A famous counter-only seafood-bowl shop where every bowl is fish over rice with no meat, so it suits pescatarians well; expect a queue, and note the soy sauce and dashi are not gluten-free.
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.
A seven-seafood bowl eaten three ways: hand-rolled in nori, as a rice bowl, then finished as ochazuke with a long-simmered fish-bone dashi
A sushi-chef-run seafood-bowl specialist (lunch focused) where fish is the whole point and no meat is involved, making it naturally pescatarian-friendly; note that the soy sauce served with the sashimi is not gluten-free.
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.
Edo-style omakase with multiple types of natural tuna
A respected Edomae sushi counter in the Tsukiji Outer Market founded by a third-generation fish wholesaler, with a lunch kaisendon/sushi range and pricier dinner omakase. Entirely seafood-focused, ideal for pescatarians.
Kaisendon with uni, toro and assorted seafood
A busy Tsukiji Outer Market kaisendon specialist offering around 30 seafood rice bowls made with fish bought daily at Toyosu — the raw-seafood-over-rice bowls are naturally pescatarian. Typically eaten with wheat-containing soy sauce, so not gluten-free unless you request/bring tamari.
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.
Three styles of juwari soba (inaka, sarashina, dattan)
A specialist serving juwari (100% buckwheat) soba with no wheat flour, so the noodles themselves are naturally gluten-free. Note the standard dipping sauce/soba-yu and a shared kitchen mean it is not certified celiac-safe; confirm the tsuyu if you are highly sensitive.
Sembikiya special fruit parfait
The dine-in fruit parlour of Japan's oldest luxury fruit purveyor, founded in Nihonbashi in 1834, serving lavish parfaits of world-class fruit in a bright, elegant salon.
Tomeshi — soy-cooked rice crowned with broth-soaked tofu
Founded in 1923, this Kanto-style oden institution simmers a decades-old dark dashi and is famous for tomeshi — broth-soaked tofu over soy-stained rice.
Edomae tendon of conger eel, shrimp, squid & soft-fried egg in a secret sauce
The perpetually-queued Nihonbashi flagship whose overflowing Edomae tendon comes glossed in a closely-guarded family sauce for around ¥1,000.
