Master Chef Hiroki Abe Earned a Michelin Star for His Shojin Ryori Menu — Omakase

At Kajitsu in NYC, chef Abe creates a very traditional Shojin Ryori menu, a vegetarian menu originally served by Japanese Buddhist monks.
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20 Replies to “Master Chef Hiroki Abe Earned a Michelin Star for His Shojin Ryori Menu — Omakase”

  1. This all looks amazing, but I can't help but think it would sound infinitely more delicious if it included fish!

  2. A paradise for vegetarian Indians who usually prefer dining in a restaurant that does not share the kitchen for both meat and vegetarian cooking under the same roof, with the same set of cookware & dinnerware. This is what is a true and pure vegetarian dining experience. Everything else is a compromise.
    Shojin Ryori is the equivalent of traditional Indian vegetarian cuisine.
    It will be easier to understand the importance of not sharing same kitchenware for meat and a veg dish, if one understands what kosher is. As in kosher, dairy and meat products are not supposed to be mixed nor their cookware; in pure Indian vegetarian cuisine, kitchen and dining space is not be shared for meat and veg food at any level.
    This is fantastic, Shojin Ryori restaurants are the answer to a traditionally vegetarian traveler's plea.

  3. I'm happy this Michelin star helps to democratise this cooking art and I hope it will helps us achieve a reduction of animal suffering as buddhists asked so many times in human history.

  4. Its so fascinating how Japan is the most refined of all the asian cuisines. With its special techniques, shojin ryori cuisine, sushi chefs, ikejime, matcha ceremony, kaiseki.

  5. with all that time, effort, aert, importation, blah blah, how much does he sell each final dish for: $2000 a plate?

  6. Squid game circles n triangles. I am here for inspiration

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