Ed Lefkowicz photography

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  • The ground floor entrance to Kajitsu. The restaurant's sign is inside the door.
    EJL-130612-2143.jpg
  • The ground floor entrance to Kajitsu. The restaurant's sign is inside the door.
    EJL-130612-2147.jpg
  • Mushroom casserole (porcini and morel   mushrooms, tofu, goma-fu, ginger, sansho powder) at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2049.jpg
  • Wakame soup with house-made sesame tofu at Kajitsu, 125 E. 39th St., New York. The leaf which covers the dish at service is a magnolia leaf.
    EJL-130612-2032.jpg
  • The sign in the entrance to Kajitsu.
    EJL-130612-2139.jpg
  • Diners at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2128.jpg
  • Diners at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2126.jpg
  • Chef Ryota Ueshima behind the bar at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2122.jpg
  • Chef Ryota Ueshima behind the bar at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2113.jpg
  • Chef Ryota Ueshima behind the bar at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2101.jpg
  • Chef Ryota Ueshima behind the bar at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2091.jpg
  • Some of the spare but elegant decor at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2083.jpg
  • Matcha tea with candies by Kyoto Kagizen-Yoshifura at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2081.jpg
  • Minazuki (azuki beans, black sugar jelly and green plum puree) at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2075.jpg
  • Assortment of seasonal vegetables (awa-fu, daitokuji-nattou, pearl onion, enoki mushrooms, sansho pepper, corn, mistuba, morning radish, lotus root, tofu-yo, kaede-fu, asparagus, zucchini and umeboshi) at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2061.jpg
  • Simmered tomato (tomato gelée, ginger and chive) at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2050.jpg
  • Mushroom casserole (porcini and morel   mushrooms, tofu, goma-fu, ginger, sansho powder) at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2042.jpg
  • Chef Ryota Ueshima behind the bar at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2092.jpg
  • King oyster mushroom sushi and house made soba with jyunsai at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2070.jpg
  • King oyster mushroom sushi and house made soba with jyunsai at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2068.jpg
  • Assortment of seasonal vegetables (awa-fu, daitokuji-nattou, pearl onion, enoki mushrooms, sansho pepper, corn, mistuba, morning radish, lotus root, tofu-yo, kaede-fu, asparagus, zucchini and umeboshi) at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2066.jpg
  • Simmered tomato (tomato gelée, ginger and chive) at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2055.jpg
  • Wakame soup with house-made sesame tofu at Kajitsu, 125 E. 39th St., New York. The leaf which covers the dish at service is a magnolia leaf.
    EJL-130612-2029.jpg
  • Chilled eggplant with polka-dot cucumber (nori-fu, myoga, shiso yuzu) at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2015.jpg
  • Chilled eggplant with polka-dot cucumber (nori-fu, myoga, shiso yuzu) at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2005.jpg
  • Matcha tea with candies by Kyoto Kagizen-Yoshifura at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2077.jpg
  • Minazuki (azuki beans, black sugar jelly and green plum puree) at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2072.jpg
  • Chilled eggplant with polka-dot cucumber (nori-fu, myoga, shiso yuzu) at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2019.jpg