Tucked up a narrow staircase two minutes from Roppongi Station, Gluten Free T's Kitchen was the first restaurant in Asia to earn Gluten Intolerance Group (GIG) certification -- a distinction that goes well beyond a menu note reading "may contain traces."
The kitchen sources dedicated gluten-free soy sauce, vets every supplier, and runs prep built to keep wheat, barley and rye out entirely rather than merely off the plate -- the kind of rigor that matters when a stray crumb means a hospital visit, not just discomfort. The menu reads like Tokyo comfort food translated into rice flour: crisp gyoza dumplings, a miso-butter corn ramen, both signature dishes, okonomiyaki, tempura, and a Cajun fried chicken with honey mustard that leans more diner than dietetic. Vegan and vegetarian versions sit alongside the standard dishes, and dairy, egg and nut can each be flagged and worked around -- a rare menu where a group with different restrictions can actually eat at the same table without a separate "safe" plate for one person.
The room itself is small and unfussy, a cozy upstairs space better suited to a solo lunch or a slow catch-up than a large party -- and worth knowing about in advance, since the stairs mean it isn't wheelchair-accessible. English menus are standard and staff fluency in English is reliable, so ordering takes none of the usual guesswork for a coeliac traveller trying to explain cross-contamination in a second language. Reservations run through TableCheck and are worth locking in given the compact seating: cancelling inside a week of your booking brings a ¥3,000 per-group fee, so it pays to firm up plans before you commit rather than after.
✓ Last verified Jul 2026
Hours and details can change — please confirm before you visit.
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.
★ Wagyu sirloin and tiger prawn tempura in rice-flour batter
A ten-seat counter beneath a canopy of cherry blossoms where every course — even the wagyu and prawn tempura — is fried in rice flour: fully gluten-free and halal.
★ Creamy soy-milk ramen with rice-flour noodles and gluten-free soy sauce
A vegan and gluten-free ramen specialist in Gion run by patissier Yukiko Uno, using rice-flour-and-kelp noodles and gluten-free soy sauce in a soy-milk broth — one of Kyoto's most reliably gluten-free, fish-dashi-free ramen options. The strongest 'dedicated kitchen' claims come from third-party listings rather than the venue itself, so celiac diners should confirm cross-contamination protocol directly with staff.
★ Rice-flour bagels, baguettes and gluten-free, mostly-vegan baked goods
A dedicated gluten-free, rice-flour bakery and shop in Kichijoji (the name is literally 'genuine gluten free'), whose breads, bagels and cakes are largely vegan and additive-free. It focuses on baked goods and online orders with a physical store; if you need a sit-down meal or strict celiac handling, confirm directly before visiting.
★ Brown-rice (genmai) bread and gluten-free taiyaki
A dedicated gluten-free, rice-flour bakery counter in the basement of Shibuya Scramble Square, making breads, taiyaki and sweets with no wheat, additives or white sugar, and many items are vegan and dairy-free. It is a grab-and-go bakery rather than a sit-down meal, and as a dedicated GF facility cross-contamination risk is low though not certified celiac-safe.
★ Tempura fried in 100% gluten-free rice-flour batter with house-made gluten-free soy sauce and broth; wagyu and seafood tempura bowls are highlights
A counter tempura restaurant whose entire menu is gluten-free (rice-flour batter plus house-made GF soy sauce and broth) and which is halal certified. It is not a separate dedicated GF facility, so highly sensitive celiacs should confirm cross-contact directly; vegetarian tempura courses are also offered.
★ 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.
★ Seasonal shojin kaiseki paired with sake and wine, refreshed every three weeks
A refined Roppongi shojin restaurant led by chef Daisuke Nomura, formerly of two-Michelin-starred Daigo, pairing plant-based Zen cuisine with carefully chosen sake and wine.
