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Dinner at Kajitsu this month

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I visited Kajitsu again, and it was my last meal to enjoy chef Nishihara Masato san's masterpiece in New York (sad).

I particularly liked this dish composed of:
- pumpkin namafu with red miso
- thin-sliced daikon radish in the shape of treble clef and cherry blossom petals
- plum and soy sauce
- spring scallions with white wood ear mushrooms and sumiso
- brussels sprout with fukinoto paste
- smoked satoimo with tofu-yo (fermented tofu from Okinawa) sauce
The subtle flavors of seasonal ingredients and beautiful presentations expressing spring were overwhelming.

Sakura mochi for dessert and ohigashi candies resembling cherry blossom and branch also brilliantly expressed 'shun (seasonality)'.

And there was next chef de cuisine of Kajitsu too, chef Ueshima Ryota.
I look forward to his creations in April.
Chef Ueshima Ryota told me Kajitsu would relocate to midtown in July.

Lastly, chef Nishihara Masato san, good luck in your new career.
New York will miss you!

* P.S. Newly-opened 'Neta' was pretty good, although overall portions were a bit too small, like Masa.

-----
Kajitsu
414 East 9th Street, New York, NY 10009

Neta
61 W 8th St, New York, NY 10011

 
 
 
 
 
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  1. Thanks, kosmose! Would you happen to know where in Midtown the restaurant is moving to?

    3 Replies
    1. re: Cheeryvisage

      My pleasure, Cheeryvisage! :)
      I don't know where in Midtown yet... Hope the new location will be close to my apartment. LOL

      1. re: kosmose7

        lol, me too (I'm also in Midtown)!

        1. re: Cheeryvisage

          apparently they haven't settled on an address yet. i was there in late Feb. and spoke with Chef Masato, as well as the newish American woman that's working there. neither could give any insight on the new space, other than to say that it'd be in midtown.

    2. Just had the March menu with CHer plumpdumpling and other foodie friends. The dinner was delicious.

      My favorite items from the menu were the cherry blossom mochi (much better than Minamoto Kitchoan's version), the fried wheat gluten with mugwort, and the turnip soup with sesame tofu.

      Photos of this March menu:
      http://www.flickr.com/photos/cheeryvi...

      1. has anyone tried it since the new chef started? my friend and i made reservations recently since we are coming to town for a short visit.

        6 Replies
        1. re: helenhelen

          so no one has been?

          1. re: helenhelen

            I reserved for next month, I'm not a fan of the 4 courses of carbs this month. Theres a sushi course, a okayu course, somen course and a rice course, thats way too much.

            1. re: Ricky

              i went in june and it was delicious. not carb heavy at all.

              1. re: helenhelen

                I just went this month, lets say I'll probably visit Nishihara san in London sooner than later.

                1. re: Ricky

                  Nishihara san is now at UMU (http://www.umurestaurant.com/). I also look forward to visiting there soon! :)

          2. re: helenhelen

            I have been going since Nishiraha san has left and the new chef, Ueshima Ryota san's style may not be as colorful as Nishihara san's (Oh, how much did I adore Nishihara san's artworks every month!), but it is very refined and delicious. I really loved his somen last month. :)

          3. The move's finally happening. The plan is to close Feb. 25 and reopen March 12 on E. 39th St. ... www.nytimes.com/2013/02/13/dining/off...