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Ki Restaurant Review: Over seven million dollars was spent to create the restaurant’s cutting edge design, including blood-red leather and velour, wrought iron and teak, as well as grey 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 traditional food on offer, too. Dishes include the saké-braised pork belly, the toro tower, and the duck confit salad. Grilled short ribs marinated in Asian pear soya are tender. Tempura has a light, non-greasy batter; sashimi, from hamachi to mackerel, is ultra-fresh and varied; and makis are inventive combos that excite the palate. Steaks and yuzu-marinated rack of lamb are quality fallbacks for the timid. Creative cocktails and martinis (plum and cranberry or pear, mango, peach and chilli) and a fine selection of junmai daiginjo sakés and shochus --- not to mention a lengthy pan-world wine list --- make drinking here a pleasure.