Koi - Full Menu

A selection of nigiri sushi and hoso maki rolls

Prim portions of tuna, yellowtail, salmon, whitefishand clam sashimi

Grilled Salmon skin, cucumberand gobo, topped with dried bonito shavings

Fresh tender calamari rings tempura-fried

Tender ribeye meatballs and onion barbecued on bamboo skewers with teriyaki sauce

Australian lobster tail prepared tempura-style

Hama hama oysters sauteed with shiitake mushrooms

Kasu-marinated and grilled, served on Japanese kabocha mousse

Scallops, clams, mushrooms and onions baked in a cream sauce

Chilean seabass broiled in a light sweet sauce and garnished with kiwi and orange

Sauteed with asparagus, mushroomsand Japanese peppers

Crispy fried tofu served in a ginger-tempura sauce

Hama hama oysters lightly breaded with panko and fried, served with katsu sauce

Served with ponzu sauce

Wrapped with shiso leaves and tempura-fried

Fresh Ahi Tuna, white onions, and crisp Hawaiian seaweed marinated together and topped with roasted almonds

Nigiri sushi, a California rolland inari sushi

Teriyaki-broiled or marinated in orange-ginger sauce

Served with ponzu sauce

Treasures of the sea cooked in a pot with vegetables and tofu

Tuna, yellowtailand salmon

A variety of sashimi prepared on a bed of sushi rice

Snow crab and avocado

Freshwater eel and smelt eggs on top of a California roll

Steamed egg custard with shrimp and vegetables

Chicken tenderloin barbecued on bamboo skewers with teriyaki sauce

Avocado, asparagus, cucumber, goboand sprouts

Tuna, shrimp, salmon and yellowtail pressed over rice, with smelt eggs and avocado inside

Australian lobster tempura and beef teriyaki

A classic Japanese dish. Thinly sliced cucumber pickled in rice wine vinegar and tossed with snow crab, shrimp and surf clam

Marinated in homemade pesto and olive oil, topped with chives, onions, capers and feta cheese

Marinated fresh seaweed served on a bed of sweet-vinegare cucumber

A variety of fresh seafood tossed with cucumbers, daikon raddishand tataki sauce

Smoked salmon and cucumber

Chicken tenderloin lightly breaded and crispy fried on bamboo skewers

Fresh calamari tempura-fried and tossed in a light, spicy glaze

Snow crab and cucumber

Australian lobster tail broiled in a cream sauce

Plenty of salmon over rice with avocado and smelt eggs inside

Medallions of Chilean seabass sauteed with asparagus, mushroomsand Japanese shishito peppers in a sake-soy reduction

Marys free range breast meat

Tender all natural pork loin

East Coast Black Cod simmered in a sweet soy broth with gobo, tofu and baby bok choi

Berkshire pork belly braised in the classic sweet soy glaze, served with a potato puree

Two large shiitake mushroom caps stuffed with snow crab and tempura-fried

Your choice of fish sliced thin and served with white onions and tataki sauce

Shrimp and avocado rolled with your choice of fish in a thin sheet of cucumber

Thinly sliced all natural pork loin in a ginger-teriyaki sauce

Vegetable tempura roll topped with crunchy bits. Served with optional (non-vegetarian) sweet sauce

Shrimp tempura rolled with gobo and cucumber, then topped with smelt eggs, crunchy bits and sweet sauce

Chicken teriyaki and sashimi

Choice of preparation

Broiled Australian lobster and beef teriyaki

Certified Angus Beef New York strip

Thinly sliced rib eye beef and vegetables stewed in sukiyaki sauce

Seared tuna and vegetables topped with onions and tataki sauce

Grilled salmon skin, cucumbers, white onions, tataki sauce, topped with raddish sprouts and dried bonito shavings

Smoked salmon with cream cheese, gobo, avocado and asparagus

Marys free range all-natural white and dark meat

Tuna and cucumber

Chicken teriyaki and tempura

Tuna, shrimp, salmon, an dyellowtail pressed on top of a California roll

Asari clams steamed in sake and light bonito broth, with mitsuba and a touch of white soy sauce

New Zealand green mussels baked or sauteed according to your choice.

Fresh Atlantic salmon lightly salted