The finest fish, meat and poultry are used on a daily basis, and flavored with imported seasonings and marinades. Every preparation is completely unique, from dish to dish.  All of Koo’s dishes are exceptional and highly inventive, complements of Chef Alex. Highlights from Koo’s menu include appetizers such as the Rock Shrimp Tempura and the Yellowtail Sashimi with Jalapeno. Both dishes are perfect examples of the different types of cuisines taken from other parts of the world and fused with Japanese ingredients and techniques. Popular entrees include the Broiled Black Cod- a favorite since the day the restaurant opened, the Grilled organic Black angus Steak, and the Sauteed Jumbo Prawns. Koo also has one of the most extensive and creative list of special rolls from the sushi bar.

Desserts are all beautiful works of art, almost too perfect to eat! One standout, the Warm Belgium chocolate cake, was praised by the Times as “a satisfying finale to an exhilarating dinner.”

Join us in the lounge at Koo Ridgefield for some of the most delicious and creative cocktails in Connecticut as well as a sizeable Sake list.  Our lounge is perfect for getting together with friends and associates after work, or just enjoying a drink before or after dinner. 

The growing wine list includes bottles from the U.S., New Zealand, Alsace, Germany, France, Australia, Argentina, and Italy as well as a fine selection of wines by the glass.