Vegetarian Restaurants(199)

Chef Udatsu Hisashi makes an unorthodox combination of herbs and sushi at his Michelin-starred Nakameguro restaurant. Designed around the theme of “art x sushi”, every piece of nigiri and maki look just as good as they taste.

The oldest sushi restaurant in Otemachi, Tokyo — get a taste of true sushi tradition.

Sample the all-natural, meat-free cuisine of historic Japanese Buddhism at this Michelin-starred restaurant in Tokyo.

The beautiful Edo period architecture of Seiwasou draws many guests to its gardens, and the traditional Kyoto-style kaiseki cuisine keeps them at the table.

At this restaurant near the Kenrokuen Gardens, top-quality ingredients from France, Italy and the Kanazawa locality are expertly made into French-inspired Italian cuisine, served atop gorgeous artisanal Imari porcelain.

Sakana Bar’s seafood offerings span almost every coastal culinary culture possible, using freshly-caught domestic Japanese seafood. Their oyster tasting comparison course is particularly popular with oyster aficionados.

The pride of Fukui Prefecture, Echizen cuisine features prominently in this Kagurazaka restaurant, which uses the finest ingredients from the Hokuriku region. Seasonal delicacies from the Echizen Coast and local sake delight visitors.

At this Shirokane restaurant, vegetables don’t play second fiddle, instead being put in the spotlight via Chef Saito Takayuki’s creative French-based cuisine. Menu highlights change seasonally, with sweetfish in the summer and asparagus in spring.

Bite into a personalized set of scrumptious, high-quality tempura made from fresh vegetables and seafood!

A stylish cafe featuring a unique and glamorous interior afternoon tea experience that follows a four-season cycle.

Be rejuvenated by the peaceful atmosphere while dining at the most outstanding traditional kaiseki restaurant.

Traditional Japanese food and sake combine to create meals bursting with fresh local flavors at this sake brewery in Kobe.

Explore the various seasons in Japan through Kyoto-style kappo cuisine at Honke Tankuma Honten, where they craf special course meals for everyone.

Why settle for less when you can relish vegetarian kaiseki cuisine at the oldest ryotei in the whole of Gifu Prefecture?

The charcoal-grilling wizards of this Oshiage eatery are taking yakitori to new heights.

Unique, geographically-inspired cuisine from a modernist master.

Robatasho is an izakaya restaurant where you can savor the theatrical robatayaki style of Japanese barbecue.

Discover the history of Japan’s Buddhist cuisine, developed over centuries in the monastery kitchens and temples.

With striking, monochrome interiors designed by Tokyo art collective teamLab, a meal at this Kyoto vegan ramen restaurant is a feast for all the senses. A zero-waste initiative ensures every part of every ingredient is used.

The Nakameguro branch of this famed kushiage restaurant upholds the original’s excellent reputation with premium seasonal skewers and a varied selection of wine and sake.

Enjoy shojin ryori, a cuisine inspired by Buddhist monks and their reverence for the sanctity of life. Ancient vegetarian cuisine with a modern twist, Sougo lets guests experience a culinary tradition that is hundreds of years old.

Even being named one of Japan’s three great wagyu isn’t enough to pass muster at this Ginza kaiseki restaurant. Konoha uses only “maiden beef” in its kaiseki course menus, sourced from young Omi beef cattle that have not yet born calves.

Previously the 100-year-old Maruju Pharmacy, this Meiji-era building in the center of Chichibu City has since been repurposed into a chic restaurant-hotel that serves up creative French cuisine.

An authentic farm-to-table Italian experience with an organic touch awaits in a charming restaurant house tucked away from the hustle of Osaka.

French fine dining and Japanese kappo combine to create a memorable experience at Noeud.Tokyo in Chiyoda City.

Enjoy over 56 unique flavors of rice balls at Onigiri Bongo, made fresh to order at this charming counter-top restaurant.

Local Chichibu produce meets Italian food. With an exacting attitude towards allergen-safe, organic and natural food, chef Hiroshi Tsubouchi uses over 150 kinds of vegetables to craft a dazzling array of fusion food, all personally grown on his farm.

The most exquisite dining experience paired with the most exquisite cuisine. Within Tokyo’s natural Sea of Clouds, Miyuki offers a variety of Japanese course meals, from kaiseki to sushi to teppanyaki.