We read the menus and allergen information for japanese spots across Brooklyn, NY, then list only the ones that clear our bar for allergen transparency and handling. Tap any to check it, dish by dish, against your own profile.
1 spot clears the bar
How this list is built: every spot is checked against our allergen standard: published allergen info, cross-contact handling, and real diner reports. Places we can't verify aren't added. We never call a restaurant “safe.”
“Reported to be dedicated gluten-free.
Check against your allergiesSoy and wheat are almost everywhere in Japanese food — soy sauce contains both, and it's in teriyaki, marinades and dressings. Fish and shellfish run through dashi stock, which is in many 'vegetarian' dishes. Sesame, egg (tamago, tempura batter) and gluten in panko round out the list.
Plain fish nigiri and many rolls are fine, but imitation crab (surimi) contains fish and often other allergens, and shared prep surfaces are a real risk. Ask about surimi and cross-contact on the cutting board.
Often yes — regular soy sauce contains wheat, so teriyaki, gyoza wrappers and many marinades do too. Ask for tamari (wheat-free soy) and confirm the kitchen uses it.
Usually — traditional dashi is made with bonito (fish) and kombu, so miso soup and many broths contain fish even without visible seafood. Ask for a kombu-only or vegetable stock.