A Guide to Tokyo's Vegetarian Scene, Courtesy of Chef Tejas Sovani

"I truly enjoy working with fresh produce. Today's eater is so well-informed that we must do more than just excite and nourish—we must heal. That is done best by sticking to what the land naturally gives."

"A pioneering institution in the heart of the ancient capital, it is a benchmark for French kaiseki—a sophisticated marriage of Kyoto's imperial multi-course traditional meals and refined French technique. Backed by years of experience at The Oberoi hotels in India, it was a transformative apprenticeship at Noma in Copenhagen in 2015 that fundamentally reshaped the chef's 20-year career."

"Immersed in a kitchen culture where a single root vegetable is treated with more technical precision than a prime cut of wagyu, Sovani found his calling. This ethos defines Spice Lab Tokyo, his Ginza laboratory where spices bridge the gap between Japanese seasons."

Tejas Sovani, an Indian chef based in Tokyo, developed his culinary philosophy through transformative experiences at prestigious institutions including Gion Okumura in Kyoto and Noma in Copenhagen. His approach emphasizes treating fresh produce with technical precision and using seasonal ingredients to heal and nourish diners. At Spice Lab Tokyo in Ginza, Sovani creates innovative vegetarian tasting menus that blend Japanese seasons with spices, moving beyond conventional Indian cuisine. His philosophy centers on the belief that informed modern eaters require more than excitement and nourishment—they need healing through natural, seasonal ingredients. Sovani explores Tokyo's diverse food landscape to identify authentic vegetarian establishments, ranging from meditative Buddhist temple cuisine to quick, accessible plant-based options.

Read at Conde Nast Traveler