Eating your way through Japan is one of the great joys of travel — but if you have a food allergy, a few clear Japanese phrases can be the difference between a relaxed meal and a stressful one. With the right words and a small bit of preparation, you can communicate your needs politely and confidently in almost any restaurant.
How do you say you have a food allergy in Japanese?
Name the food and add arerugī ga arimasu (ah-leh-roo-gee gah ah-ree-mahs), "I have a ___ allergy." For example, tamago arerugī ga arimasu means "I have an egg allergy." It's polite — and effective — to lead with sumimasen (soo-mee-mah-sen), "excuse me," to get the server's attention before you explain. Speaking clearly and slowly helps, since allergy awareness varies from place to place.
How do you say "I can't eat ___" in Japanese?
Use the pattern ___ wa taberaremasen (wah tah-beh-rah-reh-mah-sen), "I can't eat ___." For instance, ebi wa taberaremasen means "I can't eat shrimp." This phrasing is direct and easy for staff to understand, and you can pair it with the allergy line above for emphasis: state the allergy, then say you can't eat the ingredient. Together they leave little room for confusion.
What are the Japanese words for common allergens?
- tamago (tah-mah-goh) — egg
- gyūnyū (gyoo-nyoo) / nyūseihin (nyoo-say-heen) — milk / dairy
- komugi (koh-moo-gee) — wheat
- soba (soh-bah) — buckwheat
- rakkasei (rahk-kah-say) — peanut
- nattsu (naht-tsoo) — tree nuts
- ebi (eh-bee) — shrimp
- kani (kah-nee) — crab
- sakana (sah-kah-nah) — fish
Is it safe to eat in Japan with a food allergy?
It can be, but it takes care. Awareness of food allergies is growing in Japan, yet it isn't universal, and hidden ingredients are common — so you can't assume a dish is safe just because the allergen isn't on the menu. The safest approach is to communicate clearly every time, ask questions, and choose restaurants where you can explain your needs without rushing. When you want to dive into the food scene with more confidence, our guide to Japanese for foodies visiting Osaka is a great next read.
Should you carry an allergy card in Japanese?
Yes — strongly recommended. Carry a printed allergy card, or a clear note saved on your phone, that lists your allergens in Japanese. When a dish arrives or you're unsure about an item, you can show it and ask sumimasen, kore wa daijōbu desu ka? (soo-mee-mah-sen, koh-reh wah dye-joh-boo dess kah), "excuse me, is this okay?" A written card removes pronunciation worries and gives staff something concrete to check against in the kitchen, which is far more reliable than spoken phrases alone. To hear the key phrases spoken aloud, browse all the travel reels.
What foods hide common allergens in Japan?
Several Japanese staples carry allergens you might not expect. Dashi, the foundational soup stock in countless dishes, is often made with fish or bonito flakes. Soy sauce and many other sauces contain wheat. Tempura and other fried foods may be cooked in oil shared with shellfish, risking cross-contact. And miso can include soy and barley. Because these ingredients hide inside broths, marinades, and frying oil, always confirm with staff using your card rather than relying on how a dish looks.