As a raw food chef, I am always open to new sources of inspiration for creating delectable raw versions of traditionally prepared foods. Recently, I found my muse while dining at Kajitsu, a 2010 Michelin-star awarded Japanese vegan restaurant located in downtown Manhattan. Their logo is a symbol to show their respect for Zen philosophy and the traditions of shojin cuisine, an ancient Japanese cuisine developed in Zen Buddhist monasteries.

I sat at the bar, which allowed me to experience at close range the open kitchen run by the consummate Executive Chef, Mashato Nishihara, pictured below.

“I entered the culinary world by practicing Kaiseki cuisine, using various kinds of ingredients….
I am not an expert on Buddhism or vegetarianism, but my goal as a chef is to open up new frontiers in shojin cuisine by utilizing Japanese culinary skills while incorporating many ingredients unconventional in traditional shojin cooking.” -Masato Nishihara

Executive Chef Masato Nishihara

The dishes used at Kajitsu are specially selected and include pieces created by master Japanese potters over 200 years ago as well as works by modern ceramic artists.

I ordered their eight-course “Hana” menu (which changes monthly) that included an assortment of tastings.  This is a sampling of what was being served when I visited.

Broccoli with Japanese Butterbur Sauce	Clear Soup with Bamboo Shoots
Chilled Tomato Aspic with Avocado, Fresh Peas, Wasabi, Umadashi Sauce	Heart of Palm, Black Truffle, Sesame Cream

…and an amuse bouche.

Matcha Tea served with Candies by Kyoto Kagizen-yoshifusa

Here’s a recipe with photo from my own private collection I thought I’d share with you.  Enjoy!

Green Tea Ice Cream

Green Tea Ice Cream
Yield:  Approximately 4¾ cups

Ingredients
1 cup almond milk
½ cup raw cashews, soaked for 4 hours, rinsed and drained
2 cups Thai coconut meat
¾ cup agave nectar
¼ cup coconut oil
1 pinch Celtic sea salt
¼ cup Matcha green tea powder

Preparation

1. In a high-speed blender, combine all ingredients, and blend until smooth and creamy.
2. Pour mixture into a bowl and freeze until scoopable (about 4 hours), or churn in an ice cream maker following the manufacturer’s instructions.