Japanese-Fusion Bistro Led By The Wa-Modern Master: Already helming Teppanyaki Mihara, wa-modern master chef Terufumi Mihara opens koi, a contemporary Japanese-fusion restaurant at The Parkside to showcase interpretations of his renowned East-West fusion and premium izakaya fares with a modern, personal touch.
Look & Feel: Staying true to the chef’s penchant for blending Eastern and Western cultures, koi’s interior simultaneously reminds guests of a traditional Japanese izakaya and a modern cocktail bar. While keeping an izakaya-signature bar counter with a wooden backdrop where you can see how your drinks are made, the bistro livens up the interior with lightboxes and metal-tone organic-shaped communal tables, exuding a contemporary flair.
On The Menu: Inspired by the chef’s experiences and travelings in the past two decades, each dish at koi is a recreation of classic Japanese recipes with a touch of Western sophistication, which also reflects his interpretation of “luxe comfort food”.
This concept is best echoed by the chef-favorite Spicy Tuna Crispy Rice Ball (HK$98), a minced tuna rice ball topped with Japanese mayo and jalapeño, and house-special Japanese A4 Miyazaki Waygu Sando (HK$218) that sandwiches medium-cooked premium beef seasoned with Awa miso and black pepper.
At koi, the chef also presents Western cuisines with a Japanese spin with his “wafu (Japanese-style)” spaghetti. Designed just right for the approaching summer season, Marinated Akami Tuna and Ikura Angel Hair Pasta (HK$138) is a noodle dish with yam paste and wasabi served cold. The chef further emphasizes his Japanese roots in the Creamy Mentaiko Carbonara Udon with Mushroom and Hot Spring Egg (HK$128), replacing spaghetti with udon.
As for diners who are seeking a full izakaya experience, the bistro also serves classic kushiyaki and yakitori offerings such as Chicken Wing (HK$42), Ox Tongue (HK$72), Grilled Hokkaido Pork Neck with Yuzu Kosho and Miso Sauce (HK$98), and Grilled Salmon Belly and Leek with Ponzu Sauce (HK$128). Also presenting a carefully curated sake menu that pleases a variety of palettes from floral to sophisticated, and from crisp and refreshing to rich and complex, koi highlights Bunkajin Liseur Junmai Ginjo (HK$228, 300ml), Akitora Tosa Nishiki Junmai Ginjo (HK$248, 300ml) during its soft-opening period and will introduce you to more seasonal sakes from niche producers after that.
Great For: Cheat day meal, after-hour gatherings.
FYI: Opening hours might change during its soft-opening, please refer to koi’s official website for the most updated information.
This writeup is a news piece and was not based on a restaurant visit. The Loop HK will update this post once we’ve visited in person.