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 1939 Meguro institution where white-clad chefs fry plump pork cutlets in a theatrical open kitchen, plating them with endless free refills of cabbage and rice.
★ Beef kushikatsu with the house communal dipping sauce
The Shinsekai flagship of the kushikatsu lineage traced to 1929, beneath Tsutenkaku Tower and iconic for its shared dipping sauce and famous 'no double-dipping' rule. It offers no dietary accommodations: a shared deep fryer means heavy cross-contamination, the batter contains wheat, and the communal sauce is shared by all diners.
★ Seasonal fresh-fruit shaved ice with house-made syrup
A pioneering kakigori specialist in old-town Yanaka, hand-shaving natural Nikko ice into fluffy mountains drenched in house-made seasonal fruit syrups — summer lines wrap the block.
