Restaurant: Restaurant Ki
Location: 111 San Pedro St Ste B, Los Angeles, CA 90012. (213) 786-3154
Date: May 15, 2025
Cuisine: Korean
Chef: Ki Kim
Rating: Amazing
Restaurant Ki, nestled in the heart of Downtown Los Angeles, is a culinary gem that offers an immersive dining experience steeped in the rich traditions of Korean cuisine. The restaurant’s concept is a harmonious blend of modernity and tradition, where the authenticity of Korean flavors meets the sophistication of contemporary culinary techniques. The result is a menu that is both familiar and innovative, offering a unique gastronomic journey that is sure to delight both the adventurous foodie and the discerning gourmet.
The atmosphere at Restaurant Ki is a reflection of its culinary philosophy. The ambiance is warm and inviting, with a tasteful blend of modern design elements and traditional Korean aesthetics. The dining space is intimate yet vibrant, creating an environment that encourages conversation and connection. The attentive service and the meticulous attention to detail further enhance the dining experience, making each visit a memorable one.
What sets Restaurant Ki apart is its commitment to quality and authenticity. The ingredients are carefully sourced, with a focus on seasonal and local produce, and the dishes are prepared with a deep respect for Korean culinary traditions. Yet, there is a sense of creativity and innovation that permeates the menu, reflecting the dynamic nature of Los Angeles’ dining scene. Restaurant Ki is more than just a place to eat; it is a destination that celebrates the diversity and richness of Korean cuisine, making it a notable addition to DTLA’s vibrant culinary landscape.
With its minimalist concrete walls softened by warm wooden accents and thoughtfully curated art, the restaurant envelops diners in a serene elegance, enhancing the intimate experience of savoring each meticulously crafted dish.
Chef Ki Kim is the mastermind behind the culinary delights at Restaurant Ki in Downtown Los Angeles (DTLA). Born and raised in South Korea, Kim developed a passion for cooking at a young age. He honed his skills at the Culinary Institute of America in New York and further refined his craft under the tutelage of renowned chefs at Michelin-starred restaurants in New York and Seoul. His culinary journey has been marked by a relentless pursuit of excellence, a trait that is evident in his innovative and meticulously crafted dishes.
Chef Kim’s philosophy is deeply rooted in his Korean heritage, with a focus on using fresh, seasonal ingredients to create dishes that are both visually stunning and rich in flavor. He believes in the power of food to tell a story and aims to share his own narrative through his cooking. His dedication to his craft has not gone unnoticed. In 2020, he was recognized as a rising star in the culinary world by the prestigious James Beard Foundation. His restaurant, Ki, has also garnered rave reviews for its unique fusion of traditional Korean flavors and modern culinary techniques.
The Krug Grande Cuvée 2003, a masterpiece from the renowned Maison Krug in Champagne, France, embodies luxury with its rich blend of multiple vintages. This prestigious sparkling wine showcases a depth of flavor, characterized by notes of baked apple, brioche, and roasted nuts. Ideal for pairing with delicate seafood such as oysters or rich dishes like foie gras, it elevates any celebration with its complexity and finesse.
Firefly squid, bugak, red pepper. The squid was coated in sweet chili sauce and set on a crispy bit of nori. This was fabulous, a total Korean drinking snack, upgraded, with a sort of nostalgic Korean flavor profile.
Ki works on his signature dish. Expect clean, balanced flavors and a thoughtful play of textures in a composed, eye-catching plate.
Octopus, tarragon, octopus head. So perfectly cooked—crispy outside and tender inside.
This is a kind of herbal, spicy aioli for dipping the octopus into. Rich and creamy, it adds gentle heat and fresh herb notes that flatter the octopus.
The next dish was hidden in this rooster dish. A playful reveal with a touch of theater, its charming presentation hints at comforting flavors and a pleasing mix of textures.
Foie gras, apple, cilantro. Sweet and rich, like an (almost) savory panna cotta. Incredible!
Chrysanthemum, scallop, caviar. Another incredible dish. The sauce was so perfectly buttery and amazing with white Burgundy. Silky scallop meets the saline pop of caviar, while chrysanthemum adds a gentle floral snap.
Perilla, lemon fern, smoked tomato. I have loved all the versions of this salad since I first had it. The lemony perilla sorbetto is incredible with the tomatoes. Super refreshing. The flavors are bright and herbaceous, with a cool sorbetto contrast and gentle smokiness from the tomatoes.
Grilled BBQ Eel. Smoky-sweet and lightly charred, with silky, rich flesh under a glossy glaze. The edges crisp while the meat stays tender and succulent.
Keizo’s noodle, freshwater eel, Dungeness crab. Incredible flavors. Silky noodles meet sweet crab and rich, tender eel for a delicate yet deeply savory bite.
Grilled lobster for the next dish. Sweet, smoky meat with a slight char, a tender bite, and buttery richness.
In this intimate setting, the talented chef meticulously prepares a delicious feast, showcasing his culinary artistry as he slices into a beautifully crafted dish, while his capable assistant stands ready to support the masterpiece.
Lobster, doenjang, raspberry. The raspberry was dusted on top. The sauce was a kind of cheesy miso that, well, tasted like cheese and was amazing. Super tender, too.
Squab. Tender, rosy-centered dark meat with a delicate, mildly gamey flavor, often finished with a crisp skin when roasted.
Squab, maple, rhubarb. Very French/Chinese-style squab dish. Super greasy in the best way. The skin is crisp and lacquered, the meat tender and rosy, with maple’s warmth playing against rhubarb’s tart snap.
Presenting the exquisite crispy skin chicken roulade, a culinary masterpiece that captivates the eye with its gilded, amber skin glistening under soft light. As you lean in, the air is filled with the seductive aroma of succor, hinting at an infusion of herbal notes from the tender sautéed spring onions that accompany it. The first bite reveals a sublime contrast of textures: the crackling exterior yields to a succulent and moist interior, bursting with rich, savory undertones that dance gracefully on the palate. Each mouthful is a harmonious blend of earthy flavors, delicately seasoned to enhance the bird’s natural sweetness, leaving a lingering warmth that beckons for another taste.
Squab mapo tofu! Really yummy, although not particularly spicy. Silken tofu and tender squab make it rich and comforting, with savory depth that leans mellow rather than fiery.
Cheese plate. A tidy selection mixing creamy, crumbly, and firm textures, with nutty, tangy, and buttery flavors. Attractive on the eye and easy to share, it’s a relaxed way to start or finish a meal.
As the evening unfolds, the talented chef, sporting a well-earned apron, shares a joyful moment with his engaging companion at the heart of their culinary journey.
Mushroom Delight.
Amidst softly illuminated surroundings, the restaurant enchants diners with its whimsical decor, including artful tableware that doubles as conversation starters, creating an atmosphere where culinary creativity flourishes and each bite becomes a shared moment of joy.
With whimsical utensils adorning the polished stone countertop, the restaurant exudes a playful yet sophisticated ambience, inviting diners to savor an innovative culinary journey amidst thoughtfully curated design elements that enrich the overall dining experience.
Orange, cranberry, and strawberry lemonade. Delicious and refreshing granita.
And, as a special treat, two types of sausage. The red one was spicy, the white one slightly sweet. Snappy casings and a juicy bite made the contrast pop.
Presenting a masterclass in charcuterie, the dish Chorizo and Chicken Roulade invites the eye with its rich crimson and warm golden hues, seamlessly nestled on a bed of velvety, earthy sauce. The aroma tantalizes the senses, a fragrant blend of spices and smokiness that lingers invitingly in the air. Each bite reveals a luxurious juxtaposition of textures; the firm bite of the chorizo is perfectly complemented by the tender, moist chicken, both harmonizing with the creamy richness of the accompanying sauce. Flavours unfurl with grace, as the piquant notes of paprika and subtly sweet undertones dance upon the palate, leaving a lingering warmth that beckons for more.
Meet this delightful group of food enthusiasts, each bringing their own unique flair to the evening’s dining experience.
The first bottle is a K. M. U. Sparkling Wine from Champagne, showcasing a blend of predominantly Pinot Noir and Chardonnay grapes. This non-vintage bubbly is characterized by its fine bubbles and bracing acidity, perfect for pairing with seafood platters or creamy cheeses.
Next, we have a Meursault from Burgundy, a 2019 vintage known for its luxurious texture and nuanced flavors of baked apple, hazelnuts, and a touch of oak. This white wine pairs beautifully with lobster risotto or roasted chicken, enhancing the meal with its roundness and depth.
Another notable white is a Pouilly-Fuissé from the Maconnais, vintage 2018, which offers vibrant acidity and notes of citrus, green apple, and a hint of minerality. It’s an excellent companion for grilled fish or a fresh salad, elevating
The 2010 Chevalier-Montrachet Grand Cru by Henri Boillot showcases the elegance of Burgundy, delivering opulent notes of ripe pear and toasted hazelnuts interwoven with a mineral backbone. Its rich texture and vibrant acidity make it an exceptional match for lobster with butter or a rich creamy risotto.
The 2015 Chevalier-Montrachet Grand Cru from Bouchard Père et Fils exemplifies the classic finesse of the region with layers of white flower and citrus zest, balanced by a touch of oak. This wine’s creamy mouthfeel and long, complex finish perfectly complement dishes like pan-seared scallops or aged Comté cheese.
The 2015 Chevalier-Montrachet from Bouchard Père & Fils is a stunning expression of Burgundy’s white wines. With its rich golden hue, this Grand Cru offers aromas of ripe pears and white flowers, complemented by subtle notes of toasty oak. On the palate, it reveals a full-bodied structure with a vibrant acidity, making it a perfect pairing for rich seafood, like lobster, or creamy cheeses.
The 2012 Domaine de Puligny-Montrachet is a testament to the elegance of the Côte de Beaune. This vintage presents a bouquet of citrus zest and mineral nuances, underscored by hints of almonds and buttered toast. Its refined acidity and creamy texture make it an excellent match for roasted chicken or a delightful seafood risotto.
The 2010 Savigny-lès-Beaune from Domaine Louis Carillon
The 2015 Richard Perré & Fils Chevalier-Montrachet Grand Cru from Burgundy is a compelling expression of the terroir, showcasing a rich palette of ripe pear, toasted hazelnut, and a hint of citrus zest. This opulent Chardonnay pairs beautifully with roasted lobster or creamy seafood dishes, enhancing the rich textures of both the wine and the cuisine.
The 2012 Domaine Leflaive Bâtard-Montrachet Grand Cru, also from Burgundy, is an elegant and powerful wine, exhibiting layers of stone fruit, white flowers, and a touch of minerality. Its remarkable balance and acidity make it a perfect match for delicate dishes such as sautéed scallops or truffle risotto, allowing the wine’s complexity to shine through.
The 2016 Coquard Loison Fleurot Meursault is a delightful
The 2016 Meursault from Coche-Dury embodies the quintessential elegance of this prestigious Burgundy village. With its ripe pear and white stone fruit aromas complemented by a subtle hint of toasted hazelnuts, the wine presents a creamy texture and vibrant acidity. Ideal for pairing with seared scallops or butter-poached lobster, it showcases the deft craftsmanship of one of the region’s most revered producers.
The 2016 Bienvenues-Bâtard-Montrachet from Jean-Claude Ramonet is a Grand Cru that captivates with its intensity and complexity. This exquisite wine offers layers of citrus and white floral notes, underpinned by a mineral backbone and a beautifully long finish. Perfect alongside rich dishes like roasted chicken with herbs or truffle risotto, it epitomizes luxury and finesse in every sip.
The 2016 Bienvenues-Bâtard-Montrachet from Jean-Claude Ramonet is a stunning expression of the Côte de Beaune, showcasing the elegance that defines this Grand Cru. With delicate notes of white flowers, citrus zest, and a hint of brioche, it reveals a luscious texture that complements its vibrant acidity. This wine pairs beautifully with buttery lobster and rich seafood dishes, enhancing the overall dining experience.
The 2014 Bâtard-Montrachet from Domaine Henri Boillot offers a powerful complexity typical of this esteemed Grand Cru. Its rich aromas of ripe stone fruits, toasted nuts, and a touch of mineral undertone create a captivating bouquet. The palate is full-bodied with a creamy mouthfeel and a long, persistent finish. Ideal for pairing with roasted poultry or creamy pasta dishes, this wine brings out the richness in food while standing on its own as
Domaine Henri Boillot’s 2014 Bâtard-Montrachet Grand Cru from Burgundy is a majestic expression of Chardonnay, showcasing an opulent bouquet of ripe stone fruits, subtle oak, and a hint of minerality. Its vibrant acidity and luxurious texture create a splendid harmony, making it an ideal companion for buttery lobster or creamy risotto.
Domaine Dujac’s 2008 Vosne-Romanée 1er Cru Aux Malconsorts is an exquisite Pinot Noir, revealing a complex profile of dark cherries, earthiness, and delicate floral notes. The wine’s velvety tannins and elegant finish pair beautifully with roasted duck or wild mushroom dishes, enhancing the dining experience with its refined character.
Chassagne-Montrachet, produced by Pierre Boillot, is a celebrated wine from Burgundy’s Côte de Beaune, showcasing the exquisite 2016 vintage. This Chardonnay presents an opulent body with notes of ripe pear and hints of vanilla, complemented by a mineral backbone that underscores its elegance. It pairs beautifully with creamy lobster dishes or a rich chicken fricassée.
The 2008 Vosne-Romanée “Aux Malconsorts” from Domaine Dujac is a quintessential expression of Pinot Noir from the heart of Burgundy. It reveals a complex bouquet of dark cherries, forest floor, and subtle spices, alongside silky tannins that promise longevity. This wine is perfectly suited for pairing with duck breast or a savory mushroom risotto.
Domaine Dujac’s 2006 Bonnes Mares represents the pinnacle of Grand Cru terroir
Crafted by Domaine Dujac, the 2008 Romanée-Conti from Burgundy is a supreme expression of Pinot Noir. Hailing from one of the world’s most prestigious vineyards, it greets the palate with rich layers of dark cherry and raspberry, complemented by elegant notes of truffle and earthy undertones. This exquisite wine pairs beautifully with duck à l’orange or a savory mushroom risotto.
The 2006 Bonnes Mares, also from Domaine Dujac, showcases a harmonious balance of power and finesse. This Grand Cru from the Côte de Nuits presents complex aromas of violets, blackberries, and subtle spice, leading to a silky texture enveloped in ripe tannins. A perfect match for grilled lamb or a charcuterie board featuring aged cheeses.
Another jewel from 2006, the Richebourg by Domaine
The 2006 Richebourg from Domaine de la Romanee-Conti hails from the prestigious Burgundy region, epitomizing the elegance of Grand Cru Pinot Noir. This wine showcases a beautiful bouquet of dark cherries, rose petals, and subtle earthy undertones. Its silky texture and vibrant acidity make it an exquisite pairing with duck confit or a rich mushroom risotto, enhancing the dish’s depth.
The 2006 Bonnes Mares, produced by Domaine Dujac, reflects the unique terroir of Côte de Nuits. This Pinot Noir displays a complex profile of black fruits, spices, and hints of forest floor. Its structured tannins and long finish make it a perfect companion to grilled lamb or a savory beef Wellington, allowing the flavors to harmonize beautifully.
The Krug 1998 Champagne hails from the prestigious House of Krug in the Champagne region of France. This vintage Brut showcases a harmonious blend of Pinot Noir, Chardonnay, and Pinot Meunier, characterized by its rich complexity and fine bubbles. It exudes notes of ripe fruits like apricot, along with biscotti and subtle toasty undertones. Perfectly paired with seafood or a delicate cheese board, it elevates any celebratory occasion.
The Henri Boillot Chevalier-Montrachet Grand Cru 2010, produced in the renowned Burgundy region, is a pinnacle of white wine craftsmanship. This exquisite Chardonnay displays a stunning balance of opulence and freshness, offering layers of citrus and floral aromas alongside a mineral backbone. Its luxurious mouthfeel and prolonged finish make it a stellar companion to dishes such as lobster in butter sauce or creamy risottos, affirm
The menu at Restaurant Ki features a contemporary take on just about everything. Awesome dinner. The new Ki is an elevated version of the old Kinn concept, very similar to our mega Kinn meals. It’s better and more refined, but also considerably pricier.
