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Cooking Style: Japanese Cuisine
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Although he’s spent his entire culinary career working in sushi restaurants, Koji Terano is expanding the boundaries of Japanese cuisine with his creative offerings.

Born in 1975 in Osaka, Japan, Koji began his culinary career at the age of 18 when he began working at Gorohachi, a sushi and fugu restaurant. After three successful years there, Chef Terano was encouraged to move forward with his culinary experience and training. With this in mind, he decided to respond to an advertisement that Sushi-Ko placed in a Japanese magazine and in March of 1997, he moved to Washington to join Sushi-Ko’s team.

“Over the past six years Koji has steadily impressed our restaurant’s team with his creativity. We appreciate his ability to transform classic Japanese dishes into new, exciting offerings for Sushi-Ko,” says Daisuke Utagawa, owner and creative director.

His innovative cooking style is having an impact. To showcase Chef Terano’s menu additions, Sushi-Ko launched a new four-course omakase or tasting menu. Now D.C. diners can more fully experience the true genius of this young chef.

Koji continues to expand his culinary horizons. Chef Terano and Daisuke Utagawa just returned from an overseas food tour.

   Koji Terano Biodata Sources
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