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Tips

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Rob L.
Verified
Report | 2 years ago
See comment above.
S R.
Verified
Report | 2 years ago
Loved the service and the rolls!
Marilyn H.
Verified
Report | 2 years ago
When we walked into this restaurant mid afternoon there was only one other customer in the place. Within a few minutes the place was packed. The server handled this onslaught of people with grace, friendliness and ability. The service to all was even and as one would hope for. The kitchen handled the orders well. The food was terrific.
susan p.
Verified
Report | 2 years ago
Good food, good service
Danielle V.
Verified
Report | 2 years ago
Great, good service :)
Jo-Anne M.
Verified
Report | 2 years ago
enjoyed
Carol Anne C.
Verified
Report | 2 years ago
Very friendly staff....
Subhash A.
Verified
Report | 2 years ago
Keep up the good service & maintain the quality of food.
eric w.
Verified
Report | 2 years ago
Great food-very unusual menu
Sarah J.
Verified
Report | 2 years ago
A great way to try the restaurant and we will definitely be back
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From Our Editors

Ki-isu chef Sung Kwon Keith Hong has been honing his craft since he was 19. Over the years he’s worked in kitchens throughout Japan, and he brings all of that experience, along with his innovative style, to Ki-isu. His elaborate maki rolls dance on patrons' palates, and they include the philly-cheesesteak roll and the vegetarian buddha roll that were spotlighted by the North Shore News. He also experiments with seasonal specials, creating harmonious dishes such as toro stacked with quail eggs and a brown-rice cake topped with jalapeno salmon and avocado salad.

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