Koi New York

Freshly seared tuna garnished with thinly sliced jalapenos, micro greens, and chopped chives.

Paper-thin slices of fresh salmon carpaccio drizzled with fragrant black truffle and zesty gluten-free ponzu sauce.

Fresh asparagus spears and earthy wild mushrooms sauteed to crisp-tender perfection in a light, gluten-free savory sauce.

Flame-grilled lamb chops infused with spicy ichimi glaze, served with a velvety roasted shishito potato puree.

Golden pan-seared crispy rice cakes served with vibrant savory gluten-free toppings.

High-grade fresh raw tuna wrapped with seasoned sushi rice and crisp gluten-free nori.

Delicately seared albacore tuna topped with crispy onions and a splash of citrus ponzu.

Crisp organic mixed greens tossed in a signature house-made gluten-free miso vinaigrette dressing.

A vibrant selection of seasonal market vegetables lightly sauteed to retain their natural crunch and flavor.

Juicy grilled organic chicken breast accompanied by a colorful assortment of seasonal garden vegetables.

Smoked Atlantic salmon paired with velvet cream cheese and refreshing cucumber wrapped in sushi rice.

Melt-in-your-mouth black cod marinated in sweet gluten-free miso and roasted to perfection, served with seasonal greens.

Thinly shaved English cucumbers marinated in a light, tangy rice vinegar dressing with sesame seeds.

Tender, buttery roasted Chilean seabass served over a bed of sauteed gingered spinach.

Thinly sliced hamachi yellowtail enhanced with refreshing wasabi yuzu, micro greens, and subtle truffle essence.

Crispy seared tofu cubes and tender garden vegetables tossed in a tangy sweet and spicy ginger glaze.

Prime filet mignon encrusted with cracked black peppercorns, served alongside a smooth shishito potato puree.

Succulent fresh Atlantic salmon wrapped in seasoned sushi rice and crisp toasted nori.

Finely diced raw tuna tossed with jalapeno, micro greens, and garlic chips for a textured, savory delight.

Warm, steamed young soybean pods lightly seasoned with flaky mineral sea salt.

Silky, whipped mashed potatoes infused with the sweet and smoky flavor of blistered shishito peppers.

Pan-roasted duck breast sliced over blistered shishito peppers and finished with a zesty ginger vinaigrette.

Fresh salmon sashimi draped over a delicious roll filled with snow crab, avocado, and black truffle oil.

Slices of tuna sashimi crowning a spicy tuna roll with a drizzle of creamy gluten-free wasabi aioli.

Fresh hamachi yellowtail finely chopped with aromatic green scallions, wrapped in sushi rice and nori.

Pan-seared Atlantic salmon fillet with crispy skin, served alongside a colorful array of seasonal vegetables.

Thinly sliced raw tuna arranged with micro greens, fresh chives, and a bright yuzu vinaigrette.

Fresh minced tuna blended with spicy seasonings, wrapped in seasoned rice and crisp nori.

Tender baby spinach leaves and earthy sautéed mushrooms tossed in citrusy ponzu dressing.

Juicy Wagyu-style skirt steak paired with fresh shiso chimichurri and fragrant ginger shiitake fried rice.

Blistered Japanese shishito peppers tossed in sea salt for a smoky, sweet, and mild appetizer.

Fresh yellowtail and green scallion wrapped in seasoned sushi rice and crisp toasted nori.

Sweet snow crab meat, creamy avocado, and crisp cucumber wrapped in seasoned rice and sesame seeds.

Fresh Atlantic salmon wrapped with sushi rice and toasted seaweed.

Minced fresh tuna blended with spicy sriracha and chili oils, rolled in sushi rice.

Crispy tempura shrimp, avocado, and cucumber rolled in rice and drizzled with sweet unagi glaze.

Flaky grilled freshwater eel and creamy avocado wrapped in rice, finished with rich unagi sauce.

Crisp English cucumber wrapped tightly in sushi rice and toasted nori.

Chef's signature cut roll featuring layered fresh fish, avocado, and savory glazes.

Smoked salmon, velvet cream cheese, and fresh cucumber wrapped in seasoned rice and nori.

Classic crab and cucumber roll blanketed with colorful alternating slices of tuna, salmon, white fish, and avocado.

Crisp cucumber, avocado, asparagus, and pickled radish rolled in sushi rice and sea weed.

Grilled freshwater eel paired with soft avocado and rich, savory eel glaze.

Classic sushi roll stuffed with fresh, premium raw bigeye tuna strips.

Toasted crispy salmon skin, cucumber, and scallions wrapped with a drizzle of sweet eel sauce.

Light-bodied Japanese draft beer offering a crisp taste, clean finish, and lower calories.

Classic European lager featuring a floral hop aroma and a crisp malt finish.

Iconic Japanese beer with a crisp, refreshing taste and refined bitterness.

Premium junmai ginjo sake with smooth rice character, subtle fruit aromas, and a silky finish.

Artisanal junmai sake offering a velvety texture, balanced acidity, and clean rice notes.

Rich baked crab rolled in sushi rice and soy paper, sprinkled with toasted sesame seeds.

Shrimp tempura, eel, baked crab, and avocado topped with crunchy tempura flakes, eel glaze, and sriracha.

Poached lobster, snow crab, cucumber, and fresh cilantro topped with sweet mango, avocado, and spicy ichimi pepper.

Tender salmon sashimi draped over snow crab and avocado roll, finished with shaved black truffle.

Slices of tuna sashimi over a spicy tuna roll, accented with green wasabi tobiko and creamy wasabi aioli.

Crispy tempura shrimp tucked into a hand-rolled nori cone with spicy mayo and cucumber.

Sweet shrimp sashimi atop a crispy shrimp tempura and avocado roll, drizzled with sweet chili glaze.

Fresh hamachi yellowtail paired with aromatic yuzu and micro herbs, served cut into 8 pieces.

Pan-roasted Japanese shishito peppers tossed in a rich plant-based sweet soy reduction.

Pan-seared plant-based steak served with roasted fingerling potatoes, vegetables, and sesame soy glaze.

Charred brussels sprouts tossed in a sweet plant-based soy reduction for a caramelized finish.

Crisp-tender asparagus spears and wild mushrooms sautéed in a light plant-based dashi broth.

Steamed young soybean pods tossed lightly with flaky sea salt.

Tofu, avocado, and arugula wrapped in soy paper, topped with roasted beets, crispy potato crunch, and vegan spicy mayo.

Plant-based roll of tofu, avocado, and arugula wrapped in soy paper, crowned with beets and vegan spicy aioli.

Seared tofu steaks and garden vegetables glazed with sweet ginger soy sauce.

Grilled Japanese eggplant glazed with sweet, caramelized white miso sauce.

Crisp baby spinach and mushrooms dressed in a refreshing plant-based lemon vinaigrette.

Pan-fried crispy rice blocks crowned with creamy avocado and aromatic truffle oil essence.

Cucumber, asparagus, and gobo wrapped in soy paper, topped with sliced avocado and sweet miso dressing.

Organic field greens tossed with house-made vegan miso dressing.

Fresh, crisp cucumber wrapped in seasoned sushi rice and nori.

Rich, creamy avocado slices wrapped in seasoned rice and toasted nori.

Fresh stir-fried garden vegetables prepared without oil, butter, or animal products.

Crisp green beans blistered and sauteed in sweet soy reduction.

Pan-seared king oyster mushroom 'scallops' served over creamy cauliflower puree with ginger soy daikon glaze.

Wok-fried rice tossed with colorful diced garden vegetables and plant-based seasonings.

Thinly sliced pickled cucumber tossed with toasted sesame seeds in a light vinegar dressing.

Crisp tempura calamari over frisée lettuce, spiked with aji amarillo spice and tossed in house miso dressing.

Steamed soybeans tossed in chili oil, garlic, and Japanese red pepper spice blend.

Diced beets, quinoa, avocado, tomatoes, pine nuts, crumbled feta, and grapes tossed in vinaigrette.

Fresh baby spinach and wild mushrooms tossed in a light, citrusy ponzu vinaigrette.

Assorted seaweeds tossed with toasted sesame oil and soy vinaigrette.

Pickled cucumber ribbons dusted with white sesame seeds in light sweet vinegar.

Tender poached lobster meat, avocado, and baby arugula tossed in house tofu-lime emulsification.

Organic field greens, cucumber, cherry tomatoes, and shredded carrots in house dressing.

Classic steamed soybeans sprinkled with coarse sea salt crystals.

Traditional Japanese soup with white miso, silken tofu, and wakame seaweed.

Blistered shishito peppers coated in a sweet soy glaze.

An assortment of seasonal vegetables fried in light, crispy tempura batter with dipping sauce.

Pan-seared Kobe beef dumplings served with scallion ponzu dipping sauce.

Yellowtail sashimi slices infused with soy yuzu and aromatic truffle essence.

Pan-seared tuna sliced thin and garnished with jalapeno rounds and crispy garlic chips.

Golden fried crispy rice squares topped with spicy minced tuna and sliced jalapeno.

Diced raw tuna tossed with wasabi aioli, served over crispy wonton chips.

Golden shrimp tempura tossed in a rich, creamy spicy sauce.

Sweet lobster meat stuffed into crunchy taco shells with mango salsa and yuzu guacamole.

Thin raw salmon carpaccio accented with rich black truffle and ponzu sauce.

Crispy rice squares topped with a trio of spicy tuna, salmon, and yellowtail.

Steamed edamame dumplings served in a choice of rich mushroom mirin broth or sake butter.

Seared albacore tuna topped with crispy fried onions and ponzu sauce.

Crispy tempura assortment of fresh ocean seafood including shrimp and fish.

Crisp nori seaweed shells filled with shiso pesto rice, raw tuna, and fresh raw salmon.

Broiled lobster tail drizzled with a decadent sake truffle butter sauce.

Crispy tofu blocks and garden vegetables coated in sweet and spicy ginger sauce.

Seared lamb chops finished with an ichimi spice glaze, served with shishito potato puree.

Melt-in-your-mouth beef short ribs in a plum wine reduction over wasabi cauliflower puree.

Pan-roasted organic chicken breast served with orange jus and soba noodle stir-fry.

Wagyu skirt steak served with shiso chimichurri sauce and ginger shiitake fried rice.

Crispy pan-seared salmon fillet paired with crisp seasonal vegetables.

Sweet white miso bronzed black cod fillet served with sauteed seasonal greens.

Roasted duck breast paired with apricot ginger vinaigrette and blistered shishito peppers.

Oven-roasted Chilean sea bass served over a bed of sautéed gingered spinach.

Tender filet mignon cooked in a ceramic toban dish with black peppercorns and shishito mash.

Wok-fried Jasmine rice with fresh garden vegetables and soy seasoning.

Steamed short-grain Japanese white rice.

Nutty and tender steamed brown rice.

Blistered green beans sautéed in sweet soy glaze.

Fresh asparagus and wild mushrooms sautéed in soy dashi with lemon zest finish.

Silky potato puree infused with blistered roasted shishito pepper mash.

Fresh sliced raw tuna available as 2 pieces of nigiri sushi or 5 pieces of sashimi.

Sweet snow crab served as 2 pieces of sushi or 5 pieces of sashimi.

Sweet, delicate Japanese layered omelet served as 2 pieces of sushi or sashimi.

Fresh red snapper raw fish slices served as sushi or sashimi.

Fresh Atlantic salmon served as 2 pieces of sushi or 5 pieces of sashimi.

Premium fatty bluefin tuna belly served as 1 piece of sushi or 1 piece of sashimi.

Tender poached octopus served as 2 pieces of nigiri sushi or 5 pieces of sashimi.

Marinated Japanese mackerel served as 2 pieces of sushi or 5 pieces of sashimi.

Glistening ikura salmon roe wrapped in nori, served as 2 pieces of sushi or 3 pieces of sashimi.

Cooked ebi shrimp served as 2 pieces of nigiri sushi or 5 pieces of sashimi.

Mild albacore tuna served as 2 pieces of sushi or 5 pieces of sashimi.

Sweet fresh sea scallops sliced into delicate raw sashimi portions.

Premium Hokkaido uni sea urchin served as 1 piece of sushi or sashimi.

Rich hamachi yellowtail served as 2 pieces of sushi or 5 pieces of sashimi.

Crisp, flavorful masago smelt eggs served over sushi rice gunkan-style.

Sweetly glazed freshwater eel served as 2 pieces of sushi or 5 pieces of sashimi.