Shojin Sougo

Shojin Sougo is a vegetarian restaurant on the third floor of the Roppongi Green Building, open since 2015. Chef Daisuke Nomura, a third generation shojin ryori chef and former executive chef of Daigo (two Michelin stars since 2008), created Sougo to bring a more contemporary, playful approach to traditional Buddhist vegetarian cuisine. The format is kaiseki style: multi course tasting menus built around seasonal ingredients, served one dish at a time rather than all at once as in traditional shojin dining. The menu changes every three weeks to reflect what's in season. Dishes follow the shojin principle of five colors, five flavors, and five cooking methods, with minimal seasoning and a focus on drawing out the natural character of each vegetable. The base menu is vegetarian; vegan guests can be accommodated with advance notice. Chef Nomura has been named one of the Plant Forward Global 50 chefs worldwide and regularly lectures and teaches internationally. The restaurant has counter, table, and private room seating, with an open kitchen that lets diners watch the preparation.