The 1947 Ginza institution that invented katsu curry itself, plating a crisp pork cutlet over rich Western-style curry at the very spot where the dish was born.
Organic vegetable curries and tandoor naan with vegan, vegetarian and halal options
The Shibuya outpost of the long-running Nataraj natural-Indian vegetarian group, offering spice-rich organic vegetable curries, tandoor naan and clearly labelled vegan, vegetarian and halal menus in the heart of Shibuya.
Organic vegetable curries with tandoor naan; vegan, vegetarian and halal menus
A pioneering natural Indian vegetarian restaurant (the brand dates to 1989) serving spice-forward curries and tandoor naan in a spacious basement near Ogikubo Station. Vegan, vegetarian, halal and five-allium-free menus make it unusually accommodating.
Sri Lankan curry and soupless maze-soba, all halal
A tiny counter near Akihabara run by a Sri Lankan Muslim owner, serving an all-halal lineup of soupless maze-soba and home-style Sri Lankan curry.
Beef curry with a secret spice blend & a whole boiled potato
The original champion of the Kanda Curry Grand Prix; this book-town flagship serves a rich, fruit-rounded European-style curry that starts with a whole steaming potato.
Rasupuru-style omurice
A 1972-founded Kichijoji yoshoku institution tucked in a station-side basement, beloved for its tender house-style omurice.
Vegan curry ramen with sprouted brown rice
A tiny tatami-floored diner on the Shimokitazawa backstreets where every bowl of rich, medicinal-herb ramen is 100% plant-based and built on sprouted brown rice.
Aged-tuna nigiri course (~25 pieces)
An acclaimed Ginza Edomae sushi counter (chef Hiroyuki Sato) known for a nigiri-only course showcasing aged bluefin tuna. As pure seafood-and-rice sushi it is naturally pescatarian; not gluten-free (soy/vinegar). Cards only; reservations open about two months ahead.
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 fruit parfait of Wakayama farm fruit
The Ginza outpost of a six-generation Wakayama fruit farm builds its ever-changing parfaits from layers of freshly cut estate fruit, soft serve, and homemade jam.
Tendon of halal-certified seafood & vegetable tempura, secret sweet sauce
This walk-in Ginza counter fries seafood-and-vegetable tempura over rice with a secret sweet sauce, all prepared with halal-certified ingredients.
Rice-flour kushiage omakase course
A reservation-only Ginza counter where an entirely gluten-free kushiage omakase is fried in rice oil with rice-flour breadcrumbs — a rare safe haven for coeliacs.
Halal-certified Japanese wagyu steak
A fifth-generation wagyu family's alcohol-free basement grill in Ginza serving 100% halal-certified Japanese wagyu steaks and burgers, so every traveller can taste real wagyu. (The halal kitchen is the basement venue.)
