Our next stop was the Todra Gorge. The massive crevice in the mountains divides the High Atlas from the Jebel Sarhro. The roads leading in had some really impressive views as well. It was a good spot to stop for lunch on what turned out to be a very long day in the car.

Camels on the side of the road on the way to Todra Gorge.

This village blends right into the mountain behind it.

Driving into the Todra Gorge for a lunch break.

Veggie couscous, yum.

Cow crossing sign (I never could get a shot of the camel crossing sign!)

When my friend Paula comes to town, it’s always a foodie adventure. We both enjoy trying new restaurants, but more than that, we really love interesting cultural flavors. I was definitely intrigued to try Kajitsu, a new Japanese restaurant that specializes in shojin cuisine, developed in Zen Buddhist monasteries in ancient Japan. Everything is seasonal, so they change the menu every month, and all the food is vegan, fresh and light. We splurged on the Hana menu, a 7-course feast for the eyes as well as the body. I started taking pictures at our third course. Here’s what we had.

Slow Braised Japanese Turnip with Black Truffle, Tokyo Negi and Lotus Root

Carrot and Shimeji Mushroom Soup with Maitake Mushroom Tempura

Fresh Diced Persimmon, Fig and Jicama with Creamy Sesame Sauce, House-made Tofu with Matcha Soy Glaze

House-made Soba Dumpling

Grilled Pumpkin Nama-Fu* with Cranberry and Sansho Sauce, Crispy Japanese Taro in Yuba and Shiso

*Fu is a wheat gluten, derived from wheat flour by separating the starch from the gluten. Nama-fu is a mixtue of gluten with glutinous rice powder. This is the same rice powder used to make mochi, and this pumpkin nama-fu had a very similar texture.

Matsutake Mushroom Rice, House-Made Pickled Vegetables

Close-up on the pickles

Chestnut “Yokan” Pastry

Rakugan Candies (by Kyoto Kagizen Yoshifusa)

Hot water for matcha (green tea)

Whisking matcha with a traditional whisk

Real matcha!

Beautiful, seasonal dishes are part of the experience of kaiseki cuisine.

Kajitsu was a wonderful decadent experience, and I’d love to go back in a completely different season to try it again. Thanks to Paula for coming to NYC to enjoy this awesome meal with me!

I entered The Kitchn’s Quick Weeknight Meals contest with my “Farmers Market Bounty En Papillotte” so I can win fabulous prizes. Please register and vote for me before Wednesday, September 30!

As you know, I have made the big move from Brooklyn to Manhattan. While I’m still settling into my new home, unpacking boxes and finding places to cleverly hide all my stuff, Turtle is happily settling into his old home, in a new corner. In case you’re wondering how one moves a turtle from one borough to the next, let me show you.

First, Turtle spent a few hours in the bathroom sink while I cleaned out his tank. This was no easy feat, and I do not look forward to this unpleasant task any time soon.

Turtle wasn’t very happy about the sink. He kept looking for ways to escape his blue prison.

Clean tank filled with all our turtle accoutrements.

Turtle rode the subway in his own stylish cabin, a.k.a. a plastic ziploc storage container with lots of holes punched in the lid and a few layers of paper towels soaked in his (nasty, dirty) tank water lining the bottom. He kept trying to escape this little contraption too. This was Turtle’s second ever subway ride, the first being when I brought him from Chinatown to Brooklyn a few years ago!

Finally, in his third temporary holding cell of the day, until the movers had delivered all my stuff and I had a chance to set up his tank.

After this experience, Turtle and I will be in this apartment for a long time.