9 Vegan and Vegetarian-friendly Tokyo Kaiseki

The Growth of Vegan Gastronomy in Tokyo

Thanks to the use of traditional plant-based ingredients in kaiseki and Shojin ryouri (Buddhist vegan cuisine), more and more restaurants around Japan are beginning to offer menu options for vegan guests. Kaiseki is a traditional dining style where many small courses are served using arrangements and flavors that reflect the season. It's an essential feature of the Japanese culinary landscape, as is Shojin ryouri, the vegan diet practiced by Buddhist monks and served at temples. High level restaurants such as those recognized by The MICHELIN Guide lead the pack with their sophisticated course menus. In this article, you'll discover 9 Tokyo-area restaurants that offer vegan and vegetarian course menus selected by Omakase, official partners of the MICHELIN Guide.

9 Kaiseki Selections in Tokyo for Plant-based Diners

The restaurants in this list are able to offer vegan accommodations at different levels. Some offer full vegan course menus as standard fare, available without advance preparation, though guests should still mention any specific concerns in the booking notes, as understandings of veganism vary between cultures. Others are able to serve vegan courses with adequate advance notice. These restaurants have been singled out in the text. Still others may not offer a fully vegan experience or may require that certain courses be omitted, but among these, vegetarian menu options are still available with some flexibility for items such as eggs and dashi.

1. Daigo (醍醐)

Daigo, better known as "Vegetarian Cuisine Daigo," has been praised as serving the best Buddhist vegetarian food on Earth by some international rating groups. A Michelin one star and green star restaurant that formerly held two stars, Daigo serves Shojin ryori well known for its excellent tofu and vegetable technique. In general, Daigo's courses include dashi and soy sauce, but these can be substituted for vegan and gluten free options respectively with advance notice. Daigo is a particularly charming venue as it is located in what seems like a forest in the middle of Tokyo. It sits at the foot of mount Atago, a tiny mountain now overshadowed by skyscrapers. The natural beauty and temple structures have been preserved to enjoy in settings like Daigo, which was founded here in 1950. Each dining space is a private room, and tea ceremony services add to the feeling of zen while allowing visitors to experience authentic matcha.

2. Kuhara (久原)

This restaurant has been a Bib Gourmand winner since 2023. It's operated by a kind couple who are the picture of a Japanese chef and proprietess. Thanks to their small operations and personal, intimate preparation, the couple are able to offer a fully customizable course. Kuhara's most highly praised dishes are the seasonal offerings of duck, whether grilled to a crispy-skin finish or simmered in a hearty winter stew. The proprietress, from Tochigi, takes extra care to procure wild sansho numbing peppers from around her hometown, and the chef infuses his own memories into shojin ryouri like a delicious kokushojiru, a miso-based soup well loved throughout Shizuoka, where it was invented. The cooking is humble but delicious, a perfect way to experience a wide range of Japanese home cooking. As they serve just one group a day, even vegan needs can be fully accommodated by a selection of vegan meat options with advance notice.

3. Sorahana (空花)

Chef Kanako Wakimoto spent about four years in Kamakura before shifting her focus to Tokyo to compete on a larger stage. A Michelin one star restaurant, she trained at three-starred Kanda from its opening, earning herself a place among the washoku greats. Her seafood is unmatched, both beautifully presented and prepared with unique emphasis guests won't find anywhere else. Other dishes like a renkonmochi use specifically chosen produce, in this case, the extra-viscous kaga lotus root from Ishikawa, to evoke just the right nuance, even in familiar kaiseki dishes. Sorahana is located near Tokyo Tower, by the new Tokyo Midtown complex in Kamiyacho. With at least two days advance notice, she's able to prepare vegan kaiseki menus for her guests. The elegant design of Sorahana's interior speaks volumes, while the surprise of a wide selection of desserts keeps things interesting to the very end of the meal.

4. Yakumo Uezu (八雲うえず)

Located in the Yakumo neighborhood near Toritsu Daigaku, Yakumo Uezu is a bit far from the main section of Tokyo. It's thanks to this unexpected, serene location that the former head chef of Akasaka's Kikunoi can pursue a style of cuisine that is all his own. Born in Okinawa in 1980, Naoki Uezu has spent time in some of the greatest Japanese kitchens in Tokyo. In 2021, he established his own nine seat counter, where he now serves kaiseki with hints of western influence, like truffles and caviar. While Yakumo Uezu doesn't offer a totally vegan menu due to its signature dashi, Chef Uezu is able to accommodate vegetarian diners with enough advance notice. Despite being a Michelin one-starred restaurant, Yakumo Uezu's unique location has kept it a bit of a hidden gem. Each dish is thoughtfully created to express the season. Fish is brought from nearby Odawara port daily, making use of local fish that comes from nearby waters.

5. Kurogi (くろぎ)

After opening in 2010, Kurogi achieved Michelin recognition in just a year. Its chef, Jun Kurogi, moved to Tokyo at 18. His experience places emphasis on kappo style washoku and pursuing cuisine that retains the light purity of Japan's indigenous cooking. Chef Kurogi participated in the televised Iron Chef competition and eventually moved on to study wagashi. He finally returned to the Kurogi concept in force in 2017, and relocated to the Daimon area. Needless to say, both chef and venue have earned great fandom throughout the concept's 15 years of history, and now bookings are mostly reserved for regulars. It has been named among the top one hundred best Japanese food restaurants in Tokyo for years and won bronze and silver awards at Japan's most well-recognized restaurant listing and rating site. Kurogi is a legendary restaurant, well known for being nearly impossible to book. The recent addition of lunch courses offers diners, even vegan ones by special request, a chance to try this once in a life time meal.

6. Azabujuban Fukuda (麻布十番 ふくだ)

The owner-chef and proprietress of Azabujuban Fukuda don't have the elite air that many diners come to expect when approaching a formal kaiseki dining experience. The husband and wife team offer seasonal menus with rice from a personal friend and farmer, and fresh produce and seafood from Toyosu market, and depending on what's in season can field requests for vegan dining options. Make sure to request a vegan menu at the time of reservation. The restaurant has been awarded one MICHELIN star every year since 2016. The space, which now serves two groups a day, is impressively large for a restaurant run by just two people -- able to seat as many as 14 guests at a time. The Azabujuban address doesn't add any unnecessary glam to the meal. Rather, the essence of each ingredient is expressed to the fullest through careful attention to freshness and fragrance. Many guests especially love the dashi made right before their eyes from high quality bonito and rishiri kombu.

7. Tsukiji Jisaku (つきじ治作)

While the words kaiseki, shojin ryori, kappo and so on are thrown around a lot, the term ryotei is much rarer in Toyko's dining scene. Considered the most classical structure for a restaurant, ryotei exemplify the high-end, structured nature of true washoku. Tsukiji Jisaku, a ryotei located in central Tokyo, was founded in 1930 and acts as part of an estate complex that belonged to the founders of the Mitsubishi corporation. Its opulent grounds include private rooms, a koi pond, and elegant Japanese architecture throughout. The restaurant's first chef hailed from Fukuoka, which led the Fukuoka regional specialty "chicken mizutaki" to become Tsukiji Jisaku's signature dish. To this day, only a single chef is entrusted with making the dish, protecting a flavor that has continued for nearly 100 years. While Tsukiji Jisaku doesn't ordinarily offer vegan menu options, they are able to gather ingredients and make arrangements with a week's notice.

8. Japanese Restaurant "Sakura" / Hilton Tokyo Odaiba (日本料理「さくら」／ヒルトン東京お台場)

The sprawling Sakura restaurant in the Hilton Tokyo Odaiba consists of a dining room serving seasonal kaiseki food but also has devoted sub restaurants for teppan dining and even sushi. Although it is located in a hotel, the space is architected to remind diners of traditional sukiya style restaurants. The dining room also offers lovely views from the ceiling high windows. Reservations made 5 days in advance can take advantage of Sakura's vegan accommodation options. The standard kaiseki menus are an excellent introduction to classical Japanese food, enjoyed in a setting specially created to offer the ultimate comfort and service to customers from a wide range of backgrounds. Sukiyaki is an extra treat for diners who want to try kuroge wagyu. The kaiseki courses incorporate a blend of Edo era tradition and modern flavors to create Japanese course meals that are sure to satisfy.

9. Yakatabune Harumiya【Harumi・Asashio Boarding Area】 (屋形船 晴海屋【晴海乗船場・朝潮小型船のりば】)

With cruises that offer counter kaiseki while floating down Tokyo's water ways, Harumiya represents a unique style of dining with centuries of history. Yakatabune, once a pastime of the nobility to enjoy the performing arts and meals while appreciating the scenery from boats instead of castles, are now used for parties and special occasons by everyday people. Harumiya offers its services in not only Japanese but English, Chinese and French. Riders have the opportunity to enjoy a sightseeing tour while appreciating authentic kaiseki dining, all within the amazing setting of a yakatabune boat. The operator's signature dish is fried-to-order tempura, prepared on the boat to a delectably crisp exterior and steaming hot inside. Vegan accommodations are available with advance notice, and rent-outs, including geisha performances, are also an option for groups larger than 20. Most exciting of all are the limited seasonal cruises that offer views of one-night-only fireworks.