Ramen-Ten

The ramen noodles are wheat-based. The menu has other gluten-containing stuff, but there's no marked menu, no dedicated kitchen or fryer, and no gluten-free options listed; they request allergy info upfront but describe no kitchen protocols. Best to call ahead to discuss needs with the chef.

There's a dish called Vega ramen. However, it contains shrimp tempura and egg, so it is not vegan. No other vegan-marked dishes are listed. The venue asks customers to inform staff about allergies in advance, but no vegan options or modifications are described. Call ahead to discuss possibilities.

The menu lists several dishes that may be vegetarian (e.g., vegetable-based ramen) but also includes meat, fish, and shellfish options. No vegetarian-marked dishes or sections are present. The venue asks customers to inform staff about dietary needs in advance. Call ahead to confirm suitable options.

The menu includes dishes with cashews, walnuts, and peanuts. Nowhere does it mention any nut-free options or cross-contact mitigations. The venue asks customers to inform staff about allergies ahead of time. Call ahead to discuss risks.

The menu contains dishes with cream, cheese, Parmesan, cream cheese, and coconut milk, but no dairy-free options or cross-contact mitigations are mentioned. The venue asks customers to inform staff about allergies in advance, and calling ahead allows discussion of possibilities.

Marinated eggs and omelette are included as ingredients in several dishes. The menu does not mention any egg-free options or cross-contact mitigations. The venue asks customers to inform staff about allergies in advance. Call ahead to discuss.

The menu includes soy sauce as an ingredient in several dishes. No soy-free options or cross-contact mitigations are mentioned. The venue asks customers to inform staff about allergies in advance. Call ahead to discuss.

The menu includes dishes with shrimp, mussels, and octopus. There are no shellfish-free options and no mention of cross-contact mitigations. The venue asks customers to inform staff about allergies in advance. Call ahead to discuss risks.