A two-Michelin-star Ginza tempura counter celebrated for exceptionally light frying and its signature julienned-carrot kakiage. Courses are built only on seafood and vegetables (no meat), making it naturally pescatarian; the wheat-flour batter means it is not gluten-free.
Can I eat here?
✓ Diets our editors confirmed in person· English menu / support
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Pescatarian
肉と鶏肉は食べませんが、魚介は大丈夫です。
Niku to toriniku wa tabemasen ga, gyokai wa daijōbu desu.
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.
The towering wooden-beamed izakaya that inspired Kill Bill's House of Blue Leaves, where lantern light conjures an Edo-era warehouse over plates of fresh soba and charcoal skewers.
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.
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 fifth-generation wagyu family's alcohol-free basement grill in Ginza serving 100% halal-certified Japanese wagyu steaks and burgers, so every traveller can taste real wagyu. (The halal kitchen is the basement venue.)
The 1947 Ginza institution that invented katsu curry itself, plating a crisp pork cutlet over rich Western-style curry at the very spot where the dish was born.
