New Year's Eve 2019

Ring in the New Year at ki  Executive Chef Hing Wong and his talented team have created a 6-course New Year's Eve menu celebrating the winter season. The menu includes a welcome glass of sparkling sake and house-made truffles to take home.  The menu consists of umami-filled dishes such as the Black Cod and Mushroom Dashi, and a Duck Confit with Roasted Acorn Squash and Miso-Butter Chanterelle Mushrooms.  In addition, an Omakase Sashimi dish will be availbale consisting of seasonal Japanese fish as an optional add-on.  All dishes will be avaiilable a la carte, for those wanting to enjoy their favourite dishes from the regular menu.  Sake pairings by Sake Samurai Michael Tremblay are also available, drawing from ki's extensive sake program and taking our guests on a trip through Japan's many fascinating regions.  

Here is a sneak peek of the menu (subject to minor changes)


served with Mio Sparkling sake



Black Cod + Mushroom Dashi

with tempura maitake, pickled red radish + chilli caviar  



Maguro + Tai 

with shaved truffle, shiso olive oil + yuzu-coconut miso 

Omakase Sashimi (optional)



Duck Confit 

with pickled roasted acorn squash, miso-butter chanterelle mushrooms + sunchoke miso                                        



Temari Sushi

with ora king salmon + karasumi  /  otoro + ichimi capers   /   amaebi + uni nori miso    

Kani + Snow Kelp Maki

with pickled beet, pea shoots, asian pear + avocado  /  Sake, Ikura + pickled kumquat    






Hibiki Pumpkin Tart

with roasted pinenuts, candied pecans, crystallized rose petal + chocolate tuile                                                      



PRIX FIXE: $90 per person

SAKE PAIRINGS (OPTIONAL): $45 per person