Towzen

This international branch of a Kyoto institution brings the strict principles of shōjin ryōri – traditional Buddhist cuisine – into a 140-year-old heritage building on Kent Street. While most ramen shops rely on pork bones and heavy garlic to build flavor, the kitchen here works entirely without animal products or pungent alliums, such as onion and garlic. The result is a menu that centers on creamy, plant-based broths derived from soy, walnut, and oat milks, developed originally by founder Minoru Yonekawa near the Shimogamo Shrine in Japan. The space itself matches the discipline of the cooking; the interior is minimalist and notably quiet, maintaining a calm volume even when the tables are full. You order bowls like the signature soy-milk ramen topped with yuba (tofu skin) and mizuna, or denser options like the tan tan men, which uses sesame and peanut pastes for weight. Experimental bowls appear, too, including a dark grey version colored with hemp charcoal and a truffle-infused walnut broth. Side dishes follow the same logic, swapping standard proteins for vegetables, such as the karaage made from Lion’s Mane mushrooms served with olive oil mayonnaise. Service is brisk, with plates hitting the table shortly after ordering, making it a reliable stop for a quick, quiet meal in the middle of the CBD.