Best Vegan Restaurants in Tsukiji
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Sougo's cuisine is Shojin vegetarian, with an emphasis on seasonal ingredients (we can also cater to vegan guests).The restaurant's mission is to bring the teachings of Shojin vegetarian cuisine to the modern age, to bring out the best of the ingredients, and to utilize all of life we receive without wasting any of it. Combining the essence of a restaurant with "delicious, fun, and beautiful," we offer dishes that are both modern and traditional, with a few surprises thrown in.
RUBIA: The Perfect Blend of Japanese Seasonal Ingredients and Mexican Cuisine
Experience gastronomic fusion of Mexican and Japanese cuisine at RUBIA, located in the heart of Shibuya. Owned by Edo Kobayashi and DJ SARASA, our restaurant has quickly become a favorite among food lovers in Tokyo. With new Head Chef Cesar Ávila Flores, our 7 course Seasonal Tasting Menu, including vegan options, and A La Carte menu feature Mexican-inspired dishes made with the finest seasonal Japanese ingredients. We are the only Mexican restaurant so far that has alcohol pairing with Japanese Sake.Our mixology lounge on the 2nd floor, TAHONA, serves signature cocktails made with top-shelf tequila and mezcal.
*Important Notice*Our restaurant exclusively offers a multi-course dining experience showcasing the chef's creative cuisine. *À la carte options are not available.*To ensure smooth service, please inform us in advance which course menu you will be selecting.Please select your preferred course from the following options: 【Lunch】 ・7-course menu (¥7,700 per person) ・9-course menu (¥14,300 per person) 【Dinner】 ・11-course menu (¥19,800 per person) ・10-course menu (¥17,600 per person) ・7-course menu (¥11,000 per person) *All prices include tax. A 10% service charge will be added. (Price revision effective from March 1, 2023)* Additionally, kindly notify us of any dietary restrictions or allergies.*Please note that substitutions for vegetarian, vegan, or wheat-free requests may be limited.We generally do not accommodate guests under the age of 16, except when accompanied by an adult with a full-course meal order.*
At Tempura Ono, Chef Koichiro Shimura, a master of tempura, selects the finest seasonal ingredients from across Japan. Fresh vegetables come directly from contracted farmers, and seafood is sourced from Toyosu Market. His expert frying technique enhances each ingredient’s natural flavor. The second generation owner also serves as a Cool Japan Regional Producer, promoting Japanese food culture globally.A Perfect Harmony of Tempura and PairingsEnjoy refined sake, wine, whiskey, thoughtfully paired with each dish. This is not just a meal but a fusion of flavor and craftsmanship.English explanations are available for international guests.We accommodate vegetarian and vegan requests.Please inform us if eggs, dairy, and a shared fryer are acceptable. A separate fryer is available for ¥18,000.【Pricing & Course】We offer a seasonal omakase course.Course: ¥33,275 (tax & service charge included)Drinks are charged separately.Menu and dish count may vary with seasonal availability.