On Thursday, May 5 dine with us and enjoy the new Kōjin menu, prepared by Chef de Cuisine Eric Seto. The new menu is a culmination of everything Chef Eric has learned at momofuku Toronto over the years from the incredible chefs past, with an approach inspired by his Brazilian upbringing and cooking with his mother and grandmother over the years.
Join us for a special night at the newly reopened Kōjin, known for using global cooking techniques, quality ingredients and flavours prepared over charcoal flame. The entire meal will be served around a hearth to offer guests a view of the live food preparation featuring these items below and more surprises.
MENU
TORONTO LIFE INSIDERS DINNER IN THE HEARTH
Scallop Ceviche
nori, crisp chili, cilantro
Corn Flatbreads
with 3 spreads and toppings
Kampachi Crudo
ponzu, radish, shiso
Charcoal Grilled Dishes
including Bone-In Pork Belly, Ember Potatoes and more
Caramel Tart
chocolate ganache
*Wine and Signature Momofuku Cocktail Pairings included with every course*
About Kōjin
Kōjin is a celebration of the hearth. 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. Kōjin brings together local, seasonal, delicious dishes inspired by ingredients grown and produced in Ontario. Changing with the seasons, the menu starts with meat and potatoes and offers a range of other locally inspired dishes. And as its namesake suggests, all food on the menu has as much contact as possible with fire
EVENT DETAILS
At dinner please alert your server of any allergies or dietary restrictions. Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of food borne illness.
About your safety
In alignment with recommendations by the Province, we’ll be imposing stringent sanitation and safety measures. We kindly ask you to abide by the following protocols when dining with us:
1) Sanitize your hands upon entry to the venue
2) Sanitize your hands when using the washroom
We accept refunds up to 48 hours in advance of the event.
