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Exceptional Shojin-ryori at Kajitsu in the East Village

J. Kenji López-Alt 16 comments

Shojin-ryori, the predecessor to kaiseki cuisine devised centuries ago by Buddhist monks (and the basis for the food served at Kajitsu) has been a purely vegan cuisine from its outset. There are no wizard-like attempts to transform vegetables into meat-like products, no culinary mimicry, rather It's a cuisine that celebrates vegetables in all of their diverse glory. Kajitsu practices this tradition exceptionally well. More

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