Since opening four years ago, KOJO (1289 N. Palm Ave.) has become a standout on Sarasota’s dining scene, offering an elevated yet approachable Asian-fusion experience. Conceived by the same hospitality group behind Bar Hana and Palm Avenue Deli, KOJO delivers a culinary journey reminiscent of the world-renowned Nobu—without the hefty price tag.
KOJO’s menu features a thoughtfully curated steak program, an innovative cocktail menu described as a “liaison between the bar and culinary program,” and a premium selection of Japanese whiskeys and sakes that are unique to the area.
A premium steak program and bold flavors
The steak program highlights exceptional cuts, including Japanese A-5 Wagyu beef, Australian Wagyu, and globally sourced prime selections. Other standout dishes include the bacon shrimp and kimchi piaya, served sizzling in a cast iron skillet with an onsen egg, gochujang, and kabayaki.
KOJO’s cocktails are as bold as the food. The “Black and Gold,” a creative twist on a whiskey sour, blends bourbon, lemon, hazelnut liqueur, and sesame oil for a nutty richness that complements the Asian-inspired fare.
“We wanted to go with a simple, refined elegance”
The restaurant’s design is equally deliberate. “We wanted to go with a simple and refined elegance—a lot of earth tones, wood, and greenery,” says Robert Castellon, Director of Operations. The wood, sourced from Chiang Mai, Thailand, features prominently throughout the space, including in the focal points and furniture.
KOJO’s success has paved the way for expansion, with a second location set to open in the Central Park Food Hall in St. Petersburg by early 2025.
