This contemporary
Japanese spot that drew inspirations from
California cuisine to
Bangkok, began from the
Los Angeles outpost and
steadily grew to New York, Bangkok and Las Vegas.
Recently the executive chef
hailed from Koi NY and
LA is here to uphold the
signature dishes— crispy
rice topped with spicy tuna, creamy rock shrimp
tempura, steamed Chilean
sea bass with ginger and
shitake mushroom, and
bronzed Miso black
cod—remain popular as the
well-heeled crowd always
head back for more. And
the new ones—scallop
Ceviche and yellow tail Carpaccio—are gaining a following.