A small standing-style soba shop in Shimokitazawa (opened 2024) serving ni-hachi soba with a fully plant-based kombu broth and toppings, so there is no bonito or fish dashi. The noodles are ni-hachi (80% buckwheat, 20% wheat), so it is vegan but not gluten-free; it is daytime-only and closed early in the week, so check hours before visiting.
Vegan takoyaki, kushikatsu and ramen versions of Osaka street food
A fully plant-based izakaya in Shinsekai (opened 2023) serving vegan, gluten-free versions of Osaka street food — takoyaki, kushikatsu and ramen — with no animal products and no fish dashi by design, so it sidesteps the bonito-dashi trap. 'Gluten-free' is the venue's own claim rather than a certification, so celiac diners should confirm dedicated-fryer and cross-contamination handling directly.
Creamy soy-milk ramen with rice-flour noodles and gluten-free soy sauce
A vegan and gluten-free ramen specialist in Gion run by patissier Yukiko Uno, using rice-flour-and-kelp noodles and gluten-free soy sauce in a soy-milk broth — one of Kyoto's most reliably gluten-free, fish-dashi-free ramen options. The strongest 'dedicated kitchen' claims come from third-party listings rather than the venue itself, so celiac diners should confirm cross-contamination protocol directly with staff.
Creamy soy-milk ramen with a kombu-and-soy broth (no fish dashi)
A small fully-vegan soy-milk ramen shop in quiet Shimogamo, vegan since 2018, with a creamy kombu-and-soy-milk broth and no fish dashi at all — one of the cleanest strict-vegan ramen options in Kyoto. It also avoids the Buddhist five pungent spices (onion and garlic). The noodles contain wheat, so it is vegan but not gluten-free; closed midweek, so check days before visiting.
Chilled seiro soba with a robust, strongly seasoned Edo dipping broth
A buckwheat institution founded in 1880 and regarded as the head house of Edo's 'Yabu' soba lineage, known for fragrant chilled seiro and a strongly seasoned dipping broth. The current wooden building reopened in 2014 on the same Awajicho site after a fire.
Vegan kara-age (plant-based 'fried chicken') and vegan gyoza
A fully plant-based izakaya in the basement of Shibuya PARCO serving vegan 'fried chicken', gyoza and lemon sours, with no meat, fish, eggs, dairy or honey, so the fish-dashi trap does not apply. It is not gluten-free, as the mock-meat batters and soy sauce contain wheat.
A layered clam-and-porcini shio soba blending Japanese dashi with truffle and European aromatics
Famed for its clam-and-truffle shio soba, this Shinjuku Gyoen shop held a Michelin one star in 2022-2023 and currently carries a Michelin Bib Gourmand; it runs a numbered-ticket system, so arrive early.
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.
Vegan curry ramen with sprouted brown rice
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.
