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.
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✓ Diets our editors confirmed in person· English menu / support
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Pescatarian
肉と鶏肉は食べませんが、魚介は大丈夫です。
Niku to toriniku wa tabemasen ga, gyokai wa daijōbu desu.
★ 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.
★ Silky oboro tofu and yuba in a seasonal multi-course meal
An upscale riverside tofu-kaiseki house in central Kyoto serving silky oboro tofu and yuba in seasonal multi-course form, with a full English menu and summer riverside (kawayuka) seating. It offers a dedicated fish-free vegan course ('Rokuhara') with no meat, shellfish, egg, dairy or fish — but you must order that specific course, since the standard tofu courses likely use bonito dashi.
★ An omakase course built around premium heritage chickens grilled over charcoal
A charcoal-yakitori specialist near Ueno-Hirokoji ranked on Tabelog's Top-100 yakitori list for several years (Yakitori East 2023-2025), serving an omakase course built around premium heritage chickens such as Kagoshima black Satsuma. Reservation-focused and at the higher price tier.
★ Black wagyu and abalone cooked on the teppan, plus kaiseki courses
An upscale basement kaiseki-and-teppanyaki restaurant in Akasaka with private rooms, focused on black wagyu and seafood. It publishes a low-allergen menu excluding milk and tree nuts, but the kitchen is shared and trace cross-contamination is possible, so it is allergen-aware rather than allergen-free.
