A few frames from @restaurant.ki 杞 located in LA’s Little Tokyo. I’m just glad the shrimp didn’t slide off the glass bubble. Thanks @_ki.kim@ryan_br for having me bother you guys for a few hours. Thanks @climbtotim@cbnomnoms for being fabulous hand models. @eater
#eater #eaterla #finedining #canonmirrorless
@restaurant.ki has been on my radar for some time. A 10-seat Korean tasting menu that earned its Michelin star, James Beard nomination, and LA Times 101 spot in what feels like no time. Beyond the recognition, I’ve been excited to see Chef Ki Kim step into a space where his creativity and expression are fully his own.
What stands out is how personal it is. It’s not about reinventing Korean food. It’s about expanding it, pulling from everywhere while staying rooted in balance and intention. Course after course delivers, from the starting snacks to the best octopus preparation I’ve ever had (yes, I’m calling it), to the warmth of the hospitality throughout.
After following his work over the years, it’s really special to see @_ki.kim step into something that feels fully his with Restaurant Ki. Thank you to the entire team for such a memorable night.
#koreanfood #michelinguide #tastingmenu
Hello,
This is Ki, and I wanted to share this on behalf of our team.
This post comes a little late, but we are deeply honored to be named a finalist for Best New Restaurant by the @beardfoundation
When I first moved to the U.S. as a teenager, I had a strong desire to eat delicious food, because it was the greatest form of happiness I could experience within the limited resources I had at the time. But it wasn’t easy to find information the way it is today. There were no smartphones, and access to reliable recommendations was limited. At best, I knew about Yelp, but I often felt it lacked objectivity.
Somewhere along the way, I came across the James Beard Foundation. Even in Denver, where I grew up, I remember seeing restaurants with that recognition on their doors, and whenever I visited, it felt like stepping into a different level of dining.
After deciding to become a chef, dining at restaurants that were nominated for or awarded by the James Beard Foundation felt like entering a world far beyond my reach. I saw them as places that had achieved something I could never attain, stories that had nothing to do with me.
And yet, somehow, today, we find ourselves here.
All of us on the team, including myself, started from small beginnings. None of us ever imagined that we would receive this kind of recognition.
This moment does not belong to me alone. It belongs to the team who shows up every day with care and discipline, and to our guests who take the time to listen to our small story.
We are deeply grateful to our guests, and to the James Beard Foundation for this recognition.
We still have a lot to learn, but we will continue to strive to grow and improve.
Thank you.
#JBFA #GoodFoodforGood
Only in L.A. 🤣 A 10-seat, Michelin-starred counter hidden in the basement. Enter through the parking garage! 🅿️ @restaurant.ki is a new L.A. favorite! Comment “Hollywood” for our full guide to the best restaurants in my hometown ☀️
Still dreaming about our meal @restaurant.ki from a couple of months back 🍜 It’s no surprise the @latimes named it Best Restaurant in LA 2025!
Chef-proprietor @_ki.kim has a gift for reimagining nostalgic flavors—like “instant” ramen—and turning them into something next level.
The sable fish, lacquered squab, and that five-flavor omija dessert were unforgettable highlights. Ki does not miss ☆ Modern Korean masterpieces, straight out of LA
This may be another long post without the usual exciting food photos.
The images I am sharing are from the branding deck we created when we first began, a summary of the stories we hoped to tell at the very beginning.
Restaurant Ki was never meant to simply introduce “New Korean” cuisine. Our hope was to offer our guests a small moment of restoration. Just as I was able to move through difficult periods of my life with the help of food and the people around me, I hoped that the experience here might offer something beyond a delicious and enjoyable meal, perhaps even a quiet source of strength to move forward again.
In this past year, I have not once lost the beliefs we started with. At the same time, I am also aware that the tangible impact we have created so far is still limited.
First, compared to many other fine-dining restaurants, I do not believe we have yet delivered the idea of “restoration” in a truly distinctive way. Second, to be honest, Restaurant Ki is not a widely accessible space. We can welcome only ten guests each evening, and the reality of our pricing means that for some people, it may represent an amount they would never wish to spend on a single meal.
Our price nor performance are not some things we feel ashamed of. Our work carries the time, effort, and dedication of our entire team, and we strive every day to source the best ingredients available to us and prepare them with care and intention. When describing the restaurant, I always compare the experience to ‘therapy’. It can be meaningful and effective, yet it is not inexpensive, nor is it something that can be equally accessible to everyone.
As a chef, this is the mission I have chosen for myself:
I do not aspire to be a chef who simply creates perfect dishes. Instead, I hope to become a chef who cooks the kind of food that our society needs in this moment. It may sound ambitious, but I want my work to contribute, even in a small way, to making the world a better place, not only through business, but through the experience of food itself.
I am still far from where I hope to be, but I remain deeply grateful for the people around me who continue to guide me and grow alongside me.
I’m incredibly grateful, honored, and genuinely happy to be named a James Beard Award Best New Restaurant Semifinalist.
Thank you for taking the time to notice and listen to the stories coming from such a small space, built by a small team, with a lot of care.
To all the chefs and restaurants selected as semifinalists alongside us, congratulations from the bottom of my heart.
It means a great deal to be connected, even briefly, at this meaningful moment in each of our journeys.
Thank you.
제임스 비어드 Best New Restaurant 세미 파이널리스트로 선정되어
기쁘고, 영광스럽고, 무엇보다도 행복합니다.
아주 작은 공간에서 아주 작은 사람들의 이야기를
이렇게 귀 기울여 주셔서 진심으로 감사합니다.
함께 세미 파이널리스트로 선정되신
모든 셰프님들과 레스토랑에도 진심 어린 축하를 전합니다.
각자의 인생에서 소중한 순간을 향해 가는 이 길 위에서,
잠시나마 같은 이름 아래 함께할 수 있어 감사한 마음입니다.
감사합니다.
Today marks exactly one year since Restaurant Ki opened.
Those who know me well know that I’m not someone who is quick to give myself recognition.
Even so, today felt like a moment worth sharing, not to boast, but to acknowledge the time and the people who brought us here.
Over the past year, we were incredibly fortunate to welcome so many guests.
To be recognized with various lists, awards, and even a Michelin star is an honor that still feels surreal.
In an industry where restaurants constantly open and close, the fact that you chose to pay attention to our work is something I hold with deep gratitude and humility.
As this year began, I found myself feeling more concerned than excited.
I kept asking whether we could continue to grow, improve, and move forward with consistency and intention.
But for today, at least, I want to allow myself a moment to celebrate.
To celebrate the team at Restaurant Ki who has shared this journey with me and grown together every day,
and the friends and family who continue to support me and keep me grounded when I waver.
Restaurant Ki is still learning, still evolving, and far from perfect.
What will remain constant, however, is our commitment to serving each guest with honesty, care, and sincerity.
Thank you from the bottom of my heart for walking alongside us this past year.
We’ll continue forward slowly, thoughtfully, and with purpose.
— Ki
오늘은 레스토랑 키를 연 지 정확히 1년이 되는 날입니다.
평소 저를 아시는 분들이라면, 제가 제 자신에게 인정을 잘 주지 않는 사람이라는 걸 아실 겁니다.
그럼에도 오늘만큼은 이 순간을 그냥 지나치기보다, 이 자리에까지 오게 된 시간을 여러분과 함께 나누고 싶었습니다.
지난 한 해 동안 정말 많은 분들이 레스토랑 키를 찾아주셨고, 과분할 만큼의 관심과 사랑 속에서 여러 리스트와 어워드, 그리고 미슐랭 스타까지 받는 믿기 어려운 한 해를 보냈습니다.
매년 수많은 레스토랑이 생기고 또 사라지는 이 업계에서, 저희에게 시선을 주고 마음을 내어주셨다는 사실만으로도 깊이 감사한 마음뿐입니다.
사실 올해를 시작하며 기대와 설렘보다는 걱정과 염려가 먼저 앞섰습니다.
과연 올해도 멈추지 않고 성장해 나갈 수 있을지, 스스로에게 가장 많이 던졌던 질문이었습니다.
하지만 다시 마음을 다잡아 보려 합니다.
저와 이 여정을 함께하며 매일같이 성장해 온 레스토랑 키의 팀,
그리고 제가 흔들릴 때마다 묵묵히 곁을 지켜주고 응원해 준 친구들과 가족들을 위해서라도요.
레스토랑 키는 아직도 배우는 중이고, 여전히 부족합니다.
그럼에도 한 가지 분명한 것은, 이 공간을 찾아주시는 한 분 한 분께 정직한 마음과 진심 어린 요리로 보답하겠다는 약속입니다.
지난 1년을 함께해 주셔서 진심으로 감사합니다.
그리고 앞으로의 시간도, 천천히 그러나 흔들리지 않게 걸어가 보겠습니다.
Hello, this is Ki.
I’m excited to share that we’re now recruiting a new FOH team member at Restaurant Ki.
We are intentionally a small team, and we’re looking for someone who values teamwork, takes ownership, and can work in harmony with our crew while contributing meaningfully to the guest experience.
For transparency, I may not be able to take on the role of a traditional “mentor,” but I’m eager to work alongside someone who is ready to share responsibility as a true teammate and grow together through collaboration.
At Restaurant Ki, FOH team members are involved in much more than standard front-of-house service. You’ll be closely engaged with guest interaction, service flow, wine, and the overall atmosphere of the dining experience. We value flexibility, professionalism, and attention to detail across multiple areas.
We’re looking for someone who is responsible, capable, emotionally mature, and who expects to both give and receive respect in the workplace.
Qualifications: • At least 3 years of professional experience in the restaurant industry • Ability to commit to a Wednesday–Sunday schedule • Chinese language proficiency is a plus
Please note:
We are serious about this hire. Applications sent via Instagram DM will not be considered.
If you’re interested, please submit a resume and cover letter via email to:
[email protected]
We’re truly excited to welcome a new member into our FOH family.
Cheers,
Ki
Thank you to the Los Angeles Times for honoring both of our restaurants on the 101 Best Restaurants list — a recognition that strikes straight to the heart.
Sushi Kaneyoshi at #24. Restaurant Ki at #9 — the highest debut on the 2025 list.
For us, these restaurants are more than rooms and counters. They are living stories — shaped by tides and seasons, by farmers’ hands, and by the quiet devotion of our team. Every knife stroke, every broth, every grain of rice carries a piece of who we are and who we hope to become.
Los Angeles, thank you for believing in us. We will keep cooking with gratitude, with wonder, and with the faith that there is still so much beauty left to discover.
Onward. 🔥🙏✨
🙏🏻🙇🏻 @latimesfood@bill_addison@jenn_harris_
- 🇯🇵Japanese -
ロサンゼルス・タイムズが、私たちの二つのレストランを 「101 Best Restaurants」 に選んでくださったことに、心から感謝いたします。 この評価は、胸の奥深くまで響く光栄です。
Sushi Kaneyoshi は第24位。 Restaurant Ki は第9位 —— そして、2025年リストの中で最も高い初登場順位となりました。
私たちにとって、これらのレストランはただの空間やカウンターではありません。 潮や季節の流れ、農家の方々の手仕事、そして静かに情熱を注ぎ続けるチームの献身によって紡がれる“生きた物語”なのです。 一つひとつの包丁の軌跡、出汁の一滴、米の一粒に、私たちの思いと未来への願いが宿っています。
ロサンゼルスの皆さま、私たちを信じてくださり、本当にありがとうございます。 これからも感謝と驚き、そしてまだ見ぬ美しさを求め続ける心を胸に、料理と向き合ってまいります。
前へ。🔥🙏✨
- 🇰🇷Korean -
두 곳의 레스토랑을 LA 타임스 ‘101 Best Restaurants’ 리스트에 선정해 주신 것에 깊은 감사의 마음을 전합니다. 이 인정은 우리 마음 깊은 곳을 울리는 큰 영광입니다.
Sushi Kaneyoshi – 24위. Restaurant Ki – 9위, 그리고 2025년 리스트 중 가장 높은 첫 데뷔 순위.
우리에게 이 레스토랑들은 단순한 공간이나 카운터가 아닙니다. 바다의 흐름과 계절의 변화, 농부들의 손길, 그리고 묵묵히 헌신을 쏟아온 팀의 노력으로 이어져 온 ‘살아 있는 이야기’입니다. 한 번의 칼집, 한 방울의 국물, 한 톨의 쌀에까지 우리가 걸어온 길과 앞으로 나아가고자 하는 마음이 담겨 있습니다.
로스앤젤레스 여러분, 저희를 믿고 응원해 주셔서 진심으로 감사합니다. 앞으로도 감사와 경이로움, 그리고 아직 발견되지 않은 아름다움을 향한 마음으로 계속 요리하겠습니다.
앞으로. 🔥🙏✨
