Koy’s seasoned chefs tempt pan-Asian palates with a blend of classic Chinese entrees and modern Japanese sushi. Full meal diners rev up for a full spread with appetizers such as crispy fried crab rangoon or salty edamame soy beans. Sizzling woks divulge mountainous portions of orange flavor beef and moo shu pork onto oblong porcelain entree-harboring vessels. Shrimp, scallops, imitation crab, and imitation crab’s Groucho Marx glasses simmer alongside freshly chopped vegetables in the seafood fire pot entree. Alternately, sashimi connoisseurs devour aqueous flavors such as salmon, tuna, or squid or revel in chef's selection rolls such as the 8-piece rainbow roll with assorted fish.