Some restaurants earn your attention with one impressive meal. KOI Sushi & Thai & Bar earned our…read moreloyalty by delivering consistently excellent experiences over dozens of visits.
We originally came to KOI because we love sushi, but over time we discovered that the restaurant offers far more than an extensive sushi menu. The combination of Japanese and Thai cuisine, handcrafted cocktails, creative appetizers, attentive service, and one of the most distinctive dining rooms in Ponte Vedra Beach makes KOI a restaurant that works for almost any occasion.
The first thing guests notice is the enormous underwater video wall. Tropical fish, sea turtles, coral reefs, dolphins, sharks, and other marine life move slowly across the display, creating an atmosphere that feels peaceful and immersive. Peter is an avid scuba diver, so this has always been one of his favorite features. The comfortable booths, attractive table settings, warm lighting, and thoughtful décor add to the experience.
One of our favorite ways to begin is with the KOI Sampler. It includes Thai egg rolls, coconut shrimp, Crab Rangoon, fresh spring rolls, and chicken sticks served with peanut and garlic sauces. It is beautifully presented and offers enough variety for everyone at the table to find a favorite.
The Garlic Edamame is another appetizer we order regularly. We spent years trying to find a version that compared with one we loved at a sushi restaurant up north, and KOI finally ended that search. The garlic is distributed evenly, the seasoning is balanced, and the bowl tends to disappear quickly.
We also enjoy ordering the Crab Rangoon separately. The wonton exterior is consistently crisp, the filling is creamy without being overly heavy, and the presentation shows that KOI gives familiar appetizers the same attention it gives its signature entrées.
Susan's favorite dish is the Tom Kha Soup, which earned one of our Best of the Best Awards. The coconut-based broth is creamy, aromatic, and comforting. Mushrooms, onions, and bell peppers are served in larger pieces than we normally find elsewhere, adding texture and allowing the vegetables to retain their flavor. Susan first discovered Tom Kha Soup at KOI, and after trying it throughout Florida, this remains the version against which she judges all others.
The sushi menu is extensive, and over the years we have tried almost every specialty roll offered. Remarkably, we have never been disappointed.
The Pink Lady Roll is wrapped in pink soy paper and filled with tuna, salmon, eel, avocado, seaweed salad, and masago. The presentation is beautiful, but the careful balance of flavors is what earned it a Best of the Best Award.
The Lobster General Roll also received our highest dish recognition. It combines lobster tempura, spicy tuna, and avocado inside, then adds crawfish salad, spicy mayo, and eel sauce on top. Susan loves the lobster and spicy tuna, while Peter loves crawfish, making this a roll that brings together both of our preferences.
The most dramatic dish of our visit was the Whole Red Snapper with Authentic Thai Red Curry Sauce. The whole fish arrives looking like a culinary centerpiece. The snapper was moist, tender, flaky, and remarkably fresh. Its red curry sauce, prepared with Thai garlic paste, fresh ginger, broccoli, zucchini, peppers, and other vegetables, added warmth and depth without overpowering the delicate fish. The combination of beautiful presentation and exceptional preparation made this another Best of the Best recipient.
The Mongolian Beef was an equally memorable surprise. Peter had stopped ordering the dish years ago after repeatedly failing to find one that compared with a favorite restaurant from his college days. KOI's tender marinated beef and balanced sauce brought those memories back with the first bite. Learning that preparation begins the day before helped explain the tenderness and depth of flavor.
KOI's cocktail program deserves recognition as well. The Prickly Pear is colorful and refreshing, combining prickly pear vodka, tequila, and simple syrup with an edible wildflower garnish.
The Sicilian Summer, one of KOI's newest creations, blends white rum, mango rum, fresh lime juice, and triple sec, then finishes the drink with rosemary and lime. It is bright, tropical, and balanced.
The Thai Basiltini combines muddled Thai basil, agave syrup, vodka, and pineapple juice. It has a refreshing herbal aroma that connects beautifully with the restaurant's Thai personality.
The popular Lychee Martini is smooth, lightly sweet, and made with fresh lychee juice, lime juice, and vodka.
Service has remained friendly and attentive.
KOI is ideal for sushi lovers, Thai food enthusiasts, date nights, casual lunches, family meals, and groups whose members have different tastes. Guests who do not eat sushi will still find an extensive selection of soups, curries, noodles, beef dishes, appetizers, and whole fish.