Binchotan-grilled skewers, house-fermented everything and a counter that stays lively long after the kitchens next door go dark.
Kōji is the quiet hero of Japanese cooking: it turns rice into sake, soybeans into miso and a simple chicken thigh into something you’ll think about for days.
Chef Kenji Arai spent a decade behind yakitori counters in Fukuoka before bringing that obsession here. Every marinade starts with koji we ferment in-house.
★★★★★ 4.9 average from 860+ guest reviews
“Sat at the counter and let the chef pick the skewers. Best decision of the year. The tsukune is unreal.”
“Finally a place open late that actually cares about the food. The sake flight taught me more than any tasting.”
“Tiny, loud in the best way, and the miso black cod melts. We’re regulars now.”
Counter seats go fast on weekends. Call ahead, or walk in after 10 pm, when the late-night menu kicks in.
Call to book88 Neon Alley, Miami, FL 33130