Bring Kojin Back!

Hey there! Most of you know us as Chefs Pedro and Katherine Mederos from Kojin.

We started Kojin in June of 2021 in the back of a ramen shop in Little River, Florida. We had an incredible two years there before closing in July of 2023. During our two years, we achieved so much! We had over 10,000 guests dine with us, we put out over 85,000 plates of food, and our small, 10-seat counter was mentioned in the internationally recognized Michelin Guide for both years, something we take immense pride in. Unfortunately, the space we were in simply no longer worked for us. During our time there, we operated off of two IKEA induction burners, a countertop oven meant for apartments, and a sous vide machine. When July of 2023 came along, we made the difficult decision to close. We could no longer continue to operate without the essential functions of a commercial kitchen. Our desire to keep pushing the envelope of the type of food served required an actual stove top and ventilation, at the bare minimum. Additionally, we felt it was time to find a space where we were no longer hidden.

Our style of hospitality has always been unique. When guests dined with us, our ultimate goal was to make them feel as if they were having dinner with friends, and that same sense of familiarity is what we plan to achieve again in our next space. However, we have hit a roadblock in moving to our own space: funding. We are currently 50% funded and are looking to cross that finish line soon! We have never done things in a traditional manner, and we decided to stay true to ourselves when it came to our next venture, even if that meant it would be more challenging. That is where you come in. If everyone who dined with us were to contribute just $25, we would reach our finish line in no time!

We already found a space that would be ideal for us to move into, and instead of 10 seats, it allows 45 guests to dine at once! We are just missing the final portion of the finances to purchase the space. After that, it will be a few months of renovating to bring our vision to life, and we will be open and ready to serve again!

Our team is ready to expand from three of us behind a single counter to eight of us throughout an entire restaurant. Our menus are written, the recipes are organized, and we are ready! No longer will we be restricted to two seatings a night, and only tasting menus. In our new space, we will be serving lunch and dinner, and guests can dine at the best time for them. Additionally, while tasting menus will be available all week long, our menu will feature a large selection of dishes that can be ordered individually, allowing guests the freedom they asked for at our last space.

We cannot wait to serve you again, and we hope you will consider helping us get there.

If you are interested in becoming a more substantial investor, please get in touch with Katherine directly through email, Instagram , or our website