Koi’s Japanese elements merge with modern design
Koi is an international brand with trendy outposts in Los Angeles, New York, Abu Dhabi, London and, of course, Las Vegas. And the massive Vegas space fits in perfectly with Planet Hollywood Resort’s trendy image. The menu here matches the décor in that vibe.
Start with one of Koi’s signature drinks. The Ginger Kiss could just as easily be called the Ginger Kick because of the wallop it packs. Jameson Irish whisky, Domaine de Canton ginger liqueur and lemon juice bring a real punch to the table. Candied ginger makes everything even more gingery—and is fun to chew on.
The menu here combines Japanese classics with elements of California chic to create fun, tasty plates. The shared plates are a good place to start. American wagyu beef carpaccio uses Washugyu super prime meat sourced from Oregon. The beef, pounded out thinly and coated in yuzu, truffle and ichimi pepper dressing, is finished with chives, sesame seeds and crisp shitake mushrooms, which adds contrasting textures and acts as a palate cleanser between bites of meat.
Keeping things raw, Hamachi Fusion showcases a versatile fish that can pick up an array of flavors. Japanese yellowtail is dressed with soy and citrus, drizzled with truffle oil and topped with jalapenos. Salty, acidic, spicy—this one hits all the notes. For a real treat, have the chef select a variety of options in the restaurant's omakase plate.
The lobster tacos may be one of the most successful representations of the Japan-meets-California coastal cuisine. Fresh Maine lobster, creamy wasabi mayo and masago caviar fill the inside of a crispy shell. The toppings of mango salsa and yuzu guacamole add a real freshness and heighten the entire dish.
Similar flavors to the taco are found in the scrumptious Sunfire roll. Soy paper and sushi rice envelope lobster, crab, cucumber and cilantro. The mango and avocado that sit above give the roll lusciousness and make it pop visually. Wasabi-yuzu dressing and ichimi peppers spice things up.
And the iconic bronzed black cod should not be missed. Alaskan black cod, marinated in a miso bath for more than 24 hours, is roasted with seasonal vegetables including bok choy, snap peas and carrots. Meat options are plentiful, but don't miss the wasabi braised short ribs. The meat is braised until it is fall-off-the-bone tender and the braising liquid reduced with wasabi to create the glaze.
For desserts, try the Koi sundae—it’s a mashup of a lot of sweet favorites, and it works. A chocolate brownie acts as the base. Bananas and raspberries cover the fruit components. Vanilla and chocolate ice cream share starring roles. Honey crisp filo, cream puffs and chocolate crumble bring different textures and tastes to every bite. Caramel and chocolate sauce are the finishing touch. It’s a dessert to be reckoned with, at a restaurant that has earned its worldwide acclaim.
Planet Hollywood Resort, 5:30-10:30 p.m. Sun.-Thurs., 5:30-11:30 p.m. Fri.-Sat. 702.454.4555