Ki Modern Japanese + Bar Menu

spicy albacore tuna maki, yasai roll, salmon, butterfish + ebi sashimi

snow crab, soy marinated maguro tuna, tobiko, avocado + shiso in a rice bowl

baby bok choy, pickled chilli + poached egg

breaded chicken cutlet, mustard tonkatsu sauce + steamed rice

moromi-miso + teriyaki marinated Atlantic salmon, house salad, sautéed baby bok choy + steamed rice

roasted kabocha, vegetable broth + momiji oil

hiyashi, takuan, toasted nori, pickled red cabbage, cucumber + sesame-ponzu dressing

greens, pea shoots, fennel, pickled beets, avocado, asian pear, taro chips, pomegranate + mustard balsamic

king mushroom + kosho-teriyaki sauce

gochujang pepper miso + sesame seeds

spicy soy

glazed with teriyaki + chilli-ponzu sauce

brushed with mango hot sauce

yakitori glaze

tangy momiji drizzle

tiger shrimp

yellowtail

sea scallop

salmon roe

bigeye tuna

butterfish

marbled tuna

Atlantic salmon

freshwater eel

snow crab

sea urchin

snow crab, ginger yuzu soy, red pepper miso + lime zest

espresso maple-marinated butterfish with beet miso + espresso-infused brown sugar

thyme-infused Maldon salt

spicy sesame dressing + milk garlic chips

pineapple, tomato, chives, ginger, wasabi-relish + wrapped in cucumber

garlic karashi miso, jalapeño soy + nori crisps

on mini crispy rice cakes

fresh sliced ginger, shiso + yuzu shoyu

avocado, mango, takuan, onion pepper salad + ichimi nori miso

snow crab, avocado, cucumber + tobiko

bigeye tuna, onion-pepper salad + karashi-miso ponzu

tempura shrimp, mayo, tobiko + cucumber

avocado, pickled kohlrabi, arugula, pea shoots + spicy karashi miso

chilled rock lobster, soy paper, avocado, pickled radish, Boston lettuce + momiji soy

teriyaki-glazed Canadian AAA striploin, sweet potato tempura + asparagus

tempura yam, avocado, asparagus + kabayaki sauce

asparagus, tobiko + spicy mayo

yellowtail, avocado, crispy rice, takuan + jalapeño-garlic soy

snow crab, salmon, butterfish, avocado, cucumber + tobiko

chilli kabayaki, roasted zucchini, chive bulbs + crispy rice

Asian pear-soya, sesame seeds + pickled asian pear

black + pink peppercorn, maldon salt, fried onions + sweet potato mash

ikura + fennel-orange sauce

tempura soba coral + cranberry yakitori sauce

fuji apple-onion jam + apricot compote

mushroom broth, buckwheat noodles, green onion, wasabi, tempura bits + crispy nori

wasabi mayo

kale miso + dried chilli

cashew tofu purée + momiji soy

momiji-tamari soy + sesame takuan

whipped cream + strawberries

mascarpone, cream cheese + almond tuile

roasted sunflower seeds, candied pine nuts, crispy plantain + miso caramel

shiso + Italian meringue

incredibly clean + herbal with a very long silky finish

floral aromas + delicate flavours, this tea is made with blossoms picked at midnight

ceremony grade, frothy + slightly thick with a slightly sweet finish

infused with Italian bergamot oranges, citrus aromas + spicy undertones

a flavourful, sweet + nutty red tea from South Africa

soothing + calming, made with premium peppermint leaves

ki is proud to offer fresh ground illy beans for all of our coffee

ki is proud to offer fresh ground illy beans for all of our coffee

ki is proud to offer fresh ground illy beans for all of our coffee

ki is proud to offer fresh ground illy beans for all of our coffee

Wiser's Deluxe whisky + Tsukasabotan yamayuzu sake + yuzu + lime + cucumber-shiso syrup, topped with ginger beer

El Jimador reposado tequila + Kuro Yokaichi sweet potato shochu + violet syrup + muddled blackberries + cassis + blackberry + Calpico + lime + lavender citrus bitters, shaken with egg whites

Absolut lime vodka + Tan Taka Tan Shiso shochu + elderflower liqueur + Seedlip 'Garden' + house lemonade + shiso + shiso bitters

Beefeater gin + elderflower liqueur + Moonstone plum sake + white vermouth + black cherry + lemon + honey-jasmine syrup + sakura cherry bitters

Masumi 'Sumi' kasutori shochu + Beefeater gin + Dillon's rose liqueur + yuzu + lychee-cactus-pear + rose syrup + hisbiscus-rosehip bitters, topped with serenissima prosecco

Seedlip 'Spice' + grapefruit + lime + muddled Kaffir lime leaves + pink peppercorns

Seedlip 'Garden' + lime juice + ginger syrup + shiso leaf + soda

lychee-cactus-pear, lemonade, mango, apple, pomegranate, orange, grapefruit

coravin

coravin

From one of the smallest craft breweries on the ki list comes this versatile junmai, bursting with fresh banana bread and warm spice aromas and a delicate umami palate

clean, dry with aromatics of green banana, white flower + melon

From one of Ishikawa's oldest sake breweries. This Junmai is designed with food in mind, and brewed using its own proprietary sake yeasts

Drawing from the famous groundwater from Mt. Haku, one of Japan's most revered mountains. This sake has depth and complexity with a sharp, crisp backbone of acidity and texture that will make you want more!

Made by one of Japan's most northernmost sake breweries. The brewing water is medium hard, providing a sharp, drying finish to this extremely versatile sake

This versatile sake is brewed by a woman Toji, Rumiko. A label is drawn by Akira Oze, famous for the comic 'Natsuko's Sake'. The sake is made using the classic Kyokai No. 9 yeast with sharp spiciness and umami

Made the way sake was made in 16th century Japan, called bodaimoto. This is savoury, full with aromas of fresh cheddar, warm spices + bruised apple

The brewers behind Tenmei love to explore unique sake making methods, from blending many rice strains in a single fermentation tank to using their own house yeasts. This Junmai is made by blending four sake rice strains to achieve the perfect flavours, umami and balance

Made with local Tsuyuhakaze rice, this cult sake is made by Imanishi Brewery, established in 1660. The tradmark of this sake is a mouth-filling umami, savoury palate that sharply finishes clean and dry

A sublime kimoto made with the pristine waters of the Shirakami mountains in Northern Akita, a UNESCO World Heritage site. The water is filtered through Japan's largest beech tree forests and made in the unique 'Akita-ryu Kimoto' method that involved a gigantic drill bit to mash the rice

Part of the ever popular Macho series, the unmasked hides the name of the sake rice used. This muscular sake is bursting with umami, ripe banana and pear notes

A sublime kimoto made with the pristine waters of the Shirakami mountains in Northern Akita, a UNESCO World Heritage site

The breweries in Shiga are all about harnessing rice's rich and umami-laden flavours. They are also focussed on sustainability and taking care of their land. Thus, this Junmai is made with organic and local sake rice. The result is layers of flavours from gala apple and bartlett pear to warm baking spices to freshly steamed rice

Clean, light, dry, with honeydew, jack fruit and apple notes. The medium-hard water to craft this comes from the brewery's 100-year old well

Ultra modern + clean with flavours of fresh apple, melon and a hint of lychee nut

Ultra modern technology is used to bottle this as fresh as posisble without any contact with oxygen. The result? A sake that tastes like it was just pressed!

This rare gem from cult brewery Kiyasho Shuzo is made with Omachi, the oldest heirloom rice used for sake making. Expect layers of tropical fruits and hints of spice on the nose with layers of earthy flavours on the palate

Aromatic cherry + green fruit notes with an elegant, balanced palate on this perennial favourite!

'Sanka' means mountain flower in Japanese, referring to the brewery's pristine locale in the Japanese Alps of Nagano. Made with Japan's top sake rice called Yamada Nishiki

From the waters of southern Mount Fuji and local rice cultivated in its shadow. Elegant aromas of melon, green banana and a clean, dry finish

clean, crisp + dry with subtle hints of gala apple, lychee and cucumber notes

delicate floral + fruity characteristics intermingled with Yamagata's signature savoury qualities from using the local Dewasansan rice

One of Japan's cult Daiginjo producers, Asahi Shuzo (the brewery behind the Dassai brand), only makes Junmai Daiginjo sakes. This is bursting with tropical fruit aromas and a very balanced palate of fruit + floral notes, with a luscious, silky texture

One of Nagano's oldest and most essteemed breweries. This sake is made using pristine Alps waters from the mountains that literally surround the brewery. Made with famous house yeast No.7 ('nanago') the brewery isolated in the 1940's

From one of Japan's smallest and northernmost sake breweries, using only local sake rice and ingredients. The master brewery, Kawabata-sensei, is a sake rock star in Japan and helped to design this modern brewery. Made with Suisei rice, this sake is opulent, balanced and textured. Look out for Kawabata-sensei's trademark 'shibumi' texture, a pleasant astringency found on the finish

This sake is part of a collaboration amongst five of Yamagata's most esteemed sake breweries. It is made with local Dewasansan rice polished down to 50% of its original size and the famed medium-hard water from Yamagata Masamune

'Kongoshin' means unwavering heart in Japanese. This extremely rare bottling is made with top quality yamada nishiki rice polished down to 40% and aged for more than two years at sub-zero temperatures to give it complexity

big, bold + chewy, possessing notes of melon, pear and steamed rice

Bubblegum, pineapple + fresh melon with an elegantly textured palate. This is the lightest 'cloudy' sake at ki

The piña colada of sake. notes of coconut, pineapple + banana

Lively notes of white peaches and honeysuckle that are underscored by hints of toasted almonds

Made using a secondary bottle fermentation (like the spakling wines of the Champagne region). This sparkling is made in Kochi's signature style: dry with fruity aromatics

Made using the secondary bottle fermentation that is used to make Champagne. This low alcohol sake has a hint of sweet fruit balanced by lively effervescence

This mildly dry sparkling is made with local Hanafubuki rice and undergoes a secondary fermentation in bottle (like Champagne) to create fine bubbles

lively citrus flavours with mandarin spice undertones from high quality yuzu fruit

with maple balsamic dressing

seasoned with sea salt

with sea salt

with mango hot sauce

with ikura + fennel-orange reduction

with pink peppercorn maldon salt + sweet potato mash

with black sesame seeds

with gluten-free tamari + sesame takuan

tiger shrimp

yellowtail

sea urchin

sea scallop

salmon roe

bigeye tuna

butterfish

butterfish

marbled tuna

snow crab

with mango, cucumber, red pepper + kimchee miso

with asparagus, tobiko + spicy mayo

with bigeye tuna, onion-pepper salad + spicy mayo

on crispy rice cakes

with pineapple, tomato, chives + wrapped in cucumber

yakitori glaze drizzle

chilli-ponzu sauce

kosho-teriyaki sauce

pickled red chilli + yuzu-soy

shiso-yuzu chimichurri

miso tonkatsu sauce

dried chilli

spicy sesame dressing + milk garlic chips

ginger, shiso + yuzu shoyu

bigeye tuna, onion-pepper salad + karashi-miso ponzu

tempura shrimp, mayo, tobiko + cucumber

yellowtail, avocado, crispy rice + jalapeño-garlic soy

avocado, kohlrabi, arugula, pea sprouts + karashi miso

yellowtail

tiger shrimp

bigeye tuna

butterfish

Atlantic Salmon

with spicy wasabi-garlic cream dip

with seven-spice

Atlantic salmon, romaine, avocado, edamame, tamago, taro chips, pickled beets, nori + kabayaki-chilli ponzu

greens, pea shoots, fennel, pickled beets, avocado, asian pear, taro chips, pomegranate + mustard balsamic

breaded chicken cutlet, mustard tonkatsu sauce + steamed rice

ginger snap, chive + spicy mayo

espresso maple-marinated butterfish with beet miso + espresso-infused brown sugar

snow crab, cucumber, avocado + tobiko

momiji-tamari soy + sesame takuan

mini crispy rice cakes

fresh sliced ginger, shiso + yuzu shoyu

espresso maple-marinated butterfish with beet miso + espresso-infused brown sugar

garlic leek miso + pickled kumquat + goji berry

yellowtail, avocado, crispy rice, takuan + jalapeño-garlic soy

avocado, pickled kohlrabi, arugula, pea sprouts + spicy karashi miso

chilli kabayaki, roasted zucchini, chive buds + crispy rice

kale miso + ried chilli

fresh sliced ginger, shiso + yuzu shoyu

on mini crispy rice cakes

yellowtail, avocado, crispy rice, takuan + jalapeño-garlic soy

chilli kabayaki, roasted zucchini, chive stem + crispy rice

momiji-tamari soy + sesame takuan

kale miso + fried chilli

kale miso + fried chilli

greens, pea shoots, fennel, pickled beets, avocado, asian pear, taro chips, pomegranate + mustard balsamic

fresh sliced ginger + yuzu shoyu

on mini crispy rice cakes

snow crab, avocado, cucumber + tobiko

chilled rock lobster, soy paper, avocado, pickled radish, Boston lettuce + momiji soy

Sake, Maguro, Zuwaigani

chilli kabayaki, roasted zucchini, chive buds + crispy rice

red miso chimichurri, yuzu-infused pineapple, shiso + green onion

Spring Orchid and Fall Orchid rooms. Sit-down Dinner or Lunch - 12 people maximum capacity.

Spring Orchid and Fall Orchid rooms. Sit-down Dinner or Lunch - 15 people maximum.

This option briefly introduces the sake basics before dinner with a sake poured as an aperitif. The rest of the sake are integrated into the menu as pairings (pairing with the Cold Plates and Maki courses typically works best).

This confirmed headcount will be the minimum number that is charged on the day of the event (based on the agreed menu price).