Koju, the latest venture from LDV Hospitality, elevates Brooklyn’s dining scene with a modern omakase experience that honors Japanese tradition while embracing thoughtful innovation. Located within the Ace Hotel Brooklyn, Koju offers an atmosphere of intimacy and refined craft, making it one of the city’s most memorable new sushi destinations.
Continue reading for a review from our Editor Zarko Davinic:
A Contemporary Omakase Journey
Executive Chef Kevin Garrison, formerly of Sushi Zo Hanare, leads the kitchen with a focus on seasonality, technique, and emotional resonance. Partnering with Hiro Nishida, a global restaurateur known for co-founding MEGU and launching over 30 acclaimed dining concepts, Garrison delivers a menu that balances comfort, discovery, and authenticity. The omakase journey unfolds across 13 meticulously prepared courses, priced at $145 per person. Each dish is a study in precision, from the delicate Ha Gatsuo, striped bonito, and pristine Hokkaido scallops to the rich kinmedai, golden eye snapper. The hand rolls and nigiri reveal the chef’s mastery, offering nuanced flavors and textures that invite diners to savor every bite. Optional supplemental courses add playful twists, including nodoguro, a California hand roll with snow crab, and a decadent triple toro roll layered with akami, chutoro, and otoro.
The beverage program, curated by LDV’s Beverage Director Giacomo Ellena, is designed to complement and elevate the omakase experience. Five signature cocktails blend traditional Japanese ingredients with contemporary Western mixology, such as a spritz with Ume Sake and prosecco, a Japanese Yuzu Highball, and an Old Fashioned crafted with Japanese whiskies, Sakura honey, and chocolate bitters. The full bar features Japanese gin and whisky, while the sake list spotlights rare bottles and hyperlocal Brooklyn producers. Each pairing is selected to enhance the progression of flavors throughout the meal, deepening the connection between tradition and innovation.
Immersive Atmosphere and Music
Koju’s ambiance is further distinguished by its immersive music program. Over 120 vinyl records, spanning Japanese pop from 1935 to 1990, are played on a rare Audio Technica vinyl player, one of only two in existence. Handmade speakers from Silence Please, positioned behind the sushi counter, envelop the space in sound, creating a unique sensory environment that complements the culinary artistry. The fusion of music and dining transforms each visit into a multisensory journey, setting Koju apart from other omakase experiences in the city.
The restaurant’s design, a collaboration with Studio Tre, reflects a harmonious blend of raw and refined materials. The 14-seat omakase bar is set within a skylit garden room, featuring a dark green Breccia d’Egitto stone counter topped with white oak, cedar paneling, and concrete conduit screens. Bamboo matchstick panels and vintage Wegner chairs add warmth, while indigo-dyed textiles by Hosoo and custom oak-and-concrete furnishings by Brooklyn’s OSO Designs showcase a commitment to craft and comfort. Repurposed Noguchi Akari lights softly illuminate the room, and a 19th-century Japanese byobu screen depicting bamboo floats above the Roman and Williams concrete wall, creating a poetic interplay between old and new.
Discover more of the sushi and atmosphere at Koju Restaurant in Brooklyn, in our gallery:
When it comes to Koju, reservations are essential, with only 14 seats available for dinner Tuesday through Saturday. Two seatings are offered each evening, at 6:00 PM and 8:15 PM. Koju is located at 252 Schermerhorn Street, Brooklyn, NY in the ACE Hotel. Bookings can be made via SevenRooms or Resy. For more information, visit sushikoju.com or follow @sushikoju on social media.
