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

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 exquisite tastings.  This is a sampling of what was being served when I visited.

…and an amuse bouche.

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

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 Method

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.

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