Koya Sushi

About

This neighborhood sushi counter in Fontana brings meticulous Japanese technique to the Inland Empire, where the chef works directly with fish purveyors to rotate seasonal offerings and source ingredients that justify the care taken in their preparation. The kitchen moves fluidly between precise sushi and sashimi work, bubbling broths for ramen, and quick-fired yakitori skewers, reflecting the full spectrum of Japanese dining rather than specializing in a single discipline. Sake pairings and a no-frills counter setup signal a restaurant built around the food rather than the atmosphere—the kind of place where locals know to arrive hungry.

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