A Manhattan temple to Japan’s centuries-old shojin Buddhist vegetarian cuisine, Kajitsu hews to tradition in a spare, stone-floored dining room in Murray Hill. Japan-born executive chef Hiroki Odo came to New York City
after more than a decade cooking at kaiseki-style restaurants in Kyoto and Tokyo
. The tasting menu is presented in either four or eight courses, and showcases house-made soba noodles and hyper-seasonal vegetables, such as sweet bamboo shoots flown in from Kyoto—gracefully presented on one-of-a-kind ceramics made by Japanese master potters.