Restaurant Ki, a ten-seat fine dining spot in Little Tokyo, Los Angeles, has been added to the LA Michelin Guide just two months after opening. Run by Chef Ki Yong Kim, the restaurant has drawn attention for its innovative take on New Korean Cuisine.
The Michelin Guide praised Restaurant Ki for its creative yet balanced approach to blending traditional Korean flavors with global techniques. The menu was recognized for delivering dishes that are thoughtful, seasonal, and refined.
Chef Kim on the Recognition: โIt Feels Unrealโ
โI still canโt believe itโitโs surreal,โ said Chef Kim, reflecting on the news. โRestaurant Ki is such a small place with only ten seats, so I never imagined weโd be noticed so quickly.โ
Kim mentioned that although he had worked at Michelin-starred restaurants before and was always aware of potential inspections, this time, he had no idea it was coming.
Signature Dishes Reflect Creativity and Seasonality
Describing his culinary style as New Korean, Kim noted that his dishes often transform familiar flavors into upscale creations. A standout on the menu is his version of kimbap, featuring seaweed crisps instead of traditional sheets, truffle-seasoned rice, cod milt, house-fermented kimchi, and gochujang sauce.
โIt’s about taking something familiar and reimagining it in a way that highlights each ingredientโs essence,โ he said.
From Sushi Shop to Michelin Kitchens
Born in Korea, Kim immigrated to the U.S. in middle school and originally studied communications, aiming to become a television producer. A part-time job at a sushi restaurant changed his path.
He later trained at Matsuhisa in Aspen and interned at the acclaimed three-star Michelin restaurant Benu in San Francisco. His resume includes stints at high-profile restaurants in Japan, Hong Kong, and New York, including Jungsik, another Michelin 3-star Korean fine dining spot. He moved to LA during the pandemic and opened Restaurant Ki in early 2024 after working at the Michelin-starred Meteora.
The Rise of Korean Fine Dining
Chef Kim believes now is the best time for Korean chefs. โTen years ago, most people outside of Koreatowns had little exposure to Korean food,โ he said. โNow, even high-end Korean cuisine is getting serious attention. Itโs a really positive change.โ
Aiming to Redefine Korean Cuisine
Looking ahead, Kim hopes to expand peopleโs perceptions of Korean food. โIn LA, there arenโt many places offering upscale Korean dining,โ he said. โSome still think Korean food is only for pairing with soju. But I want to show it can pair beautifully with fine wine or champagne. I hope to continue challenging those stereotypes.โ
Reservations and Location
Restaurant Ki is located on South San Pedro Street in Little Tokyo and operates from Wednesday to Sunday, offering a single seating at 6:30 p.m. The ten-seat counter serves a $285 omakase menu, and reservationsโreleased monthlyโare typically secured quickly due to limited availability.
Bookings open at 3 p.m. on the first Wednesday of each month through the restaurantโs official reservation platform. A $150 deposit is required at the time of booking and is refunded after the visit. Due to the nature of the tasting menu, dietary restrictions and allergies cannot be accommodated.
Guests can expect a quiet, focused dining experience that reflects the restaurantโs commitment to seasonality and precision, set within an intimate space in the heart of downtown Los Angeles.
BY WONHEE CHO [cho.wonhee@koreadaily.com]
