Shigetsu serves three shojin courses — Yuki ¥3,800, Tsuki ¥6,500, Hana ¥9,000 — 11:00–14:00, closed Thursdays. Book 2–3 days ahead (Tsuki/Hana for 2+ need 3 days); the ¥500 Tenryu-ji garden admission is charged separately. Plant-based by Zen doctrine; strict vegans should confirm egg/honey when reserving.
Can I eat here?
✓ Diets confirmed from the venue’s published information
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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 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.
★ 'Eel' sushi and namasu crafted entirely from tofu and burdock
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.
★ Seasonal shojin kaiseki paired with sake and wine, refreshed every three weeks
Sougo is a shojin (Buddhist vegetarian) kaiseki restaurant in Roppongi that caters to vegans on request — tell them at least two days ahead. Dinner Zen ¥15,400 / Hasu ¥18,700 (+10% service), lunch from ¥1,980; closed Sundays and holidays; book via TableCheck. Checked 2026-10-11.
★ 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.
