Kei Sushi

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility: cross-contact risk exists due to shared equipment and non-dedicated fryers.
• Frying practices: at least one guest explicitly avoids fried items because the fryer isn’t dedicated for gluten-free use.
• Ingredient caveats: some fillings or toppings (e.g., tobiko) may not be gluten-free, and imitation crab can contain gluten depending on preparation.
• Staff attitudes: multiple guests report staff understand allergies and cross-contamination and will adapt dishes, but consistent safety depends on clear communication and ongoing precautions.
• Positive signals exist (gluten-free sauces and utensils used, willingness to customize), but the lack of a dedicated facility keeps the risk level non-negligible.