Buddhist monastic vegetarian cuisine, no meat, fish or strong aromatics, served at Tenryu-ji, Daitoku-ji and Myoshin-ji temple kitchens since the 12th century.
Shojin-ryori arrived in Kyoto with the Rinzai Zen sect in the 12th century. The 1191 introduction of powdered green tea by Eisai and the founding of Tenryu-ji in 1339 anchored the cuisine; the form codified the use of seasonal vegetables, dashi (kombu and shiitake), tofu, yuba and sesame as a substitute for animal proteins. Today Shigetsu inside Tenryu-ji and Izusen Daiji-in at Daitoku-ji serve the canonical seven-bowl meals; Ajiro Honten holds the city's longest-running Michelin recognition for the form.
2 editor picks for Shojin-ryori in Kyoto, ranked by editorial score. All Kyoto signature dishes · Shojin-ryori across every city.
Shigetsu ★ 4.5
arashiyama · Ukyo-ku, Kyoto 616-8385, Japan
Bib Gourmand-listed shojin-ryori inside Tenryu-ji's precinct in Arashiyama. Three-course set lunches eaten facing the temple's Sogen garden.
Izusen Daiji-in ★ 4.4
kita-daitokuji · Kita-ku, Kyoto 603-8231, Japan
Daitoku-ji shojin-ryori served in nested vermillion lacquer bowls modelled on a Buddhist begging bowl. Garden-view tatami inside the Daiji-in sub-temple.