Kobe Japanese Steakhouse

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility, so cross-contamination remains a theoretical risk.
• While many guests report being cooked for first on a separate/clean surface with GF soy sauce, absolute elimination of gluten cannot be guaranteed.
• Occasional mislabeling or miscommunication has been noted in past experiences, underscoring the need for clear allergy communication and written confirmations when possible.
• The strongest protection appears to come from proactive staff behavior: telling the kitchen in advance, asking for back-kitchen prep, and verifying which sauces are GF.