100% plant-based, made from scratch —
Kyoto vegetables, traditional seasonings, and the wisdom of fermentation.
100%PlantA small gateway to local Japan. KOKU was born from a simple wish: to share the ingredients, food culture, techniques and stories of Japan's local regions with people from all over the world.
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Two bowls, each with its own character. Both made from scratch.
Clear, yet long on the finish. Hokkaido kombu, dried shiitake, dried tomato and roasted vegetables, each drawn out at its own temperature.
Four Japanese soy sauces blended in-house — including Yuasa, the birthplace of soy sauce — with shio-koji beneath for a fermented roundness. Thin noodles.
Rich, but never heavy. The same base broth, with a sesame kaeshi of ground sesame and Kyoto white miso.
Mikawa mirin, Okinawan black sugar and soy milk make it creamy with no dairy — a rich bowl you can finish to the last drop. Thick noodles with seasonal vegetables.
Each season offers its own unique fruits and vegetables, bringing flavors that can only be experienced at that moment. Carefully crafted to highlight the natural character of every ingredient, KOKU’s Fermented Vinegar Drink captures the essence of the season. We invite you to enjoy the colors and flavors that nature brings to every glass. Aged for more than two months.
01
We visit growers and buy directly from them where we can — Kujo negi from Kyoto, sweet onions from Awaji Island. Every vegetable is chosen for where it comes from, and comes with its own season and story.
02
Yuasa soy sauce from Wakayama, the birthplace of soy sauce; mirin from Mikawa; white miso from long-established Kyoto makers. Seasonings built on generations of craft, and richer for it.
03
Vinegar, koji, miso — fermentation runs through the whole kitchen, deepening flavour without animal products. Our homemade fermented vinegar drinks are aged for more than two months, and change with each season.
“Amazing little place. Great friendly English speaking service. Relaxing vibe and great vegan food. Delicious Fermented soda’s. Super tasty Ramen. I want to give more than 5 stars!”
“This is one of the best Vegan restaurants in Kyoto I have been to! I got the seasonal vegetable set which tasted amazing. Their gyoza is chewy and goes well with their yuzu dip and looks cute 🥰”
“Abbiamo mangiato il ramen piu' buono del nostro viaggio in giappone, l'ambiente e' accogliente e familiare e il personale gentilissimo. Lo consiglio!”
Time, a moment. Making the time you spend with us a little richer.
Depth of flavour. Surprisingly deep, even though it is entirely plant-based.
Rich, full, deep. Leaving your memories of the trip a shade stronger.
We hope to make the time you spend with us deeper and richer — one bowl with real KOKU at a time.
At KOKU, the cooking matters — and so does the meeting.
We are a small shop, so please feel free to talk to us.
Our staff often start a conversation with you, too.
Our slightly scatterbrained owner. Give her a chance and she will happily talk all afternoon.
The person who decides how KOKU tastes. Works quietly behind everything, strong in both will and hand.
Our far-too-charming manager. Loves eating every bit as much as cooking.
Everyone here calls her Mama. Big-hearted, and steady as anything.
A smile that settles the whole room. A powerhouse mother of three, married to her Indian husband.
The little brother everyone adores. The youngest of us, and somehow the most grown-up.
The little sister everyone adores — though she is in fact the eldest of six. Volleyball, kickboxing: an athlete through and through.
