いと正

凡な食べ物、悪いサービス、かなりの高値（2ドルで174ドル）以下。ここに行かないでください、がっかりするでしょう！史上最悪の食事体験の中で。 （食べ物がひどかったので、かつてミシュランの星を獲得していたなんて信じられませんでした。）

Classic to the region (Hida Takayama) but pleasantly different from the normal Kyoto style Shojin cuisine. There were quite a few sweet meal dishes. Gourmet take on rural cooking?

Wonderful place to experience once. The chef was so gentle he served us with warmth. He served us each dish with good amount of interval. We selected 10000¥ course at the end we were so full, but my kids enjoyed the entire course.

An exquisite culinary experience, showcasing the best of Japanese vegetarian (Shojin) cuisine. Wonderful service and always a delicious dessert. While it’s pricey, the quality alone justifies the cost.

Shojin ryori at its best. Ito san the owner is a very humble and engaging person with many stories to tell including a NYT feature on vegetarian options in Tokyo which features his restaurant.
His chopsticks he claims have curative properties against cancer. Would definitely like more validation on this point. But the food is amazing and therapeutic. And enjoyable journey Turriff baroda dishes each distinct from the order. Expect to pay upto 15000 per person depending on the alcohol consumed.

Very authentic Japanese food. Chef and owner runs the place for 40 years, has a Michelin star, but is extremely humble. Saké was super fresh and delicious. Unforgettable night with my Japanese colleagues.

Every bite is absolute heaven! As a vegetarian who has tried many high-end restaurants around the world, this is hands down the most divine of them all. So much detail and precision and passion displayed on each plate. A must-go for any vegan/vegetarian!

Absolutely phenomenal food and service by the owner and operater. It is quite expensive (we paid 21K yen or $200 usd for 2 of us), but is absolutely worth it for the experience. Set vegetarian menu that utilizes ingredients of the utmost quality prepared with utmost care. Highly, highly recommend you treat yourself.

Wonderful experience. Our own booth and a million different tastes and textures. The owner who I believe I got his name right "Hiro Itosho" (sorry if that is incorrect) explained the restaurant was 39 years old in tradition.

Very friendly, was great, especially as being Vegan it was a lot of different dishes we have never seen, smelt or dared eaten before.

Lovely time and recommended.

However, I must point out that it is expensive. The experience is well worth it and we don't regret it but it's fair warning to anyone planning to go we paid roughly 10k yen per person.

麻布十番の精進料理屋 「いと正」

外観からして「超高級！」という感を醸し出してる。
精進料理はアイディアが抜群。
普段使っている食材が意外な形で提供されている。もち米を衣として使用している点がもっとも印象的で韓国と似てるなと思ってた）
素晴らしい料理を雰囲気のいい部屋で
最愛の妹と旦那と皆で一緒に食事ができて大満足だった

도쿄아자부주방 쇼진요리

일체의 육류 등의 동물성 식품을 피하고 식물성 재료만을 사용하는 요리를 일컬음
베지테리언 식사 및 접대가필요할 경우
예약은 필수이며
맛도 분위기도 만족스러움

불교용어의 정진[쇼오징 (精進) ]은
지속적, 적극적으로 오로지 도를 구하는 활동을 의미하는데 일본에서는 금기[모노이미 (物忌み) ]라는 의미로 술과 고기를 먹지 않는 소극적인 의미로 사용되었다. 살생유택의 계율에 따라 식물성 음식만을 먹게 된 데서 유래한 음식으로 야채, 콩, 두부, 유부, 낫토오, 표고버섯, 박고지, 다시마 등을 사용한다. 기름이나 전분을 많이 사용하고 식물성 식품만을 재료로 한 요리로는 튀김을 그 예로 들 수 있으며
단백질은 주로 대두와 그 가공품, 지방은 참깨나 호두 등 각종 식물성 기름, 비타민은 야채, 미네랄은 해조류 등으로 대체하고 있다.