搜索

196 家

• RestaurantBanwa RouYokohama Chinatown · 台湾菜（含素食／纯素选项） · ¥¥
• RestaurantHachi no Ki ShinkanKita-Kamakura, Kanagawa · 镰仓蔬菜怀石（可应要求提供素食精进套餐） · ¥¥¥
• RestaurantVegetarian Restaurant KinateiNara (near JR Nara Stn) · 素食／纯素有机蔬菜料理 · ¥¥
• RestaurantShinsekai Paprika ShokudouShinsekai, Osaka · 纯素大阪街头小吃 · ¥¥
• RestaurantTousuiro KiyamachiKiyamachi, Kyoto · 豆腐怀石／湯叶 · ¥¥¥
• RestaurantGion Soy Milk Ramen Uno YukikoGion, Kyoto · 纯素无麸质豆乳拉面 · ¥¥
• RestaurantTowzen (Mamezen)Shimogamo, Kyoto · 纯素豆乳拉面 · ¥¥
• RestaurantShigetsu (Tenryu-ji)Arashiyama, Kyoto · 精进料理（禅寺素食） · ¥¥
• RestaurantVegan Soba Tokyo AylerShimokitazawa · 纯素荞麦（立食） · ¥
• Restaurantgenuine gluten free Where is a dog?Kichijoji · 无麸质烘焙坊与咖啡馆 · ¥¥
• RestaurantGEN-TEN Gluten-free BakeryShibuya · 无麸质糙米烘焙坊 · ¥
• RestaurantVegan Izakaya MasakaShibuya · 纯素居酒屋 · ¥¥
• RestaurantVegan Sushi TokyoShibuya · 植物性寿司 · ¥¥¥
• RestaurantTempura Asakusa SAKURAIriya (Taito) · 无麸质与清真天妇罗 · ¥¥¥
• RestaurantMarugoto Vegan Dining AsakusaIriya (Taito) · 植物性日料／纯素 · ¥¥
• RestaurantSakura-teiHarajuku · 自助御好烧与文字烧 · ¥¥
• RestaurantShimokita ShimaiSangenjaya / Daizawa · 无麸质西点与咖啡馆 · ¥¥
• RestaurantUniversal Bakes and CafeShimokitazawa · 纯素烘焙坊与咖啡馆 · ¥¥
• RestaurantTokyo Vegan Ramen CenterHarajuku · 纯素拉面 · ¥¥
• RestaurantSasaya CafeKinshicho / Sumida · 纯素咖啡馆／植物性日料 · ¥¥
• RestaurantMominoki HouseJingumae · 有机长寿饮食／纯素素食日料 · ¥¥¥
• RestaurantNataraj ShibuyaShibuya · 印度素食／纯素咖喱 · ¥¥
• RestaurantNataraj OgikuboOgikubo · 印度素食／纯素咖喱 · ¥¥
• RestaurantSoranoiro NIPPONTokyo Station · 拉面（含无麸质选项） · ¥
• RestaurantGluten Free Cafe Little BirdYoyogi-Hachiman · 专门无麸质日式咖啡馆（饺子、唐扬、拉面） · ¥¥
• RestaurantRICE HACK Gluten-free BakeryHarajuku · 专门米粉无麸质烘焙坊 · ¥
• RestaurantIse SueyoshiNishi-Azabu · 穆斯林友好怀石（日式套餐） · ¥¥¥¥
• RestaurantSekai Cafe AsakusaIriya (Taito) · 穆斯林友好与纯素咖啡馆 · ¥¥
• RestaurantVeganic Monkey MagicIriya (Taito) · 纯素套餐（仅限预约） · ¥¥
• RestaurantVegan Bistro JangaraHarajuku · 纯素日料／拉面小馆 · ¥¥
• RestaurantRestaurant 8ablishJingumae · 纯素、地中海风味 · ¥¥
• RestaurantBrown Rice by Neal's Yard RemediesJingumae · 有机素食／纯素日料（长寿饮食） · ¥¥
• RestaurantKannonyama Fruit Parlour GinzaGinza · 水果店／圣代 · ¥¥¥
• RestaurantUmezono AsakusaIriya (Taito) · 传统日式甜点（蜜豆） · ¥
• RestaurantFruit Parlour GotoIriya (Taito) · 水果店／圣代 · ¥¥
• RestaurantNO OHAGIDaikanyama · 无麸质纯素萩饼／和菓子咖啡馆 · ¥¥
• Restaurantpremium SOWDaikanyama · 纯素无麸质西点／意式冰淇淋 · ¥¥
• RestaurantRainbow Bird RendezvousNakameguro · 有机纯素咖啡馆 · ¥¥
• RestaurantGopinathaNakano · 素食／纯素套餐 · ¥
• RestaurantTsuminaki Mapo Tofu (Mita)Mita · 植物性中餐（麻婆豆腐） · ¥¥
• RestaurantShojin Ryori DaigoAtago · 精进料理（佛教素食怀石） · ¥¥¥¥
• RestaurantSembikiya Fruit ParlourNihonbashi · 水果店（圣代与水果甜点） · ¥¥¥
• RestaurantHimitsudoYanaka · 刨冰 · ¥¥
• RestaurantMihashi UenoUeno · 甘味处（蜜豆与甜点） · ¥
• RestaurantChabuzen ShimokitazawaShimokitazawa · 纯素药膳拉面与汤咖喱 · ¥¥
• RestaurantSarashina HoriiAzabu-Juban · 荞麦面（更科） · ¥¥
• RestaurantWe Are The Farm MeguroMeguro · 农场直送有机蔬菜（无麸质选项） · ¥¥¥
• RestaurantHeavenly Island Lifestyle DaikanyamaDaikanyama · 夏威夷小馆（无麸质选项） · ¥¥¥
• RestaurantMr. Farmer OmotesandoJingumae · 蔬菜主导咖啡馆（纯素与无麸质选项） · ¥¥
• Restaurant2foods Ginza LoftGinza · 纯素咖啡馆／植物性 · ¥¥
• RestaurantTamawaraiJingumae · 手工十割荞麦（100%荞麦） · ¥¥¥
• RestaurantPizzakaya RoppongiRoppongi · 美式披萨（无麸质／纯素选项） · ¥¥
• RestaurantSuzukien AsakusaIriya (Taito) · 抹茶意式冰淇淋与日本茶 · ¥
• RestaurantGonpachi NishiazabuNishiazabu · 居酒屋（荞麦、烤鸡串、天妇罗） · ¥¥¥
• RestaurantFuryu Okonomiyaki SometaroIriya (Taito) · 御好烧 · ¥¥
• RestaurantItoshoAzabu-Juban · 精进料理（佛教素食） · ¥¥¥
• RestaurantSasanoyukiUguisudani · 豆腐与湯叶料理 · ¥¥
• RestaurantAIN SOPH. Soar IkebukuroIkebukuro · 纯素咖啡馆／松饼 · ¥¥
• RestaurantAIN SOPH. GINZAGinza · 纯素／植物性 · ¥¥¥
• RestaurantVegan Ramen UZU TokyoToyosu · 纯素拉面 · ¥¥
• RestaurantTempura Asakusa SAKURAIriya (Taito) · 天妇罗（无麸质、清真） · ¥¥¥
• RestaurantGluten Free T's KitchenRoppongi · 无麸质家常菜 · ¥¥
• RestaurantSougoRoppongi · 现代精进料理 · ¥¥¥¥
• RestaurantKomaki ShokudoAkihabara · 精进料理（佛教素食） · ¥
• RestaurantFucha Ryori BonIriya (Taito) · 普茶料理（佛教素食） · ¥¥¥
• RestaurantFalafel Brothers ShibuyaShibuya · 纯素中东料理／法拉费 · ¥¥
• RestaurantSAIDOJiyugaoka · 纯素创意日料 · ¥¥¥¥
• RestaurantT's TanTan (Tokyo Station)Tokyo Station · 纯素拉面／担担面 · ¥
• RestaurantAIN SOPH. Journey ShinjukuShinjuku · 纯素咖啡馆与甜点 · ¥¥¥
• 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.
• Guide素食、纯素还是鱼素？区别在哪——以及为什么它们都很好清晰又温柔地解释每个词的含义、它们在日本有何不同，以及为什么这整片光谱都值得让人心生欢喜。
• Guide在日本，拉面是纯素的吗？诚实的答案（以及哪里能吃到）简短的答案：大多数拉面并不是纯素的——但如今的日本有了非常棒的纯素拉面，而且只要知道一句话，一切都会不一样。
• Guide在植物饮食中蓬勃生长——保持健康与自信，搭配日本的大豆优势营养师们说，规划得当的纯素、素食或鱼素饮食在生命的每个阶段都是健康的。这里讲讲那几样值得规划的营养素（没错，B12），以及为什么日本是最容易活得健康的地方之一。
• Guide不起冲突的植物饮食——餐桌上的善意，以及我们如何壮大家庭聚餐、心存怀疑的朋友、出于好意的那句「你蛋白质从哪儿来呀？」。这里有平静、有据可循的方法，帮你减少摩擦、让关系保持温暖，并在全世界增加志同道合的人——靠吸引，而非争论。
• Guide植物饮食背后的那颗心——我们究竟是怎样的人「爱说教的纯素者」这一刻板印象，掩盖了一个更温柔的真相。关于植物饮食背后的价值观、共情与安静的善意，研究是怎么说的——以及为什么你从来无需向谁证明自己。
• Guide人们为什么选择纯素、素食与鱼素——真实的原因，温柔地讲大多数人选择植物饮食，往往同时出于好几个理由——为了动物、为了健康、为了地球、出于信仰、也为了味道。这里有研究真正告诉我们的答案，为什么这份多元本身就是力量，以及为什么你属于这里。
• 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🍣 寿司（Sushi）醋饭与海鲜的邂逅，两口之间的艺术。
• Dish🍜 拉面（Ramen）一碗汤、一把面，与店主的执念。
• Dish🍤 天妇罗（Tempura）海鲜与蔬菜，裹上蕾丝般轻盈的酥脆。
• Dish🌰 荞麦面（Soba）荞麦面条，坚果香气，静静的优雅。
• Dish🍲 乌冬面（Udon）粗壮弹牙的小麦面——纯粹的慰藉。
• Dish🍢 烤鸡串（Yakitori）炭火鸡肉串，一鸡从头吃到尾。
• Dish🥩 和牛（Wagyu）日本的霜降牛肉——烧肉、铁板或寿喜烧。
• Dish🍱 鳗鱼（Unagi）炭火烤淡水鳗，蘸酱光亮，肉质软嫩。
• Dish🍱 怀石料理（Kaiseki）日本的时令品鉴菜单，一道接一道。
• Dish🪷 精进料理（Shojin ryori）佛门寺院料理——早在“vegan”一词之前的纯素。
• Dish🍶 豆腐与湯葉（Tofu & yuba）大豆的工艺——丝滑、鲜美、变化无穷。
• Dish🏮 居酒屋（Izakaya）日本的酒馆——小菜、清酒与好相伴。
• Dish🍵 抹茶与和菓子（Matcha & wagashi）点出的绿茶，与珠玉般的时令甜点。
• Dish🐟 刺身（Sashimi）极致新鲜的生鱼——海最纯粹的味道。
• Dish🐖 炸猪排（Tonkatsu）金黄面包糠裹的炸猪排——日本的那一声“咔嚓”。
• Dish🥞 御好烧（Okonomiyaki）在自己桌上煎的咸香薄饼。
• Dish🍳 文字烧（Monjayaki）东京的稀软铁板经典——刮起来细细品味。
• Dish🐙 章鱼烧（Takoyaki）外脆内熔的章鱼小丸子，铁板上现做现吃。
• Dish🍲 寿喜烧 (Sukiyaki)和牛在甜口酱汁中煮过，再裹上生鸡蛋液。
• Dish🥟 煎饺 (Gyoza)底部金脆、内馅多汁的日式煎饺。
• Dish🍛 日式咖喱饭 (Kare raisu)浓稠、温和、抚慰人心的咖喱浇饭。
• Dish🍶 清酒 (Nihonshu)日本的米酿之酒——为一餐定下基调的一杯。
• Dish🍚 散寿司 (Chirashizushi)一碗醋饭，撒满当日最鲜美的鱼生。
• Dish🍚 牛丼 (Gyudon)甜咸炖牛肉浇饭——快捷而备受喜爱的一碗。
• Dish🍳 猪排盖饭 (Katsudon)炸猪排与鸡蛋浇饭——一碗“必胜”之餐。
• Dish🥘 涮涮锅 (Shabu-shabu)将薄如纸的牛肉在热汤中轻涮，蘸酱即食。
• Dish🍢 关东煮 (Oden)萝卜、鸡蛋与鱼板入味的冬日暖锅。
• Dish🍙 饭团 (Onigiri)朴素而完美的饭团——掌心里的日本。
• Dish🥣 味噌汤与和食 (Misoshiru)每一顿日本料理核心处那一碗滋味暖汤。
• Dish🍃 腐皮 (Yuba)豆浆凝成的丝滑薄膜——京都与寺院的珍味。
• Dish🫘 纳豆 (Natto)黏丝拉长的发酵黄豆——日本大胆的早餐超级食物。
• Dish🍡 和菓子 (Wagashi)尝得到季节的豆馅点心。
• Dish🍱 便当 (Bento)一整餐，美丽地编排于一只盒中。
• Dish🥩 烧肉亲手炙烤和牛，一盘接一盘的绝妙享受。
• Dish🍗 唐扬鸡日本最多汁的炸鸡——酥脆、轻盈、让人欲罢不能。
• Dish🍢 串炸串起、裹粉、油炸——而且酱料绝不二次蘸。
• Dish🍳 蛋包饭番茄酱炒饭，盖上一层柔软的煎蛋。
• Dish🥔 肉土豆肉与土豆，炖得甘甜——日本的家常味道。
• Dish🍧 刨冰细如羽毛的刨冰——一碗盛满日本的夏天。
• Dietary🌱 纯素完全不含动物成分——在日本，最大的陷阱是“出汁”（鱼汤）。
• Dietary🥬 素食不吃肉和鱼——但在日本，“素食”里也常含鱼汤。
• Dietary🕌 清真符合伊斯兰教法的饮食——注意猪肉、酒类，以及味醂、料酒。
• Dietary🌾 无麸质避免小麦、大麦和黑麦——其实普通酱油里也含小麦。
• Dietary🐟 鱼素可吃海鲜，不吃肉——在日本属于最容易用餐的一类。
• Dietary✡️ 洁食Permissible under Jewish law — strictly kosher dining is rare; plan ahead.
• Dietary🥛 无乳制品No milk, butter or cheese — traditional Japanese food is largely dairy-free already.
• Dietary🥜 无坚果Avoiding 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).