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RESERVATION
Kajitsu serves shojin cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries. Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor. ABOUT - EXECUTIVE CHEF Kajitsu serves shojin cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries. Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor.ABOUT - CONCEPT
Kajitsu serves shojin cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries. Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor.INFORMATION
Kajitsu serves shojin cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries. Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor.KOKAGE CAFE MENU
KOKAGE CAFÉ Tuesday ~ Saturday 11:45am~1:45pm Closed the 1st day of every month. April Seasonal Dessert Spring Strawberry Jelly $7 With stewed and fresh strawberries KOKAGE CAFE MENU 202105 KOKAGE CAFÉ Tuesday ~ Saturday 11:45am~1:45pm Closed the 1st day of every month. May Seasonal Dessert Rhubarb Jelly $7 With poached rhubarb and rhubarb puree AnMAR 2021 MENU
KOKAGE CAFÉ Tuesday ~ Saturday 11:45am~1:45pm Closed the 1st day of every month. March Seasonal Dessert Meyer Lemon Jelly $7 Meyer lemon jelly, candedfresh Meyer lemon slices An KOAGE LUNCH FOOD 202104 Title: koage_lunch_food_202104 Author: koage Created Date: 3/29/20215:53:07 PM
DRINK PAIRING WITH KAJITSU OMAKASE Wine Glass Sparkling Glass / Bottle Yuzu Soda 2011 Michel Gonet Brut Blanc de Blancs, Champagne, France 22 / 120 NV Lanson White Label, Champagne, France 20 / 110 NV Hugues Godmé Brut Nature, Champagne, France - / 170 2010 Vilmart &Cie, Brut 1er Cru Coeur de Cuvée, Champagne,France - / KAJITSU | JAPANESE SHOJIN CUISINE Kajitsu serves shojin cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries. Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor.RESERVATION
Kajitsu serves shojin cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries. Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor. ABOUT - EXECUTIVE CHEF Kajitsu serves shojin cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries. Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor.ABOUT - CONCEPT
Kajitsu serves shojin cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries. Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor.INFORMATION
Kajitsu serves shojin cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries. Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor.KOKAGE CAFE MENU
KOKAGE CAFÉ Tuesday ~ Saturday 11:45am~1:45pm Closed the 1st day of every month. April Seasonal Dessert Spring Strawberry Jelly $7 With stewed and fresh strawberries KOKAGE CAFE MENU 202105 KOKAGE CAFÉ Tuesday ~ Saturday 11:45am~1:45pm Closed the 1st day of every month. May Seasonal Dessert Rhubarb Jelly $7 With poached rhubarb and rhubarb puree AnMAR 2021 MENU
KOKAGE CAFÉ Tuesday ~ Saturday 11:45am~1:45pm Closed the 1st day of every month. March Seasonal Dessert Meyer Lemon Jelly $7 Meyer lemon jelly, candedfresh Meyer lemon slices An KOAGE LUNCH FOOD 202104 Title: koage_lunch_food_202104 Author: koage Created Date: 3/29/20215:53:07 PM
DRINK PAIRING WITH KAJITSU OMAKASE Wine Glass Sparkling Glass / Bottle Yuzu Soda 2011 Michel Gonet Brut Blanc de Blancs, Champagne, France 22 / 120 NV Lanson White Label, Champagne, France 20 / 110 NV Hugues Godmé Brut Nature, Champagne, France - / 170 2010 Vilmart &Cie, Brut 1er Cru Coeur de Cuvée, Champagne,France - / MENU | KAJITSU | JAPANESE SHOJIN CUISINE Kajitsu serves shojin cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries. Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor. KAJITSU | JAPANESE SHOJIN CUISINETRANSLATE THIS PAGE Kajitsu serves shojin cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries. Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor. EVENTS | KAJITSU | KYOTO, NISHIKI MARKET, OKUNIYA UNAJUU EVENT Kajitsu serves shojin cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries. Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor.EVENTS | KAJITSU
Kajitsu serves shojin cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries. Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor.MAR 2021 MENU
KOKAGE CAFÉ Tuesday ~ Saturday 11:45am~1:45pm Closed the 1st day of every month. March Seasonal Dessert Meyer Lemon Jelly $7 Meyer lemon jelly, candedfresh Meyer lemon slices An OMAKASE CHEF’S CHOICE May 5 月のお献立 Seasonal Starter The starter features white asparagus with a mugwort miso. The decoration of Japanese iris leaf with mugwort is typically hung from the edge of the roof during the rainy fifth month of the lunar calendar; for its strong fragrance DRINK PAIRING WITH KAJITSU OMAKASE Wine Glass Sparkling Glass / Bottle Yuzu Soda 2011 Michel Gonet Brut Blanc de Blancs, Champagne, France 22 / 120 NV Lanson White Label, Champagne, France 20 / 110 NV Hugues Godmé Brut Nature, Champagne, France - / 170 2010 Vilmart &Cie, Brut 1er Cru Coeur de Cuvée, Champagne,France - /CAFE MENU FEB. 2021
KOKAGE CAFÉ Tuesday ~ Saturday 11:45am~1:45pm Closed the 1st day of every month. February Seasonal Dessert Bloo d Orange & Cara CaraOrangeJelly $7
OMAKASE CHEF’S CHOICE Hashiyasume An ode to spring shoots, this plate carries over 30 varieties of daily picked winter and spring vegetables. We would like you to enjoy the various OMAKASE CHEF’S CHOICE $120 Omakase $120 Mixed Pairing (Tea and Sake) $80, Tea Pairing $53/ Regular Sake Pairing $65/Premium Sake Pairing $120 Seasonal Starter Wild watercress, morel mushroom, tofu 先付 クレソンとモリーユ茸 KAJITSU | JAPANESE SHOJIN CUISINE Kajitsu serves shojin cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries. Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor.RESERVATION
Kajitsu serves shojin cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries. Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor. ABOUT - EXECUTIVE CHEF Kajitsu serves shojin cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries. Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor.ABOUT - CONCEPT
Kajitsu serves shojin cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries. Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor.INFORMATION
Kajitsu serves shojin cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries. Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor.KOKAGE CAFÉ
Kajitsu serves shojin cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries. Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor.KOKAGE CAFE MENU
KOKAGE CAFÉ Tuesday ~ Saturday 11:45am~1:45pm Closed the 1st day of every month. April Seasonal Dessert Spring Strawberry Jelly $7 With stewed and fresh strawberries KOKAGE CAFE MENU 202105 KOKAGE CAFÉ Tuesday ~ Saturday 11:45am~1:45pm Closed the 1st day of every month. May Seasonal Dessert Rhubarb Jelly $7 With poached rhubarb and rhubarb puree An DRINK PAIRING WITH KAJITSU OMAKASE Wine Glass Sparkling Glass / Bottle Yuzu Soda 2011 Michel Gonet Brut Blanc de Blancs, Champagne, France 22 / 120 NV Lanson White Label, Champagne, France 20 / 110 NV Hugues Godmé Brut Nature, Champagne, France - / 170 2010 Vilmart &Cie, Brut 1er Cru Coeur de Cuvée, Champagne,France - / KOAGE LUNCH FOOD 202104 Title: koage_lunch_food_202104 Author: koage Created Date: 3/29/20215:53:07 PM
KAJITSU | JAPANESE SHOJIN CUISINE Kajitsu serves shojin cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries. Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor.RESERVATION
Kajitsu serves shojin cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries. Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor. ABOUT - EXECUTIVE CHEF Kajitsu serves shojin cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries. Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor.ABOUT - CONCEPT
Kajitsu serves shojin cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries. Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor.INFORMATION
Kajitsu serves shojin cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries. Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor.KOKAGE CAFÉ
Kajitsu serves shojin cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries. Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor.KOKAGE CAFE MENU
KOKAGE CAFÉ Tuesday ~ Saturday 11:45am~1:45pm Closed the 1st day of every month. April Seasonal Dessert Spring Strawberry Jelly $7 With stewed and fresh strawberries KOKAGE CAFE MENU 202105 KOKAGE CAFÉ Tuesday ~ Saturday 11:45am~1:45pm Closed the 1st day of every month. May Seasonal Dessert Rhubarb Jelly $7 With poached rhubarb and rhubarb puree An DRINK PAIRING WITH KAJITSU OMAKASE Wine Glass Sparkling Glass / Bottle Yuzu Soda 2011 Michel Gonet Brut Blanc de Blancs, Champagne, France 22 / 120 NV Lanson White Label, Champagne, France 20 / 110 NV Hugues Godmé Brut Nature, Champagne, France - / 170 2010 Vilmart &Cie, Brut 1er Cru Coeur de Cuvée, Champagne,France - / KOAGE LUNCH FOOD 202104 Title: koage_lunch_food_202104 Author: koage Created Date: 3/29/20215:53:07 PM
KAJITSU | JAPANESE SHOJIN CUISINE Kajitsu serves shojin cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries. Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor.RESERVATION
Kajitsu serves shojin cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries. Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor. EVENTS | KAJITSU | KYOTO, NISHIKI MARKET, OKUNIYA UNAJUU EVENT Kajitsu serves shojin cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries. Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor.EVENTS | KAJITSU
Kajitsu serves shojin cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries. Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor. KOKAGE CAFE MENU 202105 KOKAGE CAFÉ Tuesday ~ Saturday 11:45am~1:45pm Closed the 1st day of every month. May Seasonal Dessert Rhubarb Jelly $7 With poached rhubarb and rhubarb puree AnMAR 2021 MENU
KOKAGE CAFÉ Tuesday ~ Saturday 11:45am~1:45pm Closed the 1st day of every month. March Seasonal Dessert Meyer Lemon Jelly $7 Meyer lemon jelly, candedfresh Meyer lemon slices An MENU - KAJITSUNYC.COM KOKAGE CAFÉ Tuesday ~ Saturday 11am~4pm (L.O. 3:30pm) Closed the 1st day of every month. February Seasonal Menu Chocolate & Matcha Parfait$15
OMAKASE CHEF’S CHOICE May 5 月のお献立 Seasonal Starter The starter features white asparagus with a mugwort miso. The decoration of Japanese iris leaf with mugwort is typically hung from the edge of the roof during the rainy fifth month of the lunar calendar; for its strong fragrance OMAKASE CHEF’S CHOICE $120 Omakase $120 Mixed Pairing (Tea and Sake) $80, Tea Pairing $53/ Regular Sake Pairing $65/Premium Sake Pairing $120 Seasonal Starter Wild watercress, morel mushroom, tofu 先付 クレソンとモリーユ茸CAFE MENU FEB. 2021
KOKAGE CAFÉ Tuesday ~ Saturday 11:45am~1:45pm Closed the 1st day of every month. February Seasonal Dessert Bloo d Orange & Cara CaraOrangeJelly $7
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KAJITSU / KOKAGE STARTS BENTO FOR TAKEAWAY AND DELIVERY Though dining services at Kajitsu/Kokage are closed at this time, we are offering bento boxes for pickup and delivery. Delivery/pickup orders can be made through the Caviar app or through this link: https://trycaviar.app.link/No7k0ZIwi5 Pickup orders can also be made by email (kajitsukokage@gmail.com) or by phone (212-228-4873 ext "0"). In the meantime, stay safe and healthy, and we hope to welcome you allback very soon.
日頃より、御愛顧賜り誠に有難うございます。 この度は未曾有の事態となり、世界中が大きな混乱の渦と化してしまいました。しかしながら嘉日・こかげは世界中の皆様に“食”の楽しみ、喜びをお伝えできますようお料理を作り続けます。 少しでも皆さまが笑顔になれますこと、皆様の安全と健康を心より願っております。 ご注文はEmail (kajitsukokage@gmail.com) 、お電話、もしくはCaviarにて承っております。 尚、メニューの詳細につきましては、Caviar をご確認下さいませ。NEWS
* Mar 12, 2020
Kokage Café Cafe Menu has beenupdated.
* Mar 1, 2020
Kajitsu Dinner Menu has been updated.* Feb 11, 2020
"Spring in Kyoto" Wagashi Pop-up Event with Shioyoshi-ken Kyoto* Feb 9, 2020
Kokage Café Cafe Menu has beenupdated.
* Feb 6, 2020
Kajitsu Dinner Menu has been updated.* Jan 14, 2020
INFORMATION FOR BUSINESS HOURS We will be closed from January 26th to February 3rd for maintenance. Thank you for your understanding. We will be back on February 4th for dinner and 5th for Kokage Lunchand Cafe.
* Jan 7, 2020
Kokage Café Cafe Menu has beenupdated.
* Jan 6, 2020
Kajitsu Dinner Menu has been updated.INFORMATION
DELIVERY ORDER
caviar
PICKUP ORDER
kajitsukokage@gmail.com Orders need to be submitted at least an hour before pickup.Tuesday – Sunday
11:30am-3:00pm(L.O.2:00pm) 5:30pm-9:00pm(L.O.8:00pm)LOCATION
125 E 39th Street, New York, NY 10016Tel:(212) 228-4873
*Kajitsu is located on the 2nd floor, we do not have an elevator.KAJITSU
-- OPEN --
Dinner: Tuesday - Sunday 5:30 pm - 9:00 pm (L.O.)-- CLOSED --
Monday
KOKAGE
-- OPEN --
Café : Tuesday - Saturday 11:00 am - 3:30 pm (L.O.) Lunch: Tuesday - Saturday 11:45 am - 1:45 pm (L.O.) Dinner: Tuesday - Sunday 5:30 pm - 9:15 pm (L.O.)-- CLOSED --
Monday
-- LUNCH & CAFE CLOSED --Sunday
and
Every 1st day of the monthFollow Us
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