There are several variations of the Japanese cuisine beyond just the typical sushi and kaiseki. One of the most interesting examples of that is the shojin cuisine which is nearly 100 percent vegetarian. The food can be cooked using fish or bonito stock, but that is not the usual method. You can expect a meal with delicious vegetables in an environment for all senses.

The shojin-ryori has a history which spans a long way back in time and has its roots in Buddhist temple cuisine. It might sound like the food is dated, but it is far from that and you will have an overall experience at Daigo far beyond just pleasure for your taste buds.

Yoshiko Nomura founded the restaurant nearby the Daigo-ji temple in 1950 and also was the okami of the house, but since then the restaurant has been relocated into a more modern location. Today’s premises of the restaurant work perfect and the feeling of entering an old temple is genuine. You sit in one of the tatami rooms with your own private garden. You and your company have a private dining room and will only be disturbed by the gentle sound from the shoji door when the kimono-dressed waiter comes in with your dishes.

Daigo is by all means a family restaurant with Satoko Nomura as the okami and Masao Nomura as the President. The three sons run the restaurant as the Restaurant Manager, Yusuke Nomura, the Chef, Daisuke Nomura, and in the office, Tadasuke Nomura.

You will be in harmony during your meal and feel serenity while you are having any of the preordered set menus. Chef Daisuke Nomura’s cooking is second to none and you will have a true timeless experience in your tatami while being taken cared of by the observant team at your disposal.

Daigo is far more than just a tourist trap for people who like to experience some genuine Japanese. The restaurant offers delicious cuisine in an impeccable environment so what more can you request?

Written by Andy