Projects
This is just the beginning…
E&P DMPLNGS
East Wind Hospitality’s first venture into the world began at a time when everyone advised us to wait. In December of 2020 we served our first plates. E&P was a dim sum pop-up operating out of a small cafe, only three nights a week. At the time we were offering our house made kimchi, tsukemono, nori popcorn and 12 dumplings (four different flavors, three of each) for $39 and guests had the option of adding sides such as 24 hour braised short rib, pork belly and mushroom baos, or yakitori chicken wings. It was comfort food taken to a whole new level.
Kojin (now known as Chef’s Counter)
When it was time for E&P to come to an end, Kojin was born. We opened in June of 2021 in a space that was not designed for anything other than sushi, and within that space we decided to push the boundaries on ourselves and our technical abilities. Upon opening, we offered a six course Chef’s Selection tasting menu, and have since increased to eight courses overall. We have developed a sake list containing over 40 different options to accompany the meal, a variety of wines and a range of both Japanese and local beers as well. The menu changes with the seasons, and there is always a focus on fresh, local product highlighting the amazing food growing in our city.