
Photos By Arianna Martinucci
Enter the unassuming Kojin 2.0 in Coral Gables, and it’s hard to imagine that it’s become one of Miami’s most sought-after restaurants in its short seven-month history. That’s because Chef Pedro Mederos and his wife Katherine are the dynamic duo upending culinary norms. South Florida foodies will recognize the Cuban-born, Miami-raised chef from the days of the pandemic when restaurateurs and chefs took unconventional turns to survive. For Mederos, 31, and Katherine, 25, it meant taking chances they might have not considered.
“The pandemic put all of us in a position we would have never found ourselves in otherwise … I was unemployed, Katherine was working odd jobs here and there. We had nothing to lose, and all the time in the world to lose it. So, we opened our very first pop-up with the thought of, ‘Why not?’, and more or less, it’s stuck,” Mederos says.
Mederos, trained at the Culinary Institute of America in St. Helena (where he met Katherine) and experienced in top-tier restaurants like three-Michelin-starred Single Thread in California and Wynwood’s now-closed Alter, had the expertise and passion to thrive. What began as a dumpling pop-up in early 2020 evolved into Kojin, an eight-seat chef’s tasting experience so noteworthy it found its way into the coveted Michelin Guide. With a growing loyal following and a baby on the way, the couple began looking for a larger space to welcome diners, opening Kojin 2.0 last July.
The menu at Kojin 2.0 can be described as modern American with Japanese influences, with both chefs’ time in California nurturing a shared ethos of seasonally driven cuisine. “I realized that as a chef we are always at the mercy and whim of Mother Nature. We rely on our collective expertise as a restaurant but [also] that of those who are sourcing the ingredients for us, both locally and internationally. In a way, the Head of Research and Development for Kojin is our farmers, our fishmongers and our ranchers — and Mother Nature herself,” Mederos says.
With a regularly rotating menu, dishes featured in the past have included the Chawanmushi (corn emulsion with taré mushrooms), Squab (seared breast, black garlic jus, Kojin butter) and Seared Scallops with White Bean and Pork Sauce. There’s also the legendary Kojin Caesar (whole leaves of butter lettuce mixed with nori, trout roe and dried bonito and showered with parmesan cheese) — a favorite from the early days that made its way to the new spot. Innovative plates like Maitake (farro risotto on a bed of Parmesan foam, with pickled apricot and chive oil, featuring maitake mushrooms), Hokkaido Cheese Cloud (an airy cheese tart sitting atop yuzu marmalade served on a vanilla crumble) and Beach Day — a savory truffle cheese starfish cookie floating on an “ocean espuma” with lightly poached scallops tucked inside — illustrate the creative bravado Mederos thrives on best.
But it’s the Japanese philosophy of omotenashi — anticipating the needs of your guests — that Mederos grounds himself in. “We want our guests to feel as if they are coming over to our house and we just happened to have dinner on the stove.”
With that in mind, a living room was purposefully created in the front of the restaurant where guests can sit and have a drink before dinner or sit and relax afterward, in case they aren’t ready to leave just yet.
Whether opting for the à la carte menu or the tasting menu, diners will end with one of Katherine’s desserts. One bite of her Duck ‘n’ Donuts (a golden doughnut filled with foie gras cream, served with chocolate and sage dipping sauce), Baba Whiskey (banana, coffee, sunflower) or Chocolate Miso Tart — dark chocolate paired with miso caramel, served with caramelized semifreddo — and you’ll understand how these two make the perfect match, both in the kitchen and in life.
It’s a balance they’ve worked hard to achieve, especially with a 2-year-old son at home. “We found ourselves asking each other things like, ‘How many days should we have a babysitter?’ ‘Is it necessary for both of us to be a Kojin every night?’” Mederos explains. “Katherine usually takes the morning shift at Kojin and the night shift at home and me vice versa so I can talk with guests.”
Reflecting on the evolution from a dumpling pop-up to Kojin 2.0, Mederos notes that the lessons they’ve learned extend far beyond the kitchen. “This place has taught us so much in just a few short months, it is truly mind-boggling. And to think this is just the beginning — it’s slightly terrifying, but more than anything, it’s absolutely exciting.”

Arianna Martinucci
Seared Scallops With White Bean And Pork Sauce
Serves 2
For the White Bean and Pork Sauce
Ingredients:
• 16 oz. white beans, canned or soaked overnight
• 7 tablespoons bacon fat, rendered
• 3½ oz. bacon
• 3 tablespoons heavy cream
• 2 tablespoons butter
• ½ teaspoon cayenne powder
• ¾ teaspoon paprika
• 1½ teaspoon lemon zest
• 1 teaspoon salt
• ½ teaspoon ground black pepper
Instructions:
Cut the bacon into small pieces. Cook it in a large skillet until crispy. Reserve the rendered bacon fat. In a separate pot, heat the heavy cream, cayenne pepper, paprika, black pepper and lemon zest over medium heat. Add the beans to the cream mixture and cook until fully heated. Blend the beans in a blender until smooth, gradually adding the reserved bacon fat while blending. (Optional: Pass the purée through a fine-mesh strainer for a smoother texture or leave it as-is for additional texture.) Fold in the cooked bacon pieces.
For the Seared Scallops
Ingredients:
• 6 to 8 jumbo sea scallops
• 2 tablespoons vegetable oil
Instructions:
Heat a skillet over medium heat until hot. Add vegetable oil to the pan. Gently lay the scallops in the center of the pan. Sear the scallops for 45 seconds, then flip. Each scallop should have a golden crust. Turn off the heat and allow the scallops to cook in the residual heat for an additional minute. Remove from the pan and set aside.
To Assemble:
Ensure the sauce is hot and well-mixed. Spoon two ounces of sauce into the center of a plate or bowl. Place the scallops in the center of the sauce.