★ Mori soba (cold buckwheat noodles) and tempura soba
Founded in 1884 and housed in a Tokyo-designated historic wooden building, this Kanda institution serves hand-cut soba in a bustling, time-worn dining hall.
A Michelin-starred soba sanctuary where the chef grows and hand-mills his own Ibaraki buckwheat into pure 100% juwari noodles — the closest a coeliac traveller comes to trustworthy Tokyo soba.
★ 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.
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.
★ Gluten-free shio (salt) ramen with rice-based noodles; veggie 'Vegisoba'
A popular Tokyo Ramen Street shop offering a gluten-free salt ramen made with rice-based noodles, plus its colorful vegetable 'Vegisoba'. It is a has-options shop, not a dedicated GF kitchen — the official site warns of possible cross-contamination, so it is not celiac-safe.
