The Mexican chili salad from Down to Plant in Tokyo is topped with vegan chili con carne, avocado, cilantro, tomato, red onion, rice and vegan cheese. (Kelly Agee/Stars and Stripes)
Vegans and meat eaters can find common ground, and healthier meals, at Down to Plant, a salad restaurant in Tokyo’s Roppongi district.
A line of various potted plants outside the restaurant marks its location. The inside is cozy with big windows and a view of the busy street.
At Down to Plant in Tokyo, vegans will find a cornucopia of salads, from the ethnic curry topped with green curry and avocado to the Korean spicy chicken made with plant-based yangnyeom chicken and rice. (Kelly Agee/Stars and Stripes)
This small restaurant can seat 15 inside and 10 outside. An English menu is available, and credit cards are accepted.
Vegans will find a cornucopia of salads, from the ethnic curry topped with green curry and avocado (1,300 yen or about $8.90) to the Korean spicy chicken made with plant-based yangnyeom chicken and rice for 1,280 yen.
Down to Plant in Tokyo can seat 15 inside and 10 outside. An English menu is available, and credit cards are accepted. (Kelly Agee/Stars and Stripes)
For pescatarians, the Hawaiian poke (1,380 yen) is topped with ahi poke and raw yellowfin tuna with hijiki seaweed in the mix. Also try the garlic shrimp over rice and avocado, red onion and purple cabbage (1,360 yen).
Omnivores will relish the grilled chicken with rice, avocado, tomato, red onions and carrots (1,180 yen), or the Asian meatball that comes with avocado and pumpkin (1,320 yen).
The Mexican chili salad, a vegan dish, is topped with vegan chili con carne, avocado, cilantro, tomato, red onion, rice and vegan cheese. The 1,340-yen dish was spicy and the fresh cilantro refreshing.
At Down to Plant in Tokyo, vegans will find a cornucopia of salads, from the ethnic curry topped with green curry and avocado to the Korean spicy chicken made with plant-based yangnyeom chicken and rice. (Kelly Agee/Stars and Stripes)
Down to Plant offers several premium toppings for 350 yen, including teriyaki green curry, tofu nanban and a vegan tartar or ahi poke garlic shrimp. Standard extras for 150 yen are rice, tomato, red onion, cilantro, carrot, purple cabbage, hijiki seaweed and grilled pumpkin.
Drink options include juices: apple, grapefruit, pineapple, orange and carrot; organic coffee and tea.
If you’re down for plants, plant yourself for a healthy lunch at Down to Plant.
Down to Plant
Location: 7-3-13 Minato City, Roppongi, Tokyo 106-0032
Hours: 10 a.m. to 9 p.m. weekdays and 10 a.m. to 8 p.m. weekends and holidays
Prices: Most dishes cost between 1,200 yen and 1,400 yen.
Dress: Casual
Directions: A short walk from Nogizaka Station via Exit 3.
Information: Online: downtoplant.jp
