AKO by KENAKI

⚠️ Risks & cross-contamination

• The facility is not dedicated gluten-free, so cross-contamination remains a potential risk even with good labeling and precautions.
• There has been at least one historical report where a gluten-containing ingredient (tempura) was not fully avoided in a roll, prompting a manager’s apology and remake. This underscores the importance of communicating clearly and verifying gluten-free preparation at the time of order.
• Ongoing practice appears to include allergy-marked menus and GF soy sauce, suggesting proactive cross-contact controls, but non-dedicated facilities inherently carry some residual risk.