28 places · 1–24
Gluten-free crust California pizza (vegan cheese option)
A Roppongi institution since 1996 where homesick Americans and coeliac travellers alike crowd the bar for craft beer and proper gluten-free crust pizza topped with vegan cheese.
Fluffy vegan pancakes with plant-based cheese
A glamping-themed hideaway near Sunshine City where stacks of fluffy egg-free pancakes melt under house-made ice cream and seasonal fruit.
Vegan pudding & seasonal vegetable course
AIN SOPH.'s flagship spreads across four Ginza floors, where a ground-floor patisserie of vegan pudding gives way to refined plant-based courses upstairs.
Vegan miso ramen, UZU style
Slurp kombu-and-shiitake miso ramen surrounded by mirrored teamLab artwork, in a dining room that feels like stepping inside a kaleidoscope.
Rice-flour gyoza and miso-butter corn ramen
Asia's first GIG-certified gluten-free kitchen, where every dish — from rice-flour gyoza to miso-butter ramen — is safe for coeliac diners.
Falafel pita sandwich with hummus
Fully plant-based, build-your-own falafel pitas and hummus bowls inside Shibuya PARCO — a fast, affordable vegan refuel between the neighbourhood's shopping and nightlife.
Plant-based 'meat & fish' course made entirely from vegetables
Once crowned the world's #1 vegan restaurant on HappyCow, this Jiyugaoka temple of 'new washoku' conjures convincing meat and fish dishes from nothing but vegetables — and welcomes vegan and Muslim diners alike.
Golden Sesame Tantanmen (vegan)
A 100% vegan tantanmen counter inside Tokyo Station's gates, where a creamy sesame broth fools even die-hard ramen carnivores — perfect for a transit-pause bowl.
Heavenly Vegan Pancakes
The Shinjuku birthplace of the cloud-soft 'Heavenly Vegan Pancakes' that draw queues from vegans and non-vegans alike, with gluten-free options on the same menu.
All-plant-based cheeseburger with a double soy-meat patty and plant cheese
A neon, sci-fi bar in Shinjuku 3-chome whose menu is currently 100% plant-based — junk-style vegan burgers from blended soy meat, plant cheese and mushroom 'meat' sauce, made without egg, dairy, honey or the five pungent roots. Theatrical and tourist-friendly rather than health-focused.
Seasonal set meals built from pesticide-free vegetables, rice and house seasonings
A small lunch-focused vegetarian restaurant a few minutes from JR Nara Station, run by a committed-vegan chef who uses pesticide-free and organic vegetables with no meat, fish or seafood — a reassuring option in a city where most cooking still leans on bonito dashi. Most dishes are plant-based and dairy-free; strict vegans should still confirm egg and honey when ordering. It is effectively lunch-only (around 11:00–14:30) and closed Mondays and public holidays, so plan around its hours.
Vegan takoyaki, kushikatsu and ramen versions of Osaka street food
A fully plant-based izakaya in Shinsekai (opened 2023) serving vegan, gluten-free versions of Osaka street food — takoyaki, kushikatsu and ramen — with no animal products and no fish dashi by design, so it sidesteps the bonito-dashi trap. 'Gluten-free' is the venue's own claim rather than a certification, so celiac diners should confirm dedicated-fryer and cross-contamination handling directly.
Silky oboro tofu and yuba in a seasonal multi-course meal
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.
Creamy soy-milk ramen with rice-flour noodles and gluten-free soy sauce
A vegan and gluten-free ramen specialist in Gion run by patissier Yukiko Uno, using rice-flour-and-kelp noodles and gluten-free soy sauce in a soy-milk broth — one of Kyoto's most reliably gluten-free, fish-dashi-free ramen options. The strongest 'dedicated kitchen' claims come from third-party listings rather than the venue itself, so celiac diners should confirm cross-contamination protocol directly with staff.
Creamy soy-milk ramen with a kombu-and-soy broth (no fish dashi)
A small fully-vegan soy-milk ramen shop in quiet Shimogamo, vegan since 2018, with a creamy kombu-and-soy-milk broth and no fish dashi at all — one of the cleanest strict-vegan ramen options in Kyoto. It also avoids the Buddhist five pungent spices (onion and garlic). The noodles contain wheat, so it is vegan but not gluten-free; closed midweek, so check days before visiting.
Seasonal multi-course shojin set served in lacquerware
Temple-run Zen vegetarian dining inside Tenryu-ji, one of Arashiyama's great Zen temples (Michelin Bib Gourmand, Kyoto-Osaka 2025), served as a seasonal multi-course set in lacquerware. Traditional shojin uses kombu and shiitake rather than fish dashi, so there is no bonito broth; the menu does not publicly itemise egg or honey, so strict vegans should confirm when reserving. A garden admission fee applies on top of the course.
Vegan tempura soba and zaru soba with a plant-based broth
A small standing-style soba shop in Shimokitazawa (opened 2024) serving ni-hachi soba with a fully plant-based kombu broth and toppings, so there is no bonito or fish dashi. The noodles are ni-hachi (80% buckwheat, 20% wheat), so it is vegan but not gluten-free; it is daytime-only and closed early in the week, so check hours before visiting.
Rice-flour bagels, baguettes and gluten-free, mostly-vegan baked goods
A dedicated gluten-free, rice-flour bakery and shop in Kichijoji (the name is literally 'genuine gluten free'), whose breads, bagels and cakes are largely vegan and additive-free. It focuses on baked goods and online orders with a physical store; if you need a sit-down meal or strict celiac handling, confirm directly before visiting.
Brown-rice (genmai) bread and gluten-free taiyaki
A dedicated gluten-free, rice-flour bakery counter in the basement of Shibuya Scramble Square, making breads, taiyaki and sweets with no wheat, additives or white sugar, and many items are vegan and dairy-free. It is a grab-and-go bakery rather than a sit-down meal, and as a dedicated GF facility cross-contamination risk is low though not certified celiac-safe.
Vegan kara-age (plant-based 'fried chicken') and vegan gyoza
A fully plant-based izakaya in the basement of Shibuya PARCO serving vegan 'fried chicken', gyoza and lemon sours, with no meat, fish, eggs, dairy or honey, so the fish-dashi trap does not apply. It is not gluten-free, as the mock-meat batters and soy sauce contain wheat.
Plant-based nigiri and sushi sets using vegetable alternatives to fish
A sit-down plant-based sushi restaurant in Shoto (near Shibuya) where every piece is made without seafood or animal products, so there is no fish dashi to worry about. It is not gluten-free (soy sauce and some components contain wheat); reservations are recommended and the venue opened its permanent location in late 2025.
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.
Handmade miso soup with organic vegetables, paired with onigiri
A miso-soup-and-onigiri specialist near Kaminarimon serving dashi-based soups with organic vegetables; most bowls are dashi and miso based with no dairy (the 'creamy' soup uses soy milk, not milk). For severe allergies, confirm ingredients with staff.
Vegan tempura, waffles and seasonal plant-based plates
A fully plant-based restaurant near Asakusa Station where every dish is vegan, additive-free and gluten-free, so it is dairy-free by definition. A per-dish allergen chart is published, so check it for nut content; we have not confirmed it is nut-free and do not tag it as such.
