Japanese
Umami, precision, and the art of plant-based cooking
Japanese Buddhist cooking (shojin ryori) has elevated vegetarian cuisine to an art form for over a millennium.
About Japanese vegetarian cuisine
Japanese vegetarian cooking is rooted in shojin ryori — the Buddhist temple cuisine that has been practiced for over 1,200 years. This tradition celebrates simplicity, seasonality, and the art of coaxing maximum flavour from minimal ingredients. Tofu, seaweed, mushrooms, pickled vegetables, and rice form the backbone of this extraordinary culinary tradition. Modern Japanese restaurants offer wonderful vegetarian options across sushi, ramen, izakaya small plates, and donburi rice bowls. Vegetarians should note that dashi (the fundamental Japanese stock) is typically made from fish flakes — always ask if a dish uses a vegan kombu-based dashi. Look for agedashi tofu, vegetable gyoza, inari sushi, mushroom-based ramen, and vegetable tempura as reliable vegetarian choices.
All Japanese restaurants
Tokyo Kitchen
$$City Centre, Sheffield
Contemporary Japanese cuisine with thoughtful vegetarian and vegan options.
Umami
$City Centre, Bath
Japanese and Korean fusion cuisine with extensive vegetarian options.