ki Restaurant is a modern Japanese & bar offers an interesting contemporary menu of Sushi, Japanese small plates, & fabulous shared entrees. A brilliant, cutting edge design incorporates a high profile bar & lounge area, 2 raised dining rooms & Toronto's most dynamic Sushi Bar.  ki also offers 3 dramatic private dining areas so the IWFS had one of their “large” private rooms on the restaurant’s main floor we were 24 including 3 new members.  What a dinner .... My own standard has now been elevated to a higher level of what one should expect in the way of sake and sushi.  The learning about sake is absolutely from the bottom level for most of us and what a tale of recalcitrant virgins chewing on rice. 

Ki is located on 1 of Toronto's most influential streets.

181 Bay

Toronto, ON M5J 2T3, Canada

416. (416)308-5888 Wheelchair accessible, through the restaurant’s street level entrance located on the south side of Wellington at Bay. The restaurant  is  a stunning modernist interior, executed for Ki by Vancouver designer Elaine Thorsell for a cool $7.5 million.
     

The dinner started with a crisp house white.  We were entertained and regaled with the history of Sake by ki’s resident Sommelier James Pollack,  a fascinating young man (who just so happened to graduate from George Brown Collage as well).  The history of how it all started is unique, and if you missed it, you missed it!  However I was able the glean some of the more salient points which follow from James:  CLICK Here>>>> 

An interesting point, in Japan the consumption of Sake is declining as youth consider it an old man’s drink...maybe this is how they got to be old men..well I love it!

How can one tell a good sake from a bad sake? If you do not have a chance to taste it, begin by trying to buy something with the words Junmai -shu, or Honjozo-shu, or Ginjo-shu or Daiginjo-shu on it. 

If you do have the chance to taste it, look for balance. Nothing should be cloying or pushy in the flavor profile. A sake can be quite dry or quite sweet and still be in balance. If it is lethargic and/or dull, and cloyingly sweet or gratingly harsh, avoid it. (Unless you like it that way!) 

The Sushi demonstration was by a very dextrous young chef who has learned his trade in China and can produce sushi at an amazing pace. 

The IW&FS members, who attended, were seduced with one piece of culinary magic after another...

Assorted Seaweed Salad with sesame ponzu dressing

Or

Creamy Miso Chowder with assorted seafood, wakame + drizzled with truffle oil.  In terms of richness this soup wins the prize.

Makimonos

Seafood – shrimp, salmon, butterfish, asparagus + karashi mayo

Tempura Butterfish – Alaskan king crab, salmon, butterfish, avocado, cucumber + flying fish roe

Ki Beef Maki – teriyaki-glazed Canadian AAA striploin, scallions, sweet potato tempura

Cold plates

Toro Tower topped with crispy shallots + garlic ponzu dressing

Nori-wrapped + seared Yellowfin Tuna with karashi sumiso sauce + asparagus spears

Spicy Tuna + Salmon on crispy rice cakes

Hot Plates

Yuzu-marinated Ontario Rack of Lamb with apple-mint sauce (four chops)

Canadian AAA Tenderloin grilled with garlic soy, served with sesame + red wine soy dips

Saikyo-marinated + broiled Black Cod with rapini, salmon roe + orange drizzle

Sides

Sweet + Yukon gold garlic wasabi Mashed Potato

Wok-tossed Asparagus, Enoki + Shitake Mushrooms

The Finish

Trio of Cheesecake

Trio of Crème Brulee

3 oz Nigori Sake or Nikano Shuzo Plum Wine per guest

Two other sakes were recommended for the tasting + for dinner refills

1. *   Riaku Gingo  and Waketake Daiginjo 
   

2. *
   

3. *Now a word on service;  Very Good!  it was both attentive and well executed and one of the young waiters went out to learn how to say “You are welcome” in Japanese. He will never forget it now... In my humble experience of travelling the world it is always useful to know how to say please and thank you in another’s language.  We were well treated.
   

Thank you Art Heginbottom