Ki Menu

local sustainable fish tartare, crispy rice cake

crispy lotus root chips, japanese sea salt

dungeness crab, tofu skin, hot-n-sour gastrique

parmesan flan, grilled romaine, miso dressing

crispy tempura mushrooms, fennel & meyer lemon

micro cilantro, daikon, watermelon radish, ginger-sesame shoyu, chile

micro celery, blue cheese espuma, momofuku vinaigrette

thai basil, early girl tomatoes, green garlic

local finfish, pickled mushroom salad, carrot emulsion oil

steamed rice flour bun, japanese curry, cabbage & fuji apple slaw

cilantro, coconut milk, red yuzu kosho

with umeboshi sauce, shiso and japanese scallions

with wild ramp bulbs & twelve flavor tare

crispy chicken skin with meyer lemon wedge & shichimi togarashi

ground chicken with young ginger & egg yolk sauce

chicken thigh, japanese scallion with avocado, mozzarella and bread

skewered chicken hearts with garlic-herb vinaigrette on crostini bread

skewers with twelve flavor tare or shio & meyer lemon wedges

chicken gizzard with lemon and shio or twelve flavor tares

classic spicy peppers with sea salt and meyer lemon

skewer with cherry tomatoes and garlic-shiso or twelve flavor tare

bacon wrapped sous-vide egg with japanese scallion & cherry tomatoes

local hand-net smelt with lemon and rock salt

with sesame seeds & shichimi togarashi & thai basil

pork belly mustard seed-miso vinaigrette

umeshu-dento, shiso, strawberries, créme fraiche

candied kumquats, sudachi crémesicle, chocolate shio

fried to order with cinnamon okinawa sugar glaze

spot prawn

horse mackerel

striped bass

skipjack tuna

tamure snapper

albacore tuna

arctic char

sardine

scallop

capelin roe

mackerel

sea urchin

sweet egg

sweet tofu kabayaki

served on the half-shell, topped with cucumber, shiso, and grilled serrano peppers in sweet vinaigrette

sliced raw scallops, cherry tomatoes topped with shiso pesto and watercress on a chilled himalayan salt plate

seared skipjack tuna with tosajouyu (sweet soy sauce), thinly sliced sweet onions, and sliced garlic

seared albacore tuna, baby red onion and chives drizzled with ponzu and roasted habanero olive oil

english cucumbers, carrots, salted cherry flowers, and poppy seeds in a sweet vinegar sauce

english cucumbers, carrots, salted cherry flowers, and seasonal fish in a sweet vinegar sauce

seasonal vegetables and rice in agemono pocket, simmered in sweet soy broth

seasonal & local fish and vegetables

saba and pickled ginger wrapped in a kelp sheet

beet, avocado, king oyster mushroom, and habanero pepper topped with seared albacore tuna

spicy albacore tuna, avocado, cucumber, and tempura bits topped with hotate, serrano peppers, and a sweet peanut sauce

horse mackerel, pickled sour plum, and shiso wrapped in soy paper

sea urchin, hokkaido sea scallop, pickled wasabi stem wrapped in soy paper

arctic char, avocado, smoked sea salt, and seasonal greens, garnished with lime zest and wasabi oil

tempura striped bass, cucumber coleslaw, potato chip crust, dill, and tartar sauce

king oyster mushroom, cilantro and tempura bits, topped with tofu-unagi, avocado and sweet soy sauce

tofu-nagi, avocado, beet, and sesame

blanched asparagus and avocado with baby greens drizzled with wasabi oil and sprinkled with smoked sea salt

avocado, oshinko, cucumber, kaiware, mizuna with a yuba crust

tamago, cucumber, kanpyo, spinach, aburage and house-made kimchi

375ml

375ml

muddked dirty girl farms cucumber, vietnamese mint, kissui vodka, kaffir lime leaf simple syrup, sea salt, sudachi juice, rum.

kissui vodka, st. germain elderflower liqueur, muddled strawberry, ginger-infused okinawa sugar syrup, fresh shiso, nikki-foo champagne float.

haamonii smooth ultra premium lemon shochu, suntory zen green tea liqueur, shake & serve.

kissui vodka, cointreau, fresh yuzu juice, pop rocks, ginger-lemongrass sweet & sour.

333ml

333ml

333ml

22oz.

12oz./20.3oz.

17oz.