South Florida restaurateurs, Chef Jason Zheng and Tina Wang pay tribute to Coco Asian Bistro & Bar with their restaurant, Koi Japanese Cuisine & Sushi Lounge that melds traditional menu favorites with innovative creations. Located in the Harbor Shops, Koi brings the freshest selection of Japanese/Thai fusion cuisine to Fort Lauderdale, Florida.

Koi, which is pronounced KOH–ee, means fish in Japanese. Fish is delivered daily, Monday through Saturday to provide guests with freshest sushi, sashimi, specialty rolls and main plates. Koi also serves an enticing variety of appetizers, soups and salads, noodle dishes, poke bowls, and entrees.

At Koi, diners may choose to dine inside, at booths or at tables in the dining room, at the sushi bar, or at the cocktail bar, or outside on the covered patio. The unique outdoor space is filled with comfy seating, plenty of greenery, a water feature, and a fire wall.

Love is the air at Koi. On Valentine’s Day, treat your love to craft cocktails and a specialty menu. All ladies will receive a long stem rose to celebrate the occasion.

Here are some of my favorites from my recent dining experience at Koi.

The sushi rolls are absolutely superb. Koi offers an impressive list of raw and cooked signature rolls. Order the BLUE CRAB DYNAMITE Shrimp tempura, cucumber, cream cheese, topped with avocado, dynamite blue crab and eel sauce. You won’t want to miss the GOLDEN SCALLOPS Tiger shrimp, avocado, mango, wrapped in soy paper topped with dynamite scallops, masago and eel sauce.

This was my first-time trying CARPACCIO. The sea scallops were sliced thin sashimi style served with truffle oil, wasabi yuzu, sea salt & fried garlic. The BLUE CRAB TARTARE combines Jumbo blue crab, guacamole, and tobiko with yuzu soy. This creamy appetizer will please your palate and satisfy your seafood craving.

The LOBSTER PAD THAI is a showstopper. More like a work of art, than an entrée the visually appealing and absolutely delicious dish pairs Lobster tail, egg, with rice noodle, beansprouts, ground roasted peanuts, scallions, wrapped in egg net.

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