KOJI. a concept of Mark Barnett, chef / proprietor of Mao Tai for 29 years & Nobuhisha Takahashi former Nobu head sushi chef, is now in the expert hands of Chef Rolando Ongcoy also from the same distinguished Nobu stable . Chef Rolando uses his skilled and accomplished talent alongside his vast experience in Japanese cuisine to further maintain and create the Koji concept of contemporary Japanese cuisine
KOJI. is a vibrant & contemporary Japanese restaurant where friends can meet and enjoy sharing plates of delicious & beautifully prepared Japanese food with South American influences and hints of western sensiblites. From freshly prepared nigiri and sashimi at the sushi bar to tempura, grilled fish and meat from the robata grill or sip cocktails at Koji's elegant classic cocktail bar.