City guide
First time eating in Kyoto: a calm, plant-friendly city

Why Kyoto is the easy city
Kyoto built its food culture around Buddhist temples, and that history still shows on the plate. Shojin ryori — the temple cuisine that gave Japan its first refined vegetarian cooking — and the city's obsession with tofu and yuba mean that eating plant-first here is genuinely traditional, not a modern accommodation. The pace helps too: Kyoto is quieter than Tokyo, distances are walkable or a short bus ride apart, and kitchens are used to careful diners. The one trap to remember is the same everywhere in Japan — dashi made from bonito (katsuo). Even a 'vegetable' dish may sit in fish stock, so always confirm.
Where to eat
Start with the real thing: Shigetsu, the temple-run Zen vegetarian dining room inside Tenryu-ji in Arashiyama (a Michelin Bib Gourmand), where the broth is kombu and shiitake, never bonito — strict vegans should just confirm egg and honey when reserving. For dinner, Tousuiro is an upscale riverside tofu-kaiseki house in central Kyoto with a full English menu and a dedicated fish-free vegan course (ask for the 'Rokuhara' set — the standard tofu courses likely use bonito dashi). Two ramen specialists cover the trickier diets: Gion Soy Milk Ramen Uno Yukiko uses rice-flour noodles and gluten-free soy sauce, one of Kyoto's most reliably gluten-free and fish-free bowls (celiac diners should confirm cross-contamination directly), and Towzen in quiet Shimogamo has been fully vegan since 2018 with a clean kombu-and-soy-milk broth. Muslim travellers have Ayam-Ya Karasuma, a third-party halal-certified chicken-ramen counter with a prayer room and English menu.
Planning your days
Group by district: Arashiyama (Shigetsu, temples, bamboo grove) for a half-day in the west; Gion and Kiyamachi (Uno Yukiko, Tousuiro) for the centre and evening; Karasuma for a quick certified-halal lunch. Several of these shops close midweek and a few are lunch-only, so check days and hours before you set out, and filter the directory to Kyoto to map your route.
我们已确认的餐厅
Shigetsu (Tenryu-ji)
以漆器盛装的时令多道式精进套餐
岚山名刹之一天龙寺内由寺院经营的禅意素食(米其林必比登推介,京都·大阪2025),以漆器呈上时令多道式套餐。传统精进料理以昆布与香菇取代鱼高汤,故无鲣鱼汤底;菜单未公开标注蛋或蜂蜜,严格纯素者预约时请确认。课程之外另需庭园门票。
- 素食
- 纯素
- 无乳制品
- 约会
- 纪念日
- 休闲
- 包间
Tousuiro Kiyamachi
丝滑朧豆腐与湯叶组成的时令多道式料理
京都中心一家高档的河畔豆腐怀石店,以时令多道式呈上丝滑朧豆腐与湯叶,备有完整英文菜单及夏季河畔(川床)座位。设有专门的无鱼纯素套餐(“六波罗”),不含肉、贝、蛋、乳或鱼——但须特别点这一套餐,因标准豆腐套餐很可能用鲣鱼高汤。
- 鱼素
- 素食
- 纯素
- 无乳制品
- 约会
- 纪念日
- 商务
- 包间
Gion Soy Milk Ramen Uno Yukiko
米粉面与无麸质酱油的奶香豆乳拉面
祇园一家由甜点师宇野幸子主理的纯素兼无麸质拉面专门店,用米粉海带面与无麸质酱油配豆乳汤底——是京都最可靠的无麸质、无鱼高汤拉面之一。最强的“专用厨房”说法多来自第三方而非店家本身,乳糜泻食客应直接向店员确认防交叉污染流程。
- 纯素
- 素食
- 无麸质
- 无乳制品
- 休闲
- 一人用餐
- 约会
Towzen (Mamezen)
昆布大豆汤底的奶香豆乳拉面(无鱼高汤)
位于宁静下鸭的一家全纯素豆乳拉面小店,2018年起即为纯素,奶香昆布豆乳汤底完全不含鱼高汤——是京都最纯粹的严格纯素拉面之一。也避用佛教五辛(葱与蒜)。面含小麦,故纯素但非无麸质;周中休息,前往前请查营业日。
- 纯素
- 素食
- 无乳制品
- 休闲
- 一人用餐
FAQ
- Is Kyoto really more vegetarian-friendly than Tokyo?
- For plant-based eating, yes — Kyoto's temple food (shojin ryori) and tofu/yuba tradition mean fully vegetarian multi-course meals are part of the local culture, not a special request. The one thing to confirm everywhere is bonito (fish) dashi, which can hide in otherwise vegetable dishes.
- Can I find halal food in Kyoto?
- Yes, though the options are fewer than Tokyo. Ayam-Ya Karasuma is a third-party halal-certified chicken-ramen shop with a prayer room and English menu. Confirm hours before visiting, as it is effectively lunch-only and closes midweek.