Kinjo takes its name from the Japanese word for neighbor, a nod to Chef Eric's memory of a small Wafu Italian spot he frequented in Shizuoka. That idea shapes the whole restaurant: Italian cooking filtered through Japanese sensibilities, built by Chefs Eric and Adriana Fralick as a companion to their sister restaurants Koya and Noble Rice.
The kitchen flies in seafood from Japan's Toyosu Market and pairs it with quality Italian ingredients, making everything in house without seed oils or artificial additives. The dining room is small and intentionally intimate, built around close, attentive service.
Regulars point to that hospitality alongside creative, visually considered plates as the draw, and Kinjo has developed a small but devoted following of repeat diners willing to pay for the experience. Michelin selected Kinjo for its 2026 guide.
The kitchen flies in seafood from Japan's Toyosu Market and pairs it with quality Italian ingredients, making everything in house without seed oils or artificial additives. The dining room is small and intentionally intimate, built around close, attentive service.
Regulars point to that hospitality alongside creative, visually considered plates as the draw, and Kinjo has developed a small but devoted following of repeat diners willing to pay for the experience. Michelin selected Kinjo for its 2026 guide.