Contemporary Japanese Fusion Bistro koi Debuts in Tseung Kwan O at The Parkside

“Wa Modern” Japanese gastronomy with a contemporary global twist is  presented at burgeoning neighbourhood dining hotspot by master chef Terufumi Mihara

koi, a new contemporary Japanese fusion bistro by master chef Terufumi Mihara opens in early-May 2022 in the burgeoning dining hub of Tseung Kwan O, next to its popular sister eatery TEPPANYAKI MIHARA at The Parkside.

Overseeing both restaurants, master chef Mihara is a specialist in ‘wa modern’ Japanese-fusion cuisine where he uses the finest ingredients while reimagining dishes by adding his own personal twist.  Inspired by his global travels, chef Mihara’s international career included working as a chief chef at the Japanese Consulate in Chicago, where he curated Japanese-fusion delicacies for numerous VIPs such as world leaders and politicians.

With a cool and relaxing vibe, koi seats 110 people in its 2,600 square foot space decked in an inspiring minimalist modern Japanese ambiance.  While daytime fills the restaurant with natural light, there are two communal washi tables in the main dining area, under which are lightboxes that illuminate the space with a soft cozy glow in the evening.

koi’s a la carte menu is filled with affordably-priced, refined Japanese bistro-style and continental-style fare, from classic yakitori, grilled unagi and rolls, to fresh salads, hearty soups, and sandwiches.

Signature starters include chef Mihara’s own recipe of Spicy Tuna on Crispy Saffron Rice Cracker; Rock Shrimp Tempura with Sweet Chili Sauce – a traditional tempura served with a non-traditional western-style sweet chili sauce; Miyazaki A5 Wagyu Beef & Uni Roll; Yaki Onigiri – a grilled rice ball topped with shiso, wrapped in seaweed and grilled with a chopstick; Grilled Salmon Belly and Leek with Ponzu Sauce; and Potato Salad and Ajitsuke Tamago in Anchovy Sauceserved with an onsen egg.

Now setting a new benchmark for contemporary Japanese bistro dining in Tseung Kwan O, chef Mihara’s mains include Marinated Akami Tuna Angel Hair Pasta with Ikura served with yam sauce on the side; Creamy Mentaiko Carbonara Udon with Mushroom and Hot Spring Egg, a Japanese Western fusion dish using udon to replace spaghetti; and a classic Miyazaki A5 Wagyu Sandwich with Coleslaw.

“At koi, we make everything from scratch, serving generous portions fresh from the kitchen, adding a touch of sophistication to create my interpretation of ‘luxe comfort food’,” says chef Mihara.

koi is also the perfect spot to loosen that tie and relax in a cool environment for some after work downtime, either by the bar enjoying sake, cocktails or specialty coffees from the extensive drinks menu, or in a cozy corner to take in the vibe while enjoying some delicious small plates or a full blown dining experience.

For private parties, there are two private rooms that can seat up to eight guests each.

Opening in early-May 2022, koi is located at 18 Tong Chun Street, Tseung Kwan O, New Territories, Hong Kong; opens daily from noon to 10 pm and at weekends and public holidays, 11 am to 10 pm.

For enquiries or reservations, please call (852) 3618-8211 or email koi@ponghk.com.

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