Ki is a haven for those of us who are looking to get away from the craziness of the office and put our phones down for an hour. The mission at Ki is to bring clientele a dining experience that marries Eastern hospitality with high end dining standards of the West. Mission accomplished
Today is International Sake Day. In advance of the occasion, we caught up with National Sake Sommelier Michael Tremblay at Ki in Toronto for a little sake crash course. Tremblay is Ontario’s first certified Advanced Sake Professional, having trained with world-renowned sake expert John Gauntner in New York and Tokyo
Yesterday, we were raving about our recent dining experience at ki modern Japanese + bar and we want to offer our readers the same… so here’s what’s on the table
Ki is the Japanese word for pure, undiluted and raw, and the modern Japanese offerings at the Calgary restaurant (308 4 Ave SW, Calgary, AB) are just that. Notable recently attended a dinner in the serene respite from the downtown hustle and bustle in the Jamieson Building, steps from the Westin Hotel
Michael Tremblay is what you’d call a sake sommelier, someone deeply versed in the art of curating inventive pairings between Japan’s national beverage and the modern twists on Japanese cuisine at Bay Street hot spot Ki. He knows the distinctions of Japan’s diverse sake-producing prefectures, whether to serve mixed or straight, and that pancetta-wrapped Unagi kushiyaki with Kozaemon “House Junmai” from Gifu Japan (served warm) is a match made in heaven
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