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Ki Restaurant Review: Over seven million dollars was spent to create the restaurant’s cutting edge design, with its themes of blood-red leather and velour, wrought iron and teak, gray slate floors and black granite counters. The 20-seat sushi bar is a dynamic, interactive perch. On either side of the large, square eat-at cocktail bar are two raised dining areas surrounded by ponds. Post work, the Armani-clad suits descend from the financial towers to crowd the place with banter and flirtations. A team of chefs prepare shared-style dishes that prove eclectic, exciting, modern twists on Japanese cooking, but there’s the traditional food on offer, too. Signature dishes include two-way Hokkaido scallop and Black Tiger shrimp, toro tower and grilled Canadian AAA tenderloin with garlic soy. Torched ika (squid) is tender and tasty with oven-dried tomatoes, cucumber and a spicy karashi mustard dressing. Grilled short ribs marinated in Asian pear soya are meltingly tender. Tempura has a light, non-greasy batter; sashimi is ultra-fresh and varied; and makis are inventive combos that excite the palate. Steaks and maple-glazed pork chops are high-quality fallbacks for the timid. Creative cocktails and martinis (lychee and lime, citron-cucumber, Asian rosemary) and a fine selection of junmai daiginjo sakés and shochus---not to mention a lengthy pan-world wine list---make drinking here a pleasure.