Koi May Sushi Chef's Table

Koi in Evanston’s new sushi chef Kenny Tan’s passion for developing exciting sushi creations is demonstrated in this exclusive monthly dining experience.  Guests at the Chef’s Table are seated at the intimate sushi bar with a full view of Tan’s work area and will experience the creative process first-hand as they are treated to 8-courses.  They will watch as their menu samplings are handcrafted, paired with sake and explained by the talented sushi team.  For added viewing, Tan’s deft knife skills and artistic talents will be shown via live camera feed on an HD screen above the sushi bar.

This month’s Chef’s Table event will feature delicacies like Beef Wrapped Asparagus, Wasabi Flavored Jumbo Shrimp, Baked Oysters with Fresh Lemon Drops and Black Pepper, and Lobster Nigiri among other creations. 

The first Tuesday of every month Chef Tan will showcase new recipes and creations for twelve lucky diners at the sushi bar.  The unique eight-course tasting menu will feature the freshest sushi in artful presentations paired with featured wines and sake.

MENU:
Beef Wrapped Asparagus 
With green onions, carrots and pineapple
Dewazakura Oka, Cherry Bouquet, Junmai Daiginjo
Highly aromatic with flavors of light fruit and flower petals and a long dry finish.

Wasabi Flavored Jumbo Shrimp
Salted with mushroom
Zipang, Sparkling Sake, Junmai
Slight sweetness with flavors of fruit and flowers, dry and clean on the finish

Spicy Windy City Sushi
Stuffed with salmon, cucumber, cilantro, jalapeno, masago eggs and avocado
Ty-Ku, Black, Junmai Ginjo
Soft and creamy with a long, spicy, crisp finish

Lobster Nigiri 
Fresh cold lobster and avocado
Gekkeikan, Nigori, Unfiltered Junmai
Unfiltered sake with a full body, and sweet tropical fruit

Baked Oysters
With fresh lemon drops and black pepper
Masumi, Mirror of Truth, Junmai Ginjo
Aromas of flowers and herbs are followed by rich fruits and light minerals

Couch Sashimi
Gekkeikan, Black and Gold, Junmai Ginjo
An exceptionally smooth Sake with hints of fresh melon and papaya flavors.  Great finish accented by just a touch of toasted nut.

Ketsumatsu - Chef Tans interpretation of the classic Tropical Sage dew
Gekkeika Plum Wine
Gekkeikan Plum Wine is different from standard umeshu (plum liqueur) which is typically made by adding plum fruit to shochu or other white liquor.  Gekkeikan Plum Wine is made by a unique recipe utilizing select fermented plums, which produce a refreshingly fruity fragrance and delicate taste .