Kijitsu is Japanese vegetarian restaurant that serves shojin cuisine. Shojin refers to Zen Buddhism style, it is multi course meal with fresh, seasonal ingredients presented beautifully so it is not only experience for your mouth but also for your eyes. The location of Kijitsu is on a quiet street in Murray Hill, once you are in the restaurant you realize the location is unusual for Michelin star place with so sophisticated food. On the other hand it is all bout food not the location, which if you keep reading you will see what I mean and what food means for the chef Hiroki Odo.

After we were seated, we quickly realize this place must be serious about what it stands for. The décor of causal dinning room is so minimalistic you may think the space has not been finished, completely stripped walls with no art or chachkis, simple wooden tables and stools with nothing extra on them. No candlelights, no music in the background, no distractions, it is all about the food and its flavors. The pottery that is used is unique and hand made, each tea cup is different, each plate has its own story and they are part of the experience of Kijitsu. As soon as you start your meal you start having better understanding of the space and that food and each meal is a ritual not only for the guests but also for the chef.

When it comes to menu you do not have too many options, it is almost like your choices are taken away from you on purpose, so you do not decide when you eat what. The chef carefully prepares all (3) options for you and you are just along for the ride. Chef’s tasting menu changes daily and it consists of 8 courses plus 2 desserts. If you think that is too much you can choose between Kaze (4 courses) or Hana (6 courses). All three menus can be matched with sake or green tea.

We decided to go with chef’s tasting menu and in November they served truffle and mushroom dishes. For the starter we got potato cake, smooth in texture and rich in flavor with a slice of truffle and herbs on the top and sauce the bottom. The presentation was amazing and that is when you know this is pure culinary experience and you do not have to know what is coming nex. You are in good hands. The dishes started coming, turnip soup that is simple broth with tofu and turnip with very delicate flavor and sweet turnip aftertaste.

Seasonal assortment (that looked like a piece of art) was so beautiful I was not sure how to start, it was a fall basket on your plate, almost like a decoration you are afraid to touch. Panko-fried mushrooms came with freshly sliced by the table truffle, very organic, earthy dish. Autumn hot pot that was still boiling when delivered, was a great light and rich at the same time mushroom broth.

Soba Seed with Hijiki Rice served with Miso soup so rich in flavor it is party in your mouth. The rice did not taste as rice and miso soup had truffle-mushroom flavors so nicely incorporated that you wanted more. We were offered to try udon noodles from Japan and of course we went for it. The noodles were served cold and they were made al dente. That was the least impressive dish; however, the flavors were there. Maybe after 8 courses it was difficult to finish with cold noodles.

For the dessert we were served Kabuch burle, made out of pumpkin and match with candies made by Kyoto Kagizen-Yoshifusa. The candies are recommended to be eaten just before you sip on matcha, the sweetness and rice flavor is released when you mix matcha with the candies in your mouth. So simple and yet this tiny dessert hits the spot.

Kijitsu offers culinary experience that is worth the price, this type of places are gems we always look for. The appreciation for the food preparation and flavors are the reasons why I write this blog. Not every week we end up at restaurants so pure in delivering what they promise. We will be back to try more creations of Chef Hiroki Odo and I hope you will visit too.

Cuisine: Zen Buddhism, Japanese

Avg price per person: $100-205, all major credit cards accepted

Attire: Casual

Overall Rating: 5 plates