A SEASONAL JOURNEY
ONE PLATE AT A TIME
At Eunoia, we cook at the crossroads of three cultures: Mexico, Bulgaria, and Japan. Seasonal ingredients • Constantly evolving menu.
Our food is a living reflection of our roots—a creative, honest blend where each dish tells a story through seasonal, locally sourced ingredients. We cook with what the earth gives us, when it gives it, letting nature guide our menus. There are no fixed recipes, only intuition, flavor, and curiosity.
OUR VISION
WE AIM TO
1
Celebrate the rhythm of the seasons and the local bounty of the Mid-Atlantic.
2
Blend Mexican, Bulgarian, and Japanese culinary traditions into an ever-evolving, seasonal experience.
3
Engage diners in a multi-sensory journey where every plate tells a story of place, time, and technique.
SEASONAL INGREDIENTS
•
CONSTANTLY EVOLVING MENU
•
SEASONAL INGREDIENTS • CONSTANTLY EVOLVING MENU •
THE CHEF
JOSA MALDONADO
Born in Mexico City, Josa discovered his passion for cooking at an early age, helping his mother shop at the market and prepare family meals. He began working in restaurants at 17 and went on to formally study gastronomy, gaining experience in acclaimed kitchens across Mexico and the United States.
His career includes time at iconic restaurants such as Pujol in Mexico City and The French Laundry in California, where he developed a love for Japanese cuisine and creative menu development. In 2022, he spent three months in Copenhagen, joining the team at Jatak as it earned its first Michelin star—an experience that deeply shaped his culinary vision.
Now based in Washington, D.C., he leads the culinary vision at Eunoia, blending influences from Mexico, Bulgaria, and Japan into a menu that celebrates seasonality, local ingredients, and creative intuition.