BARDA

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, which inherently means cross-contamination risk exists.
• Diners report that precautions are taken (e.g., substitutions like gluten-free tamari for soy sauce, oven preparation to avoid cross-contact on certain dishes), but there is no guarantee of zero risk.
• Given the lack of a dedicated facility, there may be residual risk depending on the dishes chosen and how strictly gluten-free protocols are followed for each item.