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Gluten-free Restaurants(72)
COURSE MENUYakiniku Kappo Note
This niku-kappo restaurant in upscale Azabu-Juban prepares course after course of succulent A5-grade wagyu beef right before diners' eyes.
COURSE MENUSeiwasou
The beautiful Edo period architecture of Seiwasou draws many guests to its gardens, and the traditional Kyoto-style kaiseki cuisine keeps them at the table.
SEAT RESERVATIONHaute Couture Cafe
A stylish cafe featuring a unique and glamorous interior afternoon tea experience that follows a four-season cycle.
COURSE MENUTeppanyaki Aoyama
Occupying a particularly blessed spot in Roppongi’s back alley, Teppanyaki Aoyama delivers a heartfelt, warm approach to teppanyaki, showcasing the elegant preparation of Matsusaka wagyu and prime seafood on its flat-top grill.
COURSE MENUKYO SUSHI OOKINI
You are what you eat — this 20-year-old sushi venue in Kyoto painstakingly drafts a course that harmonizes health and flavor, using pesticide-free organic vegetables and wild-caught fish.
COURSE MENUXEX WEST aburiyaki & sushi An
There are plenty of fine-dining concepts in Osaka, but this sprawling sculptural space on the top floor of Osaka’s Herbis Ent headlines the scene, offering the best sushi and charcoal-grilled dishes the city has to offer.
COURSE MENUNishiazabu Teppanyaki Kichi
Located along a quaint slope in Nishi Azabu, Chef Yoshihara of Nishiazabu Teppanyaki Kichi brings a fresh perspective to the luxurious world of teppanyaki, prioritizing guests and premium ingredients above all.
COURSE MENUSakana Bar Ebisu
Sakana Bar’s seafood offerings span almost every coastal culinary culture possible, using freshly-caught domestic Japanese seafood. Their oyster tasting comparison course is particularly popular with oyster aficionados.
COURSE MENUDaikanyama Rokkakutei
This kushikatsu restaurant just off Shibuya has been serving high-quality ingredients like kuroge wagyu black beef and Japanese tiger prawn for over 40 years.
SEAT RESERVATIONcucina salve
Local Chichibu produce meets Italian food. With an exacting attitude towards allergen-safe, organic and natural food, chef Hiroshi Tsubouchi uses over 150 kinds of vegetables to craft a dazzling array of fusion food, all personally grown on his farm.
COURSE MENUAllié
Whether it’s pufferfish, Hokkaido lamb or Gunma corn, chef Tadashi Harashima and sommelier pay the utmost respect to their suppliers through their masterful French cuisine and impeccable wine pairings at this Azabu-juban establishment.
COURSE MENUGinza Kuki
A fermentation and aging process perfected over four generations gives the miso at Ginza Kuki unmatched complexity. Its measured approach to miso-based dishes lets diners discover new flavor and intricacy in an oft-overlooked household staple.
SEAT RESERVATIONSushi Jinsei
Whether it’s simmering, vinegaring or grilling, Sushi Jinsei’s attention to detail and fresh seafood attracts many customers, as does its extensive sake selection. It keeps uni lovers hooked with savory, creamy sea urchin from Tohoku and Hokkaido.
COURSE MENUTeppanyaki Matsuo
Meal at this teppanyaki restaurant is saddled with considerable expectations, which only seem to build as the door swings open and diners encounter Okinawan meats cooked on iron plates or flame-seared over straws and charcoals.
COURSE MENUA LONG VACATION.
An all-day eatery with an open kitchen that transforms into a swish bar in the evening, A LONG VACATION. tosses quality pasta with a nouveau Okinawan twist. Try the oyster platters or do no wrong with the lobster rolls.
COURSE MENUChinchikurin Miyajimaguchi Store
Hiroshima-style okonomiyaki served piping hot, with bragging views of the Seto Inland Sea and Miyajima Island in this award-winning waterfront restaurant.
COURSE MENUTOHAKU CHAKAN
Within the Tokyo National Museum, this 270-year-old heritage building has been transformed into a creative fusion teahouse helmed by one of Tokyo’s most influential chefs.
COURSE MENULa Cuisine Enju
Teppanyaki by way of French — from the award-winning, France-trained chef comes a fine restaurant in Hikone that blends Gallic techniques with local flavors, serving piping-hot, ultra-luxe grills that just won’t quit.
COURSE MENUKoizumi
Thanks to its Kyoto and France-trained chef, Koizumi in Ebisu offers a menu liberally sprinkled with French cooking and a charmingly modern outlook on Japanese cuisine.
COURSE MENUYakiniku Seira
Setting a new bar for Omotesando's luxury dining, Yainiku Seira serves the finest Japanese Black beef over binchotan charcoal in a spectacular dining space swathed in marble.
COURSE MENUTempura Asakusa SAKURA
Enjoy luxurious omakase tempura beneath hanging cherry blossoms in this Asakusa restaurant. English-speaking staff serve course after course of halal and gluten-free tempura, like the restaurant’s signature wagyu sirloin.
COURSE MENUNiku-Shari Azabu
Using only kuroge wagyu black beef from Miyazaki Prefecture raised on a strictly hormone- and antibiotic-free diet, “Azabu Juban’s best-kept secret” serves niku-kappo courses that are good for the gut and a delight to the tastebuds.
SEAT RESERVATIONEbisu Taku
A genie-in-the-bottle restaurant, Ebisu Taku breathes new life into the classic omakase playbook by flipping the script — the chef creates a menu based on what the guests want.
COURSE MENUKudanshita Juhaku
Housed in the annex of the legendary Sushi Masa, which opened in 1861, an old-world air hovers within Kudanshita Juhaku at any time of the day, beating with the pulse of tea ceremony tradition.
COURSE MENUUosaburo
Once the site of a historic battle between samurai and pro-Imperial lords, the 260-year-old Uosaburo continues its founder’s legacy by serving exquisite kaiseki powered by Seto Inland Sea fish, Kyoto heirloom vegetables and Fushimi’s pure well water.
COURSE MENULakehouse (The Ritz-Carlton, Nikko)
Lakehouse at The Ritz-Carlton, Nikko elevates the farm-to-dining concept under the brilliant direction of two-Michelin-starred Chef Kanji Kobayashi.
SEAT RESERVATIONWest Wood Bakers
Stop by WEST WOOD BAKERS and discover the happiness of a healthy meal to start the day in Minamihorie, Osaka.
SEAT RESERVATIONSushi Kato Hinzan Niseko
Depending on the season, this Niseko restaurant founded by Hokkaido’s King of Crab sources its seafood from different regions, showing its dedication to providing its guests with the best that the nation has to offer.
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