This small restaurant, run by a Japanese couple, specialises in Neo Shojin Ryori, a modern take on Buddhist plant-based cuisine. Homemade tofu and fermented seasonings using koji form the heart of the menu. Set in a two-storey wooden house near Doi Suthep, there’s an upstairs dining room with woven bamboo walls and open windows and a shaded outdoor terrace. Try the atsuage with a homemade fermented drink. Handcut udon and seasonal fruit drinks are available.