welcome to Kojin
Kojin is the Japanese god of fire, the hearth, and the kitchen. In Japan, the kitchen is placed at the center of every home. Here at Kojin, wherever you sit in our restaurant, you will have a view of our open kitchen. Our goal is to serve you the best possible ingredients, when they are at their peak seasonality and freshness, whether that means sourcing local Florida produce from small farmers, or importing fish from Japan.
At Kojin, we are ready to take you on a culinary journey through modern American food inspired by Japanese techniques. We hope to make you feel at home so that you will dine with us time and again.
Walk-ins are welcome, or reserve your tasting menu on OpenTable.
Chef Pedro Mederos was born in Cuba and raised in Miami. He found his way to cooking as a teenager, and worked his way through various restaurants in Miami, ultimately traveling to California where he further refined his skills at the Culinary Institute of America.
While living in Napa Valley, Pedro had the opportunity to work at restaurants that emphasized seasonally driven cuisine such as Goose & Gander and the three Michelin-starred Single Thread and French Laundry. Here, he met Katherine Mederos, who would become his partner in the restaurant business as well as his wife.
In late July 2024, Kojin opened in Coral Gables, focusing on providing an intimate setting with warm hospitality and innovative, delicious cuisine. Here, Chefs Pedro and Katherine are expanding the horizons of Kojin, while continuing to showcase their respect for Japanese techniques and flavors.
chefs pedro & katherine mederos
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.
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, 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.
