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Kojin 2.0, the highly anticipated restaurant by chef couple Pedro and Katherine Mederos now is open. Located at 804 Ponce de Leon Blvd. in Coral Gables, Kojin 2.0 has begun welcoming diners almost a year to the day of the closure of the original Kojin — a Michelin-recommended Chef’s Counter pop-up once hidden away in the back of now-closed Hachidori Ramen in Little River.
Outliving a proposed three-month gig by two years, in that location the six-seat counter offered Chef Pedro the opportunity to introduce Miami diners to his version of Japanese hospitality. In addition to a reverence for fresh, uber-seasonal local ingredients, this extends to delivering an exceptional dining experience in every aspect of their evening from the moment guests arrive.
Now, in a vibrant new space in the restaurant mecca that is Coral Gables, Kojn 2.0 seats 30 diners in a cheerful, comfortable space with banquette and table seating, bright floral prints by local illustrator and printmaker, 22nd of Never, and counter dining that includes two prime seats offering a view of the open kitchen where Chef Pedro expertly and calmly executes his craft.
There are three tasting menus – a starter version (Commis) comprised of six courses for $85 per person, a 12- or so course mid-level menu (Sous) at $145 per person and a very special all-in menu (Executive) that includes access to those two front row counter seats, wine and sake pairings and more surprises.
Dishes vary daily but recent highlights have included selections such as Carpaccio with Fried Capers, horseradish crème fraiche and egg yolk jam; maitake mushrooms with wild rice porridge and pickled apricot, and Langoustines with white bean and smoked pork, cooked in brown butter sauce.
There is a small, but perfectly designed, a la carte menu to encourage dining any day of the week. Although this menu will change frequently, there are some dishes that will serve as evergreens including standout starters like the already legendary Kojin Caesar – local greens, katsumirim (a bonito flake studded salad topping) nori and smoked trout roe; the expectation-defying brown butter brioche served with truffle honey butter and a flavor-packed sando – chicken or mushroom with slaw, tsukemono and soy egg. Main courses will always offer a market fish and currently includes a Niman Ranch short rib with curry, carrots and celery root, among other options.
Desserts are the province of Chef Katherine with current ala carte favorites including an ice cream Sando — graham cookies with key lime and meringue ice cream — and a deceptively simple chocolate tart with miso, caramel and dulce de leche; the mid-level tasting menu offers two desserts; recent selections were Caviar for Dessert— Marcona almond praline with chocolate crumb, espresso ice cream, topped with caviar and Florida Sunshine — panna cotta made with local mangoes, paired with toasted meringue, brown sugar and oats.
“There is far more to Japanese cuisine than raw fish and noodles,” Chef Pedro offers, describing his culinary approach as influenced by Japanese ingredients, technique and ideology. “Once I started pursuing a culinary career, I knew I wanted to do something exceptional and found what interested me was the Japanese approach to how food should be prepared and presented.
“Everything we serve is local when possible, highest quality and in season, and that is the very definition of Japanese Regional cooking,” he added.
Chef Pedro, who was born in Cuba and raised in Miami, found his way to cooking as a teenager. With a working mom, he took on the role of family food prep and eventually began working at various restaurants in Miami, ultimately traveling to California and ending up furthering his skill set at the Culinary Institute of America in St. Helena. There he met Katherine, who was attending the CIA in Hyde Park, NY and was spending a semester on the west coast.
While living in Napa Valley he worked at restaurants that emphasized seasonally driven cuisine like Goose & Gander as well as the three Michelin-starred Single Thread. He headed back to Miami in late 2019 and immediately went to work for Chef Brad Kilgore at his acclaimed Wynwood restaurant, Alter.
When COVID rocked everyone’s world, the couple responded by creating a pop-up in South Miami, which later became the Chef’s Counter at Hachidori in Little River. In that small space, they began to dream of a place where they could fully pursue their passions on a larger scale.
Now, ensconced in their new digs, they have big plans. They have launched a wine club that will showcase Pedro’s knowledge of and love for the moderately priced under-the-radar wines that make up their wine list. They plan to offer cooking classes (eventually) and are keen to provide lunch to go and catering to the many businesses in Coral Gables that surround the restaurant.
And sustainability is a huge part of their mission. Katherine currently is pursuing a master’s degree in sustainable food systems from her alma mater, as they work toward becoming a zero-waste restaurant.
“We are so happy to be in the Gables and look forward to getting to know our neighbors,” Katherine said. “Our goal is to become the local restaurant that you come to for a quick weeknight bite and glass of wine — as well as where you celebrate milestones. Our menus offer the opportunity to dine as simply or lavishly as the occasion dictates.”
Kojin 2.0 is located at 804 Ponce de Leon Blvd. in Coral Gables. The restaurant is open Tuesday through Saturday for lunch and dinner from noon to 10 p.m. Abundant street parking is available. Telephone 786-747-1404; visit www.kojin2.com.
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