Yamaichi Bekkan

⚠️ Risks & cross-contamination

• The operation is not a dedicated gluten-free facility, so cross-contamination is a possibility to consider.
• The kitchen indicates they do not use wheat or wheat-derived ingredients, and they aim to change dishes to gluten-free as much as possible, but there are constraints.
• They explicitly state they cannot use oil dedicated solely to gluten-free cooking, and therefore cannot serve fried foods for GF diners.
• Some menu items may still be limited due to miso usage, which can affect gluten-free options on certain dishes.
• Guest reviews emphasize staff knowledge and the ability to prepare GF dishes, but the absence of a dedicated GF facility means you should communicate clearly your needs and verify any dish components on the day of your visit.