Shojin ryori: Japan's original vegetarian cuisine

A tradition older than 'vegan'

Shojin ryori is the Buddhist temple cuisine that has been entirely plant-based for centuries. Its dashi comes from kombu (kelp) and shiitake — never fish — and it builds depth from tofu, yuba (tofu skin), sesame, fu (wheat gluten) and the seasons. For vegetarians and vegans, it is the safest, most refined tradition in Japan.

Tokyo's temple tables

Fucha Ryori Bon near Iriya serves 300-year-old Chinese-influenced temple cuisine in garden tatami rooms. Komaki Shokudo offers affordable temple-style sets under the Akihabara arches. Sougo in Roppongi gives shojin a Michelin-trained, sake-paired upgrade. Itosho turns tofu into 'eel' by hand, and 330-year-old Sasanoyuki built its name on silken tofu. For a modern twist, SAIDO's plant-based 'meat and fish' once topped the world vegan rankings.

What to know

Many temple restaurants avoid even garlic and onion. Reserve ahead, arrive unhurried, and let the seasonal course unfold. See our vegan and vegetarian explainers for the dashi traps elsewhere.