It’s hard not to smile when you open the door to a posh izakaya and they’re blasting DMX. Such was the case when Ki Izakaya finally opened just last week inside Soi Ton Son’s hotel, a mix of luxe and lively.
In the kitchen is Chef Hiroyuki Yokoyama, serving up izakaya faves with a fine dining twist. Sure, diners have got the chicken yakitori, A5 wagyu ribeye, and salmon yukke — but they also get a little bit of adventure in the dashi liquid burrata and reba, a chicken liver pate.
For the sake lover, a flight of sake ranging from Hiroshima, Aichi, and Ishikawa prefectures – all accompanied by a resident sake master who can take diners through the reasons behind the flavors.
The highballs here are sugary sweet and beer is on offer for a less…
