September Sushi Chef's Table

It's time again for Koi's monthly sushi chef's table!  

Koi in Evanston’s new sushi chef Guosheng Yu’s passion for developing exciting sushi creations is demonstrated in this exclusive monthly dining experience.  This month’s Chef’s Table event will feature delicacies like Yakiniku Short Ribs, Crispy and Crunchy Fire Maki, and Agedashi Tofu in Dry Seaweed Soy Reduction among other creations, all complete with wine or sake pairings.  

Guests are seated at the intimate sushi bar with a full view of the chef's work area and experience the creative process first-hand while you are treated to 8-courses.  They can watch as the menu samplings are handcrafted, paired with sake and explained by Chef Yu.  For added viewing, Chef’s Yu’s deft knife skills and artistic talents will be shown via live camera feed on an HD screen above the sushi bar.

MENU:

FIRST COURSE
Gomai Cold Spinach with Sesame Dressing
Zipang, Sparkling Sake, Junmai

SECOND COURSE
Tai Red Snapper Fish with Ponzu Sauce
Dewazakura Oka, Cherry Bouquet, Junmai Daiginjo

THIRD COURSE
Modern Sashimi with Guosheng Homemade Dressing
Gekkeikan, Nigori, Unfiltered Junmai

FOURTH COURSE
Yakiniku Short Ribs
Ty-Ku, Black, Junmai Ginjo

FIFTH COURSE
Sashimi Sake Tuna Tai Hamachi
Masumi, Mirror of Truth, Junmai Ginjo

SIXTH COURSE
Crispy and Crunchy Fire Maki 
Gekkeikan, Black and Gold, Junmai Ginjo

SEVENTH COURSE
Agedashi Tofu in Dry Seaweed Soy Reduction
Manbito, Kimoto, Junmai Ginjo

EIGHTH COURSE
Ketsumatsu - Chef Guosheng’s interpretation of the classic fruit salad
Gekkeikan Plum Wine