Cuisine
Shojin (Buddhist cuisine) in Tokyo
Shojin ryori is Buddhist temple cooking: no meat or fish, built from vegetables, tofu, sesame and seaweed.
For vegetarians and vegans it is one of the more dependable traditional meals in Japan, but check one thing when you book. Everyday Japanese cooking relies on dashi made with bonito, so unless a restaurant says otherwise, assume dashi may contain fish. In Tokyo, shojin is served at a small number of specialist restaurants, usually as a reserved course.
We are still choosing the restaurants for this page. Until they are here, our guides cover how to book and what to expect.
