We are the farm

confidence 0.75 ·

Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.

Vegetable-forward farm-to-table concept built around 150 varieties of organic vegetables from their own 36,000-tsubo farm, with a daily-changing lunch buffet of kale, beets and seasonal produce. Reviewers consistently describe it as vegetarian-friendly with strong options; staff proactively warned one vegetarian diner that a tofu salad contained fish. Menu is not formally marked vegetarian but the kitchen handles vegetarian requests competently.

confidence 0.65 ·

Available on request, No marked menu but staff will accommodate. Quality varies by who is working that shift.

No dedicated gluten-free menu and no dedicated fryer, but the owner and staff are knowledgeable about coeliac disease and routinely accommodate — one verified coeliac diner showed an allergy card and the owner plated their portion separately for each course of a 5-course meal. Another celiac ate two nights in a row with no issues. Gluten-Free Japan classifies it as 'GF options available but prepared in a shared environment, not recommended for highly sensitive celiacs.'

Honest caveat: Shared kitchen with no dedicated fryer — Gluten-Free Japan and FindMeGlutenFree both flag cross-contamination risk for highly sensitive coeliacs.

confidence 0.60 ·

Available on request, No marked menu but staff will accommodate. Quality varies by who is working that shift.

Vegetable-led concept with a daily lunch buffet and vegan options possible, but not a vegan-marked menu. A long-time vegan reviewer noted that sweet potato at the buffet had added butter and that sauces, curry and dressings were 'likely not vegan' — diners must read Japanese labels or ask staff. Wanderlog notes 'expanded vegan options for dinner.'

confidence 0.50 ·

Available on request, No marked menu but staff will accommodate. Quality varies by who is working that shift.

No dairy-marked menu and dairy is used throughout (mozzarella, brata, butter on buffet sweet potato, NY cheddar dressing on the signature kale salad). Diners can ask staff to flag dishes but there is no structural separation.