The Koji Club

Dinner Club

The Experience
Once a month, Chef Moe Kuroki & The Koji Club culinary team will prepare a rotating at-home meal featuring the best of our Japanese homestyle cooking. Initial memberships are very limited. 
Build Your Japanese Pantry
We are constantly trying the latest Japanese products entering our market to find the best of the best. Let us stock your pantry with a rotating selection of premium, hard-to-find Japanese ingredients such as sesame oil, ponzu, sansho powder, soy sauce, etc. plus creative recipe ideas on how to use them.
Caviar Add-On
At The Koji Club, we firmly believe life is full of reasons to celebrate. Add a little luxury to your weeknight routine with a 30g tin of Island Creek Adamas White Sturgeon Caviar from Lombardy, Italy and a side of crème fraiche with Seaweed + Salt Calbee Potato Chips.
Pickup or Delivery?

  • Mushroom Miso Soup
  • Japanese Curry Empanada
  • Pickled Cucumbers
  • Pork Katsu with Steamed Rice
  • Yuzu Strawberry Tiramisu
  • + More Surprises!
All meals come fully prepared with accompanying reheating instructions from the kitchen — simply assemble & serve.
You can skip a month, pause or cancel your membership anytime via your Table22 member portal.
The Koji Club is a safe space to celebrate, learn about and drink really good sake. Our goal is to reframe Japanese sake from an esoteric, hangover inducing, sushi companion (insert sake bomb here) to an approachable everyday beverage choice through nontraditional partnerships, unique learning experiences and New England's first and only sake bar.
  • Esquire— The Best Bars in America, 2023
  • Condé Nast— The Best New Restaurants in the World
  • Chef's notes highlighting the monthly dishes
  • Members-only discounts at the bar
  • First access to sake tastings, special events, & holiday packages
Not enjoying it immediately? Caviar is totally fine unopened for 4-6 weeks from receipt in the refrigerator. Once opened, the caviar should be eaten within 2-3 days. 

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Macarons

The Koji Club Holiday Add-Ons

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