A tiny tatami-floored diner on the Shimokitazawa backstreets where every bowl of rich, medicinal-herb ramen is 100% plant-based and built on sprouted brown rice.
★ Gluten-free crust California pizza (vegan cheese option)
A Roppongi institution since 1996 where homesick Americans and coeliac travellers alike crowd the bar for craft beer and proper gluten-free crust pizza topped with vegan cheese.
★ '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.
★ 'White tonkatsu' — pork slow-fried at low temperature with pale breadcrumbs
A reservation-only destination tonkatsu shop in Suginami selected for Tabelog's Tonkatsu Top-100 (2021-2026) and a Tabelog Award Bronze winner, famous for its pale, low-temperature 'white tonkatsu' using premium pork such as TOKYO X. Booking ahead is required and walk-ins are generally not accepted.
