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With its stone walls, sunken ponds and acres of newly-planted wood, it feels like you’ve walked into Blofeld’s house in You only live twice.
Extremely zen, Koi restaurant This design maximizes space and light by utilizing recessed skylights that are contemporary and dozens indoor climbing plants.
The restaurant’s name is derived from a Japanese fish first shown in Tokyo in the year 1914. It features a natural rock wall with pond at the end.
And, while there is a terrace outside, on a cool evening it has the theatrical look to make you feel very much at home… particularly if you’re in the heart of it on the central banquette.
The flash of flames from the kitchen adds to the milieu, while the engine room of chefs goes about creating their ‘pan Asian’ cuisine, which means combining the best of Thailand, China and Japan.
This is a real departure on the Costa del Sol.
And, as they claim on the menu, ‘every bite is a journey’.
So the menu turns out to be an exciting trawl through eleven separate sections, from the ‘raw bar’ to the ‘ceviches and tiraditos’ and ‘dim sum’ to ‘salads’.
I’m more interested in the tempura and sushi sections, but kick off with a couple of dishes from the ‘small plates’ section, which include Edamame beans, either salted or spicy (go spicy, every time!)
The garden sushi roll meanwhile, was really fresh – beautifully made with an avocado hat, crystal gem lettuce and seaweed wrap.
A ‘snow crab’ roll with chives, tobiko and cucumber was amazing, and even better when doused in a decent pinch of wasabi.
Next up, I had to try the ‘chef’s selection’ dim sum platter to share. It comes out in a box, with a steaming mix of lobster and prawn and chicken gyozas, Peking duck spring rolls and splendid diver scallops in a ‘kataifi’ pastry with an ‘xo sauce’. Overall, a huge winner.
While my son enjoyed Chinese sticky ribs, with ginger, siu sauce and other ingredients, my vegetarian buddy Guy loved the tempura veggies and vegetable pad Thai.
I was recommended The ‘San Choi bow’ which is a classic finger dish in which you make your own baos.
The package includes a plate of wagyu steak, a roasted peanut, lime, basil and coriander.
Visually, the best was to come with the ‘baobing’ strawberry shaved Taiwanese snow ice.
Our waiter Emiliano came out, a friendly chap with a device that made candy floss right in front of us, mixed with chocolate sauce and fresh strawberries. He also had dragon fruit, vanilla ice-cream, and fresh strawberries.
We shared the food between three people and were well satisfied.
You could hear me ranting about this place for many months, if I may use the pun.
You can see the menu here.
Boulevar Principe Alfonso Hoenlohe 29, Marbella
tel:+34952770760
