Dr. Fujisaki Shinichi, the director of BODYPIT KYOTO here. Today was a day of service at Myoshinji Temple. We participated in cleaning the Sanmon gate at Myoshinji Temple. It was a day of grateful service. After the service, we enjoyed Shojin cuisine. I had a special lotus rice dish. It's a dish that monks enjoy on special occasions. Grateful for this act of appreciation. Thank you very much.

If you are going to visit Myoshinji Temple, you definitely want to visit this restaurant. It's a bit embarrassing to see your reservation name written outside, but the entrance is tucked away around the corner, so only people coming to the restaurant will see it. I took off my shoes and was led to a private room on the first floor. I had requested the "Enkou Bento" when making the reservation. Although it's called a bento, the dishes are served gradually, not all at once, and the next dish comes before you finish the previous one. It would have been nice to have a bit more time between dishes. I had always thought that Shojin cuisine was bland, but surprisingly, the flavors were quite strong. I haven't eaten Shojin cuisine from various regions, but I don't think there is much regional variation. The portions were actually quite generous, and by the time I finished eating, I was full. I had just one cup of sake, which was a special "Hanafutatsuki" by Sasaki Sake Brewery, typical of Kyoto. It was a good dry sake to cleanse the palate between dishes. There were ingredients that reflected the season, and the presentation was enjoyable. By the way, the last photo is not ochazuke. I saw the same explanation in Myoshinji Temple's kitchen, so I found that interesting as well. I don't eat Shojin cuisine every week or month, but having it occasionally is nice. Thank you for the meal.

I had the opportunity to enjoy the shojin cuisine at the Myoshinji Temple's Taizo-in special visit course. I was overwhelmed by the beauty and atmosphere of the dining space. Every dish that was served was beautiful and carefully prepared, and I felt grateful for each and every one of them. I arrived by taxi, but once I entered the heavenly space of the temple, I almost felt like I wasn't really alive, as if I had been in an accident and was no longer in this world. An unforgettable and wonderful experience.

Located just east of the south gate of Myoshinji Temple, this vegetarian restaurant has been awarded a Michelin star. I have visited multiple times, and although it can be difficult to get a reservation, I was lucky to secure a spot for lunch on this day. While they don't serve meat, the vegetarian dishes always leave me feeling fully satisfied. Highly recommended!

I heard about the popular vegan restaurant Ajiro through an acquaintance and decided to give it a try. I called on the same day and was able to make a reservation easily. I was honestly underestimating vegan cuisine, but after trying Ajiro's dishes, I was truly impressed. Each dish had a rich flavor and was very satisfying. The soup, made by grilling shiitake mushrooms, had a depth of umami flavor that could rival dashi made from bonito and kelp. The presentation of the dishes was also beautiful, and I believe the cost performance is high. I would definitely like to visit this restaurant seasonally.

Visited a highly recommended shojin ryori (Buddhist vegetarian cuisine) restaurant in Kyoto. Took a taxi from Kawaramachi spending over 2,000 yen. Upon entering the restaurant, I was the only guest and was smoothly guided to a private room as I had made a reservation. The food was served promptly and kept coming. Although I was expecting a more mild taste due to it being shojin ryori, the dishes had a strong salty flavor that made me crave for some sake. Nevertheless, each dish was creatively crafted and enjoyable. I look forward to making a reservation for kaiseki cuisine on my next visit.

I recently visited Kyoto on a private trip and joined a sightseeing bus tour to visit Ajiro, a restaurant known for its Shojin cuisine. However, instead of Shojin cuisine, we were served a Makunouchi bento box. The shrimp tempura and tuna were delicious, but the Koyadofu (freeze-dried tofu), simmered vegetables, and yuba miso soup were particularly tasty.

I had a meal at the Renge no Kai event at the neighboring Taizoin temple. The vegetarian kaiseki meal was refined and delicious. ✨

The Shojin cuisine taught by Ms. Chikako Sato, the landlady of the restaurant "Rei no Ie," is delicious.

Hello! RIE is not originally a fan of traveling, so I don't do things like wandering around without a plan or searching for vegetarian restaurants on the spot. That's why I always make reservations before going, like this time when I visited ◆Ajiro◆. It's the closest vegetarian restaurant to the temple I planned to visit next, so I didn't go to Myoshin-ji Temple, which seemed huge. This time, I focused on temples related to Prince Shotoku, so I only had 2 days for this quick trip. Ajiro served us some alcohol first, but I don't drink, so I left it to my friend Poco. The sesame tofu presentation was lovely, and I enjoyed the yuba, tempura, shiraae, and miso soup. The meal was delicious, and I especially liked the roasted rice tea. Overall, it was a satisfying lunch at Ajiro.

I was warmly welcomed at this traditional restaurant serving my favorite shojin cuisine. I was guided to a private room, creating a cozy atmosphere. Each dish that came out was beautifully presented, leaving me mesmerized. The taste was also very delicate, comforting both my heart and body. I would definitely love to visit this restaurant again when I go to Kyoto. Thank you for the wonderful meal.

I decided to stay at a temple lodging at Myoshinji Temple, the head temple of the Rinzai sect, to experience the traditional Buddhist cuisine known as Shojin Ryori. I had little knowledge about Shojin Ryori, assuming it was a vegetarian cuisine typically eaten by monks. I visited a restaurant called "Shojin Ryori Ajiro" to try out this cuisine. The restaurant is located near Myoshinji Temple's South Gate, and it is known to be the official supplier of meals for the temple. I was surprised to see my name displayed at the entrance, indicating a reserved seat for me. The meal I ordered was the Shojin Kaiseki "Myoho" for 11500 yen. The meal started with a welcoming plum tea, followed by various dishes such as tofu with apple, white miso with millet, and pistachio tofu. Each dish was carefully prepared and presented, showcasing unique flavors and textures. The meal ended with a delicate soup made with early spring bamboo shoots and a special udon dish. Overall, the experience was delightful, and I enjoyed the traditional Buddhist cuisine at Shojin Ryori Ajiro.

"Ajiro" is a prestigious restaurant that has been serving temple-style cuisine at Myoshinji Temple for many years. They use only the freshest ingredients and strictly adhere to the principles of the five flavors, five methods, and five colors, making it one of the few places in Kyoto where you can experience a traditional meal. I learned that authentic shojin cuisine not only excludes meat and fish but also prohibits strong-smelling ingredients like onions and garlic. Ajiro upholds these traditions and creates genuine shojin cuisine. I was determined to visit this authentic restaurant and made sure to include it in my travel plans. When I arrived, I was surprised to see a sign with my name on it at the entrance, indicating my reservation. Although I was a bit intimidated by the high level of hospitality, the staff warmly welcomed me and escorted me to a private tatami room. I was fascinated to learn that in shojin cuisine etiquette, serving tea during the meal is considered inappropriate. After returning to Tokyo, I looked up the definition of "kaiseki" in the dictionary. It refers to a simple dish served before tea at a tea ceremony. At Ajiro, I enjoyed a delicious lunch bento box without any meat, where each vegetable dish was meticulously prepared and seasoned, allowing me to savor the flavors of the ingredients. The meal was accompanied by hot water with a burnt rice ball, which served as a tea substitute. I left the restaurant feeling completely satisfied and with a newfound appreciation for shojin cuisine.

With the saying "The year's plan starts on New Year's Day," I visited Yasaka Shrine in Gion for my first shrine visit of the year. I prayed for good health and new encounters with delicious restaurants through my food adventures. One of my friends living in Kyoto frequents this restaurant for their vegetarian cuisine once a month, and I had been curious about it for a while. I realized that I had never experienced authentic vegetarian cuisine in recent years, as most of the vegetarian dishes I had tried were actually semi-vegetarian. I secretly wished to try genuine vegetarian cuisine, and my wish came true early in the new year when I visited Ajiro Honten, where the chef is responsible for the cuisine served at Myoshinji Temple. It was their first time opening on New Year's Day this year. Upon arriving at the restaurant at the reserved time, I was led to a tatami room on the first floor. The meal started with plum tea followed by various dishes such as vinegared dishes, soup with white miso, pistachio tofu, assorted appetizers, steamed dishes, grilled dishes, fried dishes, rice with pickles, and dessert. I was amazed by the depth of flavors created using only vegetables, beans, and grains without any meat or fish. The basics of vegetarian cuisine involve combining the five flavors (sweet, salty, sour, bitter, umami), the five cooking methods (grilling, boiling, steaming, frying, raw), and the five colors (red, yellow, white, black, green) to stimulate both taste and sight. Ajiro's dishes perfectly showcased these principles. While Daikokuji Ikkyu's vegetarian cuisine is well-known in Kyoto, I believe that Ajiro's vegetarian cuisine is equally fantastic. Some may be hesitant to try vegetarian cuisine just by the name, but I highly recommend giving traditional Japanese vegetarian cuisine a try. After settling the bill, the chef kindly gave me a dish of "Kotobushi no Shigure-ni" as a New Year's gift, which made me feel unexpectedly happy. The course meal I enjoyed this time cost 5,250 yen.

Myoho-ji's official vegetarian restaurant, "Ajiro". Personally, I think Daikoku-ji's Ikkyu is one or two levels higher in terms of food and atmosphere, but this restaurant is also quite good, so I think it's reasonable for it to receive a Michelin star. However, I was surprised because I thought vegetarian restaurants were not included in the evaluation. I ordered the 5,250 yen course, which included the following: - Plum hot water - Rape blossom yuba roll, rape blossom yuba roll, wood ear mushrooms, aburaage - White miso soup - Pistachio tofu - Senmaizuke sushi, black beans, spicy lotus root, flower fu, cod, carrots, etc., and bamboo shoot princess skin with plum meat - Nori steamed dish - Butterbur sprout, ji-ku, lotus root, burdock, dried kelp tempura - Turnip miso dish - Pickles and uzumidofu with dashi tea - Strawberry, summer tangerine, pink grapefruit In Kyoto's vegetarian restaurants, many use bonito broth, but this restaurant does not use any animal-derived ingredients. The quality of the food overall was high, and I could feel the skill of the owner. I originally wanted to order the most expensive course, but when I made a reservation, I was told that due to the season (I visited during New Year), only this course was available, so I didn't have high expectations, but I was pleasantly surprised. The dishes that left an impression on me were the white miso soup with lily root, ginkgo nuts, and millet-made raw fu, the very rich taste of the pistachio tofu, and the nori-steamed dish wrapped in bamboo shoots and young kelp with a fragrant aroma. However, I was disappointed that the wasabi in the pistachio tofu and dashi tea dish was not real wasabi. I personally dislike fake wasabi as it destroys the taste of the ingredients and broth. When it comes to vegetarian cuisine, many people think of it as plain in appearance and taste, something to eat for health or as a conversation piece, but if you eat here, all those preconceptions will be shattered. In addition to this restaurant and Ikkyu mentioned above, "Hakuun-an" located in front of Manpuku-ji temple is also quite good. Each of these establishments, including this one, Ikkyu, and Hakuun-an, has a different style, so it's interesting to compare them. By the way, almost all vegetarian restaurants in Kyoto operate on a reservation-only basis, and course meals cannot be ordered for one person alone, so please be aware of that.

This is a restaurant specializing in shojin cuisine, which is the official cuisine of Myoshinji Temple in Kyoto. I have a connection with Myoshinji Temple, so I come here to enjoy their dishes once a month. While I often have meals at the temple, I have also visited the main restaurant a few times. The dishes here are amazing, with such depth of flavor even without using animal products. The presentation is also very delicate and beautiful, making it a feast for both the eyes and the taste buds. The seasonal menus are always well thought out and I am always impressed. Over the past 8 years, I have enjoyed about 70 meals here, with some occasional breaks (laughs). Even though some menus are repeated, I still find something to look forward to every time. This restaurant has a charm that keeps me coming back for more.

This time, I visited the restaurant and enjoyed a leisurely Shojin cuisine. I was impressed by how much umami can be brought out from plant-based ingredients. I was very satisfied with the meal. Thank you very much. It is a long-established Shojin cuisine restaurant. It is the official supplier for Myoshinji Temple of the Rinzai sect. We request their catering services for memorial services. The dishes are very powerful, with the ingredients being utilized to their fullest. It is impressive how they can bring out such strength without using meat or fish. I also feel a sense of purification. Ajiro-san always prepares Japanese sake that goes well with the dishes. I don't have many opportunities, but when I visit Myoshinji Temple, I definitely want to visit the restaurant as well.

It was clearly a different level of taste compared to the vegetarian cuisine I have had before. Unlike the common light flavors often found in vegetarian and Kyoto cuisine, the taste was rich but perfectly balanced. The ingredients were so fresh and alive that even a chef might feel a sense of defeat in trying to replicate the taste. The food was not just delicious, but beyond words. The service was also well-handled, and the portion size was quite generous. While there are cheaper options available, I would recommend going for the course menu. It feels like another must-visit restaurant in Kyoto has been added to the list. Ajiro in Kyoto offers vegetarian cuisine that could easily make it into the Michelin Guide.

It's a memory from quite some time ago, but I visited for lunch. I had made a reservation in advance for two women. I was surprised to see my name written on the sign at the entrance. The room we were led to was quite spacious, which made me feel a bit restless. We were told we could park at the Myoshinji Temple parking lot, which was convenient as we had some business there. Normally, I enjoy the food at Myoshinji Temple, but this time I was looking forward to dining at Ajiro. The food was delicious as always. It's a taste you can trust. Some people who love meat were surprised to pay 3000 yen for a meal without meat, but I found it amusing. Yes, it's completely vegetarian cuisine. And incredibly delicious. It's rare to come across such delicious food, so this is a must-visit restaurant. I like this place not only for the food but also because it's open between lunch and dinner hours. It may be a strange way to list things, but if you need a place to eat when you can't adjust your schedule, this is a reliable option.

I was surprised when I visited this place for work, as it was my first time experiencing something like this. I didn't know much about Shojin cuisine, and the image I had in mind was quite different from what I saw. It felt more like a Kaiseki cuisine rather than the simple meals monks eat during their training. If monks eat this kind of food every day during their training, maybe I should become a monk. The dishes are well-seasoned, have good portion sizes, and most importantly, they offer a variety of options which makes it enjoyable. I highly recommend trying the yuba dish.