← Guides · By Ray Lei · Published 2026-11-14

How do you tell a restaurant in Japan about a shellfish or egg allergy?

Q: Are restaurants in Japan required to disclose allergens?

Japan has mandatory allergen labeling for packaged foods (8 required allergens: egg, milk, wheat, buckwheat, peanut, shrimp, crab, and walnuts). However, restaurants are not legally required to list all allergens on menus. Some high-end restaurants and larger chain restaurants ask about allergies at reservation or have allergen charts available. Casual restaurants, izakaya, and small independent shops may not have allergy-aware staff or the ability to modify dishes. Always confirm with staff and carry a printed Japanese allergy card for serious allergies.

Q: How do you say shellfish allergy in Japanese?

エビ・カニアレルギーがあります (Ebi · Kani arerugii ga arimasu) means 'I have a shrimp and crab allergy.' Shellfish in Japanese breaks into: エビ (ebi, shrimp/prawns), カニ (kani, crab), ホタテ (hotate, scallop), and 貝 (kai, shellfish/bivalves generally). For a broader statement covering all shellfish, you can say 甲殻類アレルギーがあります (Kōkakurui arerugii ga arimasu, 'I have a crustacean allergy'). Always confirm with staff and carry a written card.

Q: How do you say egg allergy in Japanese?

卵アレルギーがあります (Tamago arerugii ga arimasu) means 'I have an egg allergy.' Eggs in Japanese are 卵 (tamago) or 玉子 (tamago, used in food contexts). Egg appears in many Japanese dishes including tempura batter, tonkatsu breading, ramen toppings (味付け玉子), some sushi (玉子nigiri), cakes, and custards (chawanmushi). Always confirm with staff and carry a written card.

Q: What is hidden shrimp and shellfish in Japanese food?

Shellfish appears in several non-obvious places in Japanese cuisine: dashi broth made from dried shrimp (桜海老, sakura ebi); tempura batter that was used for shrimp may remain on the same grill or oil; some noodle broths contain dried shellfish for umami; and sakura ebi (dried small shrimp) are common toppings on okonomiyaki and fried rice. Always ask specifically about shrimp and other shellfish in every dish, not just dishes with obvious seafood names.

Q: Should I carry an allergy card when visiting restaurants in Japan?

Yes. Carrying a printed Japanese-language allergy card describing your specific allergies is strongly recommended for anyone with a serious food allergy visiting Japan. Restaurant staff may not speak English, and even staff who speak some English may not know the culinary terminology for your allergen. A printed card in Japanese that the kitchen staff can read is a reliable way to communicate a serious allergy. Cards can be printed before travel from resources like selectwisely.com or allergyeats.com. Always confirm with staff even after presenting the card, and ask the specific question for each dish.

Use the Japanese phrase for your allergy, show the written Japanese text to the server, and ask specifically about each dish before ordering. Confirm with staff and carry a printed Japanese allergy card — Japan's mandatory allergen labeling applies to packaged foods, not restaurant menus.

Japan is a remarkable destination for food travel, but it presents specific challenges for people with serious food allergies. The country's food culture relies heavily on seafood, shellfish-based broths, and egg in countless preparations. Many small restaurants lack allergy-aware staff or the ability to significantly modify dishes. The good news is that Japan's service culture (omotenashi) means staff take guest welfare seriously — but communicating effectively requires the right vocabulary and, for severe allergies, a written card in Japanese.

This guide provides the Japanese phrases you need, explains how Japan's allergen disclosure rules work for restaurants, and gives specific advice on the most commonly hidden sources of shellfish and egg in Japanese cuisine.

Important: This guide provides language tools to help you communicate, but it does not replace professional allergy management. If you have a severe or anaphylactic allergy, consult your doctor about travel preparation, carry appropriate medication, and confirm with staff and carry a written allergy card for every meal.

Japanese allergy phrases

Japanese script	Romaji	English meaning
エビ・カニアレルギーがあります。	Ebi · Kani arerugii ga arimasu.	I have a shrimp and crab allergy.
甲殻類アレルギーがあります。	Kōkakurui arerugii ga arimasu.	I have a crustacean allergy (shrimp, crab, lobster).
卵アレルギーがあります。	Tamago arerugii ga arimasu.	I have an egg allergy.
魚アレルギーがあります。	Sakana arerugii ga arimasu.	I have a fish allergy.
ピーナッツアレルギーがあります。	Piinattsu arerugii ga arimasu.	I have a peanut allergy.
ナッツアレルギーがあります。	Nattsu arerugii ga arimasu.	I have a tree nut allergy.
これには〇〇が入っていますか？	Kore ni wa ○○ ga haitte imasu ka?	Does this contain ○○? (replace ○○ with the allergen name)
アレルギーがあるので、確認していただけますか？	Arerugii ga aru node, kakunin shite itadakemasu ka?	I have an allergy — could you please check?
食べられません。	Taberaremasen.	I cannot eat this. (useful when pointing at a dish)

How Japan's allergen labeling works — and why restaurants are different

Japan requires allergen labeling for packaged and processed foods. The mandatory list covers eight allergens: shrimp (エビ), crab (カニ), wheat (小麦), buckwheat (そば), egg (卵), milk (乳), peanut (落花生), and walnut (くるみ). An additional twenty-one recommended allergens include shellfish like abalone and squid, sesame, and others.

This mandatory labeling, however, applies to packaged products sold in supermarkets and convenience stores. Restaurants are not legally required to list allergens on menus or inform diners of every allergen in every dish. This is different from the European Union and the UK, where restaurants must provide allergen information upon request by law.

In practice, this means:

High-end kaiseki and fine-dining restaurants often ask about dietary restrictions at reservation and prepare accordingly. This is the most allergy-safe environment.
Chain restaurants (family restaurants, ramen chains, sushi conveyor belts) often have allergen charts available on request or on their website. Ask for the chart (アレルゲン一覧表, arerugen ichiranhyō).
Casual izakaya, small ramen shops, and neighborhood restaurants may not have allergy-trained staff or the ability to modify dishes significantly. For severe allergies, these environments carry more uncertainty.

Hidden sources of shellfish and egg in Japanese cuisine

Shellfish in dashi: Traditional dashi is made from kombu (kelp) and katsuobushi (dried bonito flakes) — no shellfish. However, some dashi preparations include dried shrimp (桜海老, sakura ebi) or dried scallop (干し貝柱), and some restaurant broths use prawn shells. Ask specifically whether the dashi in a dish contains any shrimp.
Sakura ebi as a topping: Small dried shrimp (sakura ebi) are a common topping on okonomiyaki, yakisoba, and fried rice. Easy to overlook as "seasoning" rather than a shellfish ingredient.
Shared frying oil: Tempura restaurants and izakaya often fry shrimp tempura, squid rings, and other shellfish in the same oil as vegetable tempura and other items. Cross-contamination is likely at casual establishments.
Egg in tempura batter: Classic tempura batter includes egg. Tonkatsu breading also typically contains egg in the washing step. Ramen toppings (味付け玉子, seasoned soft-boiled egg) are obvious, but egg also appears in some broths as an enriching agent.
Mayonnaise on okonomiyaki and takoyaki: Japanese mayonnaise (Kewpie) contains egg. It is applied liberally to okonomiyaki, takoyaki, and many convenience-store sandwiches.

Carry a written Japanese allergy card

For any serious food allergy, carrying a printed Japanese-language allergy card is strongly recommended. The card should state your specific allergens in Japanese, explain that you cannot eat them even in small amounts, and list common hidden sources. Present the card to your server before ordering and ask them to show it to the kitchen.

Resources for printing allergy cards include SelectWisely and AllergyEats. Customize the card to your specific allergens.

Navigate Japanese menus with ChefBear

ChefBear filters dishes by your allergies — scan a Japanese menu and tell it your allergen to see which dishes fit. This is not medical advice; confirm with restaurant staff before ordering.

Frequently asked questions

Are restaurants in Japan required to disclose allergens?

Japan has mandatory allergen labeling for packaged foods (covering 8 allergens including shrimp, crab, egg, wheat, and milk). However, restaurants are not legally required to list all allergens on menus. Some high-end restaurants ask about allergies at reservation; casual restaurants may not have allergy-aware staff. Always confirm with staff and carry a written Japanese allergy card for serious allergies.

How do you say shellfish allergy in Japanese?

エビ・カニアレルギーがあります (Ebi · Kani arerugii ga arimasu) means "I have a shrimp and crab allergy." For all crustaceans: 甲殻類アレルギーがあります (Kōkakurui arerugii ga arimasu). Always confirm with staff and carry a written card.

How do you say egg allergy in Japanese?

卵アレルギーがあります (Tamago arerugii ga arimasu) means "I have an egg allergy." Egg appears in tempura batter, tonkatsu breading, ramen toppings, some sushi, and Japanese mayonnaise. Always confirm with staff and carry a written card.

What is hidden shrimp and shellfish in Japanese food?

Shellfish appears in sakura ebi (dried shrimp toppings on okonomiyaki), some dashi preparations, shared frying oil, and broths. Always ask specifically about shrimp and other shellfish in every dish, not just dishes with obvious seafood names.

Should I carry an allergy card when visiting restaurants in Japan?

Yes. A printed Japanese-language allergy card is strongly recommended for anyone with a serious food allergy visiting Japan. Restaurant staff may not speak English, and even those who do may not know culinary terminology for allergens. Cards can be printed before travel from selectwisely.com or allergyeats.com. Always confirm with staff after presenting the card.