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.
Can I eat here?
We haven’t confirmed specific diets here yet — use the phrasebook to show staff what you can and can’t eat.
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.
★ 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.
★ 'White tonkatsu' — pork slow-fried at low temperature with pale breadcrumbs
A reservation-only destination tonkatsu shop in Suginami selected for Tabelog's Tonkatsu Top-100 (2021-2026) and a Tabelog Award Bronze winner, famous for its pale, low-temperature 'white tonkatsu' using premium pork such as TOKYO X. Booking ahead is required and walk-ins are generally not accepted.
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.
★ Nasi goreng, beef rendang and gado-gado using halal-certified beef
A Muslim-friendly Indonesian restaurant near the Indonesian Embassy; pork- and alcohol-free with a prayer space, serving meals made with halal-certified beef (the venue itself is Muslim-friendly rather than formally certified).
