Ko Japanese Dining

Reviews

• DE

  Deanna Elstrom

  Jul 21, 2026
  2.0
  Totally disappointing. The menu appears authentic, but the food is not. The diners next to us warned us that the sushi was not fresh. I got the rolls anyway, but the sushi rice was all gooey and wrong. The spicy tuna roll was covered in some weird sauce. They would not serve us the grilled fish bc it was 8:05pm and they wanted to clean up. Told us it was time for us to go at 9:15 on a Tuesday night. Then, they added 10% to the bill as a "tariff fee" bc they claim they import much of the food from Japan. What? Why not just add that into the already too high prices? Save yourself the trip and the money and dine elsewhere.
• LL

  Le Lemon

  Jul 11, 2026
  4.0
  For how much I paid, I feel like the amount/taste doesnt really match. They have a nice view & interiors on the 2nd floor though. 10% tariff fee so heads up before going!
• SM

  Steven Morel

  Jul 10, 2026
  5.0
  Service was amazing. Food was delicious and truly Japanese. It is a bit on the pricey side but it is truly worth it. Karage tasted amazing as a starter. The sushi set was fresh and tasty. We even got to meet Miki-San, the owner, who told us about her journey as the restaurant’s owner. She is lovely, and her food is amazing.
• JS

  Jon Singleton

  Jun 1, 2026
  5.0
  Absolutely amazing!!👏🏽 Authentic Japanese dining and the service is impeccable. Friendly atmosphere and the owners, Eric & Miki, made my fiancée and I feel like we were back in Okinawa during our military service.
• MK

  Mark Kostecki

  May 25, 2026
  1.0
  Really wanted to like this place around the corner from our hotel, but overall we left somewhat disappointed. First, it honestly felt like the chef from the downstairs Thai restaurant was cooking that night. There were pieces of meat in the miso soup that came with our dinner, and my pork with ginger dish tasted much more Thai-inspired than Japanese to me. The portions were also surprisingly small. It almost felt like someone said, “With Thai food I can charge $20 a plate, but with Japanese food I can charge $30 and serve even less.” Finally, the restaurant added a 10% surcharge due to tariffs. I have a hard time believing their vegetables, pork, and chicken are imported and justify that kind of blanket upcharge. Overall, it felt like management is chasing short-term profits without realizing how easy it is to lose customers — and how difficult it is to bring them back. Consumers can tell when they are being taken advantage of, and eventually restaurants wonder why people stop coming. That’s why.