Critics had their doubts that New Yorkers would go for a kaiseki restaurant, a highly ritualized form of traditional Japanese cuisine rooted in ancient Kyoto monasteries. But after earning a Michelin star for its specially trained chef; eight courses of seasonal fish, meat, and vegetables in porcelain and lacquer dishes; and precisely timed service, Rosanjin never lacks for customers. This nine-table restaurant is suitably tranquil and displays a subtle luxury in its red, silkscreen, dining room wall; high ceiling; and cedarwood chopsticks.
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