Koi

Japanese, Chinese, and Pan-Asian cuisine, featuring fresh seafood sourced directly from Sri Lanka, Japan, the Maldives, and the Seychelles, is complemented by a carefully curated wine list, selected by wine expert Vladlena Lesnichenko specifically for this culinary concept.

Concept creators: Alexey Skoryakov, Mikhail Shorinn Moscow https://koibar.ru/about/ "RestoratorChef" about the restaurant The owners of the Ryba International project, which includes the food court establishments The 21 Food and Ryba Fish&Oysters, have opened their first full-service restaurant. In their third project, Alexey Skoryakov and his partners continue to focus on fresh fish and seafood, which they source themselves. This allows them to maintain relatively low prices compared to competitors. The restaurant's small space, located next to the Novikov restaurant Nofar, can accommodate up to 70 guests. The interior is designed in the style of a Japanese bistro, with natural materials such as wood, stone, and glass, and accents are placed on details like figurines and statues of fish.

The KOI menu emphasizes traditional Chinese and Japanese dishes, prepared by two chefs: one Chinese and one Japanese, working in the open kitchen. These are complemented by several Pan-Asian favorites. Sushi, rolls (ranging from 100 rubles for an avocado roll to 960 rubles for a signature roll with tuna belly and flying fish roe), sashimi (shrimp – 510 rubles, bluefin – 1300 rubles), and tataki (made with tuna – 950 rubles) are accompanied by Korean kimchi with squid (250 rubles), Peking duck (1200 rubles), or Thai Tom Yam soup (510 rubles). In addition to their own seafood sourcing, which guarantees quality, KOI also offers another must-try dish: sea cucumber soup with quinoa and goji berries (850 rubles), which is truly worth trying. This soup is said to be particularly beneficial for men, but it is certainly worth a separate tasting – it is prepared much less frequently in Moscow than even the best tuna tataki. The average bill is 2500 rubles.