Koi Exclusive 8-Course Chef’s Table

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. 

April’s Chef’s Table event will feature dishes like Hotategai, Nantucket Bay scallop with onion and cilantro; Tai, sashimi red snapper, seared onion, and cucumber salad topped with Tobiko caviar; and Anago Hand Roll, sea eel, cucumber and fresh greens wrapped in delicate soy paper among other artful creations. 

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 handcrafted, paired with wines and explained by Chef Yu.  Guests will experience the creative process as they are treated to courses.

WHEN: Tuesday, April 5 at 7:00 PM

TICKETS: $45 per person, all-inclusive.
                        Tickets are required and available online:
                        http://koi-chens.ticketleap.com/koi-april-chefs-table/

NEXT:      Next Chef’s Table Events: 
                        Tuesday, May 3
                        Tuesday, June 7

MENU:            
Passed Hors d’Oeuvres
Maguro Rose: 
Sashimi Yellow Fin Tuna 
Hotategai: 
Nantucket Bay Scallop with onion and cilantro
Tai: 
Sashimi Red Snapper, seared onion, cucumber salad topped with Tobiko caviar 
Spicy Octopus Maki: 
Crab, avocado and octopus in house spicy sauce
O Niri: 
Smoked salmon and ginger 
Anago Hand Roll: 
Sea eel, cucumber, fresh greens, soy paper
Ketsumatsu: 
Chef Guosheng’s interpretation of the classic fruit salad

WHERE:        KOI
                        
624 Davis Street, Evanston, 60201
                        
847.866.6969
                        
www.koievanston.com 
                    

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