Chefs Pedro and Katherine Mederos are back with Kojin 2.0 and it's not just the Coral Gables location that's new. This iteration's contemporary menu has clear Japanese influences and whether you swing for the tasting menus or order a la carte, expect bold cooking that takes risks while delivering approachable dishes. Foie toast—rye bread topped with a round of goose liver ganache and a dot of strawberry preserves—captures the culinary spirit of this place, where you may encounter equally creative dishes like bone marrow panna cotta finished with a stunning house-made coffee shoyu; a savory-sweet goat cheese cavatelli in a thick butternut squash sauce; or a creamsicle ice cream sandwich.