SUGARFISH by sushi nozawa

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, so cross-contamination risk cannot be ruled out in a shared kitchen.
• A frequent mitigation is to have dishes prepared without sauces, which helps, but some items may involve ingredients marinated in gluten-containing soy sauces or components that are difficult to avoid entirely.
• The absence of gluten-free soy sauce on-site means careful sourcing and communication are essential; some guests successfully manage this by bringing their own tamari.
• Customer experiences show strong staff knowledge on gluten-free accommodations, but inconsistent policy on outside sauces suggests that risk assessment can vary by visit and staff member.