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Koi SoHo restaurant debuted September 14, 2012 inside the Forbes Travel Guide Four-Star Trump SoHo, and it’s just as showy and sleek as the rest of the Japanese chain. Part of that can be attributed to executive chef Robb Lucas, who puts a California bent on the cuisine. At the second New York Koi outpost (the other is in Bryant Park), you’ll find dishes like hamachi with a drizzle of soy citrus and truffle essence, shrimp-stuffed shishito peppers, and crispy rice topped with spicy tuna or yellowtail tartare (the latter of which has been a favorite since the chain first opened in Los Angeles in 2002).
While you nibble on the baked lobster roll with cream sauce, check out the nature-inspired décor. Dramatic wood-block columns run the length of the two-story space, and custom hand-blown glass chandeliers that look like clusters of bubbles hang over semicircular booths. The New York City restaurant keeps it warm and earthy with hand-chiseled black stones, walnut woods, neutral colors and lots of exotic leafy plants. Take the spiral staircase to the second floor to see the mezzanine dining room, lounge and private dining room. If it weren’t for tables of New Yorkers milling about, you just might forget that you’re in a downtown Manhattan hotel.