Experience an artful journey through minimalist vegan dining at Kajitsu, where elegant, seasonal dishes meet Zen Buddhist traditions in a serene Midtown setting.
"Shuichiro Kobori is Japanese and the owner of Kajitsu (meaning “fine day” or “day of celebration” in Japanese) in Murray Hill. The menu consists of Shojin cuisine, which is all about vegetarian cooking that originated in Zen Buddhism. As soon as you walk in, you’re greeted with a striking Ikebana-style piece of art, warm wooden panels, and a cozy seating area. All of their dishes come on Japanese handcrafted ceramic plates and any takeout orders include a floral surprise. My idea of a perfect evening would be spent dining at Kajitsu’s top floor window side, sharing the Shojin bento box and tenjyu tempura, namafu dengaku mochi for dessert, and ordering a Kajitsu roll to go. We haven’t been here yet, but want you to know this spot exists." - Team Infatuation
"In 2019, she moved back to New York to become the pastry chef at the Japanese fine dining restaurant Kajitsu and its cafe, Kokage, in Murray Hill, known for its 'Zen Buddhist Shojin cuisine' and a soundtrack designed by the late Ryuichi Sakamoto; she prepared all the desserts, specializing in wagashi." - Emma Orlow
"A meal at this Japanese restaurant, whether for lunch (the only time you can have their incredible ramen), or dinner, is a truly artful experience, and an introduction to a slower, more mindful style of eating. For one, it’s Shojin cuisine, vegetarian food that’s served in Zen Buddhist temples throughout Japan. And for two, the cooked dishes are beautifully presented, in traditional ceramics that are sometimes hundreds of years old. Both lunch and dinner are tasting menu only, so it’s worth it to take the time to enjoy it."
"A meal at this Japanese restaurant, whether for lunch (the only time you can have their incredible ramen), or dinner, is a truly artful experience, and an introduction to a slower, more mindful style of eating. For one, it’s Shojin cuisine, vegetarian food that’s served in Zen Buddhist temples throughout Japan. And for two, the cooked dishes are beautifully presented, in traditional ceramics that are sometimes hundreds of years old. Both lunch and dinner are tasting menu only, so it’s worth it to take the time to enjoy it."
"Shojin Ryori cuisine delivered, for the first time." - The MICHELIN Guide
