WIT Life #266: Kajitsu Spring Tasting Reception
Events, Food & Drink, Translating/Interpreting, WIT Life, Writers 
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WIT Life is a periodic series written by professional Writer/Interpreter/Translator Stacy Smith (Kumamoto-ken CIR, 2000-03). She starts her day by watching Fujisankei’s newscast in Japanese, and here she shares some of the interesting tidbits and trends along with her own observations.
Over the weekend I had the chance to take part in the delectable Spring Tasting Reception held at Kajitsu/Kokage. For those of you who don’t know this spot, it’s about as close as you can get to Japan here in NYC. Last year I celebrated my birthday with a delicious meal at Kajitsu, the restaurant on the upper floor featuring 精進料理 (shojin ryouri), vegan cuisine devised centuries ago by Buddhist monks which was the predecessor to kaiseki .
In the first four years of its existence Kajitsu was located in the East Village, but it moved to its midtown location a year ago. Aside from Kajitsu occupying the second floor, Kokage on the first floor serves non-vegetarian Japanese food and Ippodo near the entrance sells Japanese tea. There is literally something for everyone, and both restaurants are open for both lunch and dinner.
This event was celebrating the promotion of the Executive Sous Chef Hiroki Odo to Executive Chef, as current Executive Chef Ryota Ueshima is returning to Japan. The amazing spread featured shojin sushi, vegetarian ramen, vegetarian okonomiyaki, curry-flavored croquettes and a table filled with oishii 和菓子(wagashi, or Japanese-style sweets) and other desserts. But for me the hit of the night was the matcha champagne. The matcha was prepared in the same way as you’d see in the tea ceremony, except that before whisking champagne was poured in instead of hot water. The result was a refreshingly bubbly green tea flavored cocktail , the perfect accompaniment to the elegant meal. Iribancha was recommended to go with the dessert, and it was a powerful tea but drew me in once I got used to it.
There was also a wide selection of sake on the second floor sponsored by Sake Journeys, and Sake Samurai Timothy Sullivan was on hand to offer his recommendations (I particularly liked a new Hakkaisan sparkling nigori sake). All in all it was a lovely night in a venue whose simplistic beauty and wood walls transport you back to Japan, even down to its very scent. You will feel 懐かしい (natsukashii, or nostalgic) upon entering, even if it is your very first time.
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