Koju

Koju, meaning "fortunate pearl," represents a masterclass in intimate dining, where Executive Chef Kevin Garrison and global restaurateur Hiro Nishida have crafted an omakase experience that honors Japanese heritage while embracing creative innovation. Tucked behind a skylit garden within the Ace Hotel Brooklyn's lobby, this sanctuary features a striking Breccia d'Egitto stone counter, warm cedar paneling, and vintage Japanese elements-including a floating 19th-century byobu screen and one of only two glowing vinyl turntables in the world, spinning rare Japanese records on handmade speakers. The $145 nine-course tasting unfolds as a narrative of Japanese bounty, from meticulously dry-aged fish to theatrical presentations like torch-seared pike mackerel and smoking king salmon, each bite deliberate and revelatory. Beverage Director Giacomo Ellena elevates the experience with East-meets-West cocktails and an exceptional sake list, while even the vintage-sourced ceramic guinomi cups reflect the restaurant's commitment to intentional, soulful hospitality.