June 17, 2026
Gluten-Free Japanese Catering in Singapore
Arranging gluten free catering singapore for a Japanese menu is trickier than it looks, because gluten hides in some of the most Japanese ingredients of all — soy sauce, tempura batter and certain noodles. At Sushijiro, our No Pork, No Lard central kitchen plans gluten-free selections with care, swapping in gluten-free soy and naturally gluten-free dishes, while being honest about the limits of a shared kitchen.
Where gluten hides in Japanese food
Many guests assume Japanese cuisine is naturally gluten-free because it is rice-based. In reality, several staples contain wheat:
- Standard soy sauce (shoyu) is brewed with wheat
- Tempura and katsu use wheat-flour batter and panko crumbs
- Udon and ramen noodles are wheat-based; even soba can be blended with wheat
- Many teriyaki and dipping sauces are built on regular soy sauce
- Imitation crab (kani) and some fish cakes contain wheat starch
Naturally gluten-free Japanese dishes
The good news is that plenty of Japanese food is gluten-free by nature, which is why gluten free catering singapore works well with Japanese menus once you plan around the wheat-bearing items. Sashimi, plain steamed rice, edamame, grilled fish and many salads sit comfortably on a gluten-free menu. Sushi can be gluten-free when made with gluten-free soy and without imitation crab.
What we adapt for gluten-free guests
We build gluten-free selections by substituting where it counts: tamari or certified gluten-free soy in place of standard shoyu, rice-flour batters for a gluten-free take on tempura, and sauces rebuilt without wheat-based soy. We also steer toward dishes that are gluten-free from the start — sashimi platters, chirashi (with gluten-free soy), salmon and salads.
The honest part: cross-contact in a shared kitchen
We will be straight with you. Our kitchen prepares wheat-containing items — tempura, katsu, udon, ramen — alongside everything else, sharing fryers, surfaces and utensils. We can prepare dishes to a gluten-free recipe, but we cannot promise a fully segregated, zero-trace gluten-free environment. For a guest with mild intolerance, our gluten-free selections work well. For coeliac disease or a severe reaction, please tell us in advance so we can advise honestly on what is realistic rather than over-promising.
NPNL and not halal-certified
Our kitchen is strictly No Pork, No Lard, which suits many mixed corporate and family groups. For full honesty on the dietary side: we are not halal-certified. We flag this because gluten-free guests often attend alongside others with their own requirements, and clear information helps you plan for everyone. See our No Pork, No Lard catering page for more.
Gluten-free in a bento format
Individual bento boxes are the cleanest way to serve gluten-free guests because each portion is sealed, labelled and not shared from a communal tray. A gluten-free bento might combine sashimi or grilled salmon, rice, a goma-ae salad and simmered vegetables, with gluten-free soy provided separately. Boxing minimises the chance of a serving spoon crossing from a wheat dish.
Gluten-free within a buffet
For a Japanese buffet, we place gluten-free dishes together with their own serving utensils and clear labels, ideally at the front of the line before any battered or breaded items. For smaller events a mini buffet can still carry a solid gluten-free selection — sashimi, salads, rice and grilled items.
Sashimi platters: a naturally gluten-free centrepiece
If gluten-free guests are a priority, a sashimi platter makes an elegant, inherently wheat-free centrepiece. Paired with gluten-free soy and a few naturally gluten-free sides, it lets gluten-free guests eat freely without feeling like an afterthought.
Lead time and labelling
Sourcing gluten-free soy and prepping rice-flour batters needs a little notice, so confirm gluten-free numbers two to three days ahead where possible. On site, our team labels gluten-free dishes clearly and briefs staff on which items are safe, so guests can ask with confidence. Use our portion guide to make sure gluten-free quantities match the headcount.
Communicating gluten-free clearly to guests
Gluten-free guests do a lot of quiet label-reading at every event, so clear signage takes that burden off them. We mark gluten-free dishes distinctly, keep them separated from battered and breaded items, and brief our setup team on which dishes are safe so they can answer questions on site. The simplest reassurance of all is an individually boxed portion, which removes any doubt about a shared serving spoon.
The two most common gluten-free slip-ups are assuming standard soy sauce is fine — it usually contains wheat — and offering a single token dish for a guest who then watches everyone else eat. We avoid both by switching to gluten-free soy across the relevant menu and offering a proper selection so gluten-free guests have genuine choice rather than an afterthought. Tell us your gluten-free headcount and we will scale accordingly.
Costing and islandwide delivery
Gluten-free menus depend on dish selection and headcount, and specialty ingredients can shift the price slightly; we give realistic ranges and confirm the figure in a written quote rather than quoting a fixed number blind. We deliver islandwide — CBD, Marina Bay and beyond — with setup and labelling included. Browse the menu or call +65 9739 1334 to plan.
Frequently asked questions
Do you use gluten-free soy sauce?
For gluten-free menus we use tamari or certified gluten-free soy in place of standard wheat-brewed shoyu. Just flag gluten-free requirements when you book.
Can you cater for coeliac guests?
We prepare dishes to a gluten-free recipe, but our kitchen handles wheat on shared equipment, so we cannot guarantee zero cross-contact. Please tell us about coeliac or severe reactions so we can advise honestly.
Is sushi gluten-free?
Sushi can be gluten-free when made with gluten-free soy and without imitation crab or wheat-containing fillings. Sashimi is naturally gluten-free.
Are you halal-certified?
No. Our kitchen is strictly No Pork, No Lard, but we are not halal-certified.
What is the safest format for gluten-free guests?
Individual bento boxes, because each portion is sealed and labelled and not shared from a communal serving tray.
How much notice do you need?
Two to three days is ideal so we can source gluten-free soy and prepare suitable batters, though we will try to help with shorter notice.