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A former Japanese restaurant in Manhattan, known for its traditional Shojin Ryori (Buddhist vegetarian cuisine). It closed in late 2022.
Shuichiro Kobori is a Japanese chef recognized for his expertise in preparing 'fu' (wheat gluten), a significant element in traditional Japanese cuisine. He is associated with Japanese restaurants in New York City.
Last updated: 7/2/2026, 3:28:49 AM
Kajitsu was renowned for its traditional Japanese Shojin Ryori, a refined Buddhist vegetarian cuisine. It was considered a unique and highly regarded dining destination in Manhattan, known for its focus on seasonal, plant-based ingredients and a culinary approach that evolved over time.
Customers generally perceived Kajitsu as a unique and high-quality dining experience, particularly appealing to vegans and those seeking authentic Japanese vegetarian cuisine. While some reviews suggested its niche appeal, the 'RIP' sentiments on Reddit indicate a loyal following who mourned its closure.
Kajitsu officially closed its doors, with owner Shuichiro Kobori issuing a message of thanks to its patrons. The closure was noted in late 2022.
The restaurant is no longer operational.
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