A seven-seafood bowl eaten three ways: hand-rolled in nori, as a rice bowl, then finished as ochazuke with a long-simmered fish-bone dashi
FAQ
Q: How is the seafood bowl served at Kaisendon Tonari? In three stages — hand-rolled in nori, then as a rice bowl, then finished as ochazuke with a long-simmered fish-bone dashi.
Q: Is the soy sauce here gluten-free? No — the soy sauce served with the sashimi is standard, wheat-based shoyu, not a gluten-free tamari.
Q: What are the hours and closing day? Monday–Saturday, 11:00–16:00 (last order 15:00); closed Sundays and public holidays. It's about a 1-minute walk from Iidabashi Station, and it's a sister shop to the long-running sushi restaurant Nakaya, run by its third-generation chef.
For diners with dietary needs
Seafood-forward, so it suits pescatarians well. The soy sauce and dashi contain wheat and fish, so it isn't strictly gluten-free or vegan — ask staff before ordering if you have restrictions.
✓ Last verified Jul 2026
Hours and details can change — please confirm before you visit.
A legendary fish izakaya tucked beneath the Yurakucho railway arches since 1946, run by Brit-owner Andy who hand-picks the catch at Toyosu Market each dawn.
★ 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.
★ The 'Zeitaku-don' bowl topped with tuna, uni and ikura, finished tableside as ochazuke with sea-bream dashi
A famous counter-only seafood-bowl shop where every bowl is fish over rice with no meat, so it suits pescatarians well; expect a queue, and note the soy sauce and dashi are not gluten-free.
