Miso Soup with tofu, scallions + wakame | 6
creamy Miso Chowder with assorted seafood, wakame + drizzled with truffle oil | 8
organic Baby Greens Salad with Ki ginger-apple dressing | 6
Duck Confit salad with pickled red cabbage, green beans + saikyo miso vinaigrette | 13
Sashimi Salad a selection of our top cuts on a bed of romaine lettuce with sweet + hot chili dressing | 11
assorted Seaweed Salad with sesame-ponzu dressing | 9
two skewers per serving
Tofu + Eggplant glazed with Aka-miso | 10
seven-spice Chicken Drummettes glazed with Ki barbeque sauce | 11
glazed yakitori Chicken + Leeks served with teriyaki sauce | 13
Pancetta Wrapped Unagi stuffed with grilled onion and pickled daikon, served with chilli ponzu sauce | 12
marinated Swordfish with shishito peppers and a charred tomato ginger salsa | 16
Shrimp + Scallops brushed with mango hot sauce | 16
tamari marinated Nori-Wrapped Tuna with shaved bonito, black sesame sauce, served with teriyaki sauce | 13
Canadian AAA Tenderloin cubes served with teriyaki sauce | 17
Sake-Braised Pork Belly and green onion glazed with teriyaki and served with chilli ponzu sauce | 13
served with classic tempura + ki creamy roasted garlic dip
assorted Seasonal Vegetables | 11
assorted Seafood | 20
jumbo Black Tiger Shrimp | 17
Rock Shrimp with spicy wasabi-garlic cream dip | 16
tossed Edamame with seven-spice chili | 6
sweet + Yukon gold garlic wasabi Mashed Potato | 8
steamed white or curry Rice | 6
wok-tossed Asparagus, Enoki + Shiitake Mushrooms | 11
Sweet Potato Wedges with wasabi mayo | 8
2 pieces per nigiri order, 3 pieces per sashimi order
|
Anago conger eel | 7 Amaebi sweet shrimp | 6 Aji Japanese horse mackerel | 9 Binnaga albacore tuna | 5 Ebi tiger shrimp | 9 Hamachi yellowtail | 9 Hotate sea scallop | 6 Hirame fluke | 11 Ika squid | 6 Ikura salmon roe | 12 Kani Alaskan king crab | 12 Kazunoko herring roe | 6 |
Kohada gizzard shad | 9 Maguro yellowfin tuna | 6 Mutsu butterfish | 7 Saba mackerel | 6 Sake atlantic salmon | 6 Suzuki sea bass | 6 Tai sea bream | 7 Tamago omelette | 5 Tobiko flying fish roe | 5 Toro marbled tuna | 15 Unagi freshwater eel | 10 Uni sea urchin | 14 |
| (for sashimi add $2 per order) |
|
6 pieces per maki order
| California | Alaskan king crab, avocado, cucumber, tobiko | 13 |
| Spicy Tuna | maguro tuna, scallions, sriracha mayo, sesame seeds | 13 |
| Dynamite | tempura shrimp, mayo, tobiko, cucumber | 10 |
| Ki Spider | soft shell crab, mango, perilla leaves, chives | 14 |
| Spicy Salmon | Atlantic salmon, asparagus, endive, spicy raspberry sauce, ao noriko | 12 |
| Spicy Scallop | tobiko, spicy mayo, asparagus, minced sea scallop | 15 |
Rice + Shrimp
steamed shrimp in rice paper with avocado + asparagus,
with kimchee lime sauce | 11
Kiwi-Tuna
yellowfin tuna, mango, cucumber, spicy tomato salsa, topped with Kyoto miso | 14
Shishamo
panko-encrusted capelin, asparagus, chives, tsukemono-mayo, topped with
ao noriko | 12
B.C. Tuna + Chives
with kimchee lime sauce + sesame seeds | 12
Spicy Avocado
with pineapple, tomato, chives, wrapped in cucumber + topped with wasabi-relish | 10
Lobster Tempura
deep fried rock lobster, tobiko, cucumber, avocado, spicy kewpie | 20
Ki Beef Maki
teriyaki-glazed Canadian AAA striploin, scallions, sesame seeds, sweet potato tempura + asparagus | 15
Calamari
panko-encrusted rings of calamari with endives, chives + wasabi relish | 11
Tempura Butterfish
Alaskan king crab, salmon, butterfish, avocado, cucumber + flying fish roe deep fried in tempura | 14
cold plates
sliced Aji and Kazunoko, drizzled with a ginger-onion ponzu | 15
Toro Tower topped with crispy shallots + garlic ponzu dressing | 19
Hamachi + Jalapeño with fresh sliced garlic + ponzu | 12
pan seared Beef Striploin Carpaccio rolled with grilled scallions, watercress + crispy shallots, dressed with shiso vinaigrette | 12
Japanese Style Ceviche with sake, saba, + amaebi with Kinsanjin miso | 18
maple-tamari Binnaga with pine nuts + wasabi crème fraiche | 10
spicy Maguro + Sake on crispy rice cakes | 12
torched Sake with asian pear + baby radish, drizzled with a shiso yuzu dressing | 11
sake-tamari marinated Mutsu, with seaweed salad + drizzled with spicy white soy | 11
Hirame, Sake and + Kohada, dressed with grapefruit-lime sauce | 17
Two-Way Maguro + Hanpen with Kalamata olives + pickled onions, with orange-basil + guava-lime dressing | 17
hot plates
saikyo-marinated + broiled Black Cod with rapini, salmon roe + orange drizzle | 18
pan-seared Fresh Halibut with lemon confit + wasabi cream sauce | 18
roasted kaiseki miso-marinated Pork Loin with sauteed swiss chard + tsukemono | 14
grilled Canadian AAA Tenderloin served with a garlic ponzu sauce | 28
yuzu Kosho marinated Striploin with an umeboshi shiso peppercorn sauce | 32
half rack of smoked Baby Back Pork Ribs with Ki maple bbq sauce | 17
seared fresh Scallops with moromi miso + braised shiitake | 22
yuzu-marinated Rack of Lamb with apple-mint sauce (four chops) | 32
wok-tossed Jumbo Shrimp + tomato rayu-chili sauce | 16
grilled Short Ribs marinated with asian pear-soya and sesame seeds | 19
steaks
grilled Veal Chop with marinated king mushroom and a butter shiso caper sauce | 30
8oz Canadian AAA Filet Mignon with sauteed asparagus | 32