Kojin 2.0

The story

Kojin 2.0: Contemporary Japanese Fine Dining in Coral Gables, Miami

A Personal Approach to Japanese Cuisine

Kojin 2.0 takes its name from the Japanese word kojin, meaning “individual” or “personal.” In the heart of Coral Gables, that philosophy translates into a dining experience where every meal is meant to feel intentional. The restaurant, which earned a Michelin Recommended distinction in 2026, brings together warm hospitality and a deep respect for seasonal ingredients.

The Chefs Behind the Kitchen

Chef Pedro Mederos discovered his passion for cooking as a teenager in Miami. After training at the Culinary Institute of California, he worked in Napa Valley at three-Michelin-starred Single Thread and Goose & Gander. There he met Katherine Mederos, a Culinary Institute of America graduate who had co-founded a Miami hospitality group. Together, they opened Kojin in July 2024. Chef Katherine leads the pastry program and oversees operations, while Chef Pedro drives the savory menu, blending Japanese techniques with locally sourced products.

Sustainability at the Core

Sustainability is a guiding principle. The kitchen follows a zero-waste initiative, composting food scraps, using whole ingredients, and choosing suppliers who minimize packaging. This commitment extends to the menu, where traditional “waste” items are transformed into new components.

What to Expect

The dining room offers a la carte options and a seven-course Chef’s Tasting Menu ($130 per person), described as a journey through modern American cuisine infused with Japanese flavors and techniques. The atmosphere is cozy and artfully designed, with a neighborhood feel that belies the fine-dining precision. Walk-ins are welcome, and reservations for the tasting menu are available via OpenTable.

Kojin 2.0 is open Wednesday through Saturday for dinner, serving contemporary Japanese cuisine that honors both tradition and the local Florida landscape.