Momofuku Kōjin reopens with a new farm to table concept | TasteToronto

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Momofuku Kōjin reopens with a new farm to table concept

Momofuku Kōjin reopens with a new farm to table concept

Momofuku Kōjin reopens with a new farm to table concept

One of Toronto's hottest restaurants is coming back. Last week, Momofuku Kōjin made its highly anticipated return and officially reopened its doors this past Thursday, March 17. Things are going to be a bit different with a new Chef de Cuisine, Eric Seto, in place as well. Kōjin is putting a renewed focus on fresh local, seasonal and delicious dishes inspired by ingredients grown and produced in Ontario.

A popular spot in Toronto when it opened back in 2018, Kōjin is named after the Japanese kami (god) of fire, the hearth and the kitchen, also sometimes called Kamado-gami, the god of the stove. Popular for their corn flatbreads and wood-fired steaks, Kōjin will bring back some favourites while also adding a range of locally-inspired plates that change seasonally. And as its namesake suggests, all food on the menu will have as much contact as possible with fire.

"The menu is a celebration of the hearth, bringing together a bounty of local meats and produce to showcase Ontario farmers and purveyors," says Chef Seto. "I'm excited to re-introduce Kōjin to Toronto with some popular dishes from the past as well as new dishes." Originally from Brazil, Chef Seto has been with Momofuku Toronto for over five years, starting as a noodle bar cook and slowly moving up the ranks before taking over as the new Chef de Cuisine. Some new menu items include a charcoal-grilled beef coulotte, an underrated cut of beef, and a bone-in pork belly dish that will likely become a new favourite.

Along with the new chef and new menu in place, patrons can also grab a spot at the Kōjin bar, where they will find expertly crafted cocktails and an extensive selection of wine. This new aspect of Kōjin is perfect for after-work drinks with colleagues, date nights and celebrations of all sorts.

You can find Kōjin located on the third floor of Momofuku at 190 University Ave. They will be open Thursday, Friday and Saturday evenings for dinner service, with limited walk-ins available. Reservations are highly recommended and can be made through their website. Be sure to check out this new, highly anticipated return.

Tags:

Momofuku Toronto

Kōjin Toronto

Momofuku Kōjin Reopens

Momofuku Kōjin Toronto

Momofuku Kōjin reopens with a new farm to table concept

News

11 months ago | Updated: 7 months ago

Momofuku Kōjin reopens with a new farm to table concept

Johnny Ly
written by

Johnny Ly

Kristen Wells
photos by

Kristen Wells

One of Toronto's hottest restaurants is coming back. Last week, Momofuku Kōjin made its highly anticipated return and officially reopened its doors this past Thursday, March 17. Things are going to be a bit different with a new Chef de Cuisine, Eric Seto, in place as well. Kōjin is putting a renewed focus on fresh local, seasonal and delicious dishes inspired by ingredients grown and produced in Ontario.

A popular spot in Toronto when it opened back in 2018, Kōjin is named after the Japanese kami (god) of fire, the hearth and the kitchen, also sometimes called Kamado-gami, the god of the stove. Popular for their corn flatbreads and wood-fired steaks, Kōjin will bring back some favourites while also adding a range of locally-inspired plates that change seasonally. And as its namesake suggests, all food on the menu will have as much contact as possible with fire.

"The menu is a celebration of the hearth, bringing together a bounty of local meats and produce to showcase Ontario farmers and purveyors," says Chef Seto. "I'm excited to re-introduce Kōjin to Toronto with some popular dishes from the past as well as new dishes." Originally from Brazil, Chef Seto has been with Momofuku Toronto for over five years, starting as a noodle bar cook and slowly moving up the ranks before taking over as the new Chef de Cuisine. Some new menu items include a charcoal-grilled beef coulotte, an underrated cut of beef, and a bone-in pork belly dish that will likely become a new favourite.

Along with the new chef and new menu in place, patrons can also grab a spot at the Kōjin bar, where they will find expertly crafted cocktails and an extensive selection of wine. This new aspect of Kōjin is perfect for after-work drinks with colleagues, date nights and celebrations of all sorts.

You can find Kōjin located on the third floor of Momofuku at 190 University Ave. They will be open Thursday, Friday and Saturday evenings for dinner service, with limited walk-ins available. Reservations are highly recommended and can be made through their website. Be sure to check out this new, highly anticipated return.

Tags:

Momofuku Toronto

Kōjin Toronto

Momofuku Kōjin Reopens

Momofuku Kōjin Toronto