Tempura
Lightly battered and deep-fried seafood or vegetables, served with a dashi-based dipping sauce (tentsuyu) and grated daikon.
Allergen data cross-referenced against published allergen databases.
Your dietary restrictions
The full allergen breakdown is below. Select your restrictions to see a personalized safety status.
Full allergen breakdown
Ingredients
- wheat flour batter (Gluten)
- egg (Egg)
- ice water
- shrimp or vegetables or fish (Shellfish)
- tentsuyu dipping sauce
Hidden Ingredients
These ingredients are not typically listed on menus but are present in traditional preparations.
- egg in the batter
- dashi in the dipping sauce (tentsuyu)
- wheat throughout the batter
- shared frying oil with other allergens
Allergen Breakdown
Dairy-Free
Likely OKNo dairy in traditional tempura batter or dipping sauce.
Gluten-Free
Likely contains restrictionTempura batter is entirely wheat-based.
Peanut-Free
Likely OKPeanuts are not used in tempura.
Tree Nut-Free
Likely OKTree nuts are not used in tempura.
Shellfish-Free
Check with staffEbi (shrimp) tempura is the most common variety. Shared frying oil with shrimp is a cross-contamination risk even when ordering vegetable tempura.
Egg-Free
Likely contains restrictionEgg is a key ingredient in tempura batter for texture and binding.
Fish-Free
Likely contains restrictionFish tempura is common. The dipping sauce (tentsuyu) is made from dashi (fish stock).
Soy-Free
Check with staffThe dipping sauce contains soy sauce. Tempura batter itself is soy-free.
Sesame-Free
Likely OKSesame is not used in traditional tempura batter.
Vegetarian
Check with staffVegetable tempura is available but uses egg-wheat batter and fish-based dipping sauce. Not vegetarian if dipping sauce is used.
| Restriction | Status | Notes |
|---|---|---|
| Dairy-Free | Likely OK | No dairy in traditional tempura batter or dipping sauce. |
| Gluten-Free | Likely contains restriction | Tempura batter is entirely wheat-based. |
| Peanut-Free | Likely OK | Peanuts are not used in tempura. |
| Tree Nut-Free | Likely OK | Tree nuts are not used in tempura. |
| Shellfish-Free | Check with staff | Ebi (shrimp) tempura is the most common variety. Shared frying oil with shrimp is a cross-contamination risk even when ordering vegetable tempura. |
| Egg-Free | Likely contains restriction | Egg is a key ingredient in tempura batter for texture and binding. |
| Fish-Free | Likely contains restriction | Fish tempura is common. The dipping sauce (tentsuyu) is made from dashi (fish stock). |
| Soy-Free | Check with staff | The dipping sauce contains soy sauce. Tempura batter itself is soy-free. |
| Sesame-Free | Likely OK | Sesame is not used in traditional tempura batter. |
| Vegetarian | Check with staff | Vegetable tempura is available but uses egg-wheat batter and fish-based dipping sauce. Not vegetarian if dipping sauce is used. |
Key risk: Tempura batter is made from wheat and egg. The dipping sauce (tentsuyu) is dashi-based, adding fish allergen. All items are fried in the same oil, creating significant cross-contamination risk. Even 'vegetable tempura' is coated in egg-wheat batter and fried in shared oil with shrimp.
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