OVERVIEW

Shojin Sougo (宗胡) is a refined vegetarian restaurant specializing in modern shojin ryori—the traditional Buddhist temple cuisine—located on the third floor of the Roppongi Green Building, just a minute’s walk from Roppongi Station. Since opening in 2015, it has earned acclaim for balancing quiet elegance with culinary artistry, making it a serene counterpoint to the vibrant Roppongi scene.

Every dish at Shojin Sougo is entirely plant-based, rooted in shojin philosophy of mindfulness, zero-waste, and respect for ingredients. Chef-owner Daisuke Nomura—formerly of Michelin-starred Daigo—brings inventive precision and refined seasonal expression to every course.

THE RESTAURANT

Shojin Sougo serves elegant, evolving shojin kaiseki with offerings that change every three weeks to highlight the freshest seasonal produce. Examples include:

• Zen Course – 7 refined dishes plus dessert, ~¥13,200

• Hasu Course – 9 savory dishes plus two desserts, ~¥16,500

Dining seating includes intimate counter views, semi-private booths, and private rooms, perfect for solo diners, couples, or special occasions. Reservations are recommended.

DINING & RECOMMENDATIONS

Shojin Sougo offers a high-end but deeply nourishing experience:

• Lunch: from ~¥5,500 (lunch set), or ¥1,980 for curry rice set

• Dinner (Kaiseki): from ~¥13,200 for Zen, up to ¥16,500 for Hasu

First-timers often begin with the Zen kaiseki, rich in seasonal flavors and plated like art. A favorite among guests is the burdock tempura mixed rice, a poetic blend of textures and tradition.

WHY VISIT?

Shojin Sougo is more than a restaurant—it’s a temple to modern shojin cuisine, offering harmony in every dish. Chef Nomura’s mindful creativity transforms Buddhist vegetarian traditions into vivid, emotive experiences. For visitors seeking nourishment of both body and spirit in Tokyo, Sougo is an essential, unforgettable destination.