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.