Koi Hosts 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 Sashimi Salad, Halibut Carpaccio, Koi Signature Salmon Nigiri, Clam Miso Soup and Freshwater Eel Spring Rolls among other creations. 

WHEN: Tuesday, July 10 at 7:00 PM

TICKETS: $45 per person, all-inclusive
                        Tickets are required and available online:
                        http://koi-chens.ticketleap.com/koi-chefs-table/

MENU:
Sashimi Salad with tuna and salmon
Zipang, Sparkling Sake, Junmai
Slight sweetened with flavors of fruit and flowers, dry and clean on the finish

Halibut Carpaccio with jalapeno, scallion and fish roe in Ponzu dressing 
Dewazakura Oka, Cherry Bouquet, Junmai Daiginjo
Highly aromatic with flavors of light fruit and flower petals and a long dry finish

Mussels with garlic sauce
Zipang, Sparkling Sake, Junmai
Slight sweetness with flavors of fruit and flowers, dry and clean on the finish

Koi Signature Salmon Nigiri 
Masumi, Mirror of Truth, Junmai Ginjo
Aromas of flowers and herbs are followed by rich fruits and light minerals

Freshwater Eel Spring Rolls
Ty-Ku, Black, Junmai Ginjo
Soft and creamy with a long, spicy, crisp finish

Clam Miso Soup with fresh ginger roots
Manbito, Kimoto, Junmai Ginjo
Mellow acids, dry with great richness

Avocado Bam and Tempura Crunch Tuna 
Gekkeikan, Black and Gold, Junmai Ginjo
This is exceptionally smooth sake, hints of fresh melon and papaya flavors and a great finish accented just a touch of toasted nut.

Mochi Ice Cream with fresh fruits 
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.