Chef Atsushi Nakahigashi, aged 25, has been cooking professionally for over a decade. Atsushi began his training at his family's hallowed restaurant in Kyoto. He arrived in New York two years ago to help open Kajitsu in the East Village, a Michelin two-star restaurant specializing in Buddhist shojin vegetarian cuisine.Kajitsu in the East Village, a two-star Michelin restaurant specializing in Buddhist shojin vegetarian cuisine. Since this is a breakfast at night class Beer and Sake will be served to accompany the food.