MIKU Sushi Bar and Restaurant

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, so cross-contamination in a high-traffic sushi kitchen is a theoretical risk.
• On the upside, there are explicit instances of staff double-checking safety and providing GF soy sauce on request, which helps mitigate risk for many dishes.
• One guest report highlighted marked GF items, suggesting attention to gluten-free labeling in service, though this is anecdotal rather than a formal policy description.