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Ajiro means the conical hat worn by monks in training, and the restaurant takes that lineage seriously, sitting right beside Myoshinji, the great Rinzai Zen temple where its founders learned shojin-ryori. Dishes arrive on vermilion lacquerware arranged with a care that feels devotional rather than decorative. A shojin vegetarian restaurant where the udon is made with soy flour and the fresh soybean curd is quietly the thing to order.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Udon
“Udon, prepared with soy flour added, is a signature dish.”
Michelin Guide -
Fresh soybean curds
“Fresh soybean curds are a delicacy of the house.”
Michelin Guide
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