Inspired by Natalia and Mark Levey’s world travels, Kojo’s modern Asian menu, cocktail list and premium sake collection has attracted sophisticated diners since opening in 2021. "We’re thrilled to offer a splendid space and an exceptional menu that will become an integral part of Sarasota’s dining scene," says Levey. "We want our food, cocktails and hospitality to provide guests with a unique and memorable experience. Our team created this space because connection, especially right now, is more important than ever. KOJO is a place where patrons can come, relax, have fun and enjoy family and friends." Designed by BLOK Design Group and driven aesthetically by the concept of nature, all furniture, fixtures, and finishes were thoughtfully procured. Natural elements such as the Acacia wood imported from Thailand, cherry blossoms, greenery, and white oak all go into what make this space so unique and special.
However, it's Tojo's food that takes top billing with an inspired menu that includes Chasu Braised Pork Belly Baos, Shanghai Noodles, Shrimp and Pork Gyoza, Crispy Nori Tacos, Wagyu Steaks, an extensive nigiri and sashimi menu and entrées that highlight flavours from China, Japan and Korea, all skillfully prepared and artfully presented. Being raised in a traditional Japanese household, Chef Ken Shiro Lumpkin’s take on age-old recipes comes with a worldly perspective to make the ordinary come alive. Friendly and attentive, the service is excellent, the ambiance warm and welcoming, and the cuisine sensational — Kojo is definitely our favourite and one of the best restaurants in Sarasota.
Place setting with napkin artfully folded as kimono
The beautiful modern interior of Kojo
Rock Shrimp Tempura with local Florida rock shrimp tossed in a spicy ponzu mayo sauce,
topped with lemon zest and served over mesclun greens
Chashu Braised Pork Belly Bao Buns with roasted peanuts, jalapeño, cilantro and rock sugar
finished with sweet soy and fresh green onion
Wok Fired Chinese Gai Lan with choy sum, garlic and sweet soy
Kojo Roll with spicy tuna, torched salmon, kabayaki, spicy mayo, cucumber and tempura bits
Aji Amarillo Snapper with Peruvian pepper vinaigrette, cara cara oranges,
micro cilantro and finger limes
Nikkei Shrimp Tempura Roll with aji amarillo, yuzu leche de tigre, avocado,
cucumber and pickled red onion
Kojo Wasabi Caesar Salad
Serves 2
Recipe courtesy of chef Ken Shiro Lumpkin
1 cup baby greens, washed and dried
2 cup napa cabbage, washed, dried, and cut into thin slices
1/2 cup Wasabi Caesar Dressing - see recipe below
2 parmesan crisps
10-12 milk bread croutons
4 tbsp parmesan cheese, grated on a Microplane
2 tsp toasted white sesame seeds
2 tsp freshly squeezed lemon juice
1/4 tsp fresh cracked black pepper
Wasabi-flavored crispy seaweed, to taste
2 tsp fried garlic
Wasabi Caesar Dressing:
3 tbsp salt-packed anchovies, rinsed of salt, minced
2 tsp fresh garlic, grated on Microplane
10 tbsp wasabi, prepared according to package directions
10 tbsp rice wine vinegar
2 large eggs
2 2/3 cups grapeseed oil
12 oz aged parmesan, grated on Microplane
2 tbsp Maldon sea salt
1 tsp fresh ground black pepper
Place the anchovies and garlic into the bowl of a food processor and process until smooth. Add the wasabi, vinegar, and eggs, and process again until smooth. In a slow steady stream, with the machine running, slowly drizzle in the grapeseed oil. When all of the oil has been added, you should have an emulsified sauce. Add the aged parmesan, sea salt, and fresh ground pepper, and pulse to combine.
Using a rubber spatula, transfer the dressing into a storage container. Toss the salad in a mixing bowl with the dressing, croutons, sesame seeds, lemon juice, and black pepper. Plate the dish and garnish with fried garlic, seaweed, and finished with a parmesan crisp on top, and serve.
