Wagamama

⚠️ Risks & cross-contamination

• The kitchen is not dedicated gluten-free, so cross-contact risk cannot be guaranteed to be zero.
• A recurring pattern across many experiences is that a manager oversees GF orders and that a dedicated GF process is used to reduce risk (e.g., separate prep areas, special tickets, and placemat markers). This approach is described as highly attentive and systematic by many diners.
• There are isolated reports of gluten exposure despite precautions, illustrating that risk cannot be entirely eliminated, especially in high-volume settings.
• Overall, protocol-heavy practices provide strong protection, but the possibility of cross-contamination remains a caveat to consider.