Editor's Choice
A one-Michelin-star Buddhist vegetarian kaiseki house at the foot of Mt. Atago, serving seasonal plant-based courses overlooking a garden since 1950.
Seasonal kaiseki course; signature truffle soba
A three-Michelin-star Kagurazaka kaiseki restaurant serving a seasonal omakase course. Kaiseki traditionally includes some meat/dashi, so a pescatarian (seafood, no-meat) menu must be requested in advance and confirmed directly. Not gluten-free.
Seasonal Mie-Prefecture kaiseki course (halal version on request)
A counter-style kaiseki restaurant in Nishi-Azabu offering a dedicated multi-course menu made without pork, alcohol or mirin on advance request. Muslim-friendly / pork- and alcohol-free (not formally certified); book the halal course about a week ahead.
Seasonal brown-rice set (ichiju-sansai) and steamed vegetables
An organic, plant-centered Japanese canteen by Neal's Yard Remedies near Omotesando Station, open since 2003. It serves seasonal brown-rice set meals (ichiju-sansai) and steamed vegetable plates.
Daily plant-based set of vegetable dishes, brown rice and soup
A tiny counter near Nakano Broadway serving carefully made vegetarian set meals, with vegan options and homemade sweets.
Seasonal omakase: grilled Ise lobster, ayu, eel, abalone
Chef Toru Okuda's two-Michelin-star counter, carved from a 270-year-old cypress, distills the season into impeccable Ginza kaiseki.
'Eel' sushi and namasu crafted entirely from tofu and burdock
A reservation-only tatami refuge where a chef who trained 25 years at Takayama's Kakusho turns the seasons into meat-free trompe-l'oeil — tofu that tastes like eel, burdock that becomes sushi.
