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.
Can I eat here?
✓ Diets our editors confirmed in person
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Vegetarian
私はベジタリアンで、肉と魚は食べません。
Watashi wa bejitarian de, niku to sakana wa tabemasen.
I'm vegetarian — I don't eat meat or fish.
この料理に肉や魚のだしは入っていますか？Does this dish contain meat or fish stock?
★ 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.
★ 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.
★ 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.
★ Vegetarian mapo tofu and meat-free dumplings alongside a Taiwanese menu
A small, friendly Taiwanese restaurant on the edge of Yokohama Chinatown serving an everyday menu with a genuine set of plant-based choices — vegetarian mapo tofu, meat-free dumplings and vegetable dishes — and English is spoken, which is rare for the area. A full vegetarian course needs a reservation, though à-la-carte vegetarian dishes do not. As with all Chinese kitchens, confirm whether items use chicken stock, oyster sauce or egg if you are strictly vegan.
🥬Vegetarian
🌱Vegan
✓ Last verified Jul 2026
Casual
Solo
Date
Kita-Kamakura, Kanagawa · Kaiseki with Kamakura vegetables (vegetarian shojin course on request) · ¥¥¥
★ Seasonal kaiseki of Kamakura vegetables, tofu and wheat gluten in a garden dining room
A serene garden-side kaiseki house in temple-filled Kita-Kamakura, descended from a rice-ball shop founded in 1964 in front of Kencho-ji, a few minutes' walk from the station. Its everyday menu is seasonal kaiseki built on Kamakura vegetables, tofu and wheat gluten, but it will prepare a fish-free Buddhist shojin (vegetarian) course for vegetarian and Muslim guests when booked in advance — so reserve and state your needs rather than assuming the standard course is meat-free. Closed Thursdays.
