7 of the Best Vegetarian Menus in Tokyo

The theme here is “all-sustainable French,” binding people, the environment and food. Vegetables take center stage in a vegetarian menu that brings together a wide range of culinary techniques. The restaurant partners with eco-friendly producers to build a future of food sustainability.

This restaurant takes on the challenge of sushi without fish, crafting an entirely plant-based menu. Yet rather than mimicking traditional sushi, the chef builds new forms and flavors from plant-based ingredients. The omakase set menu is a creative, patiently crafted composition of vegetables, mushrooms and herbs. The result is traditional Japanese cuisine, reinterpreted from a modern perspective.

Daigo serves shojin ryori (traditional Buddhist temple cuisine), prepared in the spirit of hospitality and shaped more by the culinary customs of Gifu Prefecture than by strict Buddhist doctrine. The vegetarian menu features a broth made with shaved bonito, used to convey a spectrum of flavors from rich to delicate. Though not strictly vegan, most dishes are plant-based, and the restaurant can prepare fully vegan meals on request, omitting animal products and pungent vegetables such as garlic and onion.

The Imperial Hotel gained valuable experience in accommodating diverse food cultures during the 1964 Tokyo Olympics, when it was tasked with provisioning the Olympic Village. As the hotel’s main dining venue, Les Saisons welcomes guests from throughout Japan and around the world, and offers a vegan prix fixe menu to meet a wide range of dietary preferences and needs.

Joël Robuchon’s guests come from every corner of the world, and the restaurant offers a vegetarian menu to accommodate a wide range of tastes and preferences. Bouillon made from chickpeas and other vegetables works its magic in an array of sauces. The spirit of Robuchon shines through in meticulous recipes and modern presentation.

The vegetarian menu at MAZ reflects the diversity of Peru’s ecosystem, offering a creative exploration of the connection between nature and life. “Coastline” is a dish combining seaweed with an assortment of vegetables gathered along the shore, for a distinctive sensory experience.

NARISAWA draws inspiration from the satoyama — Japan’s rural landscapes where people live in harmony with nature. The cuisine reflects this connection through dishes that celebrate seasonality and balance. A vegan course is available and can be tailored to each guest.