TORONTO — momofuku Toronto’s Kōjin has re-opened with a new focus on seasonal ingredients from Ontario farmers and producers.
Many familiar dishes at Kōjin are still on its menu, such as corn flatbreads and wood-fired steaks, alongside a range of locally inspired plates that change with the seasons. At the helm is chef de cuisine Eric Seto, who’s been with momofuku Toronto for more than five years, starting as a noodle bar cook. In addition, the Kōjin bar offers crafted cocktails and an extensive selection of wine.
“I’m excited to re-introduce Kōjin to Toronto with some popular dishes from the past as well as new dishes,” says Eric Seto. “This is not my menu alone. It’s a culmination of everything I have learned at momofuku Toronto over the years and the incredible chefs that have worked there, but with a bit of a different approach. Kōjin will be open Thursday, Friday and Saturday evenings for dinner service.