washyogyu— The after-work crowd at Ki doesn’t want to go home. With a menu as vibrant as the atmosphere, the lively bar and lounge are bedazzled with Kyushu Cosmos, Okinawan Margaritas, Kyoto Sours and the largest selection of saké in Canada.
Sushi chefs create daily platters, and think outside the box. Sea bream with truffle oil and cranberry ponzu, or hamachi with jalapeño reflect how different ingredients and techniques draw out new flavours and nuances. It’s not just about sushi, though. Chicken and tenderloin platters, izakaya samplers, yuzu-marinated rack of lamb with ginger mashed potatoes, or scallops and compressed honeydew ceviche with basil sprouts, pickled rhubarb and honey-puffed rice are so inventive and flavour-forward. The menu showcases a variety of tastes that promote sharing and pairing. Ki has received the Wine Spectator Award of Excellence for its wine and saké program, and the resident saké expert, Michael Tremblay, enthusiastically recommends how to pair from his compendium of premium saké, including Niigata’s Hakkaisan and Kikusui brands. We crave the saké pairing dinners, and the saké and shochu Fridays after 7pm, with their $10 flights. Saké is also a great marinade to elicit the richness of ingredients. The sweet and tangy lip-smacking Izumi kasu-marinated pork ribs are the most succulent in Toronto. On the patio, in the lounge or private dining room, the Ki to good saké is here.