125 E 39th St, New York, NY 10016
Mon CLOSED. Also closed 1st day of each Month. Tues-Sat 11:45-1:45 PM, 5:30-10:00 PM, Sun 5:30-10:00 PM
Kajitsu – “Fine Day”
Kajitsu means “fine day”, or “day of celebration” in Japanese.
We have chosen the name Kajitsu hoping that a visit here will always be a special occasion for our guests.
Shojin cuisine refers to a type of vegetarian cooking that originates in Zen Buddhism.
Even though it does not use meat or fish, shojin is regarded as the foundation of all Japanese cuisine,
especially kaiseki, the Japanese version of haute cuisine. In its present form kaiseki is a multi-course
meal in which fresh, seasonal ingredients are prepared in ways that enhance the flavor of
each component, with the finished dishes beautifully arranged on plates.
All of these characteristics come from shojin cuisine, which is still prepared in Buddhist temples
The shapes “” were sketched by the Zen monk Sengai Osho (1750-1837), to illustrate one of the most essential principals of Zen: the journey to bring meaning out of something that seems to have none. At Kajitsu we use this symbol to show our respect for Zen philosophy and the traditions of shojin cuisine.
In traditional Japanese cuisine the dishware is an integral part of the meal.
The dishes used at Kajitsu were specially selected for this space, and include pieces created by
master Japanese potters over 200 years ago as well as works by modern ceramic artists.
Since the unique color and quality of these pieces cannot be reproduced, dishes are carefully repaired
if they are chipped or damaged. You may notice small patches on some of the dishes used at Kajitsu;
this is an indication of our deep respect for the work of old masters,
and for the shojin tradition of frugality and respect.
Kokage by Kajitsu is the non-vegetarian casual sister of Kajitsu.
It is located on the first floor of the same townhouse with Kajistu, which quietly nestles on a tree-lined street close to Grand Central Station.
The restaurant serves authentic Japanese food with finest seasonal ingredients from Japan as well as local farmers.
The menu is more casual than that of Kajitsu, consisting of easy-to-choose a la carte dishes.
The signature dishes include the house-made soba noodles with seared duck, wagyu beef sukiyaki, and the Kyoto style saba sushi, which was featured by the New York Times.
Dinner,Fine Dining,Functions,Lunch,Private Room
Pricey - $36 - $60,Exclusive - $61 and above