Tanoshii

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility, which inherently raises cross-contamination considerations.
• There are mentions of a fryers and preparations that can be gf in practice, but one note references a sauce with possible gluten traces, highlighting potential variability by dish and kitchen communication.
• The evidence includes positive signals from recent experiences, but the absence of a dedicated gf facility means there is still non-zero risk for some items depending on prep methods and sauces.