HTGF Live: Osaka and Kyoto

This is the live layer for Osaka and Kyoto. The printed guide carries the judgement —
where to base yourself, how the region eats, how to build a day, which trips need food packed
before you leave. None of that goes stale. Individual restaurants do, so they are listed here
instead: every coeliac-aware place we currently hold for this territory,
with the date each one was last checked.

Free, and no account needed. Every entry is a starting point to confirm, not a
guarantee — always check the current gluten-free options and cross-contact steps with the venue
itself before you rely on it.

Before you go

• Your coeliac card in Japanese. Show it to the kitchen: what you can’t eat, why crumbs and shared oil matter and, where we have them, the local dishes where gluten tends to hide. Free: open the Japanese card.
• Staying at a ryokan? Email the ryokan when you book and again a week before, and name the traps in a kaiseki dinner: soy sauce, fu, tempura, miso and soba. How to book a ryokan with coeliac disease, with a Japanese email.
• Check packaged food with Label Lab. Photograph an ingredients list and it flags wheat, barley, rye and their other names. It reads labels printed in English or a European language; it doesn’t cover Japanese labels yet. Open Label Lab.

★ Dedicated gluten-free: set by How to Gluten Free from the venue’s own published words.
✦ Coeliac-aware: reported as serving gluten-free food. Workable and often
excellent, but the conversation with the kitchen still has to happen every time.

Precautionary labelling (“may contain traces of gluten”) is voluntary. It is not a
measured threshold, and it can legally sit alongside a valid gluten-free claim. Treat it as
something to ask about, never as an automatic instruction to avoid.