Tag archives: japanese

Winter Izakaya Menu

 

cocktail hour begins with 'kanpai'

Monday to Friday from 4-6PM and 9PM-Close
Izakaya Snacks | $9 Wine Features| $6 Sapporo Draught
 
Every Thursday from 4-6PM and 9PM-Close 
$10 Signature Cocktails
 

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Making Ki's Signature Japanese Vermouth

Making Ki's Signature Japanese Vermouth

Written by Michael Tremblay

While vermouth is a cocktail ingredient regularly used throughout the seasons, I find it truly comes into its own during the autumn and winter season, particularly red vermouth with its campfire-like warm aromas of herbs and spices.  There are many uses for this aromatic fortified wine, from providing key aromas and flavours in cocktails like the Manhattan, Boulevardier, Negroni and Martini to cooking up a whole host of pasta, chowders, desserts, and even compotes and jams.  Vermouth typically comes in white, dry or red (sweet) and are staples of any bar.   While it is typically comprised ...

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Back to (Sake) School

Sake Master Dinners and Sake Course Announced

 Yes, it’s still technically summer, but we at ki are already busy lining up an exciting autumn for our guests!  With three sake master dinners and hosting WSET’s Level 1 Award in Sake, there are several more reasons to come to ki this fall.

 

 

To commemorate Nihonshu no Hi (Sake Day), the first day of sake brewing in Japan.  Sake pairings will include sake from some of Japan’s most esteemed breweries from around Japan.  Please join host Michael Tremblay, Ki’s certified Advanced Sake Professional, for an unforgettable evening of ...

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Summer at Ki

 

Summer at Ki

From all of us at ki to you

 Have a wonderful Canada Day long weekend! 

 

 

Ki will be closed this long weekend but will be celebrating Canada’s 150th anniversary all July and August with amazing Canadian wines, sake and sushi!  We look forward to seeing you all very soon!

 

 

Ichigo Ichigo Ichigo!

 

 

Our latest cocktail, an ode to summer, was recently included in NOW Magazine.  The Ichigo (“strawberry’ in Japanese) was crafted by ki bartender Katrina Matthews and is the perfect patio sipper.  Click HERE to read the NOW article.   

 

Patio and Rosé …the Perfect Combination ...

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Sake Master Dinner at Ki Modern Japanese + Bar

Sake Master Dinner at Ki Modern Japanese + Bar

For the past 6 years, May in Toronto has proven to be a sake-laden month, as brewers and brewery representatives from Japan and North America visit to participate in Kampai Toronto - Festival of Sake, Canada's largest sake tasting featuring 160 sake.  

In celebration of Kampai Toronto, Ki is thrilled to announce an intimate sake dinner with the Presidents and Master Brewers from some of Japan’s most esteemed craft sake breweries, including Rihaku, Doi, Tensei and Kanbara breweries.  Please join John Gauntner, Sake Samurai and Author of The Sake Handbook, Monica Samuels, Sake Expert and National Sake Sales Director ...

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January's Sake Flight is all Niigata

January's Sake Flight is all Niigata

Niigata's climate in the winter months can be a cold and snowy one.  The prefecture is narrow and book-ended between the Sea of Japan and the Japanese Alps, and consequently bears the brunt of snow laden weather that travels across from Siberia.  Some regions, closer to the mountains, receive huge amounts of snow - some with as much as 35 feet!  This snow acts as a purifier, cleansing the air of pollutants and thus creating good brewing conditions.  In addition, the snow melt is of great benefit to the high grade sake rice that the prefecutre cultivates, not to mention ...

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CELEBRATE VALENTINE'S DAY AT KI

CELEBRATE VALENTINE'S DAY AT KI

 

ki modern japanese + bar presents an elegant Valentine's Day menu created by our chefs.   A special sake flight designed to pair with the menu is also available.  

Menu and pairings will be available available Saturday, February 11 and Tuesday, February 14.

soup 

Mushroom + Konbu Consommé

shimiji + oyster mushrooms, fennel, goji berries, cilantro + sansho

cold

Truffle Sansho Maguro Tuna

toasted rice pearls, tamago yaki, dragonfruit, pomegranate + jalapeño-mint vinegar

hot

Miso Braised Pork Belly

confit baby carrots, kimchi pickled fig + ume-shiitake risotto 

rice

Tokusen Nigiri  

shichimi togarashi Mutsu + toasted goma nori

Sake with fresh dill, yuki kombu + dill oil

Suzuki ...

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