As recently as a few years ago, dining out for vegetarians in Tokyo was something of a bummer. For strict practitioners, a meal out can feel like a minefield: Every dish must be checked for hidden animal products, such as fish-based dashi broth or cheese made with animal rennet.
These days, many casual and mid-range Tokyo eateries offer a range of meatless options. Though still few in number, there are also a handful of fine-dining establishments serving vegetable-heavy tasting menus.
Even for these high-end restaurants, matching wine with vegetables can present a host of difficulties. Many plants contain high levels of natural sugars, sulfurous compounds or other chemical components that can negatively affect the flavor perception of wine. But perhaps the most vexing issue is how to pair individual dishes that include a variety of vegetables, each with their own distinctive flavors, with a single drink.