Ajiro is one of the few temple cuisine specialists that is open late enough for a regular dinner. This, together with the fact that the food is fabulous, makes it a regular stop on our Kyoto route. Situated in what feels to be an old house, we always seem to be seated in the same room... possibly because all the other rooms are for larger parties. It's small and a bit rickety but reassuringly cozy. Service is gracious and kind. The food all tastes wonderful - their specialty is a soy milk dish that starts right from the first course and continues right until the end of the meal - as it simmers away all night you skim the layers that form on the top (in this form called 'yuba'), bathe them in one of the four condiments provided and eat..really yummy. For the same reason though, this is probably not the best place if you're not keen on soy.
The rest of the meal is often quite creative, with the occasional use of non-local ingredients as punctuation. Our fruity dessert once came out presented inside a huge bowl made of rock solid ice, which glistened glamorously as we indulged.. felt very extravagant!
This is not my no.1 favourite shojin spot in Kyoto but it's up there with the best nonetheless and is worth checking out if you have the chance.
Cons: lots of soy