★ Multi-course fucha-ryori banquet in a private tatami room
A 1959-vintage temple-cuisine institution near Iriya where John Lennon and Yoko Ono once dined, serving 300-year-old fucha-ryori in garden-view tatami rooms.
★ Kuchifuku set — nine seasonal vegan sides with rice and miso soup
A casual, affordable vegan cafeteria run by a Kamakura temple lineage beneath the Akihabara rail arches, where even garlic and onion are forsaken in true shojin style.
★ Seasonal shojin kaiseki paired with sake and wine, refreshed every three weeks
A refined Roppongi shojin restaurant led by chef Daisuke Nomura, formerly of two-Michelin-starred Daigo, pairing plant-based Zen cuisine with carefully chosen sake and wine.
★ '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.
★ Plant-based croissants, cinnamon rolls and seasonal-vegetable tartines
A 100% vegan bakery and cafe opened in 2020 a minute from Setagaya-Daita Station, near Shimokitazawa, using locally sourced Japanese vegetables and wheat. All breads and pastries are made without eggs, milk or butter.
★ Creamy sesame-tahini broth ramen with soy meat and raw vegetables
A 100% vegan ramen specialist that opened in June 2025 near Harajuku's Laforet, a few minutes from Meiji-Jingumae Station. Its signature bowl pairs a rich sesame-tahini broth with soy meat and colourful raw vegetables.
