The Concept

Chef Ryuji Koga sees a restaurant as a total art form: space, service, and cuisine coming together to create a single, complete experience. At KOGA, every guest and every staff member contributes to that moment. With utmost respect for ingredients, each producer’s intent is placed on the plate. Like a perfumer blending scents, Koga combines ingredients to pursue flavor.

The Chef

Born in Fukuoka, Koga trained at École Tsuji in France before returning to Japan. He spent years at Joël Robuchon in Ebisu, then refined his skills in French kitchens: Le Chabichou (two stars), Villa Archange (two stars), and Ledoyen (three stars). In 2016, he became the first Japanese sous-chef at Le Cinq in Paris, working under Christian Le Squer. After returning to Japan in 2019, he served as chef de cuisine at Four Seasons Hotel Kyoto before opening KOGA in 2024. Just one year later, the restaurant earned a star in the Michelin Guide Kyoto-Osaka 2026.

The Experience

The menu is an omakase course. Lunch offers 8–10 dishes at ¥12,000 (plus service charge), dinner 10–12 dishes at ¥22,000. The cuisine is French, built on seasonal Kyoto ingredients and classical technique. A private room is available for groups of 4 to 16. Note that the kitchen cannot accommodate vegetarian or vegan requests. The dress code is smart casual; no shorts or sandals for men.