Restaurant Ki (Los Angeles, CA)
Ki Restaurant
111 San Pedro St, Los Angeles, CA 90012
213-786-3154
restaurantki.com
Sat 03/22/2025, 06:30p-12:00a
The last time I reported on Chef Ki Kim (김기용, or Kim Ki-yong) was back at the start of 2022, shortly after the debut of his first solo project, Kinn. I was a fan of the modern Korean restaurant, so I was disheartened when it was announced that the place's last night of service would be November 25th, 2023. Apparently, Kim was experiencing some insurmountable issues with his partners, resulting in Kinn's shutter and a significant toll on both the Chef's mental health and physical health. Following the closure, he found work at Morihiro, but didn't stay too long before transitioning to an executive sous role at Meteora.
By May 2024, he had already risen to the rank of CdC, and was instrumental in garnering a Michelin star for the restaurant that August. In addition, Kim's time spent at Meteora was a period of recovery and growth, and by the time he left Jordan Kahn's side at the end of September, he had gained back the strength and desire to start work on his follow-up to Kinn. In October, it was thus announced that Ki (杞 in Hanja) would be launching in a subterranean space adjacent to Sushi Kaneyoshi (and Bar Sawa) in Little Tokyo, in partnership with the Kaneyoshi team: Yoshiyuki Inoue, Yuichiro Ito, and Shaka Jeffrey Kanenobu. Restaurant Ki thus grand-opened on January 16th, and I was super excited to see what Kim and company were up to.
Shown above is essentially the entirety of the restaurant. Maximum seating capacity is 10, but was limited to eight tonight.
Ki's take-home menu was one of the most creative I've seen, printed on translucent paper and featuring text in mirrored orientations. Pricing for the 12 courses of New Korean Cuisine was $285 a head, with an optional wine pairing at $190. Also available are a wine list and a selection of sake and whisky , while corkage is $100 a bottle. Click for larger versions.
A mulsugeon was provided at the start of our dinner, a very welcomed touch that more restaurants should incorporate into their service.
To drink, my party BYOB'd three bottles, the first of which was the Ulysse Collin Les Enfers Champagne Blanc de Blancs Extra Brut (2014 base, 48 months, disgorged March 2019). First whiffs brought citrus and yellow fruits supported by an underlying savor and salinity, while the palate was a bit reticent, offering more bright, zippy fruit, while lacking a bit in concentration. With time, the nose became richer, earthier, with hints of brioche, and tasting it, I also found more depth and intensity. My final glass brought lovely aromas of apple and funk, laced with a distinctly raisin-y note that I thoroughly enjoyed, and in the mouth, the wine was noticeably fuller-flavored, fruitier, with a mineral backbone that really worked for contrast.
1: snapper milt, bugak, red pepper
Dinner commenced with a gimbap-inspired amuse bouche comprising a crispy fried laver shell stuffed with soy sauce-seasoned rice and housemade kimchi, crowned with red pepper-glazed soft roe. I loved the robustness of the saline, savory elements here, while heat from the gochu swelled and lingered, serving as the consummate counterpoint. The seaweed imparted further facets to the course, and also provided some textural play. This was a stellar one-biter, a smart take on a bunsik staple that really served as a statement of intent, setting the tone for the rest of our meal.
2: horse mackerel, aged kimchi, perilla
This nigiri-looking creation consisted of a kimchi base topped with Japanese horse mackerel, perilla seed oil, and soy sauce. I was undoubtedly a fan of the back-and-forth between the piquancy of the kimchi and the fish's gentle brine, all supported by an undercurrent of sweetness, but the crux really was that perilla, which lent a nutty astringency to the bite that served as the ideal accent piece.
At this point, Chef Kim came by and presented what may be the most handsome set of octopus arms I'd ever seen.
3: octopus, estragon, octopus head
The octo was prepared by braising, followed by a high-temperature sear with oil, resulting in a wonderfully crispy, ultra flavorful exterior encasing tender, supple, subtly saline insides. The muneo was delicious alone, but I also enjoyed it with a dab of that potent, creamy sauce on the side, made from the head of the octopod and dusted with what I assume was tarragon; a hit of acidity from the mandarinquat was also appreciated. This is a contender for the best octopus I've ever eaten, and coincidentally, the other one that comes to mind was actually from Jungsik, where Kim previously worked, so I imagine that must've been a source of inspiration.
4: grilled lettuce, chungju, caviar
This three-part course was composed of ice cream made from charred sangchu, a cream made from cheongju, along with a clump of caviar, and we were instructed to enjoy bites with each component present. It's a version of a dish that the Chef has been working on since his Kinn days, and it appears that he's finally perfected it. I loved the interplay between the vegetal, savory nature of the lettuce and how that juxtaposed with the sweetness from the rice wine, all while the roe imparted a salty edge that elevated the triad even further. Somehow, I even tasted flashes of salted caramel in there.
Next to imbibe was the Ulysse Collin Les Roises Champagne Blanc de Blancs Extra Brut (2014 base, 48 months, disgorged March 2019), which was fun to compare with the bottle above. It was immediately apparent that this was far more generous right from the get-go. I got a lovely earthiness on the nose, commingled with citrus and yellow fruits, with the palate following. A bit later in the evening, the wine became even funkier, in a great way, and gave up ripe, juicy flavors reminiscent of apple cider. My last glass even demonstrated aromas recalling Chinese spices, and taste-wise, I found lots more of that rich, lush orchard fruit.
5: crimson sea bream, spearhead squid, gochujang
This mulhoe-inspired course was another winner, and brought together seabream with perilla- and citrus-seasoned spear squid, all set in a chilled broth of smoked tomatoes. The fish and squid combined surprisingly easily, both taste- and texture-wise, but the hero here was that broth, which was teeming with assertively smoky, sweet, tangy notes, as well as a lingering heat. It actually made me think of barbeque, and somehow, despite its potency, managed not to overwhelm the seafood. There was also this nutty powder on top of the bream that I was quite fond of as well; we weren't told what it was, but it reminded me of misugaru.
6: tuna belly, peas, smoked soy sauce
Here we had a masterful marriage of charcoal-grilled sugar snap peas, smoked steelhead roe, and a sweet, fatty, luscious slice of bluefin tuna head (a.k.a. noten). The key was how the dish's salinity and enveloping, multifaceted smoke played off the brightness and crunch of the veggies. It was a match made in heaven, one that just made me want to keep eating.
7: winter truffle, nate's olive oil, perilla noodle
A miniature bowl of noodles made with perilla seed was dressed in a perilla sauce, then crowned with Périgord truffle. This was another standout for me, as I loved how it highlighted the spicy, nutty, vegetal nuances of the deulkkae, pairing it flawlessly with the unmistakable musk of black truffle. I quite liked the slick, slightly chewy texture on the noodles themselves, too.
Chef Ki then presented some beautiful Maine lobster tails. There was one for each diner, but as you can see below, only about half of every piece was served, so I wonder what they did with the rest.
8: lobster, doenjang, raspberry
The tails from above were plated with wilted choy, fondant carrots, and a doenjang-boosted beurre blanc, the finished with a sprinkle of dried raspberry powder. The lobster had that perfectly "snappy" texture I was looking for, while its sweetness paired like clockwork with the smoky notes present. That soybean paste-enhanced butter sauce imparted a lovely heft to the dish, countered by the veggies, but the star of the show for me was that raspberry "dust," which imparted this fruity-tartness on the finish that was pretty ingenious.
My group's final tipple was the 1993 Moët & Chandon Champagne Cuvée Dom Pérignon Rosé, which I'd acquired based on my recent experience with the '04 vintage at Sumibiyakitori Kidori. Humorously, one of my dining companions joked that the bubbly was older than the Chef, though it turns out that's not true, but only just (Kim was born in 1990). In any case, the bouquet on this one was marvelous, recalling a cheeseboard thanks to its lactic-esque funk and hints of tart red berries and sweet spice. On the tongue, the wine brought more of those cheese course flavors, but also boasted both honeyed and oxidative elements. As the evening progressed, I began detecting more Rivesaltes-like aromas, while palate-wise, think nutty and saline, but always with a fruity backing. This was drinking superbly tonight, and still has plenty of life left in it.
9: sea perch, jidan, crown daisy
Sea perch arrived steamed and seared and dusted in gochugaru, resulting in a delightfully tender, juicy filet that I found uncommonly delicate, elegant if you will. The fish was accompanied by strips of egg and over-aged kimchi (mukeunji), which served as a great foil, but even better was that grassy, viscous sauce. It really helped tie the dish together, and was almost beguiling in a sense.
An enticing duo of lacquered squab was presented.
Here we see the squab from above being plated. Chef Kim is in the center, while in the foreground is Shingo Kato (加藤眞吾), whom I last saw over at Uka. He first teamed up with the crew at Kaneyoshi back in May 2024, when he held a French-Japanese pop-up called Sushi Élégance at Bar Sawa. He started working here officially in November, and he's since continued his dinner series, collaborating with both Ryotaro Yamato and "Niki" Nathathai Vanichsiriwat at Sawa.
Meanwhile, in the back is Ryan Brown, a Rochester Institute of Technology alum (c/o '15) with a degree in photographic imaging technology. After deciding that a career in the field wasn't for him, he decided to begin cooking, and got his first real job at The Rose Venice (RIP). Following a stint in San Francisco, he returned to LA and joined Vespertine in 2019. During the pandemic, he helped craft the restaurant's epic takeout meals, and was subsequently part of the opening team at Meteora.
10: squab, maple, rhubarb
Roasted squab was a joy, with the bidulgigogi coming out super succulent, tender, and with some toothsome skin to boot. The breast showcased considerable depth and savor, and had this very familiar, almost Chinese-y character, along with this overarching pepperiness that I much enjoyed. The bird was further amped up by a sauce made from its liver and maple, while lightening the mood were jalapeño and, more importantly, slices of tangy rhubarb.
Given the hands-on nature of the dish above, another wet towel was provided.
Prior to dessert, we were provided with cups of roasty hojicha, which made for a fittingly snug, cozy end to the meal. After I inquired why Korean tea wasn't served instead, I was told that the team is indeed working on it, and is in talks with cha expert Yoon Hee Kim on sourcing some lotus flower tea from none other than Jeong Kwan sunim (whom Chef Kim actually met in 2023).
11: porcini, indigenous cacao, tea leaf
Our first dessert was a reimagined ice cream sandwich of sorts, formed from porcini ice cream and cacao ganache sandwiched between sweet rice flour crackers. I appreciated how seamlessly the earthiness of the mushroom incorporated into the ice cream and melded with the chocolate, while at the same time, that cracker provided both crunch and a savoriness on the back end.
12: omija, cranberry, strawberry lemonade
A reworked version of a dessert from Kinn was next. What we had was a five-flavor berry granita, milk ice cream, cranberry jelly, and a strawberry lemonade foam. Taken all together, it made for an amalgam of floral, sweet, sour, and herbaceous flavors, all rendered in a refreshing, multi-textured package.
We ended with an off-menu treat: a delectably creamy, tropically-sweet slice of cherimoya, but one with a savory twang that made it all the more interesting.
We had a superb time at Ki, and in fact, I'd deem it a contender for my top meal of the year so far. I view this place as a thoughtful evolution of Kinn, one where the Chef's able to offer his own interpretation of Korean cuisine, meshing traditional techniques, tastes, and ingredients with influences from across the globe and right here in Los Angeles. There's a real intimacy, a real personality to the cooking, which blends comfort and refinement, the nostalgic with the novel, and represents something that we really haven't previously seen around these parts. I've often bemoaned the lack of a proper contemporary Korean tasting menu spot in Southern California, but I'm happy to report that the moment has finally arrived.
Following dinner, we wanted to enjoy some postprandial libations at Sawa, but it was all booked up, so the staff graciously allowed us to remain in our seats at Ki and order drinks from the bar.
While we were waiting, the Chef even offered us some snacks, starting with a serving of Ragged Point, a cow's milk triple-cream from Stepladder Creamery out of Cambria, CA. The cheese was a delight, reminding me of something along the lines of a Brillat-Savarin.
Next was a serving of firefly squid, or hotaru-ika.
And here we see Bar Sawa's cocktail list and Japanese whisky selection. Click for larger versions.
Cocktails included a vibrantly-hued, salty-sweet Red Shiso Martini [$17], along with a Yuzu Highball [$16], Dashi Martini [$16], and a round of Sawa Highballs [$16] for the kitchen.
Ryo Yamato even provided slices of cheesecake--delish.
Also delish were scraps of regular toro, as well as otoro.
The Chef then brought out his personal bottle of Blanton's to share with us.
We did eventually make it into Bar Sawa, and pictured above is a Sawa Highball [$16] for myself, expertly prepared by barman Lynn Hanada.
111 San Pedro St, Los Angeles, CA 90012
213-786-3154
restaurantki.com
Sat 03/22/2025, 06:30p-12:00a
The last time I reported on Chef Ki Kim (김기용, or Kim Ki-yong) was back at the start of 2022, shortly after the debut of his first solo project, Kinn. I was a fan of the modern Korean restaurant, so I was disheartened when it was announced that the place's last night of service would be November 25th, 2023. Apparently, Kim was experiencing some insurmountable issues with his partners, resulting in Kinn's shutter and a significant toll on both the Chef's mental health and physical health. Following the closure, he found work at Morihiro, but didn't stay too long before transitioning to an executive sous role at Meteora.
By May 2024, he had already risen to the rank of CdC, and was instrumental in garnering a Michelin star for the restaurant that August. In addition, Kim's time spent at Meteora was a period of recovery and growth, and by the time he left Jordan Kahn's side at the end of September, he had gained back the strength and desire to start work on his follow-up to Kinn. In October, it was thus announced that Ki (杞 in Hanja) would be launching in a subterranean space adjacent to Sushi Kaneyoshi (and Bar Sawa) in Little Tokyo, in partnership with the Kaneyoshi team: Yoshiyuki Inoue, Yuichiro Ito, and Shaka Jeffrey Kanenobu. Restaurant Ki thus grand-opened on January 16th, and I was super excited to see what Kim and company were up to.
Shown above is essentially the entirety of the restaurant. Maximum seating capacity is 10, but was limited to eight tonight.
Ki's take-home menu was one of the most creative I've seen, printed on translucent paper and featuring text in mirrored orientations. Pricing for the 12 courses of New Korean Cuisine was $285 a head, with an optional wine pairing at $190. Also available are a wine list and a selection of sake and whisky , while corkage is $100 a bottle. Click for larger versions.
A mulsugeon was provided at the start of our dinner, a very welcomed touch that more restaurants should incorporate into their service.
To drink, my party BYOB'd three bottles, the first of which was the Ulysse Collin Les Enfers Champagne Blanc de Blancs Extra Brut (2014 base, 48 months, disgorged March 2019). First whiffs brought citrus and yellow fruits supported by an underlying savor and salinity, while the palate was a bit reticent, offering more bright, zippy fruit, while lacking a bit in concentration. With time, the nose became richer, earthier, with hints of brioche, and tasting it, I also found more depth and intensity. My final glass brought lovely aromas of apple and funk, laced with a distinctly raisin-y note that I thoroughly enjoyed, and in the mouth, the wine was noticeably fuller-flavored, fruitier, with a mineral backbone that really worked for contrast.
1: snapper milt, bugak, red pepper
Dinner commenced with a gimbap-inspired amuse bouche comprising a crispy fried laver shell stuffed with soy sauce-seasoned rice and housemade kimchi, crowned with red pepper-glazed soft roe. I loved the robustness of the saline, savory elements here, while heat from the gochu swelled and lingered, serving as the consummate counterpoint. The seaweed imparted further facets to the course, and also provided some textural play. This was a stellar one-biter, a smart take on a bunsik staple that really served as a statement of intent, setting the tone for the rest of our meal.
2: horse mackerel, aged kimchi, perilla
This nigiri-looking creation consisted of a kimchi base topped with Japanese horse mackerel, perilla seed oil, and soy sauce. I was undoubtedly a fan of the back-and-forth between the piquancy of the kimchi and the fish's gentle brine, all supported by an undercurrent of sweetness, but the crux really was that perilla, which lent a nutty astringency to the bite that served as the ideal accent piece.
At this point, Chef Kim came by and presented what may be the most handsome set of octopus arms I'd ever seen.
3: octopus, estragon, octopus head
The octo was prepared by braising, followed by a high-temperature sear with oil, resulting in a wonderfully crispy, ultra flavorful exterior encasing tender, supple, subtly saline insides. The muneo was delicious alone, but I also enjoyed it with a dab of that potent, creamy sauce on the side, made from the head of the octopod and dusted with what I assume was tarragon; a hit of acidity from the mandarinquat was also appreciated. This is a contender for the best octopus I've ever eaten, and coincidentally, the other one that comes to mind was actually from Jungsik, where Kim previously worked, so I imagine that must've been a source of inspiration.
4: grilled lettuce, chungju, caviar
This three-part course was composed of ice cream made from charred sangchu, a cream made from cheongju, along with a clump of caviar, and we were instructed to enjoy bites with each component present. It's a version of a dish that the Chef has been working on since his Kinn days, and it appears that he's finally perfected it. I loved the interplay between the vegetal, savory nature of the lettuce and how that juxtaposed with the sweetness from the rice wine, all while the roe imparted a salty edge that elevated the triad even further. Somehow, I even tasted flashes of salted caramel in there.
Next to imbibe was the Ulysse Collin Les Roises Champagne Blanc de Blancs Extra Brut (2014 base, 48 months, disgorged March 2019), which was fun to compare with the bottle above. It was immediately apparent that this was far more generous right from the get-go. I got a lovely earthiness on the nose, commingled with citrus and yellow fruits, with the palate following. A bit later in the evening, the wine became even funkier, in a great way, and gave up ripe, juicy flavors reminiscent of apple cider. My last glass even demonstrated aromas recalling Chinese spices, and taste-wise, I found lots more of that rich, lush orchard fruit.
5: crimson sea bream, spearhead squid, gochujang
This mulhoe-inspired course was another winner, and brought together seabream with perilla- and citrus-seasoned spear squid, all set in a chilled broth of smoked tomatoes. The fish and squid combined surprisingly easily, both taste- and texture-wise, but the hero here was that broth, which was teeming with assertively smoky, sweet, tangy notes, as well as a lingering heat. It actually made me think of barbeque, and somehow, despite its potency, managed not to overwhelm the seafood. There was also this nutty powder on top of the bream that I was quite fond of as well; we weren't told what it was, but it reminded me of misugaru.
6: tuna belly, peas, smoked soy sauce
Here we had a masterful marriage of charcoal-grilled sugar snap peas, smoked steelhead roe, and a sweet, fatty, luscious slice of bluefin tuna head (a.k.a. noten). The key was how the dish's salinity and enveloping, multifaceted smoke played off the brightness and crunch of the veggies. It was a match made in heaven, one that just made me want to keep eating.
7: winter truffle, nate's olive oil, perilla noodle
A miniature bowl of noodles made with perilla seed was dressed in a perilla sauce, then crowned with Périgord truffle. This was another standout for me, as I loved how it highlighted the spicy, nutty, vegetal nuances of the deulkkae, pairing it flawlessly with the unmistakable musk of black truffle. I quite liked the slick, slightly chewy texture on the noodles themselves, too.
Chef Ki then presented some beautiful Maine lobster tails. There was one for each diner, but as you can see below, only about half of every piece was served, so I wonder what they did with the rest.
8: lobster, doenjang, raspberry
The tails from above were plated with wilted choy, fondant carrots, and a doenjang-boosted beurre blanc, the finished with a sprinkle of dried raspberry powder. The lobster had that perfectly "snappy" texture I was looking for, while its sweetness paired like clockwork with the smoky notes present. That soybean paste-enhanced butter sauce imparted a lovely heft to the dish, countered by the veggies, but the star of the show for me was that raspberry "dust," which imparted this fruity-tartness on the finish that was pretty ingenious.
My group's final tipple was the 1993 Moët & Chandon Champagne Cuvée Dom Pérignon Rosé, which I'd acquired based on my recent experience with the '04 vintage at Sumibiyakitori Kidori. Humorously, one of my dining companions joked that the bubbly was older than the Chef, though it turns out that's not true, but only just (Kim was born in 1990). In any case, the bouquet on this one was marvelous, recalling a cheeseboard thanks to its lactic-esque funk and hints of tart red berries and sweet spice. On the tongue, the wine brought more of those cheese course flavors, but also boasted both honeyed and oxidative elements. As the evening progressed, I began detecting more Rivesaltes-like aromas, while palate-wise, think nutty and saline, but always with a fruity backing. This was drinking superbly tonight, and still has plenty of life left in it.
9: sea perch, jidan, crown daisy
Sea perch arrived steamed and seared and dusted in gochugaru, resulting in a delightfully tender, juicy filet that I found uncommonly delicate, elegant if you will. The fish was accompanied by strips of egg and over-aged kimchi (mukeunji), which served as a great foil, but even better was that grassy, viscous sauce. It really helped tie the dish together, and was almost beguiling in a sense.
An enticing duo of lacquered squab was presented.
Here we see the squab from above being plated. Chef Kim is in the center, while in the foreground is Shingo Kato (加藤眞吾), whom I last saw over at Uka. He first teamed up with the crew at Kaneyoshi back in May 2024, when he held a French-Japanese pop-up called Sushi Élégance at Bar Sawa. He started working here officially in November, and he's since continued his dinner series, collaborating with both Ryotaro Yamato and "Niki" Nathathai Vanichsiriwat at Sawa.
Meanwhile, in the back is Ryan Brown, a Rochester Institute of Technology alum (c/o '15) with a degree in photographic imaging technology. After deciding that a career in the field wasn't for him, he decided to begin cooking, and got his first real job at The Rose Venice (RIP). Following a stint in San Francisco, he returned to LA and joined Vespertine in 2019. During the pandemic, he helped craft the restaurant's epic takeout meals, and was subsequently part of the opening team at Meteora.
10: squab, maple, rhubarb
Roasted squab was a joy, with the bidulgigogi coming out super succulent, tender, and with some toothsome skin to boot. The breast showcased considerable depth and savor, and had this very familiar, almost Chinese-y character, along with this overarching pepperiness that I much enjoyed. The bird was further amped up by a sauce made from its liver and maple, while lightening the mood were jalapeño and, more importantly, slices of tangy rhubarb.
Given the hands-on nature of the dish above, another wet towel was provided.
Prior to dessert, we were provided with cups of roasty hojicha, which made for a fittingly snug, cozy end to the meal. After I inquired why Korean tea wasn't served instead, I was told that the team is indeed working on it, and is in talks with cha expert Yoon Hee Kim on sourcing some lotus flower tea from none other than Jeong Kwan sunim (whom Chef Kim actually met in 2023).
11: porcini, indigenous cacao, tea leaf
Our first dessert was a reimagined ice cream sandwich of sorts, formed from porcini ice cream and cacao ganache sandwiched between sweet rice flour crackers. I appreciated how seamlessly the earthiness of the mushroom incorporated into the ice cream and melded with the chocolate, while at the same time, that cracker provided both crunch and a savoriness on the back end.
12: omija, cranberry, strawberry lemonade
A reworked version of a dessert from Kinn was next. What we had was a five-flavor berry granita, milk ice cream, cranberry jelly, and a strawberry lemonade foam. Taken all together, it made for an amalgam of floral, sweet, sour, and herbaceous flavors, all rendered in a refreshing, multi-textured package.
We ended with an off-menu treat: a delectably creamy, tropically-sweet slice of cherimoya, but one with a savory twang that made it all the more interesting.
We had a superb time at Ki, and in fact, I'd deem it a contender for my top meal of the year so far. I view this place as a thoughtful evolution of Kinn, one where the Chef's able to offer his own interpretation of Korean cuisine, meshing traditional techniques, tastes, and ingredients with influences from across the globe and right here in Los Angeles. There's a real intimacy, a real personality to the cooking, which blends comfort and refinement, the nostalgic with the novel, and represents something that we really haven't previously seen around these parts. I've often bemoaned the lack of a proper contemporary Korean tasting menu spot in Southern California, but I'm happy to report that the moment has finally arrived.
Following dinner, we wanted to enjoy some postprandial libations at Sawa, but it was all booked up, so the staff graciously allowed us to remain in our seats at Ki and order drinks from the bar.
While we were waiting, the Chef even offered us some snacks, starting with a serving of Ragged Point, a cow's milk triple-cream from Stepladder Creamery out of Cambria, CA. The cheese was a delight, reminding me of something along the lines of a Brillat-Savarin.
Next was a serving of firefly squid, or hotaru-ika.
And here we see Bar Sawa's cocktail list and Japanese whisky selection. Click for larger versions.
Cocktails included a vibrantly-hued, salty-sweet Red Shiso Martini [$17], along with a Yuzu Highball [$16], Dashi Martini [$16], and a round of Sawa Highballs [$16] for the kitchen.
Ryo Yamato even provided slices of cheesecake--delish.
Also delish were scraps of regular toro, as well as otoro.
The Chef then brought out his personal bottle of Blanton's to share with us.
We did eventually make it into Bar Sawa, and pictured above is a Sawa Highball [$16] for myself, expertly prepared by barman Lynn Hanada.
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