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Shojin ryori, the vegetarian cuisine served in the Rinzai, Soto, and Obaku sects of Zen Buddhism, is one of the culinary delights of Kyoto and can be enjoyed at a variety of temples and restaurants in the city. Ajiro, on the west side of Kyoto, near the Myoshinji complex is amazing!

Ajiro is located across the street from the south gate of Myoshin-ji, one of the head temples of the Rinzai sect of Zen with some 3,500 sub-temples all over Japan. A huge temple complex in the western area of Kyoto, Myoshin-ji is also famous for its shojin ryori. For decades, Ajiro specialized in catering ceremonies and services at Myoshin-ji, but since rebuilding and opening to the public in the late 1980's, this small restaurant has been putting a new spin on the centuries-old Myoshin-ji tradition of cuisine.
The menu at Ajiro changes every month, says head chef Chiba Mitsuru, in accord with the season and its offerings. Although not trained as a priest, the fresh-faced and soft-spoken Chiba is mindful that shojin ryori is meant to be sustenance for the spirit as well as the body.

The restaurant has only two small rooms on the first floor and two larger ones on the second. The food is served on low lacquered tables and is brought course by course to your room. Ajiro's daizu-dofu, soybean tofu thickened with arrowroot, includes tofu made with lotus root, pistachios, or walnuts. Their daizu-mochi, glutinous rice cakes made with soybeans, wood ear and lily bulb, float in a rich stock,...