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“This teriyaki seitan is some kind of wizardry.”- Gem

Example only: Doll’s Festival Bento

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2 April menu: “Distant Thunder”

This week is micro-season 12 “Distant Thunder” : Literally “The Vocalisation of Thunder”! While we are just starting to enjoy the sunshine here in Godalming, in the olden days in Japan thunder and rain would be a welcome sign of Spring. Wasabi is in season and being celebrated with fresh wasabi leaves and wasabizuke- pickled wasabi stems in homemade sake lees. Rare to see, the wasabi greens are more inline with the zing of a radish than the spicy sushi condiment! The sakura (cherry blossoms) are in full bloom too and reflected in the cherry swirl brownies.


Seitan skewers Grilled homemade seitan with teriyaki on a bed of cabbage (soya, gluten, sesame)


Sweet pickled carrots
Wasabizuke: Sake-lees pickled wasabi stems


Poteto Sarada– Colourful unique potato salad with Japanese mayo (soya, mustard)

Ninjin kimpira– Sesame carrot stirfry with peppers, konnyaku and togarashi chilli (sesame)

Wasabi leaf salad– zingy, fresh leaves with daikon radish, tomato with a yuzu mustard dressing (mustard, sesame, soya, gluten)


Okame– Short grain white rice with wasabi flowers

Agekurumafu– Marinated and deep fried bread wheels (gluten, soya, seaweed)


Black sesame & cherry brownie– Melt in your mouth double chocolate brownie with cherry pieces and black sesame (gluten, soya, sulphur dioxide, cocoa*)

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Everything is made from scratch. 100% vegan made in a vegan kitchen.

Pre-order only. No refunds. Menus are based on seasonal and local availability and may change without notice. Thank you for understanding.

Bentos may be eaten cold or at room temperature. Main dish can be reheated separately, see insert for instructions.Keep cold until ready to eat. If eating the next day, cover the rice with cling film or baking paper to prevent the rice hardening. Please do not leave out for more than 4 hours.

“Yes!!!” – Laura


This week’s allergens: soya, gluten, sesame, mustard, seaweed, sulphur dioxide.
*Cocoa: “Not suitable for customers with an allergy to milk due to this allergen being handled in the factory.”

Kitchen uses these allergens: celery, cereals containing gluten, wheat, mustard, peanuts, ground nuts, tree nuts, sesame, soya, sulphur dioxide and sulphites, seaweed**

**Dried seaweeds (kombu, wakame, hijiki) are a natural product from the sea and may contain traces of fish, molluscs and/or crustaceans.

Please contact with any queries: hello@ronindining.com

How to order:

  1. Click the “Check out with PayPal” button. You do NOT need a PayPal account to pay. It will open a new window.
  2. Choose how many bentos you would like to order. Click how you would like to pay and follow the instructions.
  3. If you would like a local evening pick up, please email me hello@ronindining.com
  4. You will receive a receipt via email. I will send a reminder email, but please write it in your diary just in case!
  5. See you Friday! Itadakimasu! Let’s eat!

I am still trying to make a smooth and easy check out process. Thank you for understanding!

Click here to order:

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This is a pre-order “Click and Collect” service only. (Expanding soon)
Pick up is currently at Yard Market courtyard in Godalming, Surrey on Fridays 12:00-1:00PM.
If you would like to pick up in Godalming centre Friday 5:00-6:00PM , please email me hello@ronindining.com


Currently figuring out local and national deliveries.
It’s coming together for supper clubs at home!

Food Safety

Ronin Dining has a Food Hygiene Rating 5 and is registered for trading by Waverely Council. RONIN Dining is obsessed with food safety and have certification in: Food Hygiene & Safety L2, Food Allergy Training, HACCP L2, Vacuum pack training, as well as over 10 years of professional kitchen safety experience.
RONIN Dining follows the GOV.UK COVID Safety Measures for takeaways and has taken extra COVID safety courses.


As a vegan company, we try to be as Earth-friendly as possible. Our kitchen is powered by renewable energy, and you will see food being reused in different ways in the same bento For example, a carrot is cut, shaped and pickled, the cutout simmered and the peels used for stock. It is also a Japanese concept called “Mottainai”– the regret at things being discarded needlessly).
The Eco Pouch vacuum packs are home compostable and biodegrades in 26 weeks with no micro-pollutants to harm our fishy friends. Please go to their website for more information.
The “Best By” & Eco Pouch labels are also compostable and safe to wash off.
Paper delivery bags are recycled and recyclable. Please reuse if possible!
Ronin Dining business cards are recyclable (but please give to a friend!) and attached with paper tape which is reusable and biodegradable.
Flyers are printed on recycled paper and are recyclable.
Chopsticks are bamboo & biodegradable.
The bentos themselves are made of rPET made of 90% recycled non-virgin plastic and are widely recyclable. Please reuse! Hand wash recommended, safe to 70C. The bentos are made by Faerch who also operate on renewable energy and use closed loop plastic. Please go to their website for more information.
Miso soup’s kombu can be eaten with ideas here

Why not use PLA plant based plastics? Deciding on packaging was one of the biggest hurdles. Compostable plant plastics (PLA) need to go to a special composting recycling plant and is not home compostable. There are no Surrey industrial plants to take them to (and no easy map to find one, post code location only). You cannot put it with garden waste or normal recycling, so it must go in the bin. The conditions in a rubbish tip does not let it biodegrade so it’s just more waste, if it is not burned first. I’m keeping an eye out for local options, please contact me if you have more information.
Moving forward we are always looking for greener and more sustainable solutions!

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