KOI MONTHLY SUSHI CHEF’S TABLE
Exclusive 8-Course Tasting at Sushi Bar Plus Sushi-Making Demonstration
WHAT: 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 Surf Clam Salad, Spicy Tuna Taco, Ginger Scallops, Octopus Sashimi, Koto Maki among other creations. Complete menu and sake pairings are below.
The first Tuesday of every month Chef Tan will showcase new recipes and creations for twelve lucky diners at the sushi bar. The unique eight-course tasting menu will feature the freshest sushi in artful presentations paired with featured wines and sake.
WHEN: Tuesday, June 5 at 7:00 PM
TICKETS: $45 per person, all-inclusive
Tickets are required and available online:
http://koi-chens.ticketleap.com/koi-chefs-table/
NEXT: Next Chef’s Table Event:
Tuesday, July 10
MENU:
Surf Clam Salad with masago, radish, scallions and ponzu sauce
Dewazakura Oka, Cherry Bouquet, Junmai Daiginjo
Highly aromatic with flavors of light fruit and flower petals and a long dry finish
Taro Tempura salted in spicy mayo
Zipang, Sparkling Sake, Junmai
Slight sweetness with flavors of fruit and flowers, dry and clean on the finish
Spicy Tuna Taco with avocado, cilantro, jalapeño, masago and spicy mayo
Ty-Ku, Black, Junmai Ginjo
Soft and creamy with a long, spicy, crisp finish
Ginger Scallops with fresh ginger root dressing
Gekkeikan, Nigori, Unfiltered Junmai
Unfiltered sake with a full body, and sweet tropical fruit
Octopus Sashimi with lemon and ponzu sauce
Masumi, Mirror of Truth, Junmai Ginjo
Aromas of flowers and herbs are followed by rich fruits and light minerals
Sesame Salmon with white sesame seeds
Gekkeikan, Black and Gold, Junmai Ginjo
An exceptionally smooth sake with hints of fresh melon and papaya flavors. Great finish accented just a touch of toasted nut.
Koto Maki with eel, avocado, cilantro, crab stick, tempura crunch
Zipang, Sparkling Sake, Junmai
Slight sweetness with flavors of fruit and flowers, dry and clean on the finish
Ketsumatsu - Chef Tans’ interpretation of butter sweet potato desserts
Gekkeikan 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, that produce a refreshingly fruity fragrance and delicate taste.
WHERE: KOI
624 Davis Street, Evanston, 60201
847.866.6969
www.koievanston.com
@KoiEvanston
Hours:
Lunch: Monday-Saturday: 11:30 AM-2:30 PM
Dinner: Sunday-Thursday: 4:30 PM-10:00 PM
Friday – Saturday: 4:30 PM-11:00 PM
About Koi
Koi Restaurant in Evanston bring the bold flavors of authentic Chinese cuisine, spicy Thai dishes and fresh sushi to Chicagoland. Koi offers a modern, relaxing atmosphere for dining in, plus carryout and delivery to a wide range of North Shore addresses. Plus, Koi features fantastic weekly deals like half price wine night, half price signature martinis, and $3 appetizers in the bar area. Visit www.koievanston.com for details.
KOI MONTHLY SUSHI CHEF’S TABLE
Exclusive 8-Course Tasting at Sushi Bar Plus Sushi-Making Demonstration
WHAT: 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 Beef Wrapped Asparagus, Wasabi Flavored Jumbo Shrimp, Baked Oysters with Fresh Lemon Drops and Black Pepper, and Lobster Nigiri among other creations. Complete menu and sake pairings are below.
The first Tuesday of every month Chef Tan will showcase new recipes and creations for twelve lucky diners at the sushi bar. The unique eight-course tasting menu will feature the freshest sushi in artful presentations paired with featured wines and sake.
WHEN: Tuesday, May 1 at 7:00 PM
TICKETS: $45 per person, all-inclusive.
Tickets are required and available online:
http://koi-chens.ticketleap.com/koi-chefs-table/
NEXT: Next Chef’s Table Event:
Tuesday, June 5
MENU:
Beef Wrapped Asparagus
With green onions, carrots and pineapple
Dewazakura Oka, Cherry Bouquet, Junmai Daiginjo
Highly aromatic with flavors of light fruit and flower petals and a long dry finish.
Wasabi Flavored Jumbo Shrimp
Salted with mushroom
Zipang, Sparkling Sake, Junmai
Slight sweetness with flavors of fruit and flowers, dry and clean on the finish
Spicy Windy City Sushi
Stuffed with salmon, cucumber, cilantro, jalapeno, masago eggs and avocado
Ty-Ku, Black, Junmai Ginjo
Soft and creamy with a long, spicy, crisp finish
Lobster Nigiri
Fresh cold lobster and avocado
Gekkeikan, Nigori, Unfiltered Junmai
Unfiltered sake with a full body, and sweet tropical fruit
Baked Oysters
With fresh lemon drops and black pepper
Masumi, Mirror of Truth, Junmai Ginjo
Aromas of flowers and herbs are followed by rich fruits and light minerals
Couch Sashimi
Gekkeikan, Black and Gold, Junmai Ginjo
An exceptionally smooth Sake with hints of fresh melon and papaya flavors. Great finish accented by just a touch of toasted nut.
Ketsumatsu - Chef Tans interpretation of the classic Tropical Sage dew
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 .
WHERE: KOI
624 Davis Street, Evanston, 60201
847.866.6969
www.koievanston.com
Hours:
Lunch: Monday-Saturday: 11:30 AM-2:30 PM
Dinner: Sunday-Thursday: 4:30 PM-10:00 PM
Friday – Saturday: 4:30 PM-11:00 PM
KOI INTRODUCES PRE-THEATER PRIX FIXE 
3-Courses for $15 per Person
WHAT: Koi, Evanston’s premier dining destination for authentic Chinese cuisine and fresh sushi, announces a new offering for early diners. Perfect for those heading out to catch a show or movie, or a night on the town, guests will enjoy three courses for only $15 per person, available every day for guests seated before 6:00 PM.
The first course offers a choice of Hot and Sour or Miso Soup; the second course is a choice of a House Maki Roll (California, Philadelphia, Shrimp Tempura, Vegetable, Boston or Sweet Potato Maki); and the third course is a choice of a signature Chinese Plate Entrée, served with steamed white rice. Chinese Plate choices include Sesame Chicken, Mongolian Beef, Thai Basil Chicken, General Tao’s Chicken, Szechwan Beef or Stir-Fried Vegetables with Tofu. Complete menu is below.
No substitutions, not valid with any other promotions, and the price does not include tax or gratuity.
WHEN: Available now, guests must be seated before 6:00 PM to enjoy this menu.
MENU:
Soup
Choice of
Hot and Sour Soup - Chicken, vegetables
Miso Soup - Tofu, seaweed, soybean broth
Maki Rolls
Choice of
California Maki - Crab, avocado, cucumber
Philadelphia Maki - Smoked salmon, cucumber, cream cheese
Shrimp Tempura Maki - Tempura shrimp, lettuce, avocado, cucumber
Vegetable Maki - Lettuce, cucumber, asparagus
Boston Maki - Ebi, avocado, cucumber, mayonnaise
Sweet Potato Maki - Tempura sweet potato wrapped in the traditional style with rice and seaweed
Chinese Plates (all Chinese plates are served with steamed white rice)
Choice of
Sesame Chicken Plate - Crispy, sweet, garlic, pepper powder, with chicken
Mongolian Beef Plate - Wok seared, onions, ginger, soy, crispy rice noodles
Thai Basil Chicken Plate - Fresh basil leaves, garlic, sweet pepper, carrots, Thai sauce
General Tao’s Chicken Plate (low fat option available upon request) - Spicy chili, sweet and crispy
Szechwan Beef Plate (low fat option available upon request) - Sweet pepper, garlic, spicy, stir fried
Stir-fried Vegetables with Tofu (low fat option available upon request)
WHERE: KOI
624 Davis Street, Evanston, 60201
847.866.6969
www.koievanston.com
Hours:
Lunch: Monday-Saturday: 11:30 AM-2:30 PM
Dinner: Sunday-Thursday: 4:30 PM-10:00 PM
Friday – Saturday: 4:30 PM-11:00 PM
Complimentary Wine Tasting Part of Girl Whirl Weekend in Evanston
WHAT: Koi in Evanston announces their participation in a tasting event with local wine merchant WineStyles. 
As part of Girl Whirl Weekend, both Koi and WineStyles welcome guests to a complimentary wine tasting paired with Chinese and Sushi bites from Koi. The Wine Down wine tasting is complimentary to all Girl Whirl shoppers.
Winestyles brings superb, world-class wines to wine lovers in Evanston at affordable everyday prices. Wine experts work diligently to carefully select unique labels (many exclusive to WineStyles), and they specialize in hard-to-find wines from large and small vineyards.
Girl Whirl Weekend is a weekend of fun highlighting the best that Evanston has to offer. Participants are invited to get away with their girlfriends for a fun-filled weekend including dining, shopping, special offers, fashion events, wine tasting, live music, yoga, women out walking, and more.
WHEN: Friday, April 20
5:00 PM – 8:00 PM
WHERE: WineStyles
1741 Sherman Avenue
Evanston, IL 60201
847-328-4400
KOI REGIONAL CHINESE COOKING CLASS & LUNCH
Exclusive 8-Course Lunch with Pairings and Demos
WHAT: Koi in Evanston announces an exciting new series to complement their recently unveiled new décor and traditional Chinese menu offerings. One afternoon every month, Chef Mark Tsang will showcase traditional Chinese recipes from a different region and style of cooking in China. Guests will be treated to a four-course tasting menu with a glass of house wine, all while learning about Chinese cooking for only $28 per person.
April’s Regional Chinese Cooking Class & Lunch event will feature dishes using the Szechuan style of cooking. Menu includes Szechwan Cold Noodle with peanut butter and sesame dressing; Kung Bao Chicken stir fried with vegetables, hot chili pepper and served with roasted peanuts; Twice Cooked Pork Belly stir fried with leeks, ginger, onions and Chinese celery; and Water-Boiled Dover Sole, fish filet in spicy peppercorn flavored broth. Chef Tsang will demonstrate how to make some of these dishes along with techniques during the class.
Szechuan is a style of Chinese cuisine originating in the Sichuan Province of southwestern China that has bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan peppercorn. Peanuts, sesame paste, and ginger are also prominent ingredients in Szechuan cooking.
WHEN: Saturday, April 21
12:00 PM
TICKETS: $28 per person, all-inclusive.
Tickets are required and available online:
http://koi-chens.ticketleap.com/koi-cooking-class/
WHERE: KOI
624 Davis Street, Evanston, 60201
847.866.6969
www.koievanston.com
Hours:
Lunch: Monday-Saturday: 11:30 AM-2:30 PM
Dinner: Sunday-Thursday: 4:30 PM-10:00 PM
Friday – Saturday: 4:30 PM-11:00 PM
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 Filet Mignon with Scallions in Teriyaki Sauce, Chirashi Sashimi Trio, Apple Salmon Roll with Wasabi, and among other creations. Complete menu and sake pairings are below.
The first Tuesday of every month Chef Tan will showcase new recipes and creations for twelve lucky diners at the sushi bar. The unique eight-course tasting menu will feature the freshest sushi in artful presentations paired with featured wines and sake.
WHEN: Tuesday, February 7, 2012
7:00 PM
TICKETS: $45 per person, all-inclusive.
Tickets are required and available online:
http://koi-chens.ticketleap.com/koi-chefs-table/
NEXT: Next Chef’s Table Events:
Tuesday, March 6
Tuesday, April 3
MENU:
Mix green Salad with Ginger Dressing
Zipang, Sparkling Sake, Junmai
Slight sweetness with flavors of fruit and flowers, dry and clean on the finish.
Filet Mignon with Scallions in Teriyaki Sauce
Dewazakura Oka, Cherry Bouquet, Junmai Daiginjo
Highly aromatic with flavors of light fruit and flower petals and a long dry finish.
Samna Grilled Fish
Gekkeikan, Nigori, Unfiltered Junmai
An unfiltered sake with a full body, and sweet tropical fruit.
Snapper Sashimi with Tangerine flavored Sauce
Ty-Ku, Black, Junmai Ginjo
Soft and creamy with a long, spicy, crisp finish.
Chirashi Sashimi Trio
Masumi, Mirror of Truth, Junmai Ginjo
Aromas of flowers and herbs are followed by rich fruits and light minerals.
Crispy CaraGe Chicken
Gekkeikan, Black and Gold, Junmai Ginjo
This is an exceptionally smooth sake with hints of fresh melon and papaya flavors and a great finish accented with just a touch of toasted nut.
Apple Salmon Roll with Wasabi
Manbito, Kimoto, Junmai Ginjo
Mellow acids, dry with great richness.
Honey Glazed Banana
Gekkeikan 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.
WHERE: KOI
624 Davis Street, Evanston, 60201
847.866.6969
www.koievanston.com
Koi in Evanston’s new sushi chef Guosheng Yu’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 the chef’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 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.
This month’s Chef’s Table event will feature delicacies like Ebi Sonomono Seaweed Salad, Hamaguri Clam Soup, and Crispy and Crunchy Fire Maki among other creations. Complete menu and descriptions are below.
The first Tuesday of every month Chef Yu will showcase new recipes and creations for twelve lucky diners at the sushi bar. The unique eight-course tasting menu will feature the freshest sushi in artful presentations paired with featured wines and sake.
WHEN: Tuesday, December 6, 2011
7:00 PM
TICKETS: $45 per person, all-inclusive.
Tickets are required and available online:
http://koi-chens.ticketleap.com/koi-chefs-table/
NEXT: Next Chef’s Table Events:
Tuesday, January 10 (PLEASE NOTE, SECOND TUESDAY)
Tuesday, February 7
MENU:
Ebi Sonomono Seaweed Salad
Zipang, Sparkling Sake, Junmai
Slight sweetness with flavors of fruit and flowers, dry and clean on the finish
Yam Sweet Potato Tempura
Dewazakura Oka, Cherry Bouquet, Junmai Daiginjo
Highly aromatic with flavors of light fruit and flower petals and a long dry finish
Hamaguri Clam Soup
Gekkeikan, Nigori, Unfiltered Junmai
An unfiltered sake with a full body, and sweet tropical fruit
Baked Salmon Skin Salad
Ty-Ku, Black, Junmai Ginjo
Soft and creamy with a long, spicy, crisp finish
Chicago Maki
Masumi, Mirror of Truth, Junmai Ginjo
Aromas of flowers and herbs are followed by rich fruits and light minerals
Crispy and Crunchy Fire Maki
Gekkeikan, Black and Gold, Junmai Ginjo
This is an exceptionally smooth Sake, hints of fresh melon and papaya flavors. Great finish accents just a touch of toasted nut.
Chirashi Assorted Fresh Cut Fish
Manbito, Kimoto, Junmai Ginjo
Mellow acids, dry with great richness
Ketsumatsu- Chef Guosheng’s interpretation of the classic fruit salad
Gekkeikan 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.
WHERE: KOI
624 Davis Street, Evanston, 60201
847.866.6969
www.koievanston.com
Koi, Evanston’s premier dining destination for authentic Chinese cuisine and fresh sushi, announces a new offering during lunch. For
only $12 per person, guest will enjoy three-courses Monday through Friday.
The first course offers a choice of Hot and Sour or Miso Soup; the second course is a choice of a House Maki Roll (California, Philadelphia, Shrimp Tempura, Vegetable, Boston or Sweet Potato Maki); and the third course is a choice of a signature Chinese Plate entrée, served with steamed white rice. Chinese Plate choices include Sesame Chicken, Mongolian Beef, Thai Basil Chicken, General Tao’s Chicken, Szechwan Beef or Stir-Fried Vegetables with Tofu. Complete menu is below.
No substitutions, not valid with any other promotions, and the price does not include tax or gratuity.
WHEN: Begins Tuesday, November 1
Available Monday-Friday, lunch only, dine-in only.
MENU:
Soup
Choice of
Hot and Sour Soup - Chicken, vegetables
Miso Soup - Tofu, seaweed, soybean broth
Maki Rolls
Choice of
California Maki - Crab, avocado, cucumber
Philadelphia Maki - Smoked salmon, cucumber, cream cheese
Shrimp Tempura Maki - Tempura shrimp, lettuce, avocado, cucumber
Vegetable Maki - Lettuce, cucumber, asparagus
Boston Maki - Ebi, avocado, cucumber, mayonnaise
Sweet Potato Maki - Tempura sweet potato wrapped in the traditional style with rice and seaweed
Chinese Plates - all Chinese plates are served with steamed white rice
Choice of
Sesame Chicken Plate - Crispy, sweet, garlic, pepper powder, with chicken
Mongolian Beef Plate - Wok seared, onions, ginger, soy, crispy rice noodles
Thai Basil Chicken Plate - Fresh basil leaves, garlic, sweet pepper, carrots, Thai sauce
General Tao’s Chicken Plate (low fat option available upon request) - Spicy chili, sweet and crispy
Szechwan Beef Plate (low fat option available upon request) - Sweet pepper, garlic, spicy, stir fried
Stir-fried Vegetables with Tofu (low fat option available upon request)
WHERE: KOI
624 Davis Street, Evanston, 60201
847.866.6969
www.koievanston.com
Koi in Evanston’s new sushi Chef Guosheng Yu’s passion for developing exciting sushi creations is demonstrated in this new
monthly dining experience. The first Tuesday of every month, Chef Yu will showcase new recipes and creations for twelve lucky diners at the sushi bar. The unique eight-course tasting menu will feature the freshest sushi in artful presentations paired with featured wines and sake for only $45 per person. Plus, just added this month, Chef Yu will provide tips and demonstrations along with hands-on instruction for the aspiring sushi chef.
This month’s Chef’s Table event will feature delicacies like Seared Amaebi (sweet shrimp) with scallion; Mussel soup with ginger root, seaweed and Hundasi; Sushi Pizza layered with tuna, salmon, seaweed, spicy mayo on scallion pancakes; and Volcano Roll with baked sea scallop, tempura guano and tempura crunch among other artful creations. Complete menu is below.
Guests at the Chef’s Table are seated at the intimate sushi bar with a full view of the Chef’s work area and fresh seafood. They will watch as their menu samplings are hand-crafted, paired with wines and explained by Chef Yu. Guests will experience the creative process as they are treated to courses.
WHEN: Tuesday, November 1, 2011
7:00 PM
TICKETS: $45 per person, all-inclusive.
Tickets are required and available online:
http://koi-chens.ticketleap.com/koi-chefs-table/
NEXT: Next Chef’s Table Events:
Tuesday, December 6
MENU:
- Passed Hors d’Oeuvres
- Seared Amaebi (sweet shrimp) delicacy with scallion
- Tuna sashimi dressed with miso, soy and lemon drops
- Mussel soup with ginger root, seaweed and Hundasi
- Sushi pizza layered with tuna, salmon, seaweed, spicy mayo on scallion pancakes
- Baked stuffed mushrooms with white fish
- Volcano roll with baked sea scallop, tempura guano and tempura crunch
- Seared black pepper salmon dressed in fresh fruit flavored dipping sauce
Koi in Evanston and Chens Chinese & Sushi in Wrigleyville celebrate National Pork Month this October with a variety of traditional
Chinese dishes featuring Pork.
Pork is a staple of Chinese cooking and prepared in different ways according to the eight traditions of traditional Chinese cuisine. Menu highlights for National Pork Month include Pork Belly Bao, Taiwanese Pork Chop, Ponzu Pork Tenderloin, and more. Additionally, pork is available as the protein choice in many of Koi and Chens’ Chinese Plate dishes, including Sweet & Sour Plates, Mu Shu Wraps, and Szechuan Plates, among others.
Guests at Koi in Evanston are invited to make their Chinese meal even more authentic by enjoying music on the GuZheng, or Chinese zither every Friday from 7:00 PM – 9:00 PM. Musician Claire Deng is a virtuosic GuZheng performer who has played widely in China and other countries in Asia and America. She was the solo GuZheng performer in the Chinese National Traditional Music Concert in celebration of the return of Hong Kong; she also performed during former US President Bill Clinton’s visit to China.
MENU: Pork Menu Highlights Include:
| Pork Belly Bao, $9.95 |
| Soft steamed buns filled with lettuce and tender soy roasted pork belly |
|
| Taiwanese Pork Chop, $12.95 |
| Crispy breaded pork chops marinated with Chinese five spice and served with a sweet vinegar sauce |
|
| Ponzu Pork Tenderloin, $12.95 |
Crispy fried pork tenderloin strips in a citrus ponzu sauce
with crispy noodles |
|
| Shanghai Pork Shank, $16.95 |
This is one of the most famous dishes in all of Shanghai.
The pork shank is slowly roasted in a star anise and peppercorn soy sauce for four and a half hours and served with Shanghai bok choy. Limited availability |
WHEN: Dishes available during the month of October
Live Music at Koi every Friday, 7:00 PM – 9:00 PM
WHERE: KOI
624 Davis Street, Evanston, 60201
847.866.6969
www.koievanston.com
