A Unique Vegetarian Culinary Journey in the Heart of Tokyo

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A Unique Vegetarian Culinary Journey in the Heart of Tokyo

This past winter, I embarked on an adventurous trip to Tokyo, where I had the chance to dive into something truly intriguing: Shojin Ryori, a style of vegetarian cuisine. During my stay, I enjoyed this remarkable dining experience at Sougo, paired with sake and wine – just the thought of it sounds enticing!

What is Shojin Ryori?

Shojin Ryori can be considered the essence of vegetarian cuisine in Japanese Buddhism. This culinary tradition avoids any animal products, focusing instead on seasonal vegetables and plants sourced from the mountains. It steers clear of strong flavors like garlic and onion to maintain purity and balance.

Interestingly, Shojin Ryori is not strictly vegan. Some dishes may include eggs or dairy, but they still adhere to the principle of not harming living beings. This cuisine beautifully combines five colors, five tastes, and five cooking methods, resulting in a harmonious and refined meal.

Discovering Sougo

Located on the third floor of the Roppongi Green building, Sougo is the perfect destination to experience Shojin Ryori in a kaiseki style. The kaiseki menu here offers two versions: Hasu and Zen, both complemented by a selection of sake and wine, enriching the dining experience.

At Sougo, I opted for the Zen menu, which featured beautifully presented dishes perfectly paired with drinks. This is an experience not to be missed when visiting Tokyo.

Impressive Dishes at Sougo

Starting the meal with a glass of umeshu – a Japanese plum wine – I was ready for the first dish: fried taro served with pistachios and shishito peppers. Each dish was thoughtfully paired with a special type of sake.

The next course was a refreshing umami vegetable soup, light and cool, paired with junmai ginjo sake from Kyoto. Not only was this soup visually appealing, but it also packed a rich, natural flavor.

The third dish was burdock root sushi, elegantly decorated with sesame seeds and edible flowers. Following that was an artistic plate of vegetables shaped like a masterpiece, featuring bitter melon, Brussels sprouts, and eggplant.

The Heart Behind Sougo: Chef Daisuke Nomura

Chef Daisuke Nomura is the soul of Sougo. Growing up in a family that owned a renowned vegetarian restaurant, he has sought to pave a new path for Shojin Ryori. For him, cuisine should evolve over time, opening up new avenues for creativity.

A prime example is his sesame tofu – when fried to a crisp, this dish serves as the foundation for many other innovative creations at Sougo. Chef Nomura continually experiments, bringing delightful surprises to his guests.

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