Shizen is a vegan sushi bar and izakaya that combines classic shojin and sushi techniques with local, seasonal ingredients. Instead of imitating animal proteins, the kitchen builds its dishes from tapioca, mountain yam, konjac, and bean curd, treating these components as the point rather than a substitute.
The nigiri lineup swaps fish for things like marinated eggplant torched with saikyo miso, smoked and glazed bean curd, and grilled okra with garlic oil and truffle salt. Small plates include panko bean curd katsu, shiitake stuffed with shredded tofu, and a plant-based kaarage with spicy agave aioli. The shio ramen comes rich and complex, built on bean curd chashu, bamboo shoots, and tempura and grilled mushrooms, and the yuba salad rounds out a menu organized around starters, salads, small plates, ramen, and sushi served at a dining room and a dedicated sushi bar counter.
Michelin selected Shizen in its 2026 guide, and the restaurant has built a following as one of the few dedicated vegan sushi spots in the city.
The nigiri lineup swaps fish for things like marinated eggplant torched with saikyo miso, smoked and glazed bean curd, and grilled okra with garlic oil and truffle salt. Small plates include panko bean curd katsu, shiitake stuffed with shredded tofu, and a plant-based kaarage with spicy agave aioli. The shio ramen comes rich and complex, built on bean curd chashu, bamboo shoots, and tempura and grilled mushrooms, and the yuba salad rounds out a menu organized around starters, salads, small plates, ramen, and sushi served at a dining room and a dedicated sushi bar counter.
Michelin selected Shizen in its 2026 guide, and the restaurant has built a following as one of the few dedicated vegan sushi spots in the city.