Savor Modern Buddhist Vegetarian Cuisine Paired With Japanese Wine and Sake at Shojin Sougo in Tokyo

Savor world class vegetarian cuisine at Shojin Sougo

Established in 2015, Shojin Sougo is a casual kaiseki-style shojin ryori restaurant located in the lively and dynamic district of Roppongi in Tokyo. While many associate Buddhist vegetarian cuisine with monks practicing their faith, Shojin Sougo showcases a contemporary twist on traditional vegetarian dishes, infused with modern sensibilities.

Experience the transparency of an open kitchen, where you can witness the skilled hands of the chef in action.

Vegetarian cuisine has a rich history in Japan, dating back to the 13th century when Zen temples began incorporating plant-based foods into their meals. This culinary style has evolved over time, with a focus on maximizing the flavor of each ingredient and minimizing waste, without the use of animal products like meat, fish, and dairy. Today, it is gaining international recognition as a healthy and nourishing way to enjoy seasonal ingredients, promoting both physical and mental wellbeing.

Indulge in the essence of spring with ‘Udo Fukinotou Miso and Zucchini with Kinome Miso Dressing

Preserving Japan's treasured food culture of vegetarian cuisine, and passing it down to future generations

Daisuke Nomura, the owner and chef of Shojin Sougo, was born into the family behind Daigo, a renowned vegetarian restaurant in Atago, Tokyo. With a background in tea ceremony, flower arrangement, and culinary arts, Nomura rose to become the third-generation chef at Daigo, which has held two Michelin stars since 2008.

The meticulous finishing and presentation of the dishes is equally remarkable.

In 2015, Chef Nomura set out on a new path and established Shojin Sougo. Rather than adhering strictly to the traditional notion of vegetarian cuisine, he takes a creative approach, delighting diners with visually appealing and mouth-watering vegetarian dishes. In addition to his culinary pursuits, Nomura is actively engaged in educational initiatives and chef training programs focused on vegetarian cuisine, both locally and abroad. His exceptional contributions have earned him a coveted spot among the "Plant Forward Global 50" — a group of 50 leading chefs worldwide in the plant-based cuisine movement.

Indulge in both classic and contemporary vegetarian fare throughout the seasons

In this dining experience, you can savor an eight-course kaiseki-style meal that includes appetizers, main courses, and desserts. The menu offers a wide range of options, from traditional dishes featuring seasonal delicacies to innovative creations that incorporate modern techniques.

Chef Nomura's culinary philosophy is to constantly explore new cooking methods and ingredients from all over the world. For instance, he uses hassaku, a type of citrus fruit, to create a sherbet-like ice cake called granité, which is typically served in French cuisine. He then combines it with wild vegetables to create a delightful harmony of fresh citrus aroma and sweetness with a pleasant bitterness of the vegetables in your mouth.

Wild vegetable assortment with hassaku granité

At Shojin Sougo, the menu is updated every three weeks to serve the freshest seasonal ingredients. Shojin ryori emphasizes the importance of seasonal ingredients, with careful preparation and various techniques to bring out the best of each ingredient.

The ‘Uguisu Bowl’ features a beautiful blend of colors with pureed green peas, red-core daikon radish, and a touch of iwanori seaweed.

The fundamental principles of vegetarian cuisine are based on five tastes, five colors, and five methods. The five tastes refer to sweet, salty, sour, bitter, and spicy, while the five colors include white, black, yellow, red, and blue. The five methods are raw, baked, stewed, fried, and steamed. These various ingredients and techniques are combined to create colorful and unique dishes. Despite the absence of animal products, each dish has its distinctive character, ensuring a satisfying meal experience that never gets old. Furthermore, the chef's meticulous attention to detail highlights the seasonal changes that we tend to overlook in our daily lives.

Savor the bounty of the earth, brimming with nourishment

In this dining experience, you can enjoy seasonal vegetarian cuisine paired with domestic wines and sake. Japanese wines are said to be improving in quality year on year, and Chef Nomura meticulously selects the ones that pair well with his vegetarian dishes.

Pairing vegetarian cuisine with fine domestic wines

The wine served on our visit is from Hokkaido, known for its cool climate, low humidity, and significant temperature differences between day and night, making it ideal for cultivating European grape varieties. This region produces aromatic grapes with an excellent balance of sugar and acidity. The clean acidity and fruity aroma of these grapes will delight your taste buds and complement the vegetarian cuisine in unexpected ways.

You can enjoy a wide variety of sake and discover new flavors during your visit.

You can also indulge in sake pairings at Shojin Sougo. Chef Nomura carefully curates the best sake from renowned breweries across Japan, to highlight the delicate flavors of rice and the sweetness of vegetables. 

"I want my guests to savor the taste of modern vegetarian cuisine in a cozy ambiance," says Chef Nomura. Come witness the transformation of Buddhist vegetarian cuisine at Shojin Sougo, which defies the conventional perception of plant-based dining.