Kajitsu Menu (Update 2025)
Kajitsu is a vegetarian and vegan Japanese restaurant located at 125 E 39th St in New York. Offering a unique dining experience with seasonal, prix fixe menus that change monthly, the restaurant has impressed customers with its impeccable attention to detail and creative dishes. Diners rave about the flavorful and texturally complex dishes, such as the seasonal ingredient salad, pistachio fava bean paste, and jicama bamboo soup. The menu, which caters to both vegans and non-vegans, surprises guests with inventive flavor combinations and exquisite presentations. With a Michelin star and top-notch service, Kajitsu provides a one-of-a-kind culinary journey that is worth every penny. If you appreciate fine dining and are looking for a memorable experience, Kajitsu is a must-visit destination.
Starter
Fried Mochi Daikon
Miso Soup
Daikor Rice
Soup & Rice
Mukozuke
Burdock Root
Spinach Seesame Tofu
Signature
Massun
Seasonal Ingrediants
Locus Root
Fried
Siyi Hassur
Napa Cabbage, Yebeshi
Daikon
Bokchoy
Simmerd
Noodle, Rice
Vdon
Chomaki
Citrus
Fruits
Dessert
Toubalo Mochi
Seasonal Ingredients
Seasonal Assortment
Grilled
Yuzu
Miso
Japanese Scallion
Udon
Truffle
Noodle Or Rice
Noodle
Sudachi Udon Or Truffle Udon
Aburi-Age (Fried Tofu)
Fermented Tofu
Grilled Nama-Fu
Pickled Kelp With Sansho g
(Take-out only)
Additional Side Dishes
Ramen
Kokage Signature Ramen
Scallion, egg, and ginger in kyoto style suppon-turtle broth
Chirimen Sansho Rice
Kyoto-style dried sardine sprinkled on rice with miso soup and pickles
Saba Zushi
Kyoto style cured japanese mackerel presses sushi
Kajitsu Roll
Breaded portabella mushroom, cabbage, myoga and brown mustard
Miyazaki Wagyu Beef Donburi
Soft-boiled organic egg served over rice with a cup of soup and pickles
Tenkaichi
Full/strong-bodied, rich in umami, smooth and clear in texture
Rimpo
Medium-bodied, with enough umami with a light astringency
Gyokuro
Sencha
Ka Boku
Full-bodied, sweet and softly lingers on the tongue, flowery fragrance
Hosen
Medium-bodied, nice balance of sharpness and sweetness, fresh aftertaste
Nanbu Bijin Years Old Daiginjo,
Iwate ml extremely limited sake, free run drops and aged in .l bottles in very low temperature. Clean with a silky texture and dry and a heavenly aroma like japanese fruits. Not for sale in japan.
Suigei Daito Junmai Daiginjo,
Kochi ml super limited sake produced only once a year, brewed using different types of yeast which achieves a mild, complex and rich but well balanced flavor deep fruity aroma with a super clean finish. Pairs well with any kind of food.
Katsuyama Den Junmai Daiginjo,
Miyagi ml fruity aroma with fruity aroma and rich navors with clean and crisp umami.
Sohomare Tuxedo" Kimoto Junmai Daiginjo,
Tochigi ml made only with "designation a top grade yamadanishiki rice, this sake is robust and profund with a deep body and flavor.
Kokuryu Junmai Ginjo "Black Dragon",
Fukui ml rich, well-balanced and clean with lots of "umami"
Hakkaisan Junmai Ginjo,
Niigata ml sake recommended to drink in room temperature: mellow texture with crisp, clean and slightly dry finish
Kirinzan "Classic",
Niigata sake recommended to drink in room temperature: everyday drinking sake polished down to % very smooth, light, round, clean and dry. Notes of hazelnut and toasted rice. It can be enjoyed hot, warm or chilled.
Nv Lanson White Label,
Champagne ml
Nv Louis Roederer Brut Premier,
Champagne ml
De Sousa Grand Cru Umami Extra Brut,
Champagne ml
Domaine Jobard-Morey Meursault,
Burgundy ml
Nadine Ferrand Macon-Villages,
Burgundy ml
Chef Abe's Choice
Others
Simmerd Daikon
Matcha
Strater
Ginko nut, miso
Kuchideri
Sesame tefu monaka
Nimonowar
Chestnut
Hassan
Seasonal ingredient
Fried
Matsutake & marlake mushroom
Sugi Hassun
Sweet potato
Hot Pot
Mushroom ,
Fruit
Seasonal fruit
Dessert
Chestnut