An upscale riverside tofu-kaiseki house in central Kyoto serving silky oboro tofu and yuba in seasonal multi-course form, with a full English menu and summer riverside (kawayuka) seating. It offers a dedicated fish-free vegan course ('Rokuhara') with no meat, shellfish, egg, dairy or fish — but you must order that specific course, since the standard tofu courses likely use bonito dashi.
★ Black wagyu and abalone cooked on the teppan, plus kaiseki courses
An upscale basement kaiseki-and-teppanyaki restaurant in Akasaka with private rooms, focused on black wagyu and seafood. It publishes a low-allergen menu excluding milk and tree nuts, but the kitchen is shared and trace cross-contamination is possible, so it is allergen-aware rather than allergen-free.
A three-Michelin-star Kagurazaka kaiseki restaurant serving a seasonal omakase course. Kaiseki traditionally includes some meat/dashi, so a pescatarian (seafood, no-meat) menu must be requested in advance and confirmed directly. Not gluten-free.
★ Seasonal Mie-Prefecture kaiseki course (halal version on request)
A counter-style kaiseki restaurant in Nishi-Azabu offering a dedicated multi-course menu made without pork, alcohol or mirin on advance request. Muslim-friendly / pork- and alcohol-free (not formally certified); book the halal course about a week ahead.
