Our supplemental menu of appetizers featuring seasonal ingredients and more unusual Japanese cooking techniques. Appetizers on this menu may be served for as little as a few days or as long as a few months. When ingredients like Matsutake mushrooms and Copper River Salmon are in season, this is where you will find them.
Our core menu hasn’t changed much in the last 35 years. Everything from salad dressing to teriyaki sauce is made from scratch every day. We believe that the foundation for great food is great ingredients, so we choose everything that comes into our kitchen very carefully – whether it’s the fish flown in from Japan daily, local free-range chicken, or pasture raised pork from purveyors like Niman Ranch, we don’t serve anything that we wouldn’t be proud to serve our own families.
Sushi is all about the fish! Of course we make rolls, and our chefs are happy put together your favorite combinations, but our focus since day one has been to buy top-quality fish that can satisfy with just soy sauce and wasabi. As sushi chefs we understand that our reputation is determined by what’s in the showcase, and that will always be our top priority.
- Koi has been a family owned and operated restaurant since opening in 1980 at our current location. Family members are on the premises to ensure a consistent product whenever guests are in the dining room, seven days a week. We recruit knowledgeable Japanese chefs, and our current chefs collectively have over one hundred years experience in food preparation both in America and Japan.