When people picture Japanese food, they rarely picture it plant-based. Kyoto quietly proves otherwise.
Shojin Ryori: Temple Cuisine
Born in the city's Buddhist temples, shojin ryori is an entirely vegetarian tradition built on seasonality and restraint.
- Sesame tofu (goma-dofu)
- Simmered seasonal vegetables
- Clear kombu broths
Where to Eat
Start near Arashiyama, then work back toward the city centre. Book ahead for kaiseki.
Tell them bejitarian and, where you can, learn the words for dashi and bonito — some broths are fish-based.
