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.
Can I eat here?
✓ Diets our editors confirmed in person· English menu / support
🌾
Show this to staff
Gluten-free
小麦アレルギーです。小麦は食べられません。
Komugi arerugī desu. Komugi wa taberaremasen.
I have a wheat allergy. I can't eat wheat.
普通のしょうゆには小麦が入っていますか？Does your regular soy sauce contain wheat?
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 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 farm-to-table cellar by Meguro Station serving pesticide-free kale and seasonal vegetables — grown on their own Chiba farm — with a genuine gluten-free menu.
★ 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.
