Wheat Allergen Guide

Chinese-style wheat noodles in a meat or fish broth, usually seasoned with soy sauce or miso and topped with sliced pork, nori, and green onions. The regional styles run from Tokyo shoyu to Hokkaido miso, Kyushu tonkotsu, and Sapporo butter corn. In 2025 a ramen shop earned the first Michelin Green Star ever given to the dish.

Seafood or vegetables battered and deep-fried. The batter stays light and crisp because it's made with cold water and barely stirred. Tempura Motoyoshi has taken it somewhere new with a liquid nitrogen method.

A savory pancake mixing in cabbage, meat, and seafood, finished with okonomiyaki sauce, mayonnaise, and bonito flakes. Osaka folds everything into the batter, while Hiroshima layers it instead.

A breaded, deep-fried pork cutlet served with shredded cabbage, rice, and tonkatsu sauce, a sweet-savory blend of fruit, vegetables, and spices. The premium version uses well-marbled kurobuta (Berkshire black pork). It dates to Tokyo in 1899, one of the dishes Japan reworked from Western cooking during the Meiji era.

Thick, chewy wheat noodles, served hot in a dashi broth or cold with a dipping sauce called tsuyu. The regional styles differ a lot: Sanuki udon from Kagawa is firm and square-cut, Hakata udon from Fukuoka is soft, and Inaniwa udon from Akita is thin and delicate. Toppings go from a scattering of green onion to tempura shrimp, beef, or curry.

Traditional Neapolitan pizza with a soft, thin base topped with San Marzano tomatoes, mozzarella cheese, fresh basil, and olive oil. UNESCO-protected tradition since 2017.