ki kim opening in the kaneyoshi-plex. review forthcoming?
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Reservations are live https://www.exploretock.com/restaurant-ki/
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looking forward to reports on this one…
“I want people to open up and feel comfortable. And have lots of wine,” says Kim.
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I don’t want to reveal too much for the restaurant
So I only will post small amount picture.
But meal was really excellent, thought I was dining in new Korean restaurants in nyc.
Foods are fun and thoughtful, some courses had lot of umami but also finesse. Not too much on the plate so it’s easy to remember. Very elegant.
Really happy for chef ki and his team and in close future I’m sure they will get 
and really excited for it
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Great sneak peak can’t wait to try!
where did you probangbang?
a bang bang at Sawa next door would have been perfect
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I’m confused. Ki is in the same building as Kaneyoshi and Sawa. Temaki Society is at 4th and Broadway, a 15 minute walk away. how is that “next” to? Relatively “near-by” but wording is everything in DTLA!
Sorry near by 
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agree with @Probangbanger, excellent “new korean” meal and will no doubt earn a star. it’s a more refined and grownup version of kinn and had one of the most unique and delicious caviar dishes i’ve had.
other highlights were shirako with crispy fried bugak, octopus with head sauce, perilla noodles, lobster, scarlet prawn, lamb with dried morels stuffed with sweet golden beets, and both desserts.
only suggestion would be to include some bread with the lamb or add a rice course.
looking forward to going back.
shoutout to the tupac and biggie soundtrack.
review forthcoming @562 @Jpwyche @formersushichef @Bagel @SithLord?
cod milt, bugak, red pepper
horse mackerel, aged kimchi, perilla
octopus, estragon, octopus head
grilled lettuce, chungju, caviar
shark fin flounder, big fin reef squid, aji amarillo
dry aged dairy cow, roasted sesame, gallan
winter truffle, nate’s olive oil, perilla noodle
bbq lobster, doenjang, raspberry
sea perch, scarlet prawn, crown daisy
saddle of lamb, morel, smoked tomato
porcini, indigenous cacao, tea leaf
omija, cranberry, strawberry lemonade
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Is the beef done a la yukjeon or is that a brushed on sesame paste? Really liking the austerity of some of these dishes. Feels like a bit of an aesthetic departure from what’s being done in the NYC Korean restaurants (haven’t been).
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All dishes ranged from excellent to mind blowing. The octopus was the most tender I’ve ever had. The creativity and precise cooking being done here is really impressive, especially since the staff is so laid back and humble.
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What is chungju? Can’t seem to google it
My guess is ě˛ěŁĽ, Korean filtered rice wine. “Chungju” is one romanization, but “cheongju” is more common and both coincide with city names - which is maybe why you’re not getting any hits. Also, Korean home cooks in the states often just use mirin or sake.
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yep it’s rice wine or cheongju. that’s the white cream in the caviar dish. the other component is grilled lettuce ice cream.
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Really, really excellent meal. I will go back at the first opportunity. Big step up from Kinn.
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