Introducing Cocktail Hour at Ki
Ken and myself were recently invited down to Ki Modern Japanese for Introducing Cocktail Hour at Ki. We love going to this restaurant for their scrumptious food AND for their wonderful cocktails, both are delicious, entertaining and creative. It feels like a celebration from the moment you enter Ki, the modern clean lines of their decor are so inviting and the restaurant is intimately lit, creating a comforting private feeling.
For this dining pleasure at Ki we enjoyed their incredible Izakaya menu. There is also a Cocktail Menu where all the the menu items are $7 and oysters are buck a shuck, along with $5 sapporo beer, highballs and $7 wine available for Cocktail Hour (3-7PM Monday to Friday!). That is just too many reasons, not to come and enjoy yourself at Ki!!
This gorgeous appetizer is Duck Confit Lettuce Wraps which includes carrots, celery, shitake, water chestnuts in a spicy kabayaki sauce. They are really amazing and the lovely duck flavor does shine through wonderfully.
Matching perfectly with the appetizers is fantastic festive cocktails like this Winter Rose which is draught sake, St. Germain, Prosecco, grapefruit juice and grenadine. So light and refreshing!
Here are their wonderful Gyoza, which are pork belly dumplings with pickled cabbage, served with a chili oil sauce.
What to my wondering eyes should appear……………………..but the perfect martini, which I hold so dear!! Okay being corny here but really you never see a perfect Beefeater martini on a menu, I was very happy to try this one!
A little amuse bouche popped onto our table in the form of this delightful salmon, huge YUM!!
Oysters are one of my favorite appetizers ever and for a buck a shuck, you can’t hold me back!!
This cocktail is called a Jin Nigori and I love the big sexy ice cube that won’t water down your drink to rapidly. It is a combination of gin, umi nigori sake, orange and grapefruit bitters, amazing sipper!!
From their appetizer menu is the deliciously crispy Calamari and served up on a bed of tomato sauce which reminds me of having this dish in an Italian restaurant and I loved it!!
Pork Belly Bao Sliders are served on steamed buns stuffed with panko crusted pork belly, need I say more…………..amazing!!
This playful Red Velvet cocktail is a divine combination of red wine, Chambord, St. Germain and cranberry juice. I loved it and didn’t notice the red wine until Ken mentioned it, this is a festive and amusing cocktail for the holidays!!
This fun appetizer is called K.F.C. but stands for something different than you would think, K.F.C. Karaage Fried Chicken. It is fried chicken with sriracha honey and scallion ponzu dipping sauce, crispy, mouth watering and wonderful with the two sauces!
To finish off our meal was the gorgeous Creme Caramel which we shared. I have a special treat for you in this next item though, read on!!
And now for one of my favorites at Ki, Tuna Tacos. I have a little surprise for you too, the recipe for this amazing appetizer but better yet come to Ki, relax and have a cocktail and enjoy these!!
- Chives finely chopped 1 Tblsp
- Jalapeno seeded and finely chopped 1 Tblsp
- Cilantro finely chopped 1 Tblsp
- Tuna (big eye, ahi or albacore cut into ⅛ inch cubes) 3oz
- Tomato finely diced 1 Tblsp
- Lemon (juice of) 1 each
- Yuzu Rind (can substitute lemon or lime rind if not available) 1 Tblsp
- Salt and pepper to taste
- * mix ingredients and set aside
- 35% Cream 1 tsp
- Pickled Ginger finely chopped 1 tsp
- Sour Cream 3 Tblsp
- *mix ingredients and set aside
- Jalapenos (seeded and finely chopped) 1 Tblsp
- Shallots finely chopped 1 Tblsp
- Tomato finely diced 4oz
- Cilantro 1 Tblsp
- Yuzu Juice 1 tsp
- Salt and pepper to taste
- *mix ingredients together and set aside
- Avocado 1 each
- Yuzu juice 1 tsp
- Tomato Salsa 1 Tblsp
- salt and pepper to taste
- *mash avocado with a fork
- and mix with remaining
- ingredients and set aside
- 4 pcs of wonton wrapper
- *deep fry for 1 minute on medium heat (325 F)
- Use a taco shell mold to attain the shape or fry flat
- Drain on paper towel set aside
- Fill taco shell with about 1 Tblsp of guacamole
- Top guacamole with 2 Tblsp of Ceviche mix
- Top Ceviche mix with 1 Tblsp tomato salsa
- Top tomato salsa with ½ Tblsp of ginger Crema
- Repeat for each shell
- *optional sprinkle with chopped shiso or chopped chives
- Arrange on a platter
This recipe is courtesy of Ki Modern Japanese and I was given permission to share.