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Place

Kai

5594 W. Wild Horse Pass Blvd.
Chandler, AZ 85226

602-225-0100 | Website

Chandler | Get Directions

Category: Restaurants | American, Eclectic, Fusion

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Kai
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Kai's consulting chef Janos Wilder (a James Beard Award-winner) and executive chef Michael O'Dowd deserve to bask in the attention that comes with being Arizona's newest AAA Five Diamond Award-winner. The cuisine celebrates indigenous cultures and crops in the most sophisticated ways. Unique Southwestern ingredients like cholla buds, heirloom squash, saguaro seeds, and nopalitos mingle with more recognizable gourmet components such as chanterelles, truffles, and foie gras. Stunning examples include Kurobuta pork tenderloin, rubbed with toasted ground coffee and Hatch chiles, and duck breast marinated in mint and white sage tea.

  • Cuisine(s): American, Eclectic, Fusion, Southwestern

    Hours: Tue-Thu 6pm-9pm, Fri-Sat 5pm-10pm

    Price: $$$$

    Payment Types: All Major Credit Cards

  • Attire: Business casual. No denim, hats, or open-toed shoes

    Features: Patio/Sidewalk Dining, Private Party, Banquet Facilities

    Serving: Dinner, Lunch

    Alcohol: Full bar

  • Reservations: Recommended

    Parking: Valet

Back to TopAwards | View the Best Of Website

  • 2011 | Best Use of Indigenous Ingredients

    We're generally as happy eating indigenous ingredients like nopales (cactus) out of the back of a roach coach as we are supping at a fine-dining location. One exception to this rule is Kai, a restaurant dedicated to locally produced indigenous... More >

  • 2011 | Best Fancy Frybread

    Frybread is a staple of Native American cuisine, so it makes sense that even Kai, a Native American fusion restaurant that's one of the Valley's top upscale eateries, would make a version. Kai's up-market take on the humble dessert doesn't... More >

  • 2010 | Best Destination Dining

    What makes Kai such a standout? Let us count the ways. First, there's the beautiful resort setting, with dining-room views overlooking both the pool and a vast stretch of desert. Servers address you by name, bring you chilled or warmed flatware... More >

  • 2009 | Best Destination Dining

    Restaurants sometimes use the term "award-winning" pretty loosely. But not Kai. This fine-dining spot has earned its elite status in some of the country's most prestigious restaurant rankings — most notably, the AAA Five Diamond Award and five... More >

  • 2008 | Best Place to Take a New Yorker

    Sometimes you just have to turn the tables. Got a New Yorker pal who's hard to impress? Yeah, we feel ya. It's not always easy coming up with something that outshines the allure of the Big Apple, but after years of racking our brains, we've come... More >

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Phoenix New Times Reviews and News

  • 26: Olive-Oil Poached Arctic Char at Kai

    By Michele Laudig | Fri, September 10, 2010

    Hungry yet?We're working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella's 100 Favorite Dishes from across the Valley -- in More >

  • Jewel in the Desert

    Jewel in the Desert

    By Michele Laudig | Thu, June 21, 2007

    For me, reviewing restaurants is so personal, so subjective, that it's hard to imagine anyone doing it with an actual checklist in hand. But for employees of AAA whose full-time job involves judging more than 60,000 dining establishments across th... More >

  • Yippee Kai Yea

    Yippee Kai Yea

    By Carey Sweet | Thu, January 23, 2003

    Sometimes I think I'll go nuts if I'm faced with another plate of ho-hum restaurant chicken-and-vegetables, steak-and-potatoes, or fish-and-pasta. So the opportunity to try something new – and not just a new restaurant, but a new style of cooking ... More >

  • Oh, Kai

    By Carey Sweet | Thu, November 14, 2002

    James Beard Award-winning chef Janos Wilder has finally departed Tucson for the big city. Sort of. The big city is the Gila River Indian Reservation and its new Sheraton Wild Horse Pass Resort & Spa. And while Wilder helped plan the concept and me... More >

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Back to TopMenu
Main Menu
Hot Appetizers
$4.00
Edamame
fresh soybeans boiled and tossed with sea salt and lime
$4.00
Egg Roll
fresh and crispy pork egg rolls
$4.00
Spring Roll
light crispy vegetable spring rolls
$7.00
Shrimp Tempura
tempura style shrimp and japanese vegetables
$11.00
Grilled Scallops
Soups
$3.00
Miso Soup
miso with wakame, scallions, and tofu
$6.00
Spicy Seafood Soup
shrimp, mussels, and squid in a spicy chicken stock
$7.00
Shrimp Asparagus Soup
sake poached shrimp and asparagus in a curry pepper soup
Salad
$3.00
Kai Salad
ice berg lettuce tossed with cucumber, tomato, and red radishes in a japanese sesame dressing
$9.00
Spicy Chicken Katsu
katsu style chicken served atop mixed baby greens tossed in a spicy jalapeno dressing finished with a spicy miso sauce
$14.00
Tri Tuna Salad
white, red, and seared tuna tossed with cucumber, avocado, tomato, and apples, finished with a spicy sesame sauce
$5.00
Seawed Salad
seaweed and sesame oil in a crispy wonton basket
$8.00
Fried Tofu Salad
a fried tofu plank on a bed of spinach with a jalapeno dressing. finished with an agedashi sauce
Combination Sashimi And Sushi
$12.00
Sashimi Appetiizer
chef choice of 6 fresh cuts seasonal fish
$12.00
Nigiri Appetizer
chefs choice of 6 fresh cuts seasonal fish served atop sushi rice
$32.00
Sashimi Combination (special)
chefs choice of 17 fresh cuts seasonal fish
$19.00
Nigiri Dinner
chefs choice of 10 different nigiris of seasonal fish
$23.00
Nigiri & Sashimi Combo
served with 6 nigiri and 6 sashimi cuts
Nigiri
$3.50
Crab
kani
 
Sea Urchin
uni
$5.00
Snow Crab
$3.95
Shrimp
ebi
$4.50
Eel
unagi
$3.95
Shrimp Tempura
$3.00
Egg Uyh
tamago

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