Reservation
Online
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We offer group reservations for up to 6 people. The bar is located within the main restaurant where diners can still enjoy the atmosphere and ambience of Kinjo Next Door.
CONCTACT
Phone: +(470) 355-9138
Email: info@kinjoroom.com
APPETIZERS COURSE
Edamame With Maldon Salt
Miso Hummus Madai
(Lightly seared and smoked with garlic ponzu, daikon chips, black lava salt, yuzu kosho)
Baked Scallops
(Baked in Japanese mayo, topped with masago, eel sauce, Red Tobiko, sesame seeds and scallion)
SASHIMI COURSE
Salmon 2pc
(Salomon topped with truffle soy and hackleback caviar)
King Salmon 2pc
(Fatty tuna topped with nikiri, black lava salt and pickled wasabi Stem)
ROLLS
Lobster Box
NIGRI COURSE
Hamachi
(Garlic ponzu, serrano, Dijion mustard)
Kanpachi
(Yuzu, Maldon salt and liime zest)
Zuke Akami Tuna
(Pickled wasabi stem)
Seared (Aburi)
Salmon Belly
(Nikiri, pickled wasabi stem)
Otoro Uni
(Nikrii and pickled wasabi Stem)
HOT DISH
Miso Duck
YAKI
Chicken Thigh Skewer
(Top with Tare onions and yuzu kosho)
DESSERT
Mochi
APPETIZERS COURSE
Edamame with Maldon salt
Miso Hummus Madai
(lightly seared and smoked with garlic ponzu, daikon chips, black lava salt, yuzu kosho)
Baked Green Mussels
(Topped with masago, eel sauce, red tobiko, sesame seeds and scallion)
Waygu
(Thinly sliced A5 tenderloin, lightly seared with truffle soy, garlic chip, Hackleback Caviar] and micro greens)
SASHIMI COURSE
Akami Blue Fin Tuna 2pc
(Lean tuna topped with truffle soy and hackleback caviar)
Otoro Blue Fin Tuna 2pc
(Fatty tuna topped with nikiri, garlic chip)
King Salmon 2pc
(Fatty tuna topped with nikiri, black lava salt and pickled wasabi Stem)
ROLLS
Spicy Tuna Osaka Box Style Roll
(Topped with tuna, salmon, masago, scallions, & sriracha)
Nigri course: *Raw (1pc Per)
Hamachi
(garlic ponzu, serrano, Dijion mustard)
Kampachi
(Yuzu, Maldon salt and liime zest)
Aburi (Seared)
Salmon Belly
(Nikiri, pickled wasabi stem)
Hokkaido Scallops With Uni
(Yuzu, maldon salt and pickled wasabi Stem)
A5 Waygu
(A5 tenderloin topped with truffle soy, serrano, caviar and dijon mustard)
Otoro Uni
(Nikrii and pickled wasabi Stem)
HOT DISH
Miso Black Cod
Yaki (1pc per)
Chicken Thigh Skewer
(Top with Tare onions and yuzu kosho)
DESSERT
Mochi
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