Daigo
Shojin Ryori · Tokyo · 3 · Michelin One Star · Chef Yusuke Nomura
Michelin one-star and Green Star shojin ryori (Buddhist vegetarian kaiseki) restaurant founded in 1950 near Seishoji Temple at the foot of Mt. Atago. Fourth-generation chef Yusuke Nomura continues the tradition of plant-based cuisine following the Buddhist philosophy of the Three Minds. Held two Michelin stars for 15 years before earning one star with a Green Star for sustainability.
2-3-1 Atago, Minato-ku, Tokyo 105-0002 (Atago Green Hills Forest Tower 2F), Tokyo
- Michelin 1 Star + Green Star (2025-2026)
- Michelin 2 Stars (2008-2023)
- World's 50 Best Restaurants Discovery
Menu
Tasting Menu
- Daigo Course (24200) — The restaurant's signature and most elaborate course, named after the restaurant itself. The ultimate expression of shojin ryori.
- Yuki Course (18700) — Premium shojin ryori course featuring the finest seasonal ingredients in Buddhist vegetarian tradition.
- Tsuki Course (13200) — Mid-tier shojin ryori course with expanded seasonal preparations.
- Hana Course (8800) — Introductory shojin ryori course featuring seasonal plant-based dishes. The lightest of the four course options.
Dishes
- Japanese Sweets — Traditional wagashi confectionery reflecting the current season.
- Kamadaki Gohan — Premium Japanese rice served with accompaniments, the satisfying conclusion to the savory courses.
- Miso Soup — Shojin miso soup made without dashi from animal sources, using only kombu and vegetable-based broth.
- Pickled Vegetables — House-made tsukemono pickles prepared with traditional methods.
- Seasonal Fruit — Fresh seasonal fruit selected for peak ripeness.
- Goma Tofu (Sesame Tofu) — Signature house-made sesame tofu, a cornerstone of shojin ryori with rich, nutty flavor and silken texture.
- Seasonal Tofu Preparation — Tofu prepared according to the season — chilled in summer, warm in winter — showcasing the subtle depth of soy.
- Tempura of Seasonal Vegetables — Lightly battered and fried seasonal vegetables — mountain herbs, bamboo shoots, or lotus root depending on the season.
- Yuba (Tofu Skin) Dish — Delicate yuba (soy milk skin) prepared in various ways depending on the season, a hallmark of refined Buddhist cuisine.
- Grilled Seasonal Preparation — Charcoal-grilled seasonal vegetables or mushrooms with a light glaze, bringing out deep umami without animal products.
Cocktails
- Matcha Tea — Whisked matcha to close the meal, served in the spirit of the tea ceremony that inspires shojin cuisine.
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