Sushi Koji – 鮨幸二

Chef Chiba Kazuhiko

Chef Chiba Kazuhiko’s career reflects his dedication and skill in Japanese cuisine. He began his journey in the famous Tsukiji Market in Tokyo, working as a sushi chef. Over time, he also mastered kaiseki (traditional Japanese multi-course dining) and earned both his chef’s license and the prestigious Tokyo fugu (pufferfish) chef’s license.

At the age of 29, Chef Chiba moved to Taiwan, where he promoted Japanese culinary traditions. There, he worked as an exclusive chef for the Taiwanese government, preparing authentic Japanese meals for official events.

Chef Chiba was later invited by Suntory in Taiwan, which led to his move to China, where he served as the head chef at the Shangri-La Hotel, a renowned 5-star hotel, offering refined Japanese cuisine to guests.

Now in his 8th year in Vietnam, Chef Chiba continues to make a mark on the local culinary scene. He is the Executive Chef at Sushi Koji, an Omakase Sushi Restaurant in Ho Chi Minh City, where he shares the flavors and traditions of Japanese cuisine with a new generation of food enthusiasts.

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A Culinary Journey

Since

1987

THE SPACE

Across the foyer, the sun sets and the moon rises. Under the moonlight, diners are welcomed to savour what is on offer in the Sake Lounge as the night falls away in this intimate space. The Sake Lounge is anchored by a facet-edged feature wall, where bottles of sake proudly perch.

The VIP room is tucked away for private dining that is lit by the glimmer of the beautiful pendant light, as the guests dine in absolute privacy under the stars.

Upon arrival at the foyer, diners are greeted by rockscape as they set out on their journey at the foothills. Diners then ascend upwards through a narrow crevice in the mountain that leads to a cave where they are invited to begin their gastronomical experience at the Sushi Counter.