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⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, which introduces inherent cross-contact risk.
• At least one recent guest noted that fried chicken could be unsafe if mixed with items prepared with gluten-containing methods, while others reported GF-friendliness depending on menu changes and kitchen practices.
• Some diners report that a large portion of the menu can be GF and that tamari is used instead of traditional soy sauce on the menu, which can help reduce gluten exposure in certain dishes. However, this does not eliminate cross-contamination risk entirely.
• Overall, there are strong safety signals, but the lack of a dedicated GF facility and mixed experiences around certain dishes keep the safety assessment in the “risky” zone rather than a clear, safe guarantee.