Koi & Ember is a sushi counter and a charcoal grill under one roof.
01
Two fires, one kitchen
Koi & Ember began with a simple idea: a sushi counter and a charcoal grill working side by side. The cold side is about restraint, with good fish, warm rice and a sharp knife. The hot side is about patience, turning skewers over coals until they are just done.
02
The ember
Our robata grill is lit before lunch and kept going until the last order. Charcoal gives a dry, even heat that gas cannot, and the smoke from dripping tare is most of the flavour. It is the reason the grill menu is short: everything on it has to earn its place over the coals.
03
Made for Bengaluru
We cook for how the city eats: a quick bento at your desk, a platter at home on Friday, a long dinner at the counter. Each of our four outlets has its own kitchen and delivers only within a short radius, so food arrives the way it left us.
4 Outlets in Bengaluru28 Dishes on the menu7 Days a week5 Subscription plans4 Outlets in Bengaluru28 Dishes on the menu7 Days a week5 Subscription plans4 Outlets in Bengaluru28 Dishes on the menu7 Days a week5 Subscription plans4 Outlets in Bengaluru28 Dishes on the menu7 Days a week5 Subscription plans
Method
How we cook
01Cut to orderFish is sliced when your order reaches the counter, not before.
02Real charcoalOur grill burns charcoal all day. It is slower than gas and tastes better.
03Honest estimatesWe give delivery times as a range and tell you when the kitchen is busy.
04No surprise chargesSubscriptions are never auto-debited. You see what is due and you choose when to pay.
