无麸质 铁板烧 餐厅
探索提供美味无麸质选项的顶级铁板烧地点,享受安全愉快的用餐体验。
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主题
屡获殊荣
生日和周年纪念
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高级餐饮
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户外用餐
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早上12:00 前开始
下午12:00 后开始
晚上17:00 后开始
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无麸质
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2找到 19 个结果

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最新评价
byFood 用户的真实评价。
Donnie Johnson
The food is so amazing. Very high quality and you can see how much passion the chef puts into the menu and the attention to detail and plating was magnificent. I got to try various arrangements and I really enjoyed the chefs calm and friendly manner. Highly recommend
铁板烧 Mitaki 赤坂
九月 16, 2026
Kimberlyn Mungcal
Had such a lovely dinner at Mitaki Teppanyaki!
I tried the Suiren Course and really enjoyed the whole experience. Everything was beautifully presented, and the ingredients were fresh and delicious. The chef was also really friendly and made the experience even more enjoyable.
And… I tried wasabi for the first time and it’s not as bad as I thought!
The atmosphere was elegant but still comfortable, and it felt like a really nice place for a date night or special dinner. Definitely a memorable teppanyaki experience, and I’d love to come back again!
铁板烧 Mitaki 赤坂
九月 16, 2026
Serkan Toso
We were seated right at the teppanyaki counter, directly in front of the grill. The room holds only a handful of seats, which makes the whole evening feel private and unhurried. The chef is warm and easy to talk to, the ingredients are clearly high quality, and every dish was delicious. A memorable evening from start to finish. Highly recommended.
铁板烧 Mitaki 赤坂
八月 24, 2026
Bahadır Boğatır
Chef Makoto gave us a truly memorable evening at Teppanyaki Mitaki Akasaka. We came through a byFood reservation, and from the first course to the last, the quality of his ingredients and the skill in how he handled them made for a meal that was both delicious and remarkably well balanced. Our heartfelt thanks to Chef Makoto and the team. We recommend this restaurant without hesitation.
铁板烧 Mitaki 赤坂
八月 19, 2026
Asude Akinli
An unassuming entrance that is genuinely hard to find, but a warm welcome the moment you step inside. Chef Makoto's technique and timing were remarkable throughout. The sesame tofu converted me on a dish I usually skip, and the Daisen chicken soup was outstanding, with real depth and a lovely thyme aroma. The tasting menu flowed beautifully from course to course, and the chef walked us through each local ingredient before it hit the plate. Good soft drink options too. Thank you to Chef Makoto and the byFood team.
铁板烧 Mitaki 赤坂
八月 04, 2026
Alajajyan
We had such an incredible experience at this restaurant. We ordered the teppanyaki featuring Wagyu beef, and it was truly outstanding from start to finish.
The Wagyu was cooked perfectly right in front of us. The entire teppanyaki experience made it even more special, watching the chef’s precision, technique, and attention to detail added a fun and memorable element to the meal.
Beyond the food, the service was exceptional. The staff was attentive, warm, and genuinely welcoming. They made sure everything was timed perfectly and that we had everything we needed throughout the evening.
We really enjoyed dining here and would highly recommend the experience.
Kobe Beef TeppanSteak Restaurant SAYAKA
二月 27, 2026
SEULBIT CHOI
매우 친절하고 맛있었습니다.
Teppanyaki Aoyama
九月 11, 2025
Joao Afonso
It was very good, well presented and good food. It is a bit pricey but well worth it if you are into a more elaborate dinner experience.
Teppanyaki Aoyama
八月 04, 2025
James Farrow
Was a fantastic experience for the family. Steak was incredible and the service first class
Teppanyaki Aoyama
六月 23, 2025
Agus Salim Ely
Good menu and nice service
Teppanyaki Aoyama
四月 03, 2025
发现最佳无麸质铁板烧餐厅
在迎合您饮食偏好的同时,欣赏铁板烧的艺术表演,我们为您精心挑选了一份在提供无麸质铁板烧餐厅方面表现出色的餐馆名单。铁板烧是一种在铁板上烹饪的日本料理风格,以其娱乐性的烹饪方式和新鲜的食材而闻名。幸运的是,许多铁板烧餐厅现在都能满足无麸质饮食,确保所有食客都能无忧享受这些滋滋作响的美食。
为什么选择无麸质铁板烧?
对于那些对麸质敏感或患有乳糜泻的人来说,外出就餐常常是一种令人生畏的经历。然而,选择无麸质的用餐选择并不意味着要牺牲风味或乐趣,尤其是在铁板烧中。在无麸质铁板烧餐厅,您可以享受同样美味的菜肴,从多汁的肉类到鲜艳的蔬菜,所有这些都在您眼前精心烹制,无需担心麸质污染。许多餐馆提供无麸质的酱料和食材,让您更轻松地享受这些令人垂涎的美食。
寻找离您最近的餐厅
通过我们广泛的名单搜索,发现您所在地区的一流无麸质铁板烧餐厅。无论您是计划一个特别的夜晚还是与朋友共进轻松的晚餐,这里都有一家餐厅能以精确和风格迎合您的需求。每个地点都熟悉无麸质烹饪实践,采用严格的程序以确保安全美味的用餐体验。准备好享受热闹的烹饪表演,专业厨师将在您眼前将新鲜的无麸质食材转变为烹饪杰作。

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