There are many reasons why people choose to become vegetarians, including religious beliefs, health concerns such as diabetes and high blood pressure, allergies, or goals related to weight management and personal wellness. In recent years, a growing number of people have also adopted vegetarian or vegan lifestyles for ethical reasons, such as concern for animal welfare, or to reduce the environmental impact of the livestock industry.
The word vegetarian originates from the Latin vegetus, meaning “healthy,” “fresh,” or “lively.” The term was first used in 1847 when the Vegetarian Society was established in the United Kingdom, and it has since become widely recognized worldwide.
Japan has a long tradition of plant-based cuisine. One example is shojin ryori, a style of Buddhist vegetarian cuisine developed for monks observing strict dietary practices. Another is vegetable-based sushi, which originated in regions and periods when fresh seafood was difficult to obtain and relied instead on locally available vegetables, seaweed, and kelp.
Shojin ryori was introduced to Japan from China along with Buddhism in the 6th century. It was created as nourishment for monks, avoiding meat and fish while emphasizing seasonal plant-based ingredients. The philosophy of shojin ryori was strongly influenced by the teachings of Dogen, the founder of the Soto Zen school during the early Kamakura period. He taught that every aspect of daily life—including the preparation and enjoyment of meals—is part of spiritual practice. In this sense, shojin ryori can be regarded as an early form of vegetarian or even vegan cuisine.
Vegetable sushi also has deep historical roots. Traditionally prepared in mountainous regions, it uses locally available ingredients. Examples include nigiri topped with shiitake mushrooms or myoga (Japanese ginger), as well as bamboo shoots or konjac (yam cake) filled with vinegared rice. These sushi varieties are visually striking, showcasing vibrant colors such as the yellow of bamboo shoots, the black of shiitake mushrooms, the pink of myoga, and the green of leafy vegetables. Seasonings include salt, soy sauce, miso, and sweet vinegar. Traditional Edomae techniques such as kobujime (kombu curing), searing, and pickling are also used to enhance flavor. The variety is extensive, ranging from nigiri and rolls to chirashi, hand rolls, inari sushi, and bamboo leaf-wrapped sushi, each offering its own distinctive appearance, flavor, and texture.
Many sushi restaurants already serve vegetable-based appetizers or seasonal dishes as palate cleansers. Nearly every restaurant also offers cucumber rolls (kappa maki) or dried gourd rolls (kanpyo maki), demonstrating that vegetarian sushi can easily be offered when there is sufficient demand.
Historically, however, sushi restaurants in Japan have not experienced significant demand for vegetarian or vegan sushi. After all, seafood is the heart of a traditional sushi restaurant. Just as diners visit an unagi-ya (eel restaurant) to enjoy eel, the idea of ordering a fully vegetarian or vegan meal at a sushi counter remains relatively unfamiliar in Japan.
In recent years, the rapid increase in international tourism has gradually changed this situation. As more overseas visitors—including a growing number of vegetarians and vegans—seek authentic sushi experiences, some restaurants have begun adapting their traditional approach to accommodate these guests.
One reason this has become more practical is the growing popularity of the omakase style, where chefs prepare a personalized course using a carefully selected range of ingredients. Compared with stocking a wide variety of seafood, this approach reduces food waste while making it relatively straightforward to incorporate seasonal plant-based ingredients.
In urban areas of Japan, an increasing number of sushi restaurants are beginning to offer plant-based sushi in response to growing demand from vegetarians and vegans. This trend is driven largely by international tourism and a broader movement toward greater dietary diversity. Innovative sushi inspired by traditional shojin ryori and regional vegetable sushi is attracting increasing attention.
It is important to note, however, that many dishes still contain animal-derived ingredients in their dashi (broth) or seasonings. Guests seeking fully vegan meals should therefore confirm the ingredients in advance. Meanwhile, advances in food technology have made it possible to enjoy plant-based “tuna” and “salmon” made from soy and other ingredients, offering remarkably realistic textures and appearances. By blending tradition with innovation, Japan’s sushi culture continues to evolve to accommodate a wider range of dietary preferences.
To provide a truly personalized dining experience, we send a pre-visit questionnaire by email to understand each guest’s dietary preferences and any plant-based ingredients they wish to avoid. Based on this information, our chefs create an omakase course featuring more than 12 carefully selected plant-based toppings (neta), served as a total of 16 pieces of sushi plus rolls.
Guests are welcome to enjoy original sushi combinations created by our chefs or even create their own according to their personal preferences. For those interested in beverage pairings, we also offer vegan-certified sake sourced from Japan, available upon advance request.
This approach honors traditional Edomae sushi techniques while fully accommodating plant-based diets, offering a personalized sushi experience that respects both Japan’s culinary heritage and each guest’s individual dietary preferences.