welcome to Kojin 2.0
Why Kojin 2.0? The original Kojin, an intimate 8-seat counter behind a ramen shop, was created in 2021. Offering tasting menus focused on Japanese Washoku cuisine, Kojin thrived in this speakeasy setting. Kojin earned a spot in the first Michelin Guide in Florida in 2022, and retained its spot again in 2023. Later that year, Kojin’s lease in this pop-up space ended, as the husband and wife team of Chefs Pedro & Katherine Mederos began working on something new.
Now, Kojin 2.0 has launched, with a larger space, a proper kitchen, and a full-fledged team - all things that the original Kojin had to do without.
At Kojin 2.0, we are ready to take you on culinary journeys that will delight your senses and make you want to dine with us time and again.
Walk-ins are welcome, or reserve your tasting menu on OpenTable.
Our Approach
It all begins with our team. We take care of them, and they will take care of you.
Proper Wages
We strive to do better than the industry norm and provide each of our team members with fair and competitive compensation.
PASSION DRIVES US FORWARD
Every team member is filled with a passion that ignites their soul. For some, it is pasta making; for others, it is fish butchery. We are here to foster that passion and refine the necessary skills. Sometimes that means adding a new dish to the menu, and other times that means working on side projects throughout the week. These passions keep us all invigorated at Kojin 2.0.
Service Charge and tips
Our team works hard to ensure your experience is perfect, and we want to ensure this is reflected in their compensation as well. A service charge is automatically added to your check at the end of the meal. This is optional, and can be removed by asking your server or a manager to do so. All service charges are evenly split between the kitchen and dining room teams, and any additional tip goes directly to your server.
Room to grow
Everyone wants to work in an environment that provides forward momentum and opportunities for growth. At Kojin 2.0, we constantly ask for more from our team. We want them to grow personally and professionally. With ample opportunities to move up, our team knows their hard work will be rewarded.