Ki Prices in San Francisco, CA 94105
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Chicken Evolution |
| Our House Specialty: Three Preparations Of Local Organic Pasture-Raised Jiyou-Dori Chicken, Exploring Flavor Profiles From Egg To Maturity. This Experience Changes Depending On Season And Product Availability -- Please Ask Your Server For More Information |
| Ki Onigiri |
local sustainable fish tartare, crispy rice cake
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| Renkon Agemono |
crispy lotus root chips, japanese sea salt
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| Yuba-Wrapped Dungeness Crabcakes |
dungeness crab, tofu skin, hot-n-sour gastrique
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| Ki Caesar |
parmesan flan, grilled romaine, miso dressing
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| Eryngii Mushroom Tempura |
crispy tempura mushrooms, fennel & meyer lemon
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| Kurobuta Pork Gyoza |
micro cilantro, daikon, watermelon radish, ginger-sesame shoyu, chile
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| Sous-Vide Chicken Wings |
micro celery, blue cheese espuma, momofuku vinaigrette
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| Fresh Ramen Noodles, Parmesan "Unami Dashi" |
thai basil, early girl tomatoes, green garlic
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| Sake-Glazed Seasonal Catch |
local finfish, pickled mushroom salad, carrot emulsion oil
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| Tonkatsu Curry Pork Sliders |
steamed rice flour bun, japanese curry, cabbage & fuji apple slaw
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| Spicy Peanut-Scallion Udon Noodle Salad |
cilantro, coconut milk, red yuzu kosho
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| Yakitori |
| Chicken Skewers |
| Rare Breast |
with umeboshi sauce, shiso and japanese scallions
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| Thigh |
with wild ramp bulbs & twelve flavor tare
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| Torikawa |
crispy chicken skin with meyer lemon wedge & shichimi togarashi
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| Tsukune |
ground chicken with young ginger & egg yolk sauce
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| Negima |
chicken thigh, japanese scallion with avocado, mozzarella and bread
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| Chicken Heart Crostini |
skewered chicken hearts with garlic-herb vinaigrette on crostini bread
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| Chicken Liver Negima |
skewers with twelve flavor tare or shio & meyer lemon wedges
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| Sunagimo |
chicken gizzard with lemon and shio or twelve flavor tares
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| Kushiyaki |
| Other Skewers |
| Shishito Peppers |
classic spicy peppers with sea salt and meyer lemon
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| Housemade Tofu Negima |
skewer with cherry tomatoes and garlic-shiso or twelve flavor tare
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| Breakfast On A Stick |
bacon wrapped sous-vide egg with japanese scallion & cherry tomatoes
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| California Shishamo |
local hand-net smelt with lemon and rock salt
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| Tofu Moochi |
with sesame seeds & shichimi togarashi & thai basil
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| Sous-Vide Kurobuta |
pork belly mustard seed-miso vinaigrette
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| Desserts |
| Grilled Ume Brandy-Olive Oil Cake |
umeshu-dento, shiso, strawberries, créme fraiche
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| Steamed Cocoa Nib Chocolate Pudding Cake |
candied kumquats, sudachi crémesicle, chocolate shio
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| Miniature Doughnuts |
fried to order with cinnamon okinawa sugar glaze
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| Nigiri & Sashimi |
| Amaebi |
spot prawn
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| Aji |
horse mackerel
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| Suzuki |
striped bass
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| Katsuo |
skipjack tuna
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| Kodai |
tamure snapper
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| Bincho |
albacore tuna
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| Iwana |
arctic char
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| Iwashi |
sardine
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| Hotate |
scallop
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| Masago |
capelin roe
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| Saba |
mackerel
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| Uni |
sea urchin
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| Tamago |
sweet egg
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| "Tofu-Nagi" |
sweet tofu kabayaki
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| Small Plates |
| Small Plates |
served on the half-shell, topped with cucumber, shiso, and grilled serrano peppers in sweet vinaigrette
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| Scallop Carpaccio |
sliced raw scallops, cherry tomatoes topped with shiso pesto and watercress on a chilled himalayan salt plate
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| Katsuo Tataki |
seared skipjack tuna with tosajouyu (sweet soy sauce), thinly sliced sweet onions, and sliced garlic
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| Albacore Tataki |
seared albacore tuna, baby red onion and chives drizzled with ponzu and roasted habanero olive oil
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| Sunomono |
english cucumbers, carrots, salted cherry flowers, and poppy seeds in a sweet vinegar sauce
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| Seafood Sunomono |
english cucumbers, carrots, salted cherry flowers, and seasonal fish in a sweet vinegar sauce
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| Ki-Nari |
seasonal vegetables and rice in agemono pocket, simmered in sweet soy broth
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| Signature Maki |
| Real California Roll |
seasonal & local fish and vegetables
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| Ki-Gari-Saba |
saba and pickled ginger wrapped in a kelp sheet
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| Firestarter |
beet, avocado, king oyster mushroom, and habanero pepper topped with seared albacore tuna
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| How Weird |
spicy albacore tuna, avocado, cucumber, and tempura bits topped with hotate, serrano peppers, and a sweet peanut sauce
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| Samurai Roll |
horse mackerel, pickled sour plum, and shiso wrapped in soy paper
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| Geisha Roll |
sea urchin, hokkaido sea scallop, pickled wasabi stem wrapped in soy paper
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| Pacific Rim |
arctic char, avocado, smoked sea salt, and seasonal greens, garnished with lime zest and wasabi oil
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| Fish-N-Chips |
tempura striped bass, cucumber coleslaw, potato chip crust, dill, and tartar sauce
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| Vegetable Maki |
| Green Dragon |
king oyster mushroom, cilantro and tempura bits, topped with tofu-unagi, avocado and sweet soy sauce
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| Alternative Rock-N-Roll |
tofu-nagi, avocado, beet, and sesame
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| Yerba Buena |
blanched asparagus and avocado with baby greens drizzled with wasabi oil and sprinkled with smoked sea salt
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| Tamalpais Roll |
avocado, oshinko, cucumber, kaiware, mizuna with a yuba crust
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| Futoma-Ki |
tamago, cucumber, kanpyo, spinach, aburage and house-made kimchi
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| Non-Alcoholic |
| Bundaberg Ginger Beer |
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| Pelligrino Aranciata (Orange) |
0
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| Pelligrino Limonata |
0
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| Voss Sparkling Water |
375ml
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| Voss Still Water |
375ml
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| Genmaicha "Japanese Popcorn Tea" |
0
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| Thai Iced Tea |
0
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| Custom Cocktails @ Ki |
| Ki-Jito |
muddked dirty girl farms cucumber, vietnamese mint, kissui vodka, kaffir lime leaf simple syrup, sea salt, sudachi juice, rum.
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| The Elan Vital |
kissui vodka, st. germain elderflower liqueur, muddled strawberry, ginger-infused okinawa sugar syrup, fresh shiso, nikki-foo champagne float.
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| Green-Tea-Ni |
haamonii smooth ultra premium lemon shochu, suntory zen green tea liqueur, shake & serve.
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| Ki-Drop |
kissui vodka, cointreau, fresh yuzu juice, pop rocks, ginger-lemongrass sweet & sour.
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| Japanese Craft Beers |
| Suntory Premium Malts Lager |
333ml
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| Yebisu |
333ml
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| Coedo Kyara |
333ml
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| Orion Draft Beer |
22oz.
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| Sapporo Premium Malt Beer |
12oz./20.3oz.
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| Echigo Koshihikari Malt Rice Beer |
17oz.
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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