KOGA RYUJI

At Restaurant KOGA, Chef Ryuji Koga’s core ethos manifests in the belief that a restaurant is a comprehensive work of art, where the elements of space, service, and cuisine harmoniously converge. He is dedicated to crafting a unique and memorable experience for each guest, emphasizing that every moment is meticulously curated by both the discerning visitors and the welcoming staff. His overarching vision is to forge an experience truly unique to that specific time and place, elevating dining beyond the ordinary into an extraordinary immersion. Deeply rooted in profound respect for nature and its bounty, Chef Koga honors every ingredient with the utmost reverence, channeling the passion and dedication of each producer onto the plate. He extensively sources high-quality local ingredients, notably incorporating renowned Kyoto vegetables. His approach to flavor composition is akin to that of a perfumer, meticulously blending and pairing ingredients to explore and elevate their fullest potential, ensuring natural flavors resonate with vibrant colors and exquisite aromas. Chef Ryuji Koga's technical mastery is forged from a distinguished career within France's most esteemed culinary temples. After graduating from Ecole Tsuji France, he honed his formidable craft at multi-Michelin-starred establishments, including Joel Robuchon (3 Stars), Le Chabichou (2 Stars), Villa Archange (2 Stars), and Ledoyen (3 Stars). A pivotal career moment was his appointment as the first Japanese executive sous-chef and menu developer at Le Cinq (3 Stars) under Chef Christian Le Squer, at the Four Seasons Hotel George V in Paris. This rigorous training endowed him with a profound classical French foundation, which he now dynamically infuses with an innovative, contemporary spirit. His cooking approach is characterized by exceptional versatility, allowing him to seamlessly transition between classical techniques and inventive culinary expressions, utilizing a diverse repertoire of skills. Chef Koga is celebrated for his unique ability to combine ingredients with the precision of a 'perfumer blending fragrances,' perpetually pursuing new dimensions of deliciousness that evoke rich aromas and striking visual vibrancy. A recognized master in the realm of original desserts, his menu often culminates in exquisite, imaginative creations developed in collaboration with a pâtissier, providing a magnificent and memorable finale to the dining experience. Noteworthy dishes include the delicate 'Yuzu jelly with kumquat, lemon and lime sherbet' and the robust 'Wagyu beef cheek stewed in red wine,' exemplifying his broad culinary range from refreshing lightness to profound richness.

Career

• Cook at Joel Robuchon, Tokyo
• Chef at Le Chabichou, Courchevel
• Chef at Villa Archange, Cannes
• Chef at Ledoyen, Paris
• Sous-chef at various 1-star restaurants, France
• Executive Sous-chef and Menu Developer at Le Cinq, Paris
• Executive Chef at Brasserie at Four Seasons Hotel Kyoto, Kyoto
• Chef-Owner at KOGA, Kyoto

Mentored by Christian Le Squer.