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This week New York Times critic Pete Wells files a very positive two-star review of the new location of Kajitsu, the Japanese restaurant specializing in shojin ryori cooking. Writes Wells: "Each time I go to Kajitsu, which recently moved from the East Village to a tranquil and luminous new home in Murray Hill, I am still surprised by the variety of flavors that [chef Ryota] Ueshima coaxes out of meals that Westerners would call vegan." [NYT]
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