A plant-based Kyoto, from the inside
Shōjin-ryōri is the plant-based cooking of Zen monks, built on kombu and shiitake stock. At Shigetsu, inside the Tenryū-ji temple in Arashiyama, it is the purest version we know. We pair it with a private tea ceremony in a traditional townhouse and the quiet bamboo path at Adashino Nenbutsu-ji, in place of the crowded main grove.
Zen temple cuisine with a Michelin Green Star.
In a machiya townhouse, after kimono dressing.
Adashino Nenbutsu-ji instead of the crowded main grove.
Best time to goMarch to May, and October to November
Completely — shōjin-ryōri is fully plant-based by doctrine, which makes it one of the easiest fine-dining experiences in Japan for vegetarian travellers.
Many dishes are, but some use root vegetables. Tell us and we will brief the kitchen in advance.