A beautiful late-summer meal with Paul Freedman and Jordan – the third in our series of summer dinners (past features included Txikito and Dirt Candy, where I worked. Always great to share my work with friends, and incidentally was on the same block).

Unique for its practice of Shojin-ryōri, ancient Buddhist cuisine that takes no animal life, and has certain guidelines for the use of a variety of colours, temperatures, and textures, Kajitsu makes some truly unique food and definitely some of the best Japanese and vegetarian food in the city.

Our tasting menu, with sake pairing.

This entry was published on Wednesday, June 20, 2012 at 8:23 am. It’s filed under food, general, restaurants and tagged , , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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