New to Sushi

Beginnings

So, you’re adventuresome and curious. You want to come to KOKO, and you’d like to know more about the experience before you get here.

Savor, Don’t Rush

A sushi meal is to be savored, not rushed. Delectable fresh ingredients are prepared while you enjoy a cocktail and chat. When you see and taste the complexity of the food, we trust you’ll be glad you took your time.

Seating

There are a variety of seating areas – booths, big round tables, tables near fireplaces, open spaces. If you have a special event, call ahead (920) 544-5097 to see if a certain area of the restaurant can be reserved for you. The round party table, which seats up to 14, is awfully popular so please make your reservation early if you want that spot!

 

Glossary

Ahi

A type of tuna.

Aoi Nori

Green seaweed.

Cali

Short for California roll.

Ceviche

A way of cooking fish with citrus juice, like lemon or lime.

Ebi

Shrimp

Edamame

Green soybeans.

EJ Sauce

Japanese pepper sauce/spicy mayo commonly found on all sushi menus that is used on several of our maki rolls.

Hamachi

Yellowtail tuna.

Kaiware

Radish sprout.

Kani-kama

Fish flavored with crab flavoring.

Kanpyo

Cooked and flavored shavings of calabash gourd. Commonly used in certain sushi roll recipes.

Maki

Rolled sushi, with the ingredients laid upon a sheet of nori (pressed seaweed), rolled to form a log-like shape, then sliced into several round pieces.

Miso

Fermented soybean paste often used in Japanese-style soups and seasoning.

Negi-Hama

Type of sushi roll containing yellowtail tuna and green onion.

Nigiri Sushi

Hand-formed tufts of rice topped with wasabi and a thin slice of raw or cooked fish, shellfish, vegetable or omelette.

Sake

Salmon

Sashimi

An assortment of sliced raw fish served on a platter with shaved radish and other garnishes. It’s often served as an appetizer with drinks.

Sriracha Sauce

Hot chili sauce.

Sushi

Japanese-inspired dish consisting of rolls of lightly vinegared rice served with a garnish of raw fish, vegetables, or egg.

Tartare

Preparation of finely chopped raw fish with seasonings and or sauce.

Togarashi Pepper

Japanese chili pepper.

Tempura

Ingredients dipped in batter then deep fried.

Tobiko

Roe of flying fish.

Unagi

Eel

Wasabi

Spicy condiment. Japanese green horseradish.

Menu Categories

Preludes

Appetizers

Sides

Soups and salads

Sushi

Japanese-inspired dish consisting of rolls of lightly vinegared rice served with a garnish of raw fish, vegetables, or egg.

Nigiri Sushi

Hand-formed tufts of rice topped with wasabi and a thin slice of raw or cooked fish, shellfish, vegetable or omelette.

Traditional Maki

Classic Japanese recipes of rolled sushi, with the ingredients laid on a sheet of nori (pressed seaweed), rolled to form a log-like shape, then sliced into several round pieces.

Vegetable Maki

Beautiful, flavorful rice and vegetable maki. Maki is rolled sushi, with the ingredients laid on a sheet of nori (pressed seaweed), rolled to form a log-like shape, then sliced into several round pieces.

Specialty Maki

Combines a variety of ingredients for Koko’s unique American Style Sushi. Maki is rolled sushi, with the ingredients laid on a sheet of nori (pressed seaweed), rolled to form a log-like shape, then sliced into several round pieces.

Events & Specials

KOKO Sushi mailing list. We promise to inform you of events taking place at our venue and rewards given to our loyal guests.