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Kojin 2.0
Contemporary Japanese
Foie toast, a round of goose liver ganache on rye with a dot of strawberry preserves, sets the tone at this contemporary Japanese fine dining room in Coral Gables. The chef team behind the original has rebuilt it with a bolder personality, and the menu moves freely between tasting format and à la carte without losing its nerve. Bone marrow panna cotta and a creamsicle ice cream sandwich share real estate here, and somehow that feels earned.
The awards strongest first
- Michelin Guide Selected Restaurant
- Miami New Times Best New Restaurants
One number, weighted & current 72
How we scoreThe dishes from the writeups
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Foie toast
“Foie toast—rye bread topped with a round of goose liver ganache and a dot of strawberry preserves—captures the culinary spirit of this place”
Michelin Guide -
Bone marrow panna cotta
Michelin Guide -
Goat cheese cavatelli
Michelin Guide -
Creamsicle ice cream sandwich
Michelin Guide
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