I just went. Food was good, though I could’ve used more of it. (Though that just makes it good for a bang bang.) As for food quality, I’d put Kogane on a similar tier as Shin, and just behind Takeda. But I mostly just really liked Fumio. He cares about the customer, and is not about the bullshit. Two other people were at my serving and arrived both late and on their phones, and he very quickly put an end to that.
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Scenes from last week’s lunch at Fumio-san’s sushi counter
Kasugo
Hotate
Aji
Bluefin tuna, lean (dry aged 24 days)
Personally consider this the best akami in the game.
Bluefin toro (dry aged 24 days)
Saba
Botan ebi
Kisu
Shima aji (young)
Nodoguro
Hokkaido uni
Negitoro temaki
Anago
Aka uni form Ehime (3-month season)
Aori ika
Tamago
Always a pleasure dining at Kogane. Quality, execution, and consistency are guaranteed, but I would love to see a bit more variety and even greater expression of seasonality. The rice is always a highlight (even if the seasoning was a tad too aggressive for the Hokkaido uni; a minor nitpik), and especially so compared to a recent Kisen outing.
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Old pictures I realized I never posted. I went here first week Fumio-San opened. He is a very hospitable and nice guy. If you’re a sushi lover it’s worth going here. Not quite on the same level as Kaneyoshi, Shunji, etc. but still very good!
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Great meal! I was also there for the first week (first night!). Kogane continues to be rock solid in my book.
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loosest rice in the game and smallest pieces. Tough for $300 at dinner. Lunch I don’t mind though.
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agree.
Chef Fumio is the best of the best, every dish is excellent.
agreed. I ALWAYS leave happy. Fantastic nigiri, the quality and selection really shines through.
I have the most ridiculous story with him. 
.
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hit us!
Kogane wasted no time hitting us with a “we don’t know her” I kind of love it
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I agree. Hit us with it
This is all gold. I didn’t like my meal at Kogane, but I love this. It ruins the experience when people try to have a party or get together at a high-end sushi bar. Sushi appreciation is about the small nuances, which are very difficult to perceive in a raucous (or even overly chatty) environment. Pretty much every high-end sushi chef takes his or her job seriously, and the sushi should be taken seriously too out of respect for the chef.
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Just asking for clarification- you appreciate that this chef has a habit of regularly kicking people out of his resturaunt for not facing him and thanking him?
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So you also don’t talk in a “regular” restaurant as you should also show respect for these chefs ?
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There is an expected level of decorum at a small omakase counter like this. It would not surprise me if there’s been the occasional badly behaved customer who deserves to be scolded, or perhaps rarely even kicked out. But the number of people that he has kicked out, many of whom were adamant that they were paying attention to the meal - just maybe not to an obsessive borderline impossible degree, makes it clear to me that the chef not the customers is the problem here.
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perhaps this needs to be its own thread on Omakase disasters. I had one less than cordial meal at Shibucho on Beverly, all prompted by my asking the chef what was the fish he had just served me. I know he had his admirers here on FTC but to me as just an ass.
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this also ruins the experience for everyone else.
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Shige-san at Shibucho, like a volcano, can suddenly erupt without warning lol. The risk runs especially high for first-timers, unfortunately.
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