Ki Kim and Morihiro Onodera Meet for a One-Night Korean-Japanese Menu

Resy’s event page for Restaurant Ki x Morihiro Collaboration puts chef Ki Kim at Morihiro tonight for a one-night New Korean and Japanese tasting. Dinner is Tuesday, November 10, 2026, at 5:00 p.m., at 1115 Sunset Boulevard, Suite 100, the Victor Heights room Morihiro opened last fall. The listing still says Echo Park. That is how most people talk about that stretch of Sunset anyway.

Kim usually cooks a 10-seat Korean tasting under Little Tokyo’s Kajima Building. Onodera mills rice in the dining room and shapes nigiri a few miles west. Tonight they share a kitchen.

Restaurant Ki is where Kim’s New Korean cooking landed after Koreatown’s Kinn. The Little Tokyo counter took a Michelin star and the 2025 Michelin Guide California Young Chef Award within months of opening. In January, Los Angeles Times critic Bill Addison called it the city’s best new restaurant of 2025 and put the meal near $300 a person. He wrote about hand-crafted noodles in Dungeness crab stock near the middle of the meal.

Before Ki, Kim cooked at Jungsik and Atomix in New York and staged at Benu in San Francisco. He also spent time in Japan thinking he might become a sushi chef. In a Michelin ceremony interview he said that chapter taught him he was specifically Korean. At Ki he has talked about grilled sangchu lettuce ice cream with caviar and cheongju cream, and about shopping California farmers markets several times a week for ten seats.

Onodera’s side of the room starts with rice. Morihiro’s about page places him on a Fujisawa farm in Iwate Prefecture, then in Los Angeles from 1985, including early years at Matsuhisa and Katsu. He ran Mori Sushi in West L.A., opened Morihiro in Atwater Village in late 2020, and earned a Michelin star in the first full year. On October 10, 2025, Eater LA and Los Angeles Magazine reported the move to The Elysian on Sunset, with the omakase kept and an à la carte list and cocktail bar added.

In July, Resy’s Patricia Kelly Yeo put the reservation omakase near $400 a head and noted a shorter $200 walk-in version. She also called Onodera a onetime protégé of Jiro Ono. The sushi rice comes from Iwate and gets milled on site every day; Onodera checks the moisture himself. Housemade tofu and aged red vinegars on the rice are part of how that kitchen usually cooks.

Resy’s listing posts the ticket at $350 per guest plus tax. Beverage and gratuity are not included. As of this morning the page reads Sold Out, with a Notify button if a seat opens. The same page says the kitchen cannot take dietary restrictions for this one-time menu. Pearl’s aggregator repeats the November 10 copy in the body, even though its header shows November 11; Resy’s date and 5:00 p.m. start are the ones that match the reservation.

If a seat opens on Notify, the address is already on the Resy card: Suite 100 on Sunset, Tuesday at 5:00 p.m.