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.
Organic macrobiotic cooking incl. vegan sushi of vinegared brown rice and seasonal vegetables
One of Tokyo's oldest natural-food restaurants, open in Harajuku since 1976, serving organic, additive-free cooking with strong vegan and macrobiotic options. It is well used to foreign diners and offers an English menu.
Julienned carrot kakiage and prawn / anago tempura
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.
Seasonal brown-rice set (ichiju-sansai) and steamed vegetables
An organic, plant-centered Japanese canteen by Neal's Yard Remedies near Omotesando Station, open since 2003. It serves seasonal brown-rice set meals (ichiju-sansai) and steamed vegetable plates.
Gluten-free vegan burger set & soy-meat plates with organic vegan soft serve
An organic, fully plant-based cafe between Nakameguro and Yutenji, serving soy-meat plates, gluten-free burgers and vegan soft serve in a wellness-minded space.
Eggs Benedict & acai bowl
A breezy, plant-filled Hawaiian hideaway above Daikanyama serving gluten-free eggs Benedict, loco moco and acai bowls with island-style calm.
Farmer's vegan salad & vegetable omelette
A bright Omotesando flagship where a 'field evangelist' sources produce from 100 farms, plated into vivid vegan, gluten-free and athlete bowls.
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).
Rosu-katsu (loin cutlet), endless cabbage & rice refills
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.
