Just steps away from the long-lasting cherry blossom-lined banks of the Meguro River in Nakameguro, Afuri is a fast-paced, counter-style ramen store serving 100% plant-based bouillon. The broth is slow-simmered with dried tomatoes, onions, and celery for a deep umami profile that defies its mild look. Sovani views the Rainbow Vegan Ramen as a celebration of Japan’s altering seasons. The signature lotus root flour noodles are topped with a vibrant rotation of greens, that includes crunchy radish, snap peas, and tender nanohana (rapeseed blossoms) in spring, and grilled zucchini, bell peppers, cherry tomatoes, and cooling cucumber in summer season. As the climate turns, the bowl shifts to roasted kabocha (Japanese pumpkin), earthy shiitake mushrooms, and candy carrots in autumn, adopted by steamed broccoli, purple turnips, and hearty hakusai (Chinese cabbage) in winter. “They do not take reservations, so try arriving mid-afternoon to avoid the peak lunch and dinner rush hour queue,” advises Sovani.
8. Hemp Cafe Tokyo, Shibuya
In Shibuya’s neon-lit coronary heart, Hemp Cafe Tokyo serves revolutionary yakiniku-style grilled sushi. The industrial-chic, laid-back area celebrates the dietary energy of hemp, utilizing charcoal-infused rice to redefine plant-based Japanese classics. Chef Sovani’s normal order right here is the yakiniku-style grilled sushi, which options soy bean meat, handmade kimchi, carrot, vegetable mayonnaise, kale, and seaweed in hemp charcoal rice with a smoky yakiniku sauce. “For a treat over a weekend, I like doing the Crispy Fried Maitake Mushroom Burger on a fluffy brioche bun paired with a green ginger ale and a soy milk chocolate cake,” he says. His sizzling tip is that the menu is in depth, making it an excellent spot for teams with completely different tastes.
9. L for You, Aoyama
