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Opening Hours
Today: 11:45am–2:30pm,5:30–11pm
Wed:
11:45am–2:30pm,5:30–11pm
Thurs:
11:45am–2:30pm,5:30–11pm
Fri:
11:45am–2:30pm,5:30–11:30pm
Sat:
5:30–11:30pm
Sun:
5:30–10pm
Mon:
11:45am–2:30pm,5:30–11pm
Location
40 West 40th Street
KOI 1 Bars Japanese Sushi Garment District Midtown West Tenderloin

A giant rhomboid patterned installation hovers just below the ceiling, slithering enormously down the back wall and giving the impression of being inside a dimly lit, atmospheric basilisk. Browns, oranges, and tans, along with natural greens of bamboo lining the walls, make for an incredibly pleasant dining experience. The sushi and the crispy rice are well-regarded, and deservedly so. The chic restaurant first opened its doors in Los Angeles, and then found its way eastward into the Bryant Park Hotel with its latest location being Abu Dhabi.

Location
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KOI 1 Bars Japanese Sushi Garment District Midtown West Tenderloin
KOI 2 Bars Japanese Sushi Garment District Midtown West Tenderloin
KOI 3 Bars Japanese Sushi Garment District Midtown West Tenderloin

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Lost Gem
Beyond Sushi 1 Vegan Sushi Vegetarian undefined

Beyond Sushi

Guy Vaknin and his wife Tali opened Beyond Sushi in July of 2012 with the goal of producing healthy, beautiful and earth-conscious food. After learning of the depletion of fish in our oceans – not to mention the health benefits of a meatless diet – Guy set out to be the “first to pioneer the fish-less sushi movement. ” He views “sushi as a vessel that carries the perfect amount of flavor to just grab it in one bite. ” He also praises sushi for its consistency, which gives him room to play around in creating interesting and perfect balances of vegetables' flavors and colors. When describing his extensive background in the restaurant industry, Guy told us, “I had a dream to cook since I was young. I’ve always loved food. ” He grew up on a Kibbutz in Israel — and came to New York after serving in the Israeli army — to help out in his father’s restaurant. He went on to work at numerous other restaurants in New York, covering every possible position, and after a brief dalliance with computer engineering, returned to the food world by studying at the Institute of Culinary Education. Fresh out of culinary school, Guy became the executive chef at his father’s kosher catering company. When a request for a sushi station popped up, and knowing that meat and fish are restricted in some areas of the Jewish world, he decided he wanted to create something “cool and innovative — and not fish. ” It took two years to develop his vegetarian sushi, but after selling out at the Vegetarian Food Festival two years in a row, Guy decided to open a business on 14th street. Within three months — working solely with the help of his sushi chef — the growing popularity of his beautiful, healthy and delicious food quickly enabled him to expand into the thriving company that Beyond Sushi is today. One of Guy’s main goals is to balance sustainability and accessibility to encourage people to choose the healthy option of Beyond Sushi, and the passion that sustains this goal is his creativity. Even now that he has grown Beyond Sushi into a consistently expanding company, Guy still spends around 50 percent of his time cooking, and loves adding new dishes to his menu. He thinks of his business expansion in terms of community impact and wants to be “as big as possible. "