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The food philosophy of Koi SoHo executive chef Robb Lucas was shaped by his experiences living and eating in his native Japan. At Koi in Trump SoHo New York, Lucas works to deconstruct traditional Japanese cuisine and preparations and add modern California accents into every dish he creates. Born and raised in Japan before relocating to the United States, Lucas is known for his bold, creative approach to sushi. His main focus is on experimenting with non-traditional ingredients and incorporating Latin, Caribbean and European flavors into his modern Japanese cuisine, as seen in dishes such as his sansho-rubbed hanger steak with Peruvian aji amarillo sauce or foie gras on seared tuna with white truffle oil.