Koi has reached the ripe old age of ten years (which must count as 20 in Restaurant Row years) over which it has added three more national locations since its L.A. debut. The flashy Japanese chain is celebrating the occasion by offering a menu featuring ten different takes on crispy rice, the sushi variant sometimes credited to chef Katsuya Uechi and just about the only bite from of a parade dishes that we could stomach at a media event this week at the place.
Chef Robb Lucas is offering those who do count themselves among the restaurant’s fans two choices from ten different toppings on his crispy rice, available in a foursome with two topping choices per order, including the likes of Kobe beef, diced avocado, wasabi salmon, creamy lobster, and baked crab. These four pieces will run you sixteen dollars (ouchie!) and are available, starting today, for a limited time.
To continue its birthday party through April, Lucas will also introduce three new, Nobu-y-sounding dishes next month, including tostadas with shrimp and jalapeno cream, pan-seared branzini with habanero cream and mashed spuds, and a “red rose roll” with spicy tuna and cucumber with balsamic.
Get all this, and a nose full of truffle oil, at 730 North La Cienega Blvd.