Koi Japanese Cuisine

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

Pasture-raised pork belly braised in the classic sweet soy glaze, served with a potato puree

Medallions of Chilean seabass sauteed with asparagus, mushrooms, and Japanese shishito peppers

Panko crusted crab cakes with Katsu Sauce

Crisply fried tofu served in a ginger-tempura sauce

Chicken tenderloin barbequed on bamboo skewers with teriyaki sauce