JŌJI is entering its next chapter, with two new chefs in the kitchen and an evolved menu that’s all about elevated flavour, generous plates and refined simplicity.
Head Chef Kihoon Kim joins the team with an impressive background in omakase dining, having worked at Bay Nine, Besuto and Saké. His sushi balances tradition and innovation, crafted with every element carefully composed. Think JŌJI Nigiri and King Salmon Maki with midori salsa, cucumber and avocado — delicate, expressive and designed with feeling.
Alongside him, Executive Chef Erik Ortolani (of Itō) has reimagined the à la carte menu with dishes that are bold, shareable and full of character. Miso Murray Cod with dashi butter and thick-cut Duck Katsu Sandos bring a richer, more generous tone to the JŌJI experience.
Whether you’re here for a quick drink and sushi at the bar, a long dinner, or late-night snacks with cocktails, the new menu flows with the rhythm of the room.
This is JŌJI 2.0
