Daigo

Being originally located in the grounds of Seishoji Temple is why Daigo began serving shojin ryori. What Nomura inherits as the restaurant’s fourth-generation owner is shojin ryori for gracious service. Note that dried bonito flakes are used in the broth, so the meals are not completely vegetarian. The nutrition and flavour of the vegetables and the sukiya architecture put the mind at ease. Relax and enjoy this moment of tranquillity.

Distinctive details

• Michelin-listed shojin restaurant in Minato-ku, Tokyo, connected to the origins of serving shojin ryori.
• Fourth-generation owner Nomura carries the house style forward, with an emphasis on calm service and ingredient-led cooking.

Signature Ingredients

• Seasonal vegetables, the backbone of the set-menu structure.
• Dashi-based broths, including bonito-flake dashi.
• Mushrooms, tofu, and sesame, recurring pillars of shojin technique and flavour.

Menu overview

• Shojin ryori served in kaiseki form, built around seasonal vegetables and grains, with careful knife work and restrained seasoning.
• Broth work is central, but dried bonito flakes are used, so meals are not fully vegetarian.

What to expect

• A calm, set-menu progression rather than a loud signature-dish list, with courses designed around texture and seasonality.