A large, tourist-friendly DIY okonomiyaki spot in Harajuku that offers a gluten-free rice-flour batter on request, with an English menu and vegan/vegetarian options. You cook on a shared griddle where wheat batter is also used, so ask staff about cross-contamination if you are highly sensitive.
Can I eat here?
✓ Diets our editors confirmed in person· English menu / support
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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?
Tsukishima's oldest monja house, opened in 1950 in the corner of an old candy shop, where you scrape and griddle your own loose, savory batter exactly the way the neighbourhood invented it.
★ Soba nikutama — layered okonomiyaki with a mountain of sweet steamed cabbage, crisp noodles and pork
Often called Hiroshima's greatest okonomiyaki, this tiny Yagenbori counter has earned a place on Tabelog's national 'Okonomiyaki 100' list for six different years. The Hiroshima style is built in layers — a crepe-thin batter, a towering pile of slow-steamed cabbage, fresh noodles griddled crisp and pork belly — so it is not suitable for vegetarian, vegan, halal or gluten-free diets (wheat batter and noodles, pork, and a shared griddle). It opens late afternoon, closes Mondays, and queues form before opening.
★ Yamaimo-yaki — okonomiyaki bound with grated mountain yam
A Dotonbori okonomiyaki institution founded in 1945, now third-generation and a multi-year Michelin Bib Gourmand, famous for its 'yamaimo-yaki' bound with grated mountain yam. Long waits are common; it is not suitable for vegan, vegetarian, halal or gluten-free diets, as dishes use flour, egg, pork and bonito-based dashi.
★ Creamy sesame-tahini broth ramen with soy meat and raw vegetables
A 100% vegan ramen specialist that opened in June 2025 near Harajuku's Laforet, a few minutes from Meiji-Jingumae Station. Its signature bowl pairs a rich sesame-tahini broth with soy meat and colourful raw vegetables.
★ Baked rice-flour curry pan and cube-shaped rice-flour shokupan
A dedicated gluten-free bakery using Japanese rice flour and natural yeast (no wheat) for breads, curry pan, baguettes and pizzas, many of them also vegan. A small takeout-focused shop, so hours can shift seasonally — confirm before a special trip.
A second-floor all-vegan bistro in Harajuku opened in 2021 by the Kyushu Jangara ramen chain. The menu spans vegan ramen, curries, grilled soy-meat plates, gyoza and karaage.
