Just steps away from the iconic cherry blossom-lined banks of the Meguro River in Nakameguro, Afuri is a fast-paced, counter-style ramen shop serving 100% plant-based bouillon. The broth is slow-simmered with dried tomatoes, onions, and celery for a deep umami profile that defies its light appearance. Sovani views the Rainbow Vegan Ramen as a celebration of Japan’s changing seasons. The signature lotus root flour noodles are crowned with a vibrant rotation of vegetables, featuring crunchy radish, snap peas, and tender nanohana (rapeseed blossoms) in spring, and grilled zucchini, bell peppers, cherry tomatoes, and cooling cucumber in summer. As the weather turns, the bowl shifts to roasted kabocha (Japanese pumpkin), earthy shiitake mushrooms, and sweet carrots in autumn, followed 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 heart, Hemp Cafe Tokyo serves innovative yakiniku-style grilled sushi. The industrial-chic, laid-back space celebrates the nutritional power of hemp, using charcoal-infused rice to redefine plant-based Japanese classics. Chef Sovani’s usual order here is the yakiniku-style grilled sushi, which features 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 hot tip is that the menu is extensive, making it a great spot for groups with different tastes.
9. L for You, Aoyama
