Kinjo means neighbor in Japanese. During Chef Eric’s time in Japan his favorite neighborhood restaurant was a small Wafu Italian restaurant tucked away on a small side street in Shizuoka. The small space reminded him of home and his early years as a chef in a upstate NY Italian restaurant.

Kinjo now serves as a neighbor restaurant to Koya and Noble Rice. Here we focus on a style of cooking called Itameshi. Think Italian food made with Japanese sensibilities.

Italian cuisine gained popularity in Japan decades ago, introduced through spaghetti and red sauce by American-Italian GIs during the post-war occupation. In 1953, a Tokyo restaurant called “Kabe no Ana” (Hole in the Wall) pioneered Wafu Italian cuisine by incorporating Japanese ingredients into pasta dishes to attract a broader clientele. This unique culinary style soared in popularity during the 1990s and is now featured in thousands of restaurants across Japan.

Our core philosophy remains constant between our sister restaurants Koya and Noble Rice. The best quality ingredients we can source. Flying in the best seafood from Toyosu Market Japan and the best quality ingredients from Italy. Everything is made in house. There are no seed oils, artificial flavors, or colorings on our menu.

At Kinjo we honor both the Japanese and Italian cultures with our interpretations of both cuisines. Dishes should be unexpected, yet thoughtful. Unique but also familiar. Our motto is “Subete ika dewa nai” translated “Everything and nothing less” (Subete ika dewa nai) emphasizes that nothing short of the full extent is acceptable. It is the idea of completeness and implies that anything less than everything is unacceptable.