Douska

Chef/Partner, Koji Kagawa is using his new concept DOUSKA to bring a new type of culinary experience. Growing up and working next to Seto inland sea (Setonaikai) famous for an abundance of seafood in Japans Kagawa prefecture, he trained in formal Japanese cuisine, wanting to learn more Chef Koji moved to France so he could expand his culinary knowledge. Always having an infatuation with Hip hop music Chef Koji decided to move where it all started, New York City. He immediately gained ground around New York working and consulting for various internationally renowned restaurant groups and had the opportunity to travel and work in places like Brazil, Peru, London, Israel, and Dubai where you will have the opportunity to try interesting and fresh new takes on traditional Japanese cuisine.