Executive Chef Keith Ogata Dish that most represents Lily Koi Restaurant: The Ahi Tartare Salad. It’s like a poke, made with local fish, California avocados and served on top of greens. The short ribs are really popular too - local people love the flavor, and they’re by far the biggest selling dish. Best part of his job: Definitely the reward of making people happy. It means you haven’t spent all day back in the kitchen wasting your time. You’ve actually made someone feel good. Who he would like to cook for:  Both of my grandfathers. They never really got a chance to see me cook at this level.