Gluten Free T's Kitchen Ueno-hirokoji

The restaurant describes itself as a 100 percent gluten-free kitchen that uses only ingredients naturally free from wheat, barley, and rye. It claims to be Asia's first certified gluten-free restaurant. The venue flags a minimal cross-contamination risk at the production source for some imported ingredients, but no gluten-containing dishes are prepared on premises. The classification rests almost entirely on the venue's own marketing, with no independent coeliac-diner reports or named accreditation body confirmed in the supplied sources.

The menu explicitly marks individual vegan dishes (Vegan Gyoza of rice-flour, Vegan Pancake, Vegan Miso Ramen). Kitchen is shared with non-vegan items such as chicken karaage and tonkotsu(-style) ramen, so vegan dishes coexist with animal-product preparation.

Vegan items on the menu are by definition vegetarian, and the venue's own promotional copy lists vegetarian among the dietary styles it intends to accommodate. The kitchen also prepares meat dishes, making it a shared rather than vegetarian-only space.

The menu page states the kitchen will try to accommodate nut allergy "as much as possible, but due to limited kitchen space, we cannot guarantee all meals." It asks diners to "use your own judgment." No dedicated nut-free preparation area is documented.

The restaurant lists dairy-free among the allergies it will try to accommodate. A promotion for the Harajuku branch mentions dairy-free as a planned option, but the menu page warns that limited kitchen space means dairy-free cannot be guaranteed.

The kitchen explicitly names egg-free accommodation among the allergies it will try to handle, again with the caveat that a guarantee cannot be made due to limited kitchen space.

The restaurant's allergen disclaimer explicitly mentions shellfish-free accommodation. Staff will attempt to accommodate requests but cannot guarantee this due to limited kitchen space.

The kitchen lists soy among the allergies it will attempt to accommodate, though soy appears throughout Japanese cooking in ingredients such as gluten-free tamari-style sauces, edamame, and tofu, making cross-contact risk high; the venue cannot guarantee soy-free preparation.