Kinjo Restaurant Tampa Bay – Modern Japanese Dining with a Local Twist
- Kapri Soprano
- Aug 15
- 2 min read
Step into Kinjo, Tampa’s newest culinary whisper—a Wafu-Italian (itameshi) pop-up poised to redefine the city’s dining elegance. Nestled steps away from the Michelin-starred Koya in the former KōLāb Hospitality space, Kinjo opened on August 13th to both a familiar cast and a bold new script.
Fusion Fare Meets Fine Craft
Helmed by Eric and Adriana Fralick, the duo behind Michelin-recognized Koya and Noble Rice, Kinjo delivers a daring twist: classic Italian techniques layered with meticulous Japanese sensibilities. Think house-cured meats, fresh handmade pasta, and pristine crudo—served alongside an artfully curated beverage selection of Italian and French wines, premium sake, and crafted cocktails.
A tantalizing teaser dish—Mentaiko pasta featuring bucatini, zucchini, provolone, 24-month Parmesan, basil, and cultured butter hints at the inventive spirit within.
A Setting Set for Intimate Evenings
Kinjo's ambiance is a subtle symphony: dim lights, plush seating, and thoughtful design by MICO Works that echoes the chic restraint of a Tokyo jazz lounge. Live jazz performances, scheduled for weekends, elevate the evening, transforming dinner into a layered experience of sight, sound, and savored flavor.
The name Kinjo, meaning “neighbor,” captures both its proximity to Koya and Noble Rice and the warm intimacy the Fralicks envision for guests.
Why Kinjo Matters in Tampa’s Restaurant Scene
Innovative Fusion: It doesn’t just blend Italian and Japanese traditions—it reimagines them.
From a Trusted Team: Eric and Adriana’s track record with Michelin gems brings high expectations and undeniable credibility.
Mood and Melody: The thoughtfully curated setting and music turn dining into theater.
Expectational Upgrade: Kinjo raises the bar in creativity, craftsmanship, and sensory experience.
Kinjo arrives not as an iteration but as an awakening—a bold concept where artful fusion meets hushed elegance. Reservations go live August 1, so grab your seat for a memorable introduction to Tampa's evolving taste.
Here are some must-try dishes at Kinjo that capture its Wafu-Italian fusion magic:
Mentaiko Bucatini – Silky bucatini coated in creamy mentaiko sauce with zucchini, provolone, 24-month aged Parmesan, fresh basil, and cultured butter.
Kinjo Crudo – Daily selection of pristine raw fish dressed with citrus, herbs, and Japanese condiments.
House-Cured Meats Board – An elegant mix of Italian-style charcuterie with Japanese seasoning influences.
Uni & Burrata Toast – Creamy burrata crowned with briny uni on toasted artisanal bread, a sea-meets-dairy indulgence.
Sake-Braised Short Rib Ravioli – Handmade pasta pockets filled with tender sake-braised beef, served in a rich demi-glace.
Matcha Panna Cotta – Velvety Italian custard with the earthy sweetness of Japanese matcha.
If you order one thing at Kinjo, make it the Mentaiko Bucatini — it’s creamy, briny, and just enough umami to make you forget there’s an entire city outside those moody, wood-lined walls.
