Kinjo

Kinjo is in New York City.

The restaurant centers on an 11-course seasonal menu designed by Executive Sushi Chef Johnny Huang. Chef Alex Lee has described the menu in broad terms, with the team balancing creative freedom and boundaries in the kitchen.

A seasonal 11-course format with a broader point of view

The clear reason to consider the restaurant is the menu’s stated approach. The 11-course menu is freshly designed each season by Executive Sushi Chef Johnny Huang, and Chef Alex Lee has described the restaurant’s menu as not necessarily authentic to traditional Japanese omakase, or even to sushi. That is useful expectation-setting for diners looking at the restaurant within New York City dining.

A dish draws on Peking Duck and Mu Shu preparations, staples of New York City’s Chinese cuisine, while the crepe traces back to French influence. Chef Eddie has also explained that working at the restaurant allows for creative freedom while still keeping some boundaries, and the kitchen’s components are treated with care and respect.

Consider the restaurant for curiosity, not for a conventional sushi checklist

the restaurant was opened by locals who longed for excellent sushi close to home, with neighbors in mind. The decision is about whether this kind of seasonal interpretation is the meal guests want in New York City.

The strongest fit is a diner interested in a seasonal 11-course menu and in the way the restaurant’s team discusses authenticity, creativity, and restraint. The grounded story here is the seasonal menu, the chefs’ stated approach, and a New York City restaurant created with its neighbors in mind.