Wagamama

⚠️ Risks & cross-contamination

• The restaurant is not listed as a dedicated gluten-free facility, so cross-contamination is a real consideration.
• The signaled workflow often involves a manager handling the GF order and sometimes cooking in a separate area or with separate utensils/pans, which helps reduce risk but does not guarantee it.
• A recent report described a gluten exposure despite the precautions, highlighting that cross-contact can still occur in busy environments.
• Overall, diners should be aware that while strong protocols exist and many guests have safe experiences, there is still potential for gluten exposure, especially during peak times or in shared kitchen spaces.