Ajiro Honten
Located next to Myoshin-ji Temple, known for Unryu-zu, a ceiling painting of a dragon among clouds by Kano Tan’yu. Here, you can savour shojin ryori, developed as food for Zen monks. The menu follows the spirit of kaiseki, with dishes such as vegetable yakimono and soups made from shojin dashi. At lunchtime, bento boxes featuring small portions of various dishes are also available.
Vegan Ramen UZU
A vegan restaurant with a focus on plant ingredients. The set menu centers around ramen — Japan’s national dish — with broth that draws rich umami from kombu and shiitake mushrooms. The ink-painted digital art illuminating the space adds to a one-of-a-kind dining experience.
KASHIWAI
KASHIWAI offers unique shojin-style bite-sized sushi, made with beans and vegetables. Their colorful temari sushi is neatly packed into thin wooden boxes, with delicately crafted flavors from ingredients like fresh yuba, nama-fu, and simmered shiitake mushrooms. An antique gallery is also housed within the restaurant. Reservations for the shojin-style bite-sized sushi must be made in advance.
Shigetsu
Located within the grounds of Tenryu-ji Temple, Shigetsu serves a traditional form of Chinese cuisine that prohibits the use of animal-based ingredients, introduced to Japan alongside the teachings of Zen. Seasonal vegetables are artfully arranged on vermilion-lacquered trays. Guests can also enjoy a stroll through the Sogenchi Pond Garden, part of the World Heritage-listed sites in the ancient capital of Japan.
Tan
Tan offers shojin ryori courses that are available from lunchtime. Signature dishes include puréed vegetable soup, straw-seared fried tofu, and vegetables with sesame dressing, followed by seasonal vegetable rice. In the evening, the menu becomes even more extensive. Sit at a table on the second floor to enjoy views of the Shirakawa River and the willow trees that line its banks. Reservations for this course must be made at least three days in advance.
Hiramatsu Kodaiji
Perched on a hill, this restaurant offers sweeping views of Kyoto’s cityscape, with a five-storeyed pagoda in the foreground. The scenery is captivating both day and night. Guests can enjoy vegetarian and vegan courses that showcase the full range of French culinary technique, with a refined balance of tempo and flavour throughout. Reservations for this course must be made at least three days in advance.
Muromachi Wakuden
Enjoy shojin ryori at a counter that wraps around the kitchen like a stage. The meal follows the flow of kaiseki, with dishes such as soups made from kombu dashi, yuba (tofu skin), and vegetables grilled on magnolia leaves. The restaurant also accommodates vegan requests, with menus free from all animal-derived ingredients. Reservations for this course must be made at least three days in advance.
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