Ki is the best tasting menu in the city right now. Every dish was a home run.
Favorites were the noodles, the crab, and that almighty octopus. They’ve added some panels to the
ceiling for the rowdier guests. The new dessert is Chef’s Ki(ss) 
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That looks sooo good!
P.S. You crazy bang bangers!
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@lighthill well now I really want to try Ki based on your recommendation. I recently discovered this guy on Instagram who films himself at restaurants and he had videos of himself eating at both Jungsik and Atomix and both looked restaurants looked mouth-watering, but if you say Ki is better than Jungsik I definitely have to try it and will be looking forward to your comparison of how it compares to Atomix.
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restaurant ki is my favorite tasting menu in the city. Not too lengthy, comfortable, kind and attentive service, chef is cool having conversation with diners. Engagement is as fun as hayato with comfortable environment. I think either this year or next year they will achieve 
no doubt. Chef ki is matured on his cooking, very refined and delicious overall. Dish feels elegant than first hear. Most importantly, dining overall experience is very cool, chill, and modern but fun and professional, very unique and o see why bill addison loves ki restaurant. Was in very awe how chef ki and his team improved tremendous amount in one year
Delicious sweet shrimp, blanced perfectly with kimchi under and delicious savory rice under.
This new gangdwenjang is very comfy, warm good contrast with other cold snacks
No need explanation. Perfect
was really fan of new man soo dish. Very refined kimchi mando feeling but no kimchi inside. Or inside? Who knows? But great
Incredible caviar course. Definition of perfection is this
gaejang was really delicious well balanced flavor and texture from pea was crunchy and excellent and fried quinoa? On top was excellent with rice.
First time trying “the noodle”
very satisfying, warm, really compliment with sake. Just awesome dish
Same as opening but way more refined, delicious lobster plate
For me this dish is close to 3 star dish level. Refined, aromatic, flavorful, restrained, tight plating, showing Korean influence but meld in nicely into western dish. Just pure perfection. Best bite of the year. Different deliciousness but I really like this as much as Cesar New York fish dish.
Another heavy hitter. Usually lot of duck from restaurants are not as good as this. I was eating it and I was talking to myself this is really enjoyable. Perfect seasoning, texture, and temperature
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Ban Chan was highlight as much as duck
Tea before dessert is so thoughtful and perfect before game for dessert. Was getting drunk but this made me feel better. So nicely placed
Pre dessert, focused, light, flavorful, aromatic, texturally enjoyable and temperature is perfect (not fan of cold cold ice cream but this was perfect)
Big step up from first year, incredibly refined omija and cake situation. Sleek, restrained, light, refreshing, not heavy finish.
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booked my ressie on sevenrooms for Ki 6/25
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james beard best new restaurant forthcoming?
new version of keizo’s noodles served cold and just as good.
@mzonelli review forthcoming?
sweet shrimp, bugak, kimchi
barley, gang doenjang, lardo
octopus, estragon, octopus head
nduja, bone broth, brown butter
jumbo clam, onion, citrus
blue crab, sugar snap peas, quinoa
keizo’s noodles, habanada, freshwater eel
lobster, doenjang, raspberry
sable fish, chayote, red pepper
dry aged duck, corn, chayote
porcini, indigenous cacao, tea leaf
omija, pine nut, strawberry
A bang bang was perfect
scallop on the half shell, tangerine, pomegranate, serrano, cilantro, lava salt
snow crab claws, chile de árbol, sesame seed sauce
callo de hacha, charred pineapple, cilantro steam, salsa macha, peanuts, onion, orange
oysters on the half shell, bespoke mignonette
toro & uni cone, avocado, sesame, shallot, cilantro
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Same menu other than dessert which was a potato Choux and lettuce ice cream which was as delicious as it was interesting and new to me.
overall one of the best meals at this caliber I’ve had in LA - particularly the wine pairing, the small early bites, and the noodles. The crab rice I could have had 10000 times over. ‘Nduja mandoo brought me right back to the nduja ravioli at Blanca which is where I’d met Ki years and years ago.
My only quibble was the clam dish had a strong butane aftertaste - and the counter is quite long which combined with the chefs having to retreat to the back room to cook makes things feel less intimate and more cavernous. But hey the food rocks
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