Clean sleek looking restaurant. Smells like incense. Got 4 nonalcoholic drinks. Probably wouldn't get the rhubarb or cucumber ones. Spruce honey and omija five berry were better. 4 Snacks: 1. Kimbap with sweet shrimp: crispy seaweed and nice flavors. 2. Lettuce wrap: a little salty but still good 3. Grilled octopus with sauce made from octopus head: The sauce is great. Octopus a little bit dry 4. Mandu: has a little spice kick Mains: 1. Jumbo clam with caviar and citrus sauce: it all works. No notes. 2. Soy marinated crab with crispy quinoa: good. 3. Unagi with cold noodle perilla oil: noodles were al dente and light in flavor. Unagi is good as well but they don't seem to go together. 4. Lobster with fermented soy bean paste and morel: I hate morels but this was actually good. Lobster was tender and flavorful. 5. Dry aged fish with herb oil and braised chili flakes: crispy skin, tender fish with some nice spice. 6. Dry aged duck with banchan: Duck was cooked well and was complemented by the different sauces and banchan. Dessert 1. Vegetable sunchoke tea: tastes like barley tea 2. Porcini mushroom hojicha ice cream sandwiches: Sweet and lightly crispy cracker wouldn't mind seconds. 3. Sweet potato choux with ice cream: The salty choux with the sweet ice cream was reminiscent of salted caramel. Very good. Dinner took about 2.5 hours. Everything tasted good to amazing. I can see why it has a Michelin star. Wouldn't be surprised if it had more stars in the future. Would recommend and defintely come back again. read more

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My husband and I booked Restaurant Ki with a lot of anticipation. We had just dined at Bar Sawa, and they spoke so highly of Restaurant Ki that we were genuinely excited to experience it for ourselves. Given Chef Ki's standing in the Los Angeles dining scene, our expectations were high. I've admired his previous work and have dined at many Michelin-starred restaurants, so I feel comfortable assessing when an experience truly matches that level. Unfortunately, this one didn't live up to expectations. The evening totaled over $400 per person including beverages, and the experience simply didn't justify that level of expense. Service felt inconsistent, and many of the dishes appeared designed to impress visually rather than deliver depth of it. From the very beginning, there were small but noticeable missteps that a Michelin-starred restaurant simply shouldn't make. At the start of the meal, we clearly mentioned that we do not eat octopus. We were informed that the dish could not be substituted, which we accepted. However, when the octopus course was served, it was placed directly in front of us without acknowledgment. Only after Chef Ki noticed the situation did he comment that he had thought only one of us avoided octopus. It was an awkward moment that could have been easily prevented with better communication and attention to detail. At the beginning of the evening, Chef Ki mentioned that the dinner would be an interactive experience. However, throughout the meal, there was very little actual engagement. The atmosphere felt reserved, and interaction was minimal. In hindsight, it may have been better not to frame the experience that way, as it set an expectation that wasn't really fulfilled. As for the food itself, the lobster was quite good and one of the stronger courses of the evening. However, a few dishes -- including one with noodles -- were served extremely hot, to the point that it was difficult to eat them comfortably. In a restaurant operating at this price point and level, proper temperature control is essential. Guests shouldn't have to wait for a dish to cool down in order to enjoy it. Overall, the meal was acceptable, but it didn't come close to what I would expect from a Michelin-starred restaurant, especially considering the cost and positioning.Lastly, at the end of this type of omakase-style dinner, there's usually some level of personal interaction with the chef -- something that makes the experience feel intimate and memorable. We truly enjoyed that aspect at Bar Sawa and at Sushi Kaneyoshi. Here, however, the engagement felt limited. The chef seemed to focus most of his interaction on one particular guest, and when we were leaving, the goodbye felt somewhat rushed and impersonal. For a dining format built around intimacy and connection, that final impression matters. read more

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I finally found a fine dining restaurant that I had nothing to nitpick about. I took my wife here for a Valentine's dinner as this spot has been on my go to list ever before opening. I've enjoyed the experience at Chef Ki's previous restaurant Kinn and came here with very high expectations. The course included 4 appetizers, 6 mains, and 3 desserts. I enjoyed every single dish and each one was both standout memorable and visually pleasing, a very rare occurrence as there's usually one or two dishes that I'm not too particularly fond of when fine dining. My favorite appetizer was a grilled octopus with a sauce made from octopus head. Texture of the grilled octopus was perfect, springy yet very clean break on every bite. The octopus head sauce was very unique and gave a nice bold flavor to the light octopus meat taste. We also got one more piece after finishing the 3 on the plate. All the mains were just as incredible and I can't pick my favorite tasting one out of all of them. The most memorable was the final duck dish. That was by far the best duck I've eaten anywhere. Ridiculously tender, flavorful, and easy to chew. The apple sauce and duck jus made the taste even better. The banchan that came with the duck was a nice break in between each bite of duck. For dessert, the mushroom ice cream sandwich was my favorite. I love mushrooms and ice cream. This looked like a mushroom in a forage, was essentially an ice cream, and tasted like a mushroom. Service was great and as expected from fine dining restaurants. The one thing Restaurant Ki did better than any other fine dining restaurant I've been to was pacing. Hayato, Somni, Providence, Kato (just to name a few for comparison) had pacing issues between dishes where it felt like I was waiting forever. I didn't feel it at all during the entire meal. By the time I finish the dish given to me, the next one was either beginning to plate or in its final touches stage. Overall, Restaurant Ki not only lived up to my expectations but also exceeded it. I only regret not taking time out to come here sooner. Can't wait to dine here again, which will probably be a month or two from me writing this. The Kajima Building Basement is truly a dining powerhouse. read more

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Food was pretty good. Far from great. After reading that this was on the list for best new L.A restaurants & his resume includes atomix my expectations were high & unfortunately they didn't meet my expectations. Very overpriced! Weird entrance. Weird soundtrack. Great hospitality. Confusing billing? Your deposit was allegedly supposed to be deducted from your bill however I was told to pay my bill in full then get my deposit back later. read more

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After I initially posted my 3-star review, Chef Kim personally reached out and invited me back to give his restaurant another try. I'm glad he reached out, because our first visit in April was so disappointing for both my partner and me that we definitely wouldn't have gone back and would've told friends to avoid the spot. I went again in November. I'm happy to report the second visit was much much better. There were clear improvements compared to April, and I can now see why Restaurant Ki has a Michelin star. I don't know if this level of execution is now the standard or if we just caught a particularly good night, but the portion sizes were about 20% bigger, and there may have even been an extra bite or course this time. For example, Chef Kim passed out extra pieces of octopus in case anyone wanted another bite. The plating and presentation were noticeably better, more refined, and didn't look as haphazardly thrown together as before--perhaps you can tell from my updated photos. There were several heavy hitters this time around, whereas during our first visit I really only enjoyed the octopus. My favorite was the crab soup with caviar, eel, and noodles. There was a lot going on in there, but everything blended together so perfectly. That dish was just wow. I don't think it was on the menu the first time, and I hope it becomes a regular signature course moving forward. I also loved the tomato salad with the sorbet dressing. It was super refreshing. The lobster was also much better this time, with a more refined sauce and the addition of a morel mushroom. Service felt smoother and more in sync overall, instead of the much longer waits from our first visit. I will say that where you sit at the bar matters. The first time, we were seated at the far left end, which felt like a dead zone and made the meal feel removed from the action. The second time, we sat closer to the middle, and the meal felt noticeably more engaging and entertaining. Chef Kim also poured us complimentary wine pairings, which was very kind and generous. I'm not a big wine drinker, so take this for what it's worth, but I thought the wines were very good and easy to drink. I've rarely enjoyed wine pairings at Asian Michelin-star restaurants since wine often clashes with Asian flavors. While I still don't think the wines particularly accentuated the dishes here, they tasted great on their own. My partner didn't want to drink much, so two of the pairings were swapped out for NA drinks, and I actually liked those more than the wine. The NA drinks were on the same level as the ones I've had at Somni and Séline. They just need nicer glassware and some extra garnish to elevate the presentation. I told Chef Kim they should seriously consider adding an NA or hybrid pairing to the menu. Despite the upgraded presentation--I can see that they tried--the desserts were relatively unchanged and still missed the mark on flavor, texture, and creativity. While other dishes matured, the desserts kept the same awkward fine-dining cosplay feel from my first visit. For example, there was no real reason for the shaved ice to have purple edible flowers stuck into the sauce (I did appreciate the hidden pine nuts). They were clearly put there to make the dish look fancy, but flavor and texture-wise served no purpose. Same with the mushroom ice cream sandwich. Just because you served it on top of some tree bark instead of a plain plate, doesn't mean it tastes any better. Overall, I'm really happy with the improvements I saw on the second visit. I also really appreciate how kind and humble Chef Kim is and that he took my feedback seriously. He told me they are continuing to improve. My partner and I will definitely go back for a third visit as paying customers. I just hope the consistency stays the same and that there aren't any more drastic off nights like my first visit. Looking forward to coming back next year! read more

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Restaurant Ki is a solid and whimsical New Korean tasting menu experience which is great to see continuing to balloon up in Los Angeles. I think one thing that may trip up some folks is getting to Restaurant Ki. The instructions are there when you call their number but not included in the email or website. The easiest way for us was to go into the parking structure (we walked since we parked nearby at the Aiso Parking Garage - took us about 5 minutes to get to the restaurant) - go to the second floor lobby - hit the elevator door labeled for Bar Sawa (and make sure to take the middle elevator // a security guard was there for us) and then wait in the lobby where the front of house takes parties one group at a time to the restaurant. Inside, the restaurant is tucked away in its own area adjacent to Bar Sawa. The interior is modern and sleek and seemed to seat up to 12 people. Chef Ki and his team greeted us with service being all-around strong. I liked how the Chef himself would do some of the beverage service as well and really created a light atmosphere, encouraging people to ask him and his staff questions and chat with him. The tasting menu itself was all-around solid and fun with a few great standouts. (I was also super grateful they were able to make slight adjustments due to my current health status.) *Octopus: The octopus was super and fantastic. It was crispy on the outside and tender on the inside. And the sauce made out of octopus head was fantastic - had a little bit of heat and so creamy. The presentation was so lovely as well. *Duck liver mousse: Was a surprising appetizer. The presentation was bold coming in a chicken shaped dish that the chef popped open. The dish itself was so surprising because even though it had the strong and salty duck liver; there was the strong contrast of the white peach jelly and complemented by the hardened milk bread and apple. Loved how we had to literally use a spoon shovel to dig into the creative garden. *Keizo's noodle, pine mushroom, dungeness crab: Full of flavor and rich. To me, the mushroom that topped the dish really sold and brought everything together - wish there was more of it! It was also my partner's birthday and loved how they treated us to a couple nice items such as a complimentary drink (their non-alcoholic tomato juice was surprisingly amazing) and a play on seaweed soup. All-in-all, the menu reflected the chef and the atmosphere - playful and creative + full of potential. Would love to come back in the future and see how Chef Ki and his menu/staff continue to evolve and grow. Appreciative of the wonderful time and and experience! read more

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Trying this place for the first time recently and dare I say I believe this is the best spot I have tried in Los Angeles for this entire year. It had been rough but Restaurant Ki made his story feel under the many dishes that we had for this dinner. This was a really memorable dinner for me as it was a friend's birthday and also the theme was about memories. It felt like we were stepping into Chef Ki's life and understanding where he grew up and came from for each dish that played a part in his role. His staff was diligent and also super professional at making everything run so smoothly! Loved it and would totally come back here again! read more

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Huge huge congratulations to Chef Ki Kim for getting the Michelin Guide Young Chef Award Winner this year! This Michelin restaurant might be my newest fave in LA (reminds me a bit of the OG Kato). Every dish thoughtfully took traditional Korean ingredients and creatively elevated it. Chef himself is super friendly and takes the time to not only explain the dish but also share the inspiration behind each one. Even the art he chose to put up adds an additional layer of depth to your experience, challenging you to try to understand various "perspectives". 1) Tuna, bugak, mustard 2) Horse mackerel, aged kimchi, perilla 3) Octopus, estrogen, octopus head 4) Spot prawn, uni, prawn's head 5) Perilla leaf, lemon fern, smoked tomato 6) Caviar, potato, spare head squid 7) Keizo's noodle, freshwater eel, Dungeness crab 8) Lobster, doenjang, raspberry 9) Golden eye snapper, chayote, red pepper 10) Dry aged duck, maple, taro stem 11) Porcini, indigenous cacao, tea leaf 12) Omija, cranberry, strawberry lemonade read more

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Delicious delicious food and such a fun menu. Loved tasting the creative fusiony parts of each dish. It's definitely a must experience for yourself for all the thoughtfully cooked and prepped dishes. The only one my partner and I were kinda meh about was the fish course towards the end. Don't get me wrong, it was still delicious just didn't feel like all the parts of the dish fit as well together as some of the other courses had. We got a la carte nonalcoholic drinks, although the alcoholic pairing was highly recommended. The nonalcoholic options were both delicious and not too sweet. Parking is in the same bldg as for Kaneyoshi and co. You have to go down the specified elevator indicated and the hostess will guide you to the correct restaurant. read more

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I noticed other reviewers mentioned this but it's quite tricky getting to the restaurant for the first time. Access is through the elevator down to the basement level from the attached parking garage. They seem to know it's hard to navigate to because they text and provide directions and photos. Aside from that, the experience was amazing. We did not have issues with pacing between courses. The dishes were delicious. The only one I was not a fan of was the crabby congee but my friends loved it. It was too fishy for me. They gave us some things on the house because they overheard it was a birthday. We also loved their take on the meeyukgook. Overall, we loved this experience and would definitely return. read more

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Nestled in the heart of Little Tokyo, Restaurant Ki is a ten-seat dining destination offering an intimate exploration of New Korean Cuisine Dinner was $300 per person and wine pairing $190 when I attended. 10 seats total at 6:30pm. Building entrance was quite confusing. The host will text you a picture of the unmarked entrance. We were greeted by Chef Ki and Chef Ryan. Even though dinner is inspired by Korean food, ingredients are sourced from all over the world Food Similar to other Michelin star restaurants. Ingredients included lobster caviar morel mushrooms Ki's Menu Yours receive a small booklet at the END of your dinner service and it looks like it looks like a fuzzy memory. The chef explained to you what it means when you finish your next course, you can't hardly remember your previous one What's included - Tuna, bugak, mustard - wild fluke, aged kimchi, penila - Octopus , estragon, octopus head (this was so good. I wanted more) - Spot prawn, sea urchin, prawns head next (meh for me) - perilla leaf, lemon fern, smoked tomato (so so good. Citrus and contrast so vibrant ) - Caviar, potato, spearhead squid - keizo's noodle, freshwater eel, Dungeness crab (this was good too. Warm and earthy. Reminds me of a Chinese dish) - Lobster, doenjang, raspberry - Saber, fish, chayote, red pepper (crispy crispy skin! And velvet soft fish) - Wild boar, gondre, sea squirt - Porcini, indigenous cacao, tea leaf - omija, cranberry, strawberry lemonade (i was this the shave ice?) - mango with lime peel shaving (yum) Service -0.5 A bit below Kato We arrived 1st and on time, but had the worst seats. My friend was seated right in front of the entrance door instead of farther inside. We ended up waiting for the other guests to arrive (prob all lost cuz the entrance unmarked) and the door kept opening/closing right behind my friends back while we were drinking and waiting for others to arrive. That was an unpleasant experience for him and he was paying the dinner for us. During dinner and drinks it was fine But when I was leaving, no one got my coat. At Kato, my server was waiting at the door with my coat before I even noticed. Kato was a lot more detailed in this area. They also gave us a tea tin to go as a personal present present Atmosphere Clean quiet and only 10 seats per serving. Very personal, but also you have to wait for the other guest to arrive. If they're late you have to wait for them. Now if you're hungry while arriving you're gonna be grouchy Location -0.5 stars Building entrance was quite unmarked with no signage. The host will text you a picture of the unmarked entrance. Then you enter passcode but have to look around for 2 different elevators. 2nd elevator has a small signage next to elevator button. But then realized maybe rent cost is easier manageable here ? Restaurant Ki just received their "Michelin star 2025". Chef Ki also received "California Young Chef Award Winner Michelin Guide, 2025" read more

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Every dish was so memorable and delicious. I've been to a number of Michelin-starred restaurants and forgotten what I had within a week. This meal will stay with me for a long time. Not only did it evoke memories of my Korean heritage, the experience was truly unique. All of the staff, including the chefs, interacted with everyone and made the meal spectacular. Thank you! read more

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Chef Ki is an amazing, magical chef. Every single dish in omakase was served in beautiful plates. His homage to Korean food was so intricately creative and the ambiance was great (especially the background music). Staff were super friendly and very attentive. If there is a season three of Culinary War on Netflix, they better call him! read more

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Finding the restaurant was remarkably seamless-every instruction was precise, clear, and thoughtfully laid out. (Thanks to Ven) Simply following the steps brought me straight to the door without a hint of confusion, which already spoke volumes about the level of care behind this place. And once inside, everything unfolded with an elegance that lingered long after the meal ended. The food was exceptional in a way that felt both refined and deeply personal. Each dish carried intention, restraint, and quiet confidence. With the menu changing each season, I found myself already imagining future visits, curious to see how the chef will reinterpret the ingredients and narratives of each new moment in time. Restaurant Ki is an experience rarely found in Los Angeles- every detail, from the pacing to the pairings to the smallest visual nuance, was executed with an almost obsessive precision. In such a short period, it became unmistakably clear how this restaurant earned its Michelin recognition. You can feel the chef's unwavering dedication and perfectionism in every gesture, every bite, every interaction. I dined alone this time, yet the experience left such a profound impression that I couldn't stop thinking of the people I love. It's the kind of place you want to share- one that you hope everyone dear to you can experience at least once. read more

Restaurant Ki - Korean Near Me - Los Angeles, California

My wife and I had been so excited to come here and everything exceeded our expectations! This Korean Omakase is a remarkable multiple course, elevated fine dining experience featuring extremely unique takes on Korean classics. I don't want to give away too much. If you're thinking of going, definitely do it and be surprised! I loved how it was Chef's Table style where you can watch them prepare the creations with anticipation as the plates are built right before your eyes. The service was Top Notch and very accommodating and I would absolutely recommend checking this out if you're even thinking about splurging. read more

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Chef ki kim is back with an (understated, stylish) bang in his newest restaurant after kinn closed and leaving a stint at meteora. LA is having a bit of a modern Korean moment with amazing spots like baroo and hibi, but ki takes it to a whole new level. Ki is in the basement of the kajima building in little Tokyo and directly inside bar sawa, sharing a space with sushi kaneyoshi. Just check in with the staff at the desk and they'll bring you to the right restaurant - there are only 8 seats a night at the moment so the chefs have plenty of time to explain the dishes and answer any questions. The night we went all the guests were chatting with each other and by the end of the night it felt like you were at a friend's house having dinner (except your friend is a highly accomplished technical chef with access to amazing ingredients). Food was epic and actually innovative/feels new. As chef says it's not Korean "fusion" but rather a modern take on a tasting menu that incorporates his Korean heritage as well as elements from cuisines around the world. $285 a person is NOT cheap in this day and age but this is definitely worth a splurge. We decided to yolo and get the wine/sake drinks pairing as well which was well curated and complemented all the food. Congrats to chefs ki, Ryan and Shingo! read more

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excellent food, service and experience. I'd highly recommend anyone to try this place. Every dish is tasty and mind blowing. I can't wait until I come back. read more

Amazing Korean Fine Dining. I went on day 3 of their grand opening. By Japanese Michelin Star Kaneyoshi restaurant group. Chef Ki Kim from Restaurant Kinn. Grand opening on January 16. Fanciest Korean restaurant I've ever been. Love the balance of meat, seafood, and vegetables throughout the meal. Perfect portions. If you order a bottle of Kuheiji sake there, they will serve it in the exclusive Kuheiji wine glass. Happy to see Chef Shingo Kato previously from Michelin Star restaurant Uka there. $285 per person. Reservations on Tock. January fully booked. $10 parking in private lot in weekends. read more

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Forgot to add this to my original review. It was served before the rich flavor dishes coming up. Cheers! read more

Restaurant Ki - Perilla, lemon fern and smoked tomato quenelle. Modern Korean palate for the upcoming rich tasting dishes. - Korean Near Me - Los Angeles, California

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Incredible food and service. Flavor is just explosive with finesse. Definitely worth try to visit even if your from out of town. Highly recommended read more

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I absolutely love my meal here at Ki Restaurant. I did not enjoy the chef's last restaurant, but heard so many good things about his new iteration I decided to come anyways. I am so happy I did. The food is excellent. I enjoyed Ki more than at my meal at Jungsik in NYC. I would be surprised is Ki doesn't get at least 1 Michelin star even though they only just opened. They change a dish roughly every week and the chef has no plans on changing that pattern, but it is not a hard and fast rule. Changes happen as when the market or a new idea arises. Perfect. Why rush to push something just because it's been a week? Of note is that everyone starts at the same time so you have to wait for the people who are running late and from what I have heard that is basically every day. I will absolutely be coming back. read more

I celebrated my birthday at restaurant Ki last night and it was one of best dinner experiences I have ever had. The food was delicious and I enjoyed being surprised by each course. The service was super! The ambiance was understated and elegant. My only critique was the music style that was played. I like pop music but not for this kind of restaurant. Maybe jazz or instrumental Korean music. I will definitely go back to this restaurant. One more thing, I suggest getting the alcohol pairing that the chef recommends, its excellent. read more

Every dish at Restaurant Ki was incredibly detailed and flavorful. The presentation was stunning, and you could tell that a lot of thought went into each ingredient. The balance of flavors was just right, making every bite a delight. read more

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