A tiny tatami-floored diner on the Shimokitazawa backstreets where every bowl of rich, medicinal-herb ramen is 100% plant-based and built on sprouted brown rice.
★ Gluten-free crust California pizza (vegan cheese option)
A Roppongi institution since 1996 where homesick Americans and coeliac travellers alike crowd the bar for craft beer and proper gluten-free crust pizza topped with vegan cheese.
A reservation-only Ginza counter where an entirely gluten-free kushiage omakase is fried in rice oil with rice-flour breadcrumbs — a rare safe haven for coeliacs.
A fifth-generation wagyu family's alcohol-free basement grill in Ginza serving 100% halal-certified Japanese wagyu steaks and burgers, so every traveller can taste real wagyu. (The halal kitchen is the basement venue.)
The 1947 Ginza institution that invented katsu curry itself, plating a crisp pork cutlet over rich Western-style curry at the very spot where the dish was born.
AIN SOPH.'s flagship spreads across four Ginza floors, where a ground-floor patisserie of vegan pudding gives way to refined plant-based courses upstairs.
