Plate-by-plate of chef Ki Kim’s modern Korean tasting menu at Ki on Thursday, November 20, 2025.
Vilmart & Cie Grande Reserve Premier Cru Brut.
Sweet shrimp, bugak, Buddha’s hand.
Tuna’s head, aged kimchi, black truffle.
Octopus, estragon, octopus head.
Octopus head sauce.
Duck’s liver, pear, cilantro.
Non-alcoholic tomato water cocktail.
Perilla leaf, lemon fern, smoked tomato.
Yamawa for Oyster sake.
Spearhead squid, sangchoo, sea urchin
2023 Kuheiji Kyoden.
Soup’s on.
Keizo’s noodle, pine mushrooms, Dungeness crab.
Lobster tails.
Non-alcoholic rhubarb cocktail.
Lobster, doenjang, raspberry.
Non-alcoholic omija tea cocktail.
Sable fish, chayote, red pepper.
Shiny babies.
Barolo 2018, Scarzello.
Squab, duck’s liver, morita.
Kyoto Kamo hojicha (roasted green tea).
Porcini, indigenous cacao, tea leaf.
Omija, pine nut, alyssum.
Como la flor.
