Wagamama

⚠️ Risks & cross-contamination

• The kitchen is not dedicated gluten-free, which means cross-contamination risk cannot be completely eliminated.
• A manager often oversees GF orders and ensures labeling and containment, which helps reduce risk, but there is still an inherent risk in a shared kitchen.
• A recent report (within the last month) describes a gluten exposure despite precautions, highlighting that, while diligent, safety cannot be guaranteed for every visit.
• Overall, diners with celiac disease should be aware that cross-contact is possible, even with thorough processes in place, and plan accordingly by following the manager’s guidance on ordering and preparation.