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Kinjo
Japanese fusion Italian
Itameshi is the concept here, a genuine culinary tradition that blends Japanese and Italian cooking, and Kinjo leans into it with a straight face and a lot of skill. The open kitchen anchors a polished dining room where the menu moves from duck prosciutto éclairs to chawanmushi bobbing in Parmesan broth, sometimes in the same bite's worth of logic. The dessert arrives shaped like a tomato. It works, somehow.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Wagyu beef tart
“the wagyu beef tart with yuzu aioli and 24-month aged Parmesan”
Michelin Guide -
Uni focaccia
“The uni focaccia featuring pickled daikon and aged balsamic is another favorite.”
Michelin Guide -
Vitelli tonatto pizza
“the vitelli tonatto pizza with black garlic tomato sauce, capers and olive powder”
Michelin Guide -
Chawanmushi with guanciale
“the chawanmushi with guanciale in Parmesan brodo and shaved white truffle”
Michelin Guide
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