The story
At Vegan Ramen UZU Kyoto, the guiding principle is simple: "Live on this Earth, and celebrate this Earth." The restaurant embraces sustainability at every level, aiming for zero waste by repurposing soup ingredients into other dishes. No artificial flavorings are used, and the noodles are made with organic whole wheat flour from the town of Aya in Miyazaki Prefecture, alongside Hokkaido wheat. This Japanese restaurant is a deliberate space where eating becomes a way to reconnect with the natural environment.
Opened in 2020 near the Kyoto Imperial Palace, the Kyoto location is itself an experience. A teamLab artwork, "Reversible Rotation - Black in White," covers the walls with calligraphy that rotates in space. Polished black tables reflect the imagery, wrapping diners in the art as they eat. The restaurant was designed to encourage contemplation of food and life, blending culinary knowledge with physical perception of art.
The soup is the foundation: Rausu kombu and domestic shiitake mushrooms, combined with vegetables and cold-brewed for twelve hours. Guests choose between two ramen styles in the UZU Signature Course (7,700 yen): shoyu and mugwort fermentation liquid, or spicy miso with sake lees. The course begins with a welcome drink (hojicha or yuzu sake), followed by two appetizers—vegan cheese with yatsuhashi, and nori rolls—and finishes with kinako ice cream and a choice of sake, beer, kombucha, or tea. A simpler à la carte option, the Vegan MISO Ramen UZU style, is also available with a drink and gallery entry.
Vegan Ramen UZU Kyoto has been awarded a Michelin Bib Gourmand for four consecutive years, and in 2025 it became the first ramen category restaurant in the world to receive a Michelin Green Star—an acknowledgment of its commitment to sustainable practices. The award is a natural fit for a kitchen that treats ingredients with respect and aims to expand perceptions of what vegan Japanese cuisine can be.
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