Kajitsu, NYC

Even before I moved to NYC, I had wanted to visit Kajitsu. Though the restaurant switched chefs and somewhat changed cuisines since it first popped up on my radar, it maintained a high spot on my eating list. So late last January on our big night off together, Rocky and I headed to the East Village(Kajitsu has since relocated) to try out Ryota Ueshima’s Shojin fare.

kajitsu table setting

We were offered a choice of two Kaiseki menus: Kaze, the shorter, or Hana, which includes the whole Kaze menu plus a few additions. Naturally, we chose the Hana tasting. I ordered the sake pairings, Rocky opted for grapes by the glass.

kajitsu camellia flower plate

kajitsu flower

Camellia Flower Plate. Red cabbage, turnip, arrowhead root, watercress, vinegared jelly, malva nut. Presented as a scene of a flower growing from the ground with ‘pollen’ of arrowhead root chips. The ‘petals’ were thick, tasty cuts of cabbage. The jelly had a yummy savory/acid balance. While it wasn’t at all bad, this was a super underwhelming opener.

kajitsu ozouni soup

kajitsu ozouni soup

Ozouni Soup. White miso, mochi, broccolini, daikon, carrot, sakekasu-fu, cumquat chips, mustard. I loved this. The soup was of an amazing savory density. The fried mochi had a little spice and with the fu gave the dish some fun chewiness.

kajitsu new year osechi box

kajitsu osechi box

New Year Osechi Box. Yuba, snow pea, burdock root, shiitake mushroom, golden beet, temari-fu, potato, chayote, sweet potato, cucumber, date, yam, beet, daikon, radish, parsnip, myoga, crosnes. Quite the assortment of items and preparations. A delightful compilation of tastes and textures. I particularly enjoyed the black soy beans, the sliced golden beet, and the thin shaved turnip wrapped around a cube of red beet.

kajitsu house made soba noodles

kajitsu soba noodles

House Made Soba Noodles. Wasabi, horseradish, scallion. With a kelp, seaweed, and soy broth. Little pieces of wasabi tempura were fun. The pairing of a bold, dry Junmai from Gunma was fantastic with the root spice.

kajitsu fried taro with shungiku sauce

Fried Taro with Shungiku Sauce. Rikyu-fu, variety of seasonal mushrooms, ginger. Another winner. The fried taro was incredible. The varieties of mushrooms had great textures and earthiness that added extra depth to the Shungiku broth.

kajitsu bi color sushi miso soup

Bi-Color Sushi with Miso Soup. Shiitake, lotus root, bamboo shoot, bok choy, wasabi, carrot, ginger. The rolled ‘sushi’ was merely decent on its own, though warmed in the red miso & tofu soup it was spectacular. The pickled vegetables were a nice condiment.

kajitsu snow mochi cake

kajitsu mochi

Snow Mochi Cake. A mochi rice ball filled with sweet white bean paste and topped with what seemed like spun sugar.

kajitsu matcha candies kyoto suetomi

Matcha with Candies by Kyoto Suetomi. A sugar candy representing the year of the snake and a light rice and sesame cookie. Along with a small serving of warm matcha.

Some sake I was served:

kajitsu sakekajitsu sakekajitsu sakekajitsu sakekajitsu sake

Date of visit: January 27, 2013

Kajitsu. 125 E 39th Street. NYC  212.228.4873  www.kajitsunyc.com/

Advertisements

0 Responses to “Kajitsu, NYC”



  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




Enter your email address to follow this blog and receive notifications of new posts by email.

This Guy on Twitter

Sunday Eggs with @thischickrocky

%d bloggers like this: