The story
Vegan Ramen UZU, at 146 Umenokicho, Nakagyo-ku, Kyoto, is a vegan Japanese ramen kitchen that holds a 2026 Michelin Bib Gourmand for good quality, good value cooking.
The shared soup is a cold-water infusion of Rausu kombu and domestic shiitake with vegetables, steeped for twelve hours. The noodles combine Hokkaido wheat flour with organic whole wheat from Aya in Miyazaki Prefecture, and no artificial seasonings are added. Ingredients used in the soup are reworked into other dishes rather than thrown away.
The restaurant opened in 2020 in the Goshonan area. A teamLab work, 反転無分別 (Black in White), covers one wall, and the black polished tables are arranged around it so the calligraphy also reflects on their surfaces. The room is quiet enough to focus on the bowl in front of you.
Each visit is a single set course. It opens with a welcome drink, either hojicha or a yuzu sake, followed by two starters: vegan cheese with yatsuhashi and a nori roll. Diners then choose one of two ramen, a soy and mugwort fermented-liquid version or a spicy miso with sake lees. The meal ends with kinako ice cream. Drink pairings include junmai ginjo sake, a SANSYO Golden Ale, and a mugwort and kuromoji kombucha.
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