Koi has been a family-owned and operated restaurant since opening in 1980 at our current location. Family members are on the premises to ensure a consistent product whenever guests are in the dining room, seven days a week. We recruit knowledgeable Japanese chefs, and our current chefs collectively have over one hundred years experience in food preparation both in America and Japan. We know fish. You will not see a wider selection of fresh fish from around the world at any other sushi bar in the area. We make everything ourselves. Although there is currently a huge market for processed sushi products and other “convenience” foods that other restaurants like to take shortcuts with, we still come in every morning to do the little things that matter – things like making tamago, anago, eel sauce and ponzu sauce from scratch, as well as buying fresh whole fish rather than frozen pre-cut fillets. First and foremost, we are in business because we like good food, and we come to work every ready to put in the effort that it takes to serve food that we are proud of.