I just savoured cute and well-textured appetizers & sushi cooked using local organic ingredients (farmed within 80 km of Tokyo) at Kigi restaurant. The daikon appetizer felt so refreshing in the summer heat! B Corp with 3 stars for the Food Made Good sustainable standard, the company is an exception in Japan.
Will my Japan Travel colleagues include this restaurant in our vegan Japan tours? To increase the chances, I asked Kigi managers to consider proposing saké, shochu, and fruit juice pairings, a dish from the chef’s birth island (Kyushu) using regional vegetables, and encounters with shows (kabuki & ninja demos are already listed).
On your way to Kigi restaurant, check out the nearby National Diet Building and path of Shinto gates leading to Hie Shrine ⛩