Koko Sushi Bar & Lounge is Green Bay’s newest addition to a growing list of fine dining establishments. Recently opened in January 2005, it is quickly becoming known as one of the best places to get good sushi.
   Owner Virginia Boren and partners Cindy Joksi and Chris Hanaway began discussing Green Bay’s need for a sushi bar in August of 2004. Just 5 months later, Koko was up and running – staffed by sushi chefs trained by an expert sushi consultant.
   The name Koko comes form the Japanese work Kokora which means “heart, mind, soul” – of which the new Koko Sushi Bar is to Virginia Born and her partners.
   Boren says “[we] opened because we knew Green Bay needed a full service sushi bar. Those who live in Green Bay would drive to Appleton so we knew there needed to be one here.”
   Step into Koko Sushi and immediately you’ll notice the distinct American flavor of this traditionally Asian cuisine. The decor was inspired by several restaurants Boren and Joski visited on research trips. And when choosing the background music, Boren says she wanted jazz and blues. Overall, “I wanted a great date night place, or gathering place for friends.” The final piece is a stunning example of simplicity and ruggedness that is stylish and sophisticated.
   Tree trunks in pots, a winding river painted on the floor, and an incredible pillar hand painted by up-and-coming local artist, Heather Peterman, shows off Koko’s unique ambience and sets the mood for a very memorable evening. Boren encourages anyone looking for a taste of the big city to visit Koko.
   Koko’s menu includes 25-30 specialty rolls that are flavored to impress the American palate. “Our rolls are very contemporary non-traditional sushi rolls, most were created by my consultant,” says Boren. If you’ve never tried Sushi you’re in for a real treat. Every other Monday night at Koko is “Virgin Nite,” for those customers who have never experienced Sushi. Sushi Virgins will enjoy a wide selection of rolls and learn the sequence involved with eating Sushi; what to do with Wasabi and the Ginger on the side, etc.
   What you will find at Koko is mouthwatering, tantalizing, taste bud pleasing sushi rolls that incorporate ingredients such as mango, white chocolate, vegetable maki, roasted ginger, caramelized onion, and other fresh ingredients. Koko also offers traditional Nigiri – raw fish over packed rice and Sashimi plates. Looking for something a little closer to home? Try the Smoked Walleye sushi roll called the “Big Daddy Tex” – it’s the only one of its kind. Grilled fish, smoked fish, tempura fish – round out the many options available at Koko Sushi Bar & Lounge.
   Behind every great restaurant are great people making it all happen. Koko Sushi is no exception. Noted restaurant consultant, Gary Flood of California, was brought in to ensure each chef Koko Sushi employs is expertly trained. Boren divulged that he, Flood, was “in my kitchen for 6 weeks” teaching technique and making sure Koko would be known for the best Sushi in the area. Boren hired an experienced chef to ensure the entire menu is prepared and presented to the highest quality.
   So what are the customers saying about Koko? Boren says that “non-sushi eaters walk away addicted” once they’ve tried Virgin Nite. She also notes that most non-sushi eaters are surprised that it’s not all raw. In fact, Sushi itself means seasoned rice, not raw fish! The most cost customer comments Boren receives, however, probably have more to do with the names of her dishes rather than what they’re made of.
   “I am the biggest Rush fan…I am a Rush nut,“ laughs Boren. Some of the rolls’ names are reminiscent of the band, “2112”, and “R30”. Some are inside, family jokes, while other are just quirky, and customers love it! “Big Daddy Tex” is named after her brother, “Charlees Smile” and “Wheres’ Bob”, are other examples of what you’ll see on the menu.
   Boren gives high praise to her partners. Joksi had been in the food and beverage industry for over 20 years. Chris Hanaway is a full time sushi chef in addition to managerial responsibilities. “I knew I had a good idea…I never would have been able to do this by myself.” Along with getting help from her partners and staff, Boren Makes it clear that she wants to give back to the community.
“I have a big heart for the missions,” says Boren. She candidly talks about her desire to help out Christian ministries with her profits from her business. Her Husband, a silent partner in the business has been involved in medical missionary work. Boren adds that spreading the Gospel takes a lot of resources and now that she has something of her own, she is in a position to help out.
   No matter how you look at it, Koko Sushi Bar & Lounge is making a splash in Green Bay. Boren admits that in order to keep her business alive, “Our food has to be excellent. It’s a new restaurant and we want out food to be perfected to the point that everyone gets a good meal.”