With the weather changing frequently between an extremely hot summer to windy autumn-like conditions, I'm kind of longing for spring right now. So here are two wonderful, seasonal spring meals from earlier this year that I didn't get a chance to post.
This first meal at Kajitsu was one of the very last done by the recently departed chef. I don't know where he is cooking now, but I'm sure his star continues to shine brightly. I definitely enjoyed it when he created a menu around one special seasonal ingredient. In this case it was Kyoto bamboo shoots.
A colorful first course featuring the crunch of spring vegetables highlighted by a subtle sweet soy gelee.
The thick, almost milky, soup seemed light in comparison to the earthy sesame tones of the tofu, which had just a bit of chew to the texture.
A assortment of different tastes and textures, including the very seasonal fiddlehead fern, which is only available for a short time in Spring.
The lightly fried bamboo shoots were delicious, delicate yet clear in their flavor.
GRILLED CABBAGE, ARUGULA SPROUTS AND WATERMELON RADISH
SNAP PEAS WITH PARSNIP PUREE
SAUTEED GLASS NOODLES, KINUGASA MUSHROOMS AND LEEKS IN CORN HUSK
Another assortment of many different items is one dish. The shredded phyllo was an interesting preparation, adding a crunch to the gluten nama-fu that was different than just frying it.
The aroma from the pot was quite intense. This was a wonderful preparation of the fragrant bamboo shoots. In fact, I think this is a great preparation to feature any fragrant, earthy ingredient, such as mushrooms.
I'm usually not that big on the whole sweet and salty combination, but the salty sakura leaf did add some depth to a nice, not overly chewy, mochi.
I think those were meant to look like fiddlehead ferns, but can easily be mistaken for dog treat bone shapes.
It was a wonderful meal that celebrated the spring season, as one would expect from Kajitsu. I really should go there more often, as I always leave satisfied and the price is very reasonable.