Koi Sakana — Restaurant in England

Last night, I had the pleasure of dining at a local seafood and champagne bar Koi Sakana, and it was nothing short of amazing. From the moment we stepped in, the ambiance set the tone for a relaxed yet elegant evening. The combination of coastal décor, soft lighting, and a touch of sophistication perfectly complemented the restaurant’s fresh offerings.

The food was the undeniable highlight. We started with locally sourced oysters, from only 6 miles down the road which were incredibly fresh, it felt as though they were fresh from the ocean, followed by an exquisite selection of sashimi – the raw fish was melt-in-your-mouth tender. The wagyu-fired meat was rich and perfectly cooked, adding a unique depth to the meal, while the grilled scallops were tender, flavorful, and paired beautifully with the rest of the dishes. The chefs have a remarkable talent for creating dishes that truly showcase the finest ingredients.

We paired the meal with a bottle of red wine that was perfectly suited for seafood. The selection of wine was impressive, and the red wine elevated the natural flavors of both the seafood and the wagyu. The chefs allowed us to taste both the red and white before confirming our order.

The service was equally commendable. The staff were knowledgeable and attentive, offering thoughtful recommendations without being intrusive. Their passion for the food and drinks they served was evident, making the experience all the more enjoyable.

In summary, this seafood and champagne bar offers an exquisite dining experience that blends the best of land and sea. Whether you’re a seafood lover or looking to indulge in something special, this place is a must-visit. I’ll definitely be returning soon! And really can't wait for our next...

Dinner. When searching on-line for a seafood restaurant in town,this came up.Bournemouth’s first oyster bar. It looked very interesting,so we decided to take a walk and check it out. It's run by former engineer turned head chef, Daniel Morley who spent time shucking oysters while living in Australia where the idea for Koi Sakana was born. Which means 'Love fish' in Japanese. Now we must admit Oysters are not our preferred seafood dish,so we skipped them on this occasion.

Instead we chose Scallops. We couldn't decide on which ones, so ordered all three variations. Miso Honey Scallops £12. Raclette Cheese Scallops £12. Truffle Salami Scallops £13.5 Twice cooked for extra tenderness in homemade garlic butter,served with sourdough. They were all delicious,and if we had to chose a favourite,it would have to be the Miso honey.

Then we had Chilli Garlic Prawns £10. Cooked In a homemade chilli garlic butter and served with sourdough.These were so fresh and succulent. You can tell all the seafood is sourced locally.

For the show stopper. Torched British Wagyu £16 Blowtorched wagyu strips served with salt, garlic butter and wasabi mayonnaise. This dish was absolutely amazing. The beef was so tender and just melts in the mouth.

The menu is a mixture of cold and hot plates. A tip for those not used to small plates. It offers you the choice to order dishes depending on your appetite. Smaller menus means that the food will be cooked fresh to order. What a find this restaurant was. It was a great evening watching Dan prepare and cook the dishes from his open kitchen. His girlfriend Charlotte wasn't there that night,we'll maybe see her on our next visit,when we try more...

Dinner. When searching on-line for a seafood restaurant in town,this came up.Bournemouth’s first oyster bar. It looked very interesting,so we decided to take a walk and check it out. It's run by former engineer turned head chef, Daniel Morley who spent time shucking oysters while living in Australia where the idea for Koi Sakana was born. Which means 'Love fish' in Japanese. Now we must admit Oysters are not our preferred seafood dish,so we skipped them on this occasion.

Instead we chose Scallops. We couldn't decide on which ones, so ordered all three variations. Miso Honey Scallops Raclette Cheese Scallops Truffle Salami Scallops Twice cooked for extra tenderness in homemade garlic butter,served with sourdough. They were all delicious,and if we had to chose a favourite,it would have to be the Miso honey.

Then we had Chilli Garlic Prawns Cooked In a homemade chilli garlic butter and served with sourdough.These were so fresh and succulent. You can tell all the seafood is sourced locally.

For the show stopper. Torched British Wagyu. Blowtorched wagyu strips served with salt, garlic butter and wasabi mayonnaise. This dish was absolutely amazing. The beef was so tender and just melts in the mouth.

The menu is a mixture of cold and hot plates. A tip for those not used to small plates. It offers you the choice to order dishes depending on your appetite. Smaller menus means that the food will be cooked fresh to order. What a find this restaurant was. It was a great evening watching Dan prepare and cook the dishes from his open kitchen. We have met Charlotte and this has become our favourite go to restaurant...