This ‘hip’ Macon ramen restaurant has craft cocktails named like a Taylor Swift album

Editor’s note: This article is part of our semimonthly Foodie Friday series where reporters Justin Baxley and Jenna Eason dine at local restaurants and review the food and experience.

Kinjo Kitchen and Cocktails could star in national foodie destinations like New York or New Orleans. Lucky for Macon diners it’s on the corner of Second Street downtown. The modern ramen and craft cocktail fusion restaurant is the result of careful research by owner Chelsea Hughes, a Columbus native and Mercer graduate who wanted to open a place downtown that brought together her love for Asian cuisine and craft cocktails

“A marriage between an upscale craft cocktail scene and a ramen shop,” Hughes said as she explained the concept. “Macon is absolutely ready for the craft cocktail scene. I have spent enough time in other craft cocktail bars to realize that. So I wanted to find a way I could create a hip, exciting atmosphere where you could experience both things.”

The restaurant was set to open the week of the COVID shelter-in-place order was handed down by Gov. Brian Kemp at the beginning of April. Hughes said keeping her business going during the shut down was difficult, but she tried to adapt the best she could. Each week, she partnered with chefs from other restaurants to bring a to-go meal menu to the community in an effort to build the restaurant’s brand, despite the shuttered dining area.

Kinjo was able to host a Tuesday noodle day where people could pick up the broth and noodles to heat up at home. The goal was to try and stay in the mind of the community despite having to close down before the restaurant ever got the chance to host an opening.

Despite COVID-19, Kinjo is developing a presence in the downtown food and craft cocktail scene. Community support has been a critical part of the restaurant’s success, which Hughes appreciates.

“I feel like the community has been behind us 100%. We have been very transparent with how we have handled everything COVID related and I think that has led to a level of trust,” Hughes said. “In such a scary time as a new business owner it has been unreal. My employees are amazing, I adore my staff and every single customer that has come in here has been awesome. It is incredible.”

Small Plates

Kinjo has a wide selection of small plates from bao to firecracker shrimp. Each small plate feels very intentional and pairs well with one another. They’re easy to fill up on, if you’re not interested in ramen or another entree.

Jenna and I opted to try the bao, a small pork belly sandwich, the chilled noodle salad and the munchies platter. The platter comes with firecracker shrimp, Korean fried chicken, vegetable spring rolls and tempura mushrooms.

The shrimp was my favorite as it had a little kick to it but overall just a great flavor. The sauce complements the taste of the shrimp well. The rest of the platter was good and each dish in the platter felt like it was there for a reason. The spring rolls and mushrooms provided a reprieve from the hint of spiciness from the chicken and shrimp.

One thing that stood out from this portion of the meal was the pacing. I never felt rushed to finish our small plates before our main courses.

Entrees

Kinjo’s menu recently changed: they added ramen options and new rice bowls and entrees.

These dishes show the versatility of the food coming out of Kinjo’s kitchen. You can order more than just ramen here. They have a poke bowl perfect of lunch or options like their miso salmon for a fancy dinner allows for a range of reasons to dine here.

I opted for their spicy tonkotsu ramen bowl. This is their pork belly ramen with various seasonal veggies. This dish absolutely shines. The pork belly is smoked at Piedmont Brewery and Kitchen, another local partnership Kinjo has cultivated. The pork belly melts in your mouth and has a great taste but the broth is the star of the dish. They bring you a spoon but if you are compelled they do not discourage you from tipping it up and drinking it from the bowl.

We finished off the meal with some dessert. The strawberry mango mochi is one of the best ends to a meal I have ever had.

Cocktails

We returned at night to try some of the new signature cocktails they recently introduced. The menu reads more like a Taylor Swift album with names like Retrograde, Side Piece and Old Flame.

I opted for the Side Piece to start. It has a white rum base with cachaca, pineapple, mango, lime and housemade orgeat. Haley Bozeman, the Food and Beverage Director at Kinjo, made us all of our drinks and proved why she has been one of the best bartenders in Macon for several years. Having her behind the bar making cocktails sets Kinjo’s drinks apart from other places in the area. Each drink tasted great and would pair well with the food perfectly.

COVID-19 policies:

Kinjo has taken the lead on enforcing a no mask no service policy. You must wear a mask when you enter the restaurant, while interacting with staff and while walking through the restaurant. Your temperature will be taken before you’re seated. Kinjo has disposable masks available for customers who don’t bring one.

The restaurant has takeout and pickup options available if you’re not comfortable dining in.

Kinjo Kitchen and Cocktails

Location: 497 2nd St., Macon

Hours: Tuesday - Thursday: 11 a.m. – 2 p.m., 5 p.m.–9 p.m.; Friday 11 a.m. – 2 p.m. 5 p.m.–9:30 p.m.; Saturday 5 p.m.–9:30 p.m

Price range: $6-$28

This story was originally published August 21, 2020 at 9:31 AM.