Kojin — Restaurant in Coral Gables

I love to try new spots, Asian food in its whole (including fusion) is my favorite type of food, when this place open their new iteration after they close a year I go near where I live (I regret not coming there when it was open) I knew I had to try it, my expectation where incredibly high (which tends to leave me disappointed at the end) and oh boy they were met, the very common ingredients put together with traditional Japanese cooking techniques made very uncommon and pleasant flavors, those flavor that are usually in the background of dishes in most restaurants, this time they were brought up and front, very well balanced in sweetness, acidity, tenderness, crunchiness and umami, dishes were surprising in the best way possible. We ordered the whole menu. The seared scallops with a pancetta creamy sauce had so incredible contrast in flavors but that complement each other so nicely that we were craving for more. The chicken breast so soft and moist that felt like a pâté with a golden brown crispy skin, with the semi sweet parsnip puree and citrusy greens, had my brain spinning trying to make sense of how clean and harmoniously every component play its part in delivering an exceptional experience. Their take on the Caesar Salad with a dressing made out of smoked trout, salted ikura (salmon roe) instead of bacon and crunchy lettuce, had me scraping the plate trying to get all the sauce there was.

This restaurant doesn’t pretends to be what is not, the casual ambiance with an open kitchen, where the chef (owner) comes by your table to introduce himself and present you with dishes, give such a intimate and familiar ambiance. They also have 2 seats at the chefs counter for an even more personalized experience. The perfect spot for a friend gathering enjoying a sublime experience with great food and subdue music lets you enjoy the company of those that came with you.

Their wine list (which is not long) doesn’t have the common wines that you find in Miami, as I spoke with my server, they are looking to have not very well known wines that pair perfectly with their menu but aiming to please the palate of most guest with familiar flavors. Very refreshing to see.

Overall I feel like this restaurant has a great vision on what they want to provide to the guests, and are making sure to deliver to the highest standards. Next time I’ll definitely try one of their tasting menus as they are completely different from their a la carte menu (which I find interesting as most tasting menus in restaurants are a selection of dishes from their regular menu), the table next to ours had the Sous Chef tasting menu and everything that the chef brought and explain made me...

Michelin found this first and I second the motion!

We tried the Detour menu but there’s more to delight those taste buds. I did not have the wine tasting with the meal as I have limited my alcohol intake this year for a higher calling

Detour Tasting Menu

At $95, the Detour tasting menu is an ambitious and highly curated culinary voyage colorful in its design, elevated in execution, and full of delightful surprises. With each dish presented with a story by the waitress, the flavors spring buds of delight.

Hassun: Foie Crustade, Oyster, Ocean Tart

The meal opens with a refined trio that sets the tone. The oysters (as seen in the second photo) are impeccably fresh, bathed in vibrant green oil and bright citrus notes. The Ocean Tart, which resembles a delicate rose (third photo), is almost too pretty to eat, with a graceful, briny sweetness. A perfect harmony of sea and umami.

Raw: Venison Carpaccio, Katsuomirin, Egg Yolk Jam

This course (seen with the botanical plating in the fourth photo) surprises with its garden-like presentation. The venison is tender, almost creamy, and the egg yolk jam adds a velvety decadence, balanced by the earthy depth of the katsuomirin.

Vegetables: Shallot Nut Eggplant, Maitake, Mushroom Tea

Served in a broth that sings of forests after the rain (fifth photo), this umami-rich composition is a standout. The maitake mushrooms and broth transport you to the heart of autumn—soulful, woodsy, and deeply satisfying.

Triple Tail: Ramp Beurre Blanc, Golden Beet, Squash

Visually minimalist (sixth photo) but packed with flavor. The fish is perfectly seared with crispy skin, and the beurre blanc is luxuriously smooth with a tangy twist from ramp. Golden beet puree adds sweetness without overpowering.

Grains: Pressed Lamb Neck, Lamb Jus, Scallion Pea Koshihikari

This is comfort food elevated to fine art (seventh photo). The lamb neck melts in your mouth, and the rice is tender yet holds structure, dressed in a pea-green sauce that brings freshness to this hearty dish.

Key Lime Pie: Graham Cracker, Lime Meringue, Honey

Dessert is a playful and nostalgic finish (eighth photo). Tart lime, airy meringue, and buttery graham crust strike a balance between childlike joy and refined technique. The white chocolate lime medallion is a charming final flourish.

The Detour menu is an imaginative, technically flawless journey. Each course is composed with reverence for ingredients and an eye for beauty. With a generous six-course lineup and an optional wine pairing that deepens the experience, it’s a wonderful detour from the everyday—a true celebration of...

I recently had the chance to dine at Kojin 2.0, and it turned out to be an experience that far surpassed my expectations. This new farm-to-table restaurant is a breath of fresh air, offering dishes that are as vibrant and flavorful as they are thoughtfully prepared.

The atmosphere is warm and inviting, with a stylish yet cozy design that immediately makes you feel at home. The staff was incredibly welcoming and clearly passionate about the food they serve, providing us with detailed explanations about the origins of the ingredients and the chef's inspiration behind each dish.

The menu is a celebration of local produce, and you can truly taste the freshness in every bite. I opted for the short rib as my main course, and it was absolutely delightful. The ingredients were incredibly fresh, and the dish was beautifully plated, showcasing the natural colors and textures.

Dessert was another highlight—especially the miso chocolate tarte, which was both creative and delicious. It was clear that a lot of thought went into every detail, from the ingredients to the presentation.

What really sets Kojin 2.0 apart is their commitment to supporting local farmers and serving food that is not only delicious but also responsibly sourced. It’s refreshing to dine at a place where you know every ingredient has been carefully chosen and prepared with care.

Kojin 2.0 offers a dining experience that is both satisfying and inspiring. If you're looking for a place where fresh, high-quality ingredients meet culinary creativity, this is definitely a restaurant worth trying. I’m already looking forward to...