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A tribute to the serenity of shojin ryori—and to now-shuttered the Michelin-starred New York restaurant that brought this centuries-old Buddhist vegan tradition to life in the Big Apple.

Kajitsu was a rare place: a restaurant that channeled the quiet beauty of Japanese temple cuisine in the heart of Manhattan. This book preserves its vision—through precise, seasonal recipes, reflective prose, and striking photography that captures both the food and its philosophy.

The recipes are arranged by season and include:

• Tofu prepared from fresh green peas

• Vegetable aspic with tomatoes and berries

• Mitsuba leaf and cucumber futomaki roll

• Steamed chestnut and truffle rice

Spanning 272 pages, Kajitsu reflects a deep attention to stillness, transience, and nature’s rhythm — while never losing sight of the contrast between that serenity and the energy of the city it quietly occupied.

In English.

Hardcover. Color photographs throughout.