Menu to Taste

Daigo

Shojin Ryori · Tokyo · 3 · Michelin One Star · Chef Yusuke Nomura

Holding one Michelin star, Daigo in Tokyo is run by fourth-generation chef Yusuke Nomura. The establishment serves kaiseki-style shojin ryori, a seasonal Buddhist vegetarian cuisine. Guests dine in private tatami rooms set with sunken tables, each overlooking a traditional Japanese garden.

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

Dishes

  • Fu (Wheat Gluten) Dish — Preparation of fu (wheat gluten), a key protein source in shojin cuisine, with seasonal accompaniments.
  • 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.

Tasting Menu

  • Daigo Course (24200) — The restaurant's signature and most elaborate course, named after the restaurant itself. The ultimate expression of shojin ryori.
  • Tsuki Course (13200) — Mid-tier shojin ryori course with expanded seasonal preparations.
  • Yuki Course (18700) — Premium shojin ryori course featuring the finest seasonal ingredients in Buddhist vegetarian tradition.
  • Hana Course (8800) — Introductory shojin ryori course featuring seasonal plant-based dishes. The lightest of the four course options.

Cocktails

  • Matcha Tea — Whisked matcha to close the meal, served in the spirit of the tea ceremony that inspires shojin cuisine.

The Experience

A relaxed room with garden or terrace dining and in a historic setting. The meal is structured around a tasting menu. A good fit for group dining.

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