Ogawa Sushi & Kappo

We are busting!! Thank you so much to @craiglaban and the @phillyinquirer for this incredible review of our Old City omakase. 🙏🏻🙏🏻 We are so incredible grateful and humbled by the beautiful words written about us in this story. We work hard day and night to put forth the highest quality omakase experience possible, and it means so much to be recognized for our efforts. Here are just a few highlights from @craiglaban 's story (full story in his IG story, or from the link in our bio on our Linktree). Please give it a read, and then book some seats at our omakase! Chef @wills_carlos_ is doing incredible things behind the counter here, and we are sure he will be a household name in no time. 🍣🍱 Also, the secret is out about our upcoming upstairs Japanese cocktail bar/izakaya, as well as our beverage program, which will be led by the one and only Danny Childs, who recently earned a James Beard Award for his book @slowdrinks : A Field Guide to Foraging and Fermenting Seasonal Sodas, Botanical Cocktails, Homemade Wines, and More. 🍹🍷🍸 One last thank you to the incredibly talented @monicaherndon on the gorgeous photos. 📷 Cheers! 🥂

Only 5 days until our sold-out Bluefin Tuna Cutting Experience at Ogawa with Executive Chef @wills_carlos_ This year, we’re honored to partner with @caviarxsusa for a one-of-a-kind experience celebrating craftsmanship, tradition, and some of the finest ingredients in the world. Founded by Gary Shusman, Caviar XS has become a trusted name among many of Philadelphia’s top chefs — recognized for sourcing exceptional caviar with precision, care, and a true respect for the culinary experience. Thank you to everyone who reserved their seats — we can’t wait to welcome you.

The wait is over! Our Bluefin Tuna Cutting Experience returns May 17th — a rare, live cutting ceremony you won’t want to miss. Watch as Chef Carlos breaks down one of the most prized delicacies in the world, right before your eyes. This year, we’ve partnered with @caviarxsusa to elevate the experience even further, featuring thoughtfully curated pairings that bring out the best in every bite. Limited seating and tickets are selling fast! Secure your spot now for an unforgettable night!

We loved @ogawaphilly 🍣🍱🥢 A 23-course Omakase experience in the heart of Old City Philadelphia not to miss! PS. If you have a @chasesapphire reserve credit card, this is one of the qualifying @opentable restaurants for their $150 credit, helping cover a good bit of your total bill! #Philly #Lancasterpa #Omakase #sushi #datenight

What happens when true craftsmanship meets simplicity? A dinner at Ogawa Philly, where the Chef turns every detail into an experience. No distractions. Just precision, technique, and pure flavor. Every dish — thoughtful. Every movement — intentional. This is not just sushi. It’s a moment you feel.

The Philly Tuna Cutting Show was one of the coolest food events I have ever attended! Chef Kevin Yanaga (@phillysushiwhisperer ) of Yanaga Kappo Izakaya (@yanaga_kappo_izakaya ) & Chef Carlos Wills (@wills_carlos_ ) of Ogawa Sushi & Kappo (@ogawaphilly ) broke down a whole 300+lb Spanish bluefin tuna right in front of us! Event was put on @kanekotrading and @sushirobomitsuo at @starboltphilly in Philly #tunacutting #sushi

Small recap from the tuna cutting last night🗡️🍣 Thank you @phillysushiwhisperer for the invitation to my @ogawaphilly team, such a great event!!💪🏻🙏

Would you eat black cod sperm? 👀 Asking for a friend. Chef Carlos Wills from Ogawa says it’s a dish people pretend to like, but really don’t. Ogawa co-owner Vy To says Vetri is a Philly restaurant everyone should try at least once — and we agree. Get to know more about Chef Wills and Vy in this episode of 76 seconds. 📹 by Gabe Coffey / Staff 🧰 ✂️ by Ariane Datil / Staff

We’re ready whenever you are ✨

Sake sets a rhythm without stealing the spotlight—framing each moment of our omakase with quiet intention. One of our highlights is Dassai 23, a limited Junmai Daiginjo crafted from Yamada-Nishiki rice, delicate floral aromas, notes of melon, peach, and honey. This bottle was chosen in honor of the Japanese–American relationship and was served during Prime Minister Abe’s visit to the United States in 2015. We can’t wait for you to taste this one.

At Ogawa, flavor unfolds with intention. Owner and Executive Chef @wills_carlos_ gently simmers Wagyu in a deeply savory dashi, pairing it with tender daikon and finishing the dish with the natural sweetness of fresh sea urchin. To complement the Wagyu’s richness and the briny sweetness of uni, Red Dragonfly is selected for the sake pairing—its subtle spice and gentle warmth bringing balance and depth to each bite.

At Ogawa, time is an ingredient we honor as deeply as seasonality. We welcome the @meatico.byeverlasting dry-aging cabinet, where fish and meat rest in quiet balance, evolving with intention rather than haste — and, admittedly, looking rather beautiful while doing so.