★ Silky oboro tofu and yuba in a seasonal multi-course meal
Tousuiro Kiyamachi is 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.
★ Plant-based nigiri and sushi sets using vegetable alternatives to fish
A sit-down plant-based sushi restaurant in Shoto (near Shibuya) where every piece is made without seafood or animal products, so there is no fish dashi to worry about. It is not gluten-free (soy sauce and some components contain wheat); reservations are recommended and the venue opened its permanent location in late 2025.
