The 10 best vegetarian restaurants in Tokyo

// 10 of 11 vetted Tokyo spots · updated September 2026

A grilled-vegetable plate bolted onto a steakhouse menu is not a vegetarian restaurant. These are the Tokyo kitchens where the meat-free cooking is the reason to go — Japanese Tsukemen, Japanese Street Food and Japanese Food Hall among them: 10 spots pulled from the 11 we have vetted in the city. Chosen the way locals choose, never through a marketing budget.

14.8
Japanese Tsukemen
Fuunji
Fuunji is a small Tokyo shop in Shinjuku that does one thing — tsukemen, noodles served dry for dipping into a concentrated fish and pork broth. The broth is the whole argument: thick, intensely savoury with dried fish, and hot enough to keep the noodles at temperature through the bowl. The noodles themselves are made fresh each morning, which is the difference between good tsukemen and the version most shops manage. It costs around ¥900 and the queue routinely runs onto the pavement at midday, which tells you what the neighbourhood thinks. Counter seating, quick turnover, no conversation required.
Dietary: Vegetarian options are on the menu.
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24.8
Japanese Street Food
Tsukiji Outer Market
The outer market at Tsukiji outlived the fish auctions that made it famous, and it is still where Tokyo eats standing up. Dozens of small stalls line the lanes, each with a narrow speciality: sushi cut to order, scallops grilled in the shell, tamagoyaki sold warm by the slice, tuna handed over on skewers in paper. The right approach is to eat in stages rather than sit down once — ¥800 goes surprisingly far spread across three or four counters. Loud, crowded and among the most direct introductions to Japanese food anywhere. Go hungry, and bring cash.
Dietary: Vegetarian options are on the menu.
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34.8
Japanese Food Hall
Depachika at Isetan
The depachika beneath Isetan in Shinjuku is a Tokyo food hall on a scale with no real equivalent outside Japan. A basement of counters sells prepared dishes, regional specialities and confectionery of a standard that would anchor a shop of its own anywhere else — the presentation alone justifies the descent. It works best as grazing rather than a sit-down meal: assemble a box from several counters for around ¥1,200 and eat it somewhere above ground. Vegetarian choices are plentiful once you know what to look for. Tokyo residents use it as a shop; visitors tend to use it as an education in Japanese food.
Dietary: Vegetarian options are on the menu.
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44.7
Japanese Soba
Tsunoda Soba
At Tsunoda Soba in Tokyo's Asakusa, one man has been cutting buckwheat noodles by hand every morning for thirty-five years. That is the whole business model, and it is enough. Order the cold seiro — soba served plain on a slatted tray with a cup of tsuyu to dip into — and the noodle has nowhere to hide: texture, fragrance, the faint bitterness of good buckwheat. Around ¥1,100. It is a lunch-only operation a few streets from Senso-ji, and the crowd is mostly people who have finished at the temple and know exactly where they are going next. Small room, short menu, no distractions.
Dietary: Vegetarian options are on the menu.
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54.7
Japanese Tempura
Tsunahachi
Tsunahachi has been frying tempura in Tokyo's Shinjuku since 1923, and a century of repetition shows in every piece. Tempura restaurants live or die on timing — batter kept thin, oil held at temperature, each item lifted at precisely its own moment — and this kitchen has had a hundred years of practice at it. Seafood and vegetables come over rice with miso soup, in sets running to about ¥2,200, which for tempura of this standard in this part of the city is remarkably fair. It is a Shinjuku institution in the literal sense: the same address, the same craft, for a century.
Dietary: Vegetarian options are on the menu.
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64.7
Japanese Ramen
Ichiran Ramen
Ichiran turned eating ramen alone into the format itself, and its Tokyo branches run on wooden booths, paper order slips and tonkotsu. The design removes everything except the food — partitions on both sides, a curtain in front, no need to speak to anyone at any point. You specify broth richness, noodle firmness, garlic and chilli level on the slip before sitting down. What arrives is a well-made pork bone ramen at around ¥900. Whatever you make of the theatre of it, the isolation does exactly what it promises: for ten minutes there is nothing to attend to but the bowl in front of you.
Dietary: Vegetarian options are on the menu.
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74.7
Japanese Ramen
Afuri Ramen
Afuri built its reputation in Tokyo on one bowl: yuzu shio ramen, a clear chicken broth lifted with citrus. It is the opposite of the heavy tonkotsu style most visitors arrive expecting — light, precise and aromatic, with the yuzu doing the work that fat does elsewhere. That clarity has made it a favourite among people who eat ramen often enough to want variety in it. Bowls land around ¥1,100, and there are vegetarian options, which remains unusual in a genre built on animal stock. If you are working your way through Tokyo's ramen styles, this is the one that resets the palate.
Dietary: Vegetarian options are on the menu.
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84.6
Japanese Ramen
Ippudo Shibuya
Ippudo's Shibuya branch serves the Hakata-style ramen that made the group one of Japan's biggest exports — and in Tokyo it still shows real craft. The Shiromaru motoaji is the bowl to order: a pork bone broth kept silky rather than heavy, thin Hakata noodles, and enough restraint in the toppings to let the base speak. It runs to about ¥950. Chain status tends to invite suspicion, and this one earns the exception, because the consistency is a matter of technique held across every service rather than a shortcut. In Shibuya, where competition is fierce, it stays dependable and fairly priced.
Dietary: Vegetarian options are on the menu.
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94.6
Japanese Set Meals
Kappabashi Shokudo
Kappabashi Shokudo feeds Tokyo's Asakusa the way a shokudo should — teishoku sets, plainly cooked, for well under ¥1,000. The formula has not changed in decades: a main, rice, miso soup and pickles on one tray, ordered at the counter and eaten without ceremony. Saba shioyaki, mackerel grilled with salt until the skin crisps, is the one to get, with the miso katsu set close behind. It sits near the Kappabashi kitchenware street, and the room draws local shopkeepers as much as residents. At around ¥800 a tray, it is a reminder that eating well in Tokyo has never required spending much.
Dietary: Vegetarian options are on the menu.
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104.6
Japanese Izakaya
Izakaya Tondoya
Izakaya Tondoya runs Tokyo's after-work ritual as intended — yakitori, kushikatsu, cold beer, and a Shinjuku room that fills every evening. The menu works in small plates ordered a few at a time across the night, with seasonal dishes rotating alongside the grill's fixed repertoire. Skewers come off the charcoal in waves; the fried kushikatsu arrive between rounds. Around ¥2,500 covers a proper evening of it. It is dinner only and best approached without a plan — order, drink, order again, let the table fill up. Office workers and neighbourhood regulars share the room, the clearest sign an izakaya is doing its job.
Dietary: Vegetarian options are on the menu.
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Eating Tokyo beyond the greens11 spots on file

Not everyone at the table is vegetarian

The full Tokyo guide ranks all 11 vetted spots for 2026 — or filter them yourself by meal, kitchen, diet and distance.

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