A small lunch-focused vegetarian restaurant a few minutes from JR Nara Station, run by a committed-vegan chef who uses pesticide-free and organic vegetables with no meat, fish or seafood — a reassuring option in a city where most cooking still leans on bonito dashi. Most dishes are plant-based and dairy-free; strict vegans should still confirm egg and honey when ordering. It is effectively lunch-only (around 11:00–14:30) and closed Mondays and public holidays, so plan around its hours.
Can I eat here?
✓ Diets our editors confirmed in person
🥬
Show this to staff
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?
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.
A farm-to-table cellar by Meguro Station serving pesticide-free kale and seasonal vegetables — grown on their own Chiba farm — with a genuine gluten-free menu.
★ 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.
★ Kakinoha-zushi — cured mackerel and salmon pressed onto vinegared rice and wrapped in a persimmon leaf
The Naramachi dining branch of Hiraso, a kakinoha-zushi house founded in Yoshino in 1861, where Nara's landlocked specialty — mackerel or salmon cured and pressed onto vinegared rice, then wrapped in a fragrant persimmon leaf — is served as a sit-down meal a short walk from Sarusawa Pond. Because the toppings are fish, it suits pescatarians but not vegetarians or vegans; the rice is seasoned with vinegar and ordinary soy accompanies it, so it is not gluten-free. Closed Mondays.
