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.
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