A tiny counter from a French-trained chef whose elegant, tare-free chuka soba held a Michelin star in 2022-2023 and now carries a Michelin Bib Gourmand; also a fixture on Tabelog's Tokyo Ramen Top 100. Expect a queue.
Can I eat here?
We haven’t confirmed specific diets here yet — use the phrasebook to show staff what you can and can’t eat.
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.
A Sri Lankan-Muslim owner's wholly halal-certified ramen shop where collagen-rich chicken broth meets a fiery soy-sauce kick, steps from Assalaam Mosque.
A Michelin-starred soba sanctuary where the chef grows and hand-mills his own Ibaraki buckwheat into pure 100% juwari noodles — the closest a coeliac traveller comes to trustworthy Tokyo soba.
The towering wooden-beamed izakaya that inspired Kill Bill's House of Blue Leaves, where lantern light conjures an Edo-era warehouse over plates of fresh soba and charcoal skewers.
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.
