Time Out rating:
<strong>Rating: </strong>4/5
Time Out says
Thu Mar 15 2012
Diners often compare eating great food to a religious experience, but at Kajitsu—possibly New York's only kaiseki restaurant to offer the centuries-old Zen Buddhist vegetarian cuisine known as shojin, from which modern-day Japanese cooking is thought to have developed—there's something literal in the restaurant's connection to the divine. As you step through the sliding paned-glass doorway, the sparse, hushed interior—earthy beige walls, a stone floor and weighty dining tables each made from a unique wood—suggests a reverence for nature that is also expressed in the food. After we selected the eight-course tasting menu, which changes monthly, a procession of small plates was delivered by attentive yet unobtrusive servers. For those accustomed to bold flavors, the preparations can at first seem understated to a fault. But with each jewellike course, the meal emerges as an artful meditation on simplicity and seasonality. Flavors are clean and subdued: a clear soup with neutral white yam harbors grassy yomogi (Japanese mugwort) paste; a mochi orb, speckled with bits of crisp lotus root, contrasts nicely with a dab of preserved-plum sauce; wedges of grilled fresh bamboo shoots leaning against their own husks are mildly sweet; glistening rice cradles fragrant roasted-corn puree. Often, texture upstages taste, especially in the case of the delightfully chewy wheat gluten called fu (Kajitsu's owners import it from their 250-year-old Kyoto shop that once supplied the Imperial Court). The shape-shifting ingredient makes multiple appearances—deep-fried in tempura batter, as spongy cubes mixed with spinach and tofu paste. Though nothing we ate shouted for attention, all the subtleties added up to a memorable, if not exactly sacred, meal.—TONY
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