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The original was posted on /r/japantravel by /u/SpinachBisque on 2025-10-09 17:46:00+00:00.

Japan was my partner’s first Asia trip since being diagnosed with Celiac’s–we thoroughly researched the trip as he was quite nervous about his dietary prospects. There is some information shared via online posts and blogs, but I thought it might be helpful to contribute some of our own recent experiences for those traveling with the same concerns.

A bit about us (for context): We are an American couple in our 40s. I have no food restrictions, but my partner has Celiac’s disease and is very sensitive to cross-contamination. He also has a wheat allergy and dairy intolerance. We are both “foodies” and try to find the best dining experiences.

Cities Visited: Tokyo, Karuizawa, Kyoto, Nara, Osaka, Kobe

General Tips/Lessons from Our Trip:

1. Regardless of the specific nature of your dietary condition, we found it most helpful to inform restaurants that my partner has a “strong allergy to wheat, barley, rye, and oats.” Many restaurants may be unfamiliar with terms common in the West (Celiac, gluten free, gluten intolerance) but they understand that an allergy needs to be taken seriously and isn’t a food preference. Its not worth getting into technicalities of allergies vs. intolerance vs. sensitivity when the main point you’re trying to communicate is that you can’t eat specific foods.
2. Moreover, some businesses labeled themselves as “gluten free” when they were actually wheat-free. It was therefore important to be explicit about all of my partner’s allergens (wheat, barley, oats, rye) rather than asking, “Is this gluten free?”
3. We followed the online guidance of carrying a translation card that explained my partner’s dietary restrictions–the first version we opted for was lengthy and explained Celiac’s disease in detail. We found that staff were overwhelmed by the long explanation, so we eventually switched to having a simple and direct translation on our phones that said, “I have a strong allergy to wheat, barley, rye, and oats. Is this OK to eat?” This worked much better at most shops.
4. As other online guides mention, it’s best to check product ingredients yourself using the Google Translate camera on your phone as shop recipes can change. For example, some guides said that plain onigiri should be safe, but during our trip we found that plain salted onigiri sold at some konbini (e.g., 7-11) contained a seasoning with barley.
5. Some products/brands that are gluten-free in western markets (like Kewpie mayo) contain gluten in Japan! We had to avoid all items that used commercial mayo–just a heads up that your favorite Japanese brands from home likely have different formulations in Japan!
6. Many commercial packaged foods will have a statement if the item is produced in the same facility as allergens (e.g., wheat, nuts, dairy, etc.). We were informed by locals that this means there’s potential cross-contamination with shared equipment, there’s no way to verify if equipment is adequately cleaned between processes. This label was printed on konbini potato chips and other snacks reported as GF-safe in some online guides.
7. It is very helpful to book stays at nicer hotels with concierges, as we were able to contact the concierges in advance to arrange our restaurant reservations and ask about allergy accommodations—this ensured proper communication and that the restaurants had time to prepare before our visit. At some nicer hotels, the concierges even did research and recommended GF-safe restaurant options that don’t typically appear in searches on Western websites.
8. Most GF-friendly establishments (including more casual bakeries and cafes) were very small operations (only 1-2 staff) and often had different hours than those posted “officially” on Google. If you’re visiting a walk-in business, always check their social media (usually Instagram)—the shops will often post updated opening/closing information if they need to close for the day.

Restaurant Highlights–these were shops, cafes, and restaurants we would recommend for other Celiac/gluten-sensitive diners. For the most part we tried to balance safety with finding quality experiences–as most GF-friendly places seemed like tourist traps targeted at desperate Westerners.

• Esoragoto Udon (絵空事) - Tokyo: Not the most elaborate meal of our trip, but it’s the one we reminisce about all the time. Perfectly crisp and light tempura, noodles with amazing bouncy texture. Unfortunately they lost their lease and will be closed for the foreseeable future until they find a new location.
• Kushiage Su (グルテンフリー串揚げ スー) - Tokyo: This small counter restaurant specializes in an omakase-style experience with various fried meats, fish, and vegetables served on skewers with dipping sauces. Refined meal that allows you to sample a variety of Japanese ingredients and flavors. Reservations required.
• BIO-RAL and Shizensyoku F&F (自然食品F&F) - Tokyo (but with other locations nationally): We had the most luck finding GF bread/buns and groceries at BIO-RAL and F&F, two organic grocery chains. Most locations seemed conveniently attached to train stations or malls. F&F offered brochures explaining their GF bread is baked in their own dedicated GF kitchens while BIO-RAL carries a variety of GF breads from various brands. We also stocked up on GF pantry items before heading home (e.g., tempura batter, karaage batter, curry roux, dry noodles, rice bread, tonkatsu sauce, etc.).
• Mampei Hotel (万平ホテル) - Karuizawa: This historic, recently renovated hotel has both a cafe and restaurant–we had luck in the main dining room, which had several GF items on the lunch and dinner menu: corn soup, green salad, roasted chicken, and steak. Our server was excellent with communicating our dietary needs to the other staff. Note that this is somewhat of a pricier venue with a dress code (smart casual, no sandals or shorts).
• comorebi Ramen House - Kyoto: Best ramen of our trip—popular among both locals and tourists as a “healthier version” of ramen. The gluten-free bowl is made with brown rice noodles, light shio broth, poached chicken breast, and seasonal veggies. If celiac, request a separate cooking pot when ordering—the head chef has a wheat allergy and is very understanding.
• Waco Crepes - Kyoto: This was heaven for my partner, who loved the vegan choco-banana crepe. Most of the savory crepes cannot be made vegan. The shop is very small so expect to take-away your order, and wait a bit during peak times.
• Tousuiro Gion (豆水楼) - Kyoto: After researching, Tousuiro was the best option we found for an authentic (and GF) kaiseki dinner in the Kyoto style, including a tofu course, sashimi, grilled foods, etc. The dishes were pure artistry, and a great opportunity to taste the variety of tofu famous in Kyoto. You must reserve in advance and request the GF course.
• Cafe & Bar Maru at Keika (Maru@恵花) - Kyoto: This restaurant was shockingly overlooked compared to other GF places we visited! We changed plans to eat twice here during our Kyoto stay. The crispy karaage and flavorful curry rice are recommended if you’re wanting a comforting meal.
• Naramachi Vegan Nabi (ならまちヴィーガン菜美) - Nara: On our day trip to Nara, I scoped out this cute cat-themed cafe that serves GF vegan meals (and donates a share of their profit to cat rescues!). The lunch is a bit on the lighter side and very vegetable-forward, but leaves you feeling clean and healthy. Staff are absolute angels–the server helped direct us to several local shops where we could buy cute cat souvenirs! Reservations needed.
• Galeco (ガレコ) - Osaka: Perhaps my favorite meal in Osaka, but sadly my partner was limited in what he could order. Although he was able to have the meat and fish entrees, at the time of our visit all of the GF galettes were made with milk and cheese (shouldn’t be an issue if you are fine with dairy, though!).
• Naki Vegan Sweets - Osaka: I’m accustomed to GF cookies having a strange grainy texture, but the delicate shortbread biscuits at Naki are perfect. They offer a variety of seasonal and interesting flavors, including sake lees, hojicha, and pineapple. We loved these so much that we bought a few packs to take home (the manager informed us that the biscuits can be frozen to prolong their freshness).
• Genji Soba (源氏蕎麦) - Osaka: This historic shop offers both standard soba dishes and a variety of set meals that can be adapted for Celiac needs, including GF soba dipping sauce and GF tempura cooked in a dedicated fryer. It’s possible to make a reservation, but you will need to call to request one.
• Bifteck Kawamura Sannomiya (ビフテキのカワムラ 三宮本店) - Kobe: We wanted to cap off our trip with a special meal featuring certified Kobe steak. The tenderloin was genuinely the b…

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