Shojin Cuisine at Kajitsu

Shojin Cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries.

Shojin Cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor.



















You can also enjoy Real green tea served by a chef, Nishihara who learned tea ceremony in Kyoto, Japan.




















Kajitsu, NYC
414 E 9th St
New York, NY
10009, USA
+1 212-228-4873

Kamo-Nanban Soba at MATSUGEN, NY.
If you go to Matsugen, I just recommend to eat Soba. Nothing else, really.

Kamo is duck. Then, what is Nanban?
Since Nanba, Osaka has been famously known to produce scallion (Negi), Japanese started to call Negi as Nanba.
Nanba turned into Nanban over time.


Matsugen
241 Church St
New York, NY 10013
212-925-0202

Matsugen New York

Matsugen opened at old 66 spot in Tribeca.
Jean George had a partnership with Matsugen, so this restaurant does not look like authentic Japanese restaurant... but Jean George didn't even involve menu creation.
But I am surprised he was actually ther yesterday..

Interior was a little intimidating. Tall ceiling, huge and tall dining table, and almost too perfect decoration.

















Matsugen Japan serves mainly soba noodle, but you can enjoy sushi, soba, and a little bit of every Japanese food here.

I only tried Soba noodle yesterday, but soba itself was really good.
My dish was Kamoseiro (you dip soba in duck soup)... Soup was a little bit too oily, but it was good enough to be worth coming back only for this.

















I had a chance to look around a kitchen inside, and they have their own soba flour machine, as well as handmade soba creation performance in front of window facing to the street.


I will definitely come back here to eat more variety menus.
But I would rather sit on the regular table so that I can relax and eat next time.



















Matsugen
241 Church St.
at Leonard St.
(212)925-0202