We visited Kajitsu for the second time. It’s a very minimalist and meticulous vegan Japanese restaurant on East 39th near Park Avenue. We sat at the chefs’ counter had the multi-course “Kaze” seasonal menu, made with ingredients that are at their peak in the summer.
This course was a tempura of seasonal vegetables and glutinous wheat protein made with water brought in from Kyoto (because New York Water is apparently only good for amazing pizza dough).
We enjoyed a rice porridge with pickled plum and sides of chilled pickled tofu (sweet) and pickled vegetables (salty, tangy).
There were a summer vegetables “Nabe” with Mizuna greens, scallion, burdock root, and chrysanthemum in a vegetable broth.
We ended with desserts of matcha (green tea) and roasted matcha tofu puddings.
On the way back to the subway, we entered through the south side of Grand Central Terminal, at Park Avenue and 42nd St. This is a view I’ve always liked.
I took a photo of Josie walking along one of the marble passages beneath Grand Central, and later used it as a source for a painting.
