THIS RESTAURANT HAS CHANGED LOCATIONS Kajitsu Restaurant Review: Kajitsu specializes in vegetarian kaiseki cuisine, developed in Zen Buddhist monasteries to isolate the flavors one can get from vegetables and tofu. In other words, instead of mimicking dishes that have meat, Kajitsu celebrates the vegetables on their own merits. The end result is tasty, delicate dishes served up in an austere, basement room awash in plain wood and not much else. Obviously, focusing on something as seasonal as vegetables means that the menu changes often, but guests will get to try such combos as lotus root dumplings with plum sauce, grilled bamboo shoots, and rice with snap peas. Kajitsu makes its own soba noodles on-site and also specializes in fu, made from gluten and rice flour; here, it’s deep-fried and paired with vegetable tempura or spinach and tofu paste. All of the food is presented on special dishware, some of which dates back over 200 years. Finish up with some special tea from Ippodo.
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