Best Gluten Free Japanese in Los Angeles
Japanese cuisine has many naturally gluten-free options but soy sauce contains wheat - ask for tamari.
Top Japanese Restaurants
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Unlock All 2 in the AppSafety Features
- Dedicated gluten-free kitchen — 1 restaurant
- Dedicated gluten-free fryer — 1 restaurant
- Staff trained on celiac protocols — 1 restaurant
- Knowledgeable staff trained on celiac and gluten safety — 1 restaurant
- Staff actively clarifies safe options and makes modifications — 1 restaurant
Community Data
Popular Gluten-Free Japanese Dishes
Naturally Gluten-Free Items
Safety Tips
- Request tamari instead of regular soy sauce
- Ask about tempura batter ingredients (some use wheat)
- Confirm miso soup doesn't contain wheat-based additives
- Sushi rice is safe, but check for cross-contamination
- Ask about marinades and glazes containing soy sauce
Cross-Contamination Risks
- Soy sauce contamination (contains wheat)
- Shared tempura oil with wheat batter
- Wheat-based marinades and glazes
- Imitation crab in sushi rolls may contain gluten
Frequently Asked Questions
What are the best gluten-free japanese options in Los Angeles?
The top-rated gluten-free Japanese restaurants in Los Angeles are Pikunico, Blue Ribbon Sushi Bar & Grill. These restaurants offer extensive gluten-free menu options with safety scores averaging 91.0 out of 100.
Are there any 100% gluten-free Japanese restaurants in Los Angeles?
While there are no 100% dedicated gluten-free Japanese restaurants in Los Angeles, several establishments offer extensive gluten-free menus with careful preparation protocols. Always confirm current practices with the restaurant.
Where can I find gluten-free japanese near me in Los Angeles?
For celiac-safe Japanese in Los Angeles, we recommend Pikunico (safety score: 97/100). Other nearby options include Blue Ribbon Sushi Bar & Grill.
What should I know about cross-contamination at Japanese restaurants in Los Angeles?
Most Japanese restaurants in Los Angeles prepare gluten-free items in shared kitchens. Always inform staff about celiac disease, ask about dedicated prep areas, separate fryers, and their cross-contamination protocols.
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