Ikigai Restaurant

A dedicated 'Plant Based' section lists seven vegetarian starters (Bread Board, Baked Nasu Dengaku, Chilled Tofu, Butternut Squash Gnocchi, Ikigai Crisps, Curried Pumpkin Soup, Vegetable Gyoza, Chiang Rai Champignon) plus vegetarian Indian options (Channa Masala, Black Dhal Makhani). The kitchen is not fully vegetarian—meat and seafood dishes are prepared in the same space—so cross-contact is possible for strict vegetarians, but the menu clearly identifies plant-based choices.

The menu includes naturally gluten-free dishes (rice-based curries, vegetable gyoza, fish cakes, sticky rice desserts) but no dishes are marked GF and the kitchen uses wheat-containing ingredients like bread, pasta, ravioli, and soy sauce throughout. The chef-owner has not stated any gluten-free protocol or dedicated equipment. Staff awareness is untested by the sources. A coeliac diner should call ahead to discuss cross-contamination risk and whether dishes can be adapted.

Several Plant Based section dishes appear vegan (Nasu Dengaku, Chilled Tofu, Vegetable Gyoza, Curried Pumpkin Soup, Packet of Ikigai Crisps) but the Bread Board includes corn butter and the Butternut Squash Gnocchi contains walnuts and confit garlic which may be dairy-free. No dishes are explicitly labelled vegan and the kitchen serves dairy-containing items like parmesan, yogurt tartar, and cheese dauphinoise. Vegans should confirm individual dishes with staff.