Tokyo Joe's Thornton

The bowl bar can be made gluten‑free, but the restaurant uses a shared kitchen, fryer, and prep area, which raises the risk of cross‑contact with gluten‑containing foods.

The bento box contains items that are naturally gluten‑free (rice, plain sushi, most proteins and salads), but the restaurant uses a shared kitchen, fryer, and prep area, and sushi is typically served with soy sauce that often contains wheat, creating a risk of cross‑contact.

The steak itself is naturally gluten‑free, but the restaurant uses shared prep areas, a shared fryer, and offers sauces that may contain gluten, creating cross‑contamination risk.

The restaurant uses a shared kitchen and fryer, so cross‑contact with gluten‑containing foods is possible, and many poke sauces (e.g., soy sauce) contain wheat unless a gluten‑free alternative is requested.

The soup may contain soy sauce or other flavorings that include wheat, and the restaurant uses a shared kitchen and fryer, which raises the risk of cross‑contact with gluten‑containing foods.