Innovative twists on traditional Japanese cuisine and an impressive list of sakes, wines, beers and cocktails make ki a hot spot.


Brilliant flavour combos
Slivers of tako (octopus) on top of the refreshing crunch of cucumber combine with sansho, crisp ginger and lemon maple dressing to add sweetness and spice. (top dish shown in picture)
From the sushi bar
This colourful maki and nigiri sushi platter is perfectly matched for the heat of summer, with lots of refreshing flavours and textures. (bottom dish shown in picture)


Hungry for more? Let’s dig in!

Everything at ki, from the cherry wood adorning the walls, to the 60-plus choices of hand-picked sake, to a citrus spritz that brings out the flavours of a delicate piece of hamachi, is carefully selected and crafted.

The attention to detail is evidenced by the intricate combinations of textures and flavours, and the stunning presentation of the various dishes.

The menu at ki rotates with the seasons, though efforts are made to keep the most in-demand items on the menu year-round. To help combat the summer’s heat, there are many refreshingly cool options on the menu. Highlights include a smoked salmon roll with garlic scapes, avocado, pickled spinach, yuzu, ginger and spicy coconut, and a poached, chilled rock lobster roll with mango, cucumber and avocado, wrapped in a paper-thin piece of tamago (egg). From the selection of nigiri (sushi), the standouts are the otoro, cut from the bottom of the tuna belly, and the silky hamachi.

But it’s not just about the food at ki. The sake, wine, beer and cocktail list is absolutely over-whelming! Luckily, there is also a highly trained group of in-house experts who can help out. Ki offers a wide selection of premium sakes, many imported directly from boutique sake houses in Japan, as well as from Canada and the United States. Watch ki’s website for news of upcoming sake pairing MUST events. And be sure to stop by on Friday nights after 7 pm, when the sake and shochu flights are less than half price ($10).




Cool and spicy

It’s easy to see why the hamachi + jalapeño is a customer favourite. Lightly torched hamachi is accompanied by fresh ginger, yuzu shoyu and a shiso leaf.


Bitter and sweet in a spoon

Scallop + compressed honeydew ceviche with basil sprouts, pickled rhubarb + honey puffed rice, served in a spoon, is an explosion of textures and flavours.



Edible innovations

Many of the dishes at ki fuse elements and ingredi- ents from traditional Japanese cuisine with surprising non-Japanese textures and tastes, hence the inclusion of “modern” in the restaurant’s name.



Head Chef Hing Wong

Chef Hing has been with ki since the restaurant opened 10 years ago.He comes from a long pedigree of sushi masters and he worked with Suntory throughout Asia before settling in Toronto and working at a variety of artisanal restaurants. Chef Hing has helped design omakase menus with some of Japan’s most esteemed Sakagura, and he’s been a strong creative influence on the sushi team at ki.

ki - chef photo_4c


ki modern japanese + bar
TEL: 416-308-5888
181 Bay St., Bay Wellington Tower, Toronto
OPEN: Lunch Mon–Fri 11:30 am–4 pm, Dinner Mon-Sat 4 pm–11 pm | Cocktail Bar 4 pm–1 am | Sun closed