Search

196 places

• RestaurantBanwa RouYokohama Chinatown · Taiwanese (with vegetarian / vegan options) · ¥¥
• RestaurantHachi no Ki ShinkanKita-Kamakura, Kanagawa · Kaiseki with Kamakura vegetables (vegetarian shojin course on request) · ¥¥¥
• RestaurantVegetarian Restaurant KinateiNara (near JR Nara Stn) · Vegetarian / vegan organic-vegetable cuisine · ¥¥
• RestaurantShinsekai Paprika ShokudouShinsekai, Osaka · Vegan Osaka street food · ¥¥
• RestaurantTousuiro KiyamachiKiyamachi, Kyoto · Tofu kaiseki / yuba · ¥¥¥
• RestaurantGion Soy Milk Ramen Uno YukikoGion, Kyoto · Vegan & gluten-free soy-milk ramen · ¥¥
• RestaurantTowzen (Mamezen)Shimogamo, Kyoto · Vegan soy-milk ramen · ¥¥
• RestaurantShigetsu (Tenryu-ji)Arashiyama, Kyoto · Shojin ryori (Zen temple cuisine) · ¥¥
• RestaurantVegan Soba Tokyo AylerShimokitazawa · Vegan soba (standing) · ¥
• Restaurantgenuine gluten free Where is a dog?Kichijoji · Gluten-free bakery & cafe · ¥¥
• RestaurantGEN-TEN Gluten-free BakeryShibuya · Gluten-free brown-rice bakery · ¥
• RestaurantVegan Izakaya MasakaShibuya · Vegan izakaya · ¥¥
• RestaurantVegan Sushi TokyoShibuya · Plant-based sushi · ¥¥¥
• RestaurantTempura Asakusa SAKURAIriya (Taito) · Gluten-free & halal tempura · ¥¥¥
• RestaurantMarugoto Vegan Dining AsakusaIriya (Taito) · Plant-based Japanese / vegan · ¥¥
• RestaurantSakura-teiHarajuku · DIY okonomiyaki & monjayaki · ¥¥
• RestaurantShimokita ShimaiSangenjaya / Daizawa · Gluten-free patisserie & cafe · ¥¥
• RestaurantUniversal Bakes and CafeShimokitazawa · Vegan bakery & cafe · ¥¥
• RestaurantTokyo Vegan Ramen CenterHarajuku · Vegan ramen · ¥¥
• RestaurantSasaya CafeKinshicho / Sumida · Vegan cafe / plant-based Japanese · ¥¥
• RestaurantMominoki HouseJingumae · Organic macrobiotic / vegan-vegetarian Japanese · ¥¥¥
• RestaurantNataraj ShibuyaShibuya · Indian vegetarian / vegan curry · ¥¥
• RestaurantNataraj OgikuboOgikubo · Indian vegetarian / vegan curry · ¥¥
• RestaurantSoranoiro NIPPONTokyo Station · Ramen (with a gluten-free option) · ¥
• RestaurantGluten Free Cafe Little BirdYoyogi-Hachiman · Dedicated gluten-free Japanese cafe (gyoza, karaage, ramen) · ¥¥
• RestaurantRICE HACK Gluten-free BakeryHarajuku · Dedicated rice-flour gluten-free bakery · ¥
• RestaurantIse SueyoshiNishi-Azabu · Muslim-friendly kaiseki (Japanese course) · ¥¥¥¥
• RestaurantSekai Cafe AsakusaIriya (Taito) · Muslim-friendly & vegan cafe · ¥¥
• RestaurantVeganic Monkey MagicIriya (Taito) · Vegan course (reservation-only) · ¥¥
• RestaurantVegan Bistro JangaraHarajuku · Vegan Japanese / ramen bistro · ¥¥
• RestaurantRestaurant 8ablishJingumae · Vegan, Mediterranean-influenced · ¥¥
• RestaurantBrown Rice by Neal's Yard RemediesJingumae · Organic vegetarian/vegan Japanese (macrobiotic) · ¥¥
• RestaurantKannonyama Fruit Parlour GinzaGinza · Fruit parlour / parfait · ¥¥¥
• RestaurantUmezono AsakusaIriya (Taito) · Traditional Japanese sweets (anmitsu) · ¥
• RestaurantFruit Parlour GotoIriya (Taito) · Fruit parlour / parfait · ¥¥
• RestaurantNO OHAGIDaikanyama · Gluten-free & vegan ohagi / wagashi cafe · ¥¥
• Restaurantpremium SOWDaikanyama · Vegan & gluten-free patisserie / gelato · ¥¥
• RestaurantRainbow Bird RendezvousNakameguro · Organic vegan cafe · ¥¥
• RestaurantGopinathaNakano · Vegetarian/vegan set meals · ¥
• RestaurantTsuminaki Mapo Tofu (Mita)Mita · Plant-based Chinese (mapo tofu) · ¥¥
• RestaurantShojin Ryori DaigoAtago · Shojin ryori (Buddhist vegetarian kaiseki) · ¥¥¥¥
• RestaurantSembikiya Fruit ParlourNihonbashi · Fruit parlour (parfaits & fruit desserts) · ¥¥¥
• RestaurantHimitsudoYanaka · Kakigori (shaved ice) · ¥¥
• RestaurantMihashi UenoUeno · Kanmidokoro (anmitsu & sweets) · ¥
• RestaurantChabuzen ShimokitazawaShimokitazawa · Vegan medicinal ramen & soup curry · ¥¥
• RestaurantSarashina HoriiAzabu-Juban · Soba (sarashina) · ¥¥
• RestaurantWe Are The Farm MeguroMeguro · Farm-to-table organic vegetables (GF options) · ¥¥¥
• RestaurantHeavenly Island Lifestyle DaikanyamaDaikanyama · Hawaiian bistro (GF options) · ¥¥¥
• RestaurantMr. Farmer OmotesandoJingumae · Vegetable-forward cafe (vegan & GF options) · ¥¥
• Restaurant2foods Ginza LoftGinza · Vegan cafe / plant-based · ¥¥
• RestaurantTamawaraiJingumae · Handmade juwari soba (100% buckwheat) · ¥¥¥
• RestaurantPizzakaya RoppongiRoppongi · American pizza (gluten-free / vegan options) · ¥¥
• RestaurantSuzukien AsakusaIriya (Taito) · Matcha gelato & Japanese tea · ¥
• RestaurantGonpachi NishiazabuNishiazabu · Izakaya (soba, yakitori, tempura) · ¥¥¥
• RestaurantFuryu Okonomiyaki SometaroIriya (Taito) · Okonomiyaki · ¥¥
• RestaurantItoshoAzabu-Juban · Shojin-ryori (Buddhist vegetarian) · ¥¥¥
• RestaurantSasanoyukiUguisudani · Tofu & yuba cuisine · ¥¥
• RestaurantAIN SOPH. Soar IkebukuroIkebukuro · Vegan cafe / pancakes · ¥¥
• RestaurantAIN SOPH. GINZAGinza · Vegan / plant-based · ¥¥¥
• RestaurantVegan Ramen UZU TokyoToyosu · Vegan ramen · ¥¥
• RestaurantTempura Asakusa SAKURAIriya (Taito) · Tempura (gluten-free, halal) · ¥¥¥
• RestaurantGluten Free T's KitchenRoppongi · Gluten-free comfort food · ¥¥
• RestaurantSougoRoppongi · Modern shojin-ryori · ¥¥¥¥
• RestaurantKomaki ShokudoAkihabara · Shojin-ryori (Buddhist vegetarian) · ¥
• RestaurantFucha Ryori BonIriya (Taito) · Fucha-ryori (Buddhist vegetarian cuisine) · ¥¥¥
• RestaurantFalafel Brothers ShibuyaShibuya · Vegan Middle Eastern / falafel · ¥¥
• RestaurantSAIDOJiyugaoka · Vegan creative Japanese · ¥¥¥¥
• RestaurantT's TanTan (Tokyo Station)Tokyo Station · Vegan ramen / tantanmen · ¥
• RestaurantAIN SOPH. Journey ShinjukuShinjuku · Vegan cafe & sweets · ¥¥¥
• GuideAccidentally vegan in Japan: foods you can enjoy without overthinkingSo much of Japan's everyday food is plant-based by nature. A joyful list of things that are usually vegan — plus the one or two quick checks that keep it stress-free.
• GuideBefore you fly: the vegan traveller's Japan prep guideFive calm steps that turn 'will I be able to eat?' into excitement — phrases, apps, the one trap to learn, and how to plan a trip you'll love.
• GuideVegetarian, vegan or pescatarian? The difference — and why all are goodA clear, kind explainer of what each word means, how they differ in Japan, and why the whole spectrum is something to feel good about.
• GuideIs ramen vegan in Japan? The honest answer (and where it is)Short answer: most ramen isn't vegan — but Japan now has wonderful vegan ramen, and knowing one phrase changes everything.
• GuideThriving plant-based — staying healthy and confident, with Japan's soy advantageA well-planned vegan, vegetarian or pescatarian diet is healthful at every life stage — say the dietitians. The few nutrients worth planning (yes, B12), and why Japan is one of the easiest places to thrive.
• GuidePlant-based without conflict — kindness at the dinner table, and how we growFamily dinners, sceptical friends, the well-meant 'where do you get your protein?'. Calm, evidence-based ways to lower friction, keep relationships warm, and grow like-minded people worldwide — by attraction, not argument.
• GuideThe heart behind plant-based eating — who we really areThe 'preachy vegan' stereotype hides a gentler truth. What research says about the values, empathy and quiet kindness behind plant-based eating — and why you never have to prove yourself.
• GuideWhy people go vegan, vegetarian & pescatarian — the real reasons, kindlyMost people choose plant-based eating for several reasons at once — animals, health, the planet, faith, taste. Here's what the research actually shows, why the spectrum is a strength, and why you belong.
• GuideIs udon vegan? What's really in the noodles and brothThe noodles are vegan — udon is just wheat flour, water and salt — but the dish usually is not. Standard udon broth (tsuyu) is made with bonito dashi and finished with soy sauce and mirin, and toppings like tempura, fish cake and egg add more. Vegan udon with kelp-shiitake broth exists at plant-based shops.
• GuideIs miso soup vegan or vegetarian in Japan?Usually not. Miso paste itself is plant-based, but almost all miso soup in Japan is made with bonito-and-sardine dashi, so the standard bowl is neither vegan nor vegetarian. Versions made with kombu (kelp) or shiitake dashi — common at temple and vegan restaurants — are fully plant-based.
• GuideIs dashi vegan? Japan's foundational stock, explainedMost dashi is not vegan. The everyday Japanese stock is built on katsuobushi (dried bonito) and niboshi (dried sardines), so it carries fish even when a dish looks plant-based. The vegan exceptions are kombu (kelp) and dried-shiitake dashi — the base of Buddhist shojin cooking and of modern vegan ramen.
• GuideGluten-free restaurants in Asakusa: tempura, vegan dining and what to confirmEating gluten-free in old Tokyo is more possible than you would expect — Asakusa has a fully gluten-free tempura counter (fried in rice flour) and an all-vegan, all-gluten-free kitchen, plus naturally safer choices. Here is where to eat, and the cross-contact question to ask.
• GuideVegan restaurants in Asakusa: plant-based eating around Senso-jiOld Tokyo is surprisingly easy for plant-based diners — Asakusa has fully vegan kitchens, a 300-year-old temple-cuisine house, and sweets shops a vegetarian can trust, all within walking distance of Senso-ji.
• GuideVegan ramen in Shibuya: bowls with no fish dashi at allVegan ramen in Shibuya is real, not an afterthought — fully plant-based bowls where the broth is built from kombu, shiitake and sesame, with no katsuobushi or pork. Here is where to slurp, and the one question that catches travellers out.
• GuideTokyo's vegan ramen boom in 2026: real bowls, not afterthoughtsPlant-based dining in Tokyo has roughly doubled since 2019, and vegan ramen is the clearest sign — dedicated shops building deep umami from mushrooms, kombu and miso rather than meat. Here's what's driving it, and the bowls worth crossing town for.
• GuideCan vegetarians and vegans eat well in Nara?Yes — Nara is quietly one of Japan's easier cities for plant-based eating, but its famous specialty is fish, and bonito dashi still hides everywhere. Here is how to eat well, and the one shop to trust.
• GuideThe best vegan ramen in Tokyo: bowls with no fish dashi at allMost ramen is built on pork and bonito — these Tokyo shops are 100% plant-based, with kombu, shiitake and sesame doing the heavy lifting. No fish dashi, no compromise.
• GuideFirst time eating in Kyoto: a calm, plant-friendly cityKyoto is Japan's most naturally vegetarian-friendly city — temple cuisine, tofu kaiseki, soy-milk ramen and certified halal, all in a slower, gentler place than Tokyo.
• GuidePescatarian Tokyo: the easiest city in the world to eat fish-firstIf you eat seafood but not meat, Tokyo is paradise. Sushi, sashimi, grilled fish and seafood bowls are everywhere — here's how to order with confidence, plus the hidden meat to watch for.
• GuideVegan sweets & cafes in TokyoFluffy egg-free pancakes, plant-based puddings and the world's richest matcha gelato — dessert without compromise.
• GuideShojin ryori: Japan's original vegetarian cuisineBuddhist temple food was vegan centuries before the word existed. Meet shojin ryori — and the Tokyo tables that keep it alive.
• GuideVegan & vegetarian Tokyo: the complete guideTokyo is far easier than its reputation — if you know about dashi. Where to eat, what to watch for, and the phrases that help.
• Dish🍣 SushiVinegared rice and the sea, in two perfect bites.
• Dish🍜 RamenA bowl of broth, noodles and obsession.
• Dish🍤 TempuraSeafood and vegetables in a lace-light crisp.
• Dish🌰 SobaBuckwheat noodles, nutty and quietly elegant.
• Dish🍲 UdonThick, chewy wheat noodles — pure comfort.
• Dish🍢 YakitoriCharcoal-grilled chicken skewers, nose to tail.
• Dish🥩 Wagyu beefJapan's marbled beef — yakiniku, teppan or sukiyaki.
• Dish🍱 Unagi (grilled eel)Charcoal-grilled freshwater eel, glazed and tender.
• Dish🍱 KaisekiJapan's seasonal tasting menu, course by course.
• Dish🪷 Shojin ryoriBuddhist temple cuisine — vegan before it was a word.
• Dish🍶 Tofu & yubaSoybean craft — silky, savoury, endlessly versatile.
• Dish🏮 IzakayaJapan's pub — small plates, sake and good company.
• Dish🍵 Matcha & wagashiWhisked green tea and jewel-like seasonal sweets.
• Dish🐟 SashimiPristine raw fish — the purest taste of the sea.
• Dish🐖 TonkatsuGolden panko-crusted pork cutlet — Japan's crunch.
• Dish🥞 OkonomiyakiThe savory pancake you grill at your own table.
• Dish🍳 MonjayakiTokyo's gooey griddle classic — scrape and savor.
• Dish🐙 TakoyakiMolten octopus dumplings, straight off the griddle.
• Dish🍲 SukiyakiWagyu simmered in sweet soy, dipped in raw egg.
• Dish🥟 GyozaPan-fried dumplings, crisp-bottomed and juicy.
• Dish🍛 Japanese curryThick, mild, comforting curry over rice.
• Dish🍶 Sake (nihonshu)Japan's rice wine — the drink that frames the meal.
• Dish🍚 ChirashizushiA bowl of sushi rice scattered with the day's best fish.
• Dish🍚 Gyudon (beef bowl)Sweet-savory simmered beef over rice — fast and beloved.
• Dish🍳 KatsudonPork cutlet and egg over rice — a winner's bowl.
• Dish🥘 Shabu-shabuSwish paper-thin beef through hot broth, dip and eat.
• Dish🍢 OdenWinter's comfort pot of daikon, egg and fish cake.
• Dish🍙 Onigiri (rice ball)The humble, perfect rice ball — Japan in your hand.
• Dish🥣 Miso soup & washokuThe soulful bowl at the heart of every Japanese meal.
• Dish🍃 Yuba (tofu skin)The silky skin of soy milk — a delicacy of Kyoto and the temple.
• Dish🫘 Natto (fermented soybeans)Sticky fermented soybeans — Japan's bold breakfast superfood.
• Dish🍡 Wagashi (Japanese sweets)Bean-paste confections that taste of the season.
• Dish🍱 Bento (boxed meal)A whole meal, composed beautifully in a box.
• Dish🥩 YakinikuGrill your own wagyu, plate by glorious plate.
• Dish🍗 KaraageJapan's juiciest fried chicken — crisp, light, addictive.
• Dish🍢 KushikatsuSkewered, breaded, fried — and never double-dip the sauce.
• Dish🍳 OmuriceKetchup fried rice under a blanket of soft omelette.
• Dish🥔 NikujagaMeat and potatoes, simmered sweet — Japan's home cooking.
• Dish🍧 KakigoriFeather-fine shaved ice — Japan's summer in a bowl.
• Dietary🌱 VeganNo animal products at all — and in Japan that means watching the broth.
• Dietary🥬 VegetarianNo meat or fish — but in Japan "vegetarian" food often still contains fish stock.
• Dietary🕌 HalalPermissible under Islamic law — watch for pork, alcohol, mirin and sake in seasoning.
• Dietary🌾 Gluten-freeNo wheat, barley or rye — and yes, normal soy sauce contains wheat.
• Dietary🐟 PescatarianFish and seafood yes, meat no — arguably the easiest diet in Japan.
• Dietary✡️ KosherPermissible under Jewish law — strictly kosher dining is rare; plan ahead.
• Dietary🥛 Dairy-freeNo milk, butter or cheese — traditional Japanese food is largely dairy-free already.
• Dietary🥜 Nut-freeAvoiding peanuts/tree nuts — relatively easy, but check sauces and desserts.
• TermOmakase (おまかせ)“I'll leave it to you” — a chef's-choice course, common at sushi and kaiseki counters.
• TermTeishoku (定食)A set meal: a main dish with rice, miso soup and small sides. The everyday lunch.
• TermOkonomi (お好み)“As you like it” — ordering à la carte, piece by piece (vs. a set course).
• TermOtoshi / Tsukidashi (お通し／突き出し)A small starter served automatically at izakaya, carrying a modest seat/cover charge.
• TermTabehoudai (食べ放題)All-you-can-eat for a fixed price and time limit.
• TermNomihoudai (飲み放題)All-you-can-drink for a fixed price and time limit, common with course menus.
• TermOkawari (おかわり)A refill or second helping (often free for rice, cabbage or soup).
• TermOkaikei / Oaiso (お会計／お愛想)“The bill, please.” Many counters total up at the end; some shops pay up front.
• TermRyouri (料理)Cooking / cuisine. You'll see it in names like washoku-ryori (Japanese cuisine).
• TermIzakaya (居酒屋)A casual pub serving small shared plates with drinks — Japan's after-work hub.
• TermShokudo (食堂)A simple, affordable diner serving home-style set meals.
• TermKappo / Ryotei (割烹／料亭)Refined Japanese restaurants; kappo is counter-style, ryotei is a formal private-room establishment.
• TermKissaten (喫茶店)A traditional coffee house — hand-drip coffee, toast and a retro calm.
• TermTachigui (立ち食い)Stand-and-eat shops (soba, sushi) — quick, cheap, no seats.
• TermYatai (屋台)A street food stall, common at festivals and night-time food alleys.
• TermDepachika (デパ地下)A department-store basement food hall — a dazzling world of prepared foods and sweets.
• TermKonbini (コンビニ)A convenience store — surprisingly good onigiri, bento, oden and snacks, 24/7.
• TermYaki (焼き)Grilled or pan-fried (yakitori, yakiniku, teriyaki, okonomiyaki).
• TermAge (揚げ)Deep-fried (tempura, karaage, agedashi, tonkatsu).
• TermNi (煮)Simmered in seasoned broth (nimono, nikomi).
• TermMushi (蒸し)Steamed (chawanmushi, the savory egg custard).
• TermNabe (鍋)A communal hot pot cooked at the table (sukiyaki, shabu-shabu, motsunabe).
• TermTeppan (鉄板)An iron griddle; teppanyaki is food grilled on it before you.
• TermSumibi / Robata (炭火／炉端)Charcoal grilling; robatayaki is a country-style charcoal hearth.
• TermKaraage (唐揚げ)Japanese-style fried chicken, marinated and lightly coated.
• TermHashi (箸)Chopsticks. Never stand them upright in rice or pass food chopstick-to-chopstick.
• TermOshibori (おしぼり)The hot/cold hand towel given before a meal — for your hands only.
• TermYakumi (薬味)Aromatic condiments (grated ginger, scallion, wasabi, shichimi) to add as you like.
• TermOtsumami (おつまみ)Small snacks to go with drinks.
• TermItadakimasu (いただきます)Said before eating — “I gratefully receive.”
• TermGochisousama (ごちそうさま)Said after eating — “thank you for the meal.”
• TermGohan (ご飯)Cooked rice — also the general word for “a meal.”
• TermDonburi (-don) (丼)A rice bowl topped with something: gyudon (beef), katsudon (cutlet), unadon (eel), kaisendon (seafood).
• TermTeuchi (手打ち)Hand-made (noodles) — a mark of quality at soba and udon shops.
• TermKake / Mori / Zaru (かけ／もり／ざる)Noodle styles: kake = hot in broth; mori/zaru = cold with a dipping sauce.
• TermKaedama (替え玉)An extra portion of noodles for your remaining ramen broth (order before it runs low).
• TermJuwari (十割)100% buckwheat soba (no wheat) — sought by gluten-avoiding diners (confirm cross-contamination).
• TermNeta / Shari (ネタ／シャリ)Neta is the topping (fish); shari is the vinegared rice.
• TermNigiri (握り)Hand-pressed sushi: a slice of fish over a small mound of rice.
• TermGunkan (軍艦)“Battleship” sushi: rice wrapped in nori to hold loose toppings like roe.
• TermMaki / Temaki (巻き／手巻き)Rolled sushi; temaki is a hand-rolled cone.
• TermToro (とろ)Fatty tuna belly; otoro is the richest, chutoro medium.
• TermHikarimono (光物)“Shiny” silver-skinned fish like mackerel and gizzard shad.
• TermNikiri / Gari (煮切り／ガリ)Nikiri is the brushed-on seasoned soy; gari is pickled ginger eaten between pieces.
• TermDashi (出汁)The foundational stock (often bonito + kelp) behind most savory dishes — the key thing vegetarians/vegans must ask about.
• TermUmami (うま味)The “fifth taste” — savory depth from kombu, bonito, miso, mushrooms and tomatoes.
• TermShoyu (醤油)Soy sauce — usually brewed with wheat (a gluten note); tamari is a wheat-free type.
• TermMiso (味噌)Fermented soybean paste, the base of miso soup; some types contain barley.
• TermMirin / Ryorishu (みりん／料理酒)Sweet rice wine and cooking sake — they add gloss and depth, but contain alcohol (a halal note).
• TermTare (タレ)A sweet-savory glaze/sauce (for yakitori, eel, gyudon) — often soy + mirin + sugar.
• TermPonzu (ポン酢)A bright citrus-soy dipping sauce, classic with hot pots and grilled fish.
• TermShio vs. Tare (塩／タレ)At yakitori, choose shio (just salt) or tare (sweet glaze). Shio is often the gluten/alcohol-safer pick.
• TermNihonshu / Sake (日本酒)Rice wine. Grades: junmai, ginjo, daiginjo. Served chilled, warm or room temp.
• TermShochu (焼酎)A distilled spirit (from barley, sweet potato or rice), drunk straight, on the rocks or with water.
• TermChuhai / Highball (酎ハイ／ハイボール)Chuhai is shochu + soda + flavor; highball is whisky + soda — light, popular izakaya drinks.
• TermNama biiru (生ビール)Draft beer — the classic first order, “toriaezu nama.”
• TermOcha / Matcha (お茶／抹茶)Green tea; matcha is the whisked, stone-ground powder of the tea ceremony. Often free with a meal.
• TermMugicha / Hojicha (麦茶／ほうじ茶)Caffeine-light roasted teas: mugicha (barley, chilled in summer), hojicha (roasted green tea).