In a recent interview with Tehsuan Glover, Owner and Chef Jamie Knott, along with Chef Bill Sanders, shared insights into the unique culinary journey that is Kinjo, a restaurant situated in the heart of Newark, NJ. The duo discussed the restaurant’s integration of Japanese Izakaya culture with the lively essence of Newark, emphasizing its role as a community hub.
TG: Kinjo represents a fusion of Japanese Izakaya culture and Newark’s vibrant atmosphere. How have you integrated elements of Newark’s diverse culture into the traditional Izakaya experience at Kinjo? “Kinjo represents a fusion of Japanese Izakaya culture and Newark’s vibrant atmosphere. How have you integrated elements of Newark’s diverse culture into the traditional Izakaya experience at Kinjo?”
Chef: We took what an izakaya is and made it our own. Truly embodied the stay-drink-eat. That’s what Kinjo means, “Neighborhood” – it’s a community gathering place to bring Newark locals old and new together under one roof.
– Chef Bill Sanders
TG: Your culinary ventures have been successful in various locations. What is the core philosophy behind your approach to food, and how is this reflected in Kinjo’s menu?
Chef: I’d say this pretty simple. Make is delicious! Flavor has no zip code. Food that tastes great needs little to no explanation.
– Jamie Knott
TG: Kinjo means ‘neighborhood’ in Japanese, and you’ve emphasized its role as a community hub. Can you share some ways Kinjo aims to engage with and contribute to the Newark community?
Chef: Firstly, we offer job opportunities, having locals take care of one another is paramount. Secondly we’re a relaxed vibe and atmosphere where anyone can feel comfortable. Our pricing is super approachable, and service is hospitality driven. As we evolve, we’ll take part in street fairs and charity events. Truth is we want to be the guiding light for this neighborhood and let other operators know this area is ready for the next generations of businesses! Our decision to collaborate with Urby is also rooted in community. Urby’s dedication to fostering a sense of belonging and emphasis on community building between its residents and the surrounding neighborhood resonates with our values, and we believe it provides the perfect backdrop for Kinjo.
– Jamie Knott
TG: The interior design of Kinjo is described as a blend of Japanese aesthetics and modern elements. Could you elaborate on how the design elements like the coral pink alligator wallpaper and hand-painted mural contribute to the dining experience?
Chef: The design speaks to the heartbeat of Newark: vibrant, ever changing, and super creative. In today’s market you need something to set you apart. I know our design certainly does that.
– Jamie Knott
TG: Can you walk me through the process of creating Kinjo’s menu, particularly how you balance traditional Japanese dishes with innovative culinary techniques?
Chef: Chef Bill and I created a shared notes on our phone and added, subtracted, and edited that for 5 months after he was hired. Originally we had 5 dumplings, 5 Noodz, 5 hand rolls, 5 fun things. Then we had a series of pop-ups and tested the recipes on our people. Finally, we did friends and family dinners where we quickly learned what needed some adaptation. Food is always trial and error based on educated guesses of techniques and flavors that have worked for us previously.
– Jamie Knott
TG:Do you incorporate local Newark or New Jersey ingredients in Kinjo’s dishes? How important is local sourcing to your culinary approach?
Chef: This past summer I connected with many NJ farmers, and it completely transformed how I approach this craft. I work closely with Baris Sonmez of LifeCap Farms (Mushroom Producer, Jersey City), Christina Couch of Pura Farms, and Kurt and KC (Mighty Dare Farm) just to name a few. When you learn the process behind how your ingredients are raised, from seed all the way to harvest, and you get your hands in the dirt to plant, prune, harvest, and clean up a field, you develop an entirely different understanding of every flavor and texture that an ingredient has to offer at every stage of its life cycle. You become an entirely different chef.
– Chef Bill Sanders
TG: What unique experiences can diners expect at Kinjo that differentiate it from other eateries in Newark?
Chef: A few things to look out for are DJs on Friday and Saturday for brunch and dinner. Trivia night starting soon as well as Karaoke!
– Jamie Knott
TG: “Opening a new restaurant always comes with its set of challenges and opportunities. What were some of the challenges you faced with Kinjo, and how did you turn them into opportunities?”
Chef: We were a bit surprised for the workforce locally. We set aside a lot of time and resources for training, pre-opening. I think 30% of that core remains. They have become the foundation of our growth as a business and all the positive feedback from our guests.
– Jamie Knott
TG: “With Kinjo being your latest venture, what future plans do you have for expanding or evolving your culinary footprint?”
Chef: We want more Kinjo’s! So be on the lookout for noodz coming to a neighborhood near you.
– Jamie Knott
TG: “What advice would you give to aspiring chefs who wish to follow in your footsteps, especially in creating a unique dining concept?”
Chef: A lot of food today is being cooked and consumed for a camera, not for how it makes you feel when you take that first bite, nor to honor the person behind the line. My cooking is based on an intentional layering of flavors. I don’t want it to look viral, I just want it to taste good. People love a burst of flavor, and if every ingredient is seasoned just right, the final result has such an immense level of depth. I take traditional dishes and spin them into something entirely different. It catches you off guard and leaves your taste buds soaring. To some extent you always have be malleable as Chef and stay aware of the fluctuations of the industry. That’s where I task myself with how do you keep it real in the process? Trends fade, but consistently delicious food is forever. People will always return for that of which fulfilled them far beyond curing a hungry stomach. Be Yourself , find your niche and never give up.
-Chef Bill Sanders
