KOI RESTAURANT AND LOUNGE LAS VEGAS | MENU S tarters E damame S ea S alt 6 M iso S oup T ofu, S eaweed 6 O rganic F ield G reens S alad M iso or P onzu 12 C ucumber S unomono P ickled C ucumber, S esame S eeds 9 S eaweed S alad S oy V inaigrette 14 G rilled O ctopus S alad H eirloom T omatoes, S picy K osho P esto 18 R oasted S hishito P eppers S weet S oy 11 G lazed G reen B eans S weet S oy 9 S autéed A sparagus & M ushrooms S oy D ashi 13 S hared P lates K oi C rispy R ice topped with S picy T una*, Y ellowtail T artare*, T ruffle A vocado, or F ilet M ignon* 18 C reamy S hrimp T empura 20 S almon C arpaccio B lack T ruffles, P onzu* 23 H amachi F usion S oy Y uzu, T ruffle E ssence* 21 S picy S eared A lbacore C rispy O nions, P onzu* 16 K obe S tyle P otstickers S callion P onzu 20 S picy C runchy Y ellowtail or T una T artare on C rispy W ontons* 16 L obster T acos M ango S alsa, Y uzu G uacamole 19 C hef’s T empura S election S eafood or V egetable 26/18 E ntrées M iso B ronzed B lack C od S easonal V egetables 30 S autéed T iger P rawns S ake, S weet S riracha 26 G rilled C hilean S ea B ass T ruffle H abanero, S easonal V egetables 36 W asabi B raised S hort R ibs R oot V egetables, T empura O nion R ings 29 R ed M iso C hicken S esame S callion S ticky R ice 26 G rilled L amb C hops I chimi G laze, S hishito P otato M ash* 36 P eppercorn F ilet M ignon T oban Y aki, S hishito P otato M ash* 42 S ignature R olls H and C ut B aked C rab R oll 9 12 S unfire R oll L obster, S now C rab, C ucumber & C ilantro with M ango, A vocado & I chimi - 23 S picy S hrimp T empura H and R oll 10 - D ragon R oll S hrimp T empura, E el, B aked C rab & T empura F lakes - 22 H imachi R oll Y ellowtail & C ucumber topped with Y ellowtail, J alapeño & Y uzu S auce* - 23 W agyu S urf &T urf R oll S hrimp T empura, A vocado, A merican W agyu B eef & P onzu* - 26 C runchy R ed S pider R oll S oft S hell C rab, S picy T una, C rispy W ontons, S weet C hili* - 22 G eleno R oll S picy T una, S picy A lbacore, J alapeño, C rispy O nions & S pinach C hips* - 18 S in C ity R oll S picy S callop & A vocado with S eared T ogarashi T una & H abanero C aviar* - 22 S ushi & S ashimi H and C ut T una * 9 18 Y ellowtail * 9 18 S almon * 8 16 A lbacore * 8 16 F resh W ater E el 8 16 S now C rab 9 18 S ea S callop * 8 16 H and C ut S ea U rchin * 18 36 S hrimp 8 16 T oro * 20 40 H alibut * 8 16 O ctopus * 7 14 M ackerel * 6 12 S weet S hrimp * 8 16 H and & C ut R olls Hand Cut C alifornia R oll 9 12 Y ellowtail & S callion R oll * 8 11 S hrimp T empura R oll * 9 12 V egetable R oll 6 8 S picy T una R oll * 9 12 E el & A vocado R oll 8 11 R ainbow R oll * - 18 *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. D essert M enu K oi S ignature W hite C hocolate C heesecake (Soy) 12 A lmond C rust, V anilla C hantilly C ream, F resh S easonal B erries C hocolate- V anilla C rème B rûlée (Soy) 12 T ahitian V anilla, M ixed B erries, S hort B read C ookies F lourless M olten C hocolate C ake (GF, Soy) 12 V anilla I ce C ream, R aspberry S auce K oi S undae (Nuts, Soy) 12 I ce C ream, F resh B ananas, W arm B rownie, H ot F udge, C aramel S auce M ochi (GF, Soy) 9 P lease I nquire A bout O ur C raftmade S easonal F lavors T he E mpress P late (Soy) 46 C hef’s S election (GF) Gluten free, (Nuts) Contains Nuts, (Soy) Contains Soy