A Beginner’s Guide to Shojin Ryori for Visitors to Japan

Shojin ryori is Japanese cooking that grew out of Buddhist practice and uses no meat or fish. For background, see What Is Shojin Ryori?

Spring shojin ryori arranged on a red lacquer tray — A spring shojin ryori meal served on a red lacquer tray in Japan. Photo: サフィル / CC BY-SA 4.0 / Wikimedia Commons

1. Book ahead

Temple restaurants often require reservations, with deadlines that differ by place. For example, Shigetsu (Tenryu-ji) asks for booking 2 or 3 days ahead depending on the menu, and is closed on Thursdays (checked on the official site, 2026-10-01).

2. Tell them your dietary needs

Mention allergies or vegan needs when booking. Some modern restaurants use animal-based stock or seasonings; see also Shojin vs. Vegan.

A tofu-centered vegetarian meal served at Muryoko-in temple — A vegetarian meal featuring tofu in various forms at Muryoko-in temple. Photo: Maarten Heerlien from Voorschoten, The Netherlands / CC BY 2.0 / Wikimedia Commons

3. Follow the house rules

These are temples, so be quiet and follow instructions. Some places have specific rules; for example, Fukuchiin states on its official site that tattoos are not permitted in its hot spring.

Cover image: A Buddhist vegetarian meal at the shukubo (temple lodging) of Kongosanmai-in on Koyasan, Wakayama. Photo: Szabolcs Arany / CC BY 2.0 / Wikimedia Commons

4. Check for updates

Hours and prices change. Please check the official site before you go.