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Dinner at Kajitsu this month

kosmose7 Mar 11, 2012 11:40 PM

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

 
 
 
 
 
  1. squid kun Feb 16, 2013 07:55 PM

    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...

    1. h
      helenhelen May 17, 2012 12:06 PM

      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
        h
        helenhelen May 30, 2012 09:37 AM

        so no one has been?

        1. re: helenhelen
          r
          Ricky May 30, 2012 10:12 AM

          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
            h
            helenhelen Jun 25, 2012 11:22 AM

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

            1. re: helenhelen
              r
              Ricky Jun 25, 2012 11:29 AM

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

              1. re: Ricky
                kosmose7 Jun 25, 2012 12:00 PM

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

        2. re: helenhelen
          kosmose7 Jun 25, 2012 12:04 PM

          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. Cheeryvisage Mar 14, 2012 07:31 PM

          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. Cheeryvisage Mar 12, 2012 08:03 AM

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

            3 Replies
            1. re: Cheeryvisage
              kosmose7 Mar 12, 2012 08:20 AM

              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
                Cheeryvisage Mar 12, 2012 08:22 AM

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

                1. re: Cheeryvisage
                  coasts Mar 14, 2012 07:36 PM

                  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.

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