An increasing number of people are placing restrictions on what they eat due to health concerns, religious beliefs, or beliefs. A barrier-free restaurant is a restaurant that proposes a delicious way to enjoy food, rather than treating food preferences as a barrier. Food is a reflection of the current times, such as the diversification of lifestyles and globalization. We picked three stores each from four categories: organic, halal food, low sugar & low calorie, and vegetarian. We will introduce barrier-free restaurants in Tokyo.

A carbohydrate-restricted diet has become a standard diet. Surprisingly, even fried foods can be made into low-carbohydrate foods if you put some effort into them. Ginza Kushikatsubon, located on the third floor of a building in a back alley in Ginza, is a famous kushikatsu restaurant whose main store in Osaka has been awarded a Michelin star for eight consecutive years since 2001, and which has also opened a store in Paris. Of particular note is the low-carbohydrate course devised by Satoru Yamada, representative director of the Food, Raku, and Health Association, so a ``fried food diet'' is no longer a dream. The low-carbohydrate course features 15 skewers with surprisingly luxurious ingredients such as chateaubriand, foie gras, and tiger prawns. The contents are almost the same as the regular course, except for the root vegetables that are high in carbohydrates. Instead of rice, serve low-carbohydrate udon noodles to finish the meal, and for dessert, choose a low-carbohydrate option.

Even the regular course of Bon's Kushiage is low in carbohydrates. Various measures have been taken to be gentle on the body. First, the frying oil is a blend of lard and cottonseed oil, and oxidized oil is harmful to the body, so we avoid old oil. The problem with deep-fried foods is the sugar content in batters such as breadcrumbs and flour as a binder, but at this restaurant, they use specially ground fresh breadcrumbs and use a very thin layer of binder. By doing this, the sugar content in the batter can be kept at about 1.4g per serving, or about 15g even if you eat 35 courses. All the ingredients are bite-sized, so the sugar content of the ingredients themselves is negligible. Even if you add it all up, it won't exceed Yamada's recommended upper limit of 40g of sugar per meal.

Head chef Masahiro Saneshige, who has been in charge of frying since the restaurant opened, personally purchases seasonal ingredients from Toyosu every day. All of the skewers are delicious, made with carefully selected fresh ingredients and fried in special batter and oil. The sweet prawns are simply enjoyed with lemon and salt, and the fried kelp with roe is topped with sea urchin and caviar. The sweetness of the sea urchin and the saltiness of the caviar bring out the flavor of the kelp. The combination of ingredients is exquisite, with fried zucchini topped with grated daikon radish and ponzu sauce, followed by grilled foie gras.

They have a wide selection of drinks, but their wine collection is especially outstanding, with a full lineup of Kenzo Estate wines. It goes without saying that it goes well with foie gras and chateaubriand. Wine is a great ally for low-carbohydrate diets, as long as you keep the amount in check. Even if you feel full after drinking, your blood sugar level will not rise significantly after a meal. The interior of the restaurant has a calm atmosphere reminiscent of a high-end Japanese restaurant, and the 14-seat counter surrounding the large copper pot in the center is a special seat that gives you a sense of the chef's spirit.

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Ginza Kushikatsubon
Ginza Takamoto Building 8F, 2-8-3 Ginza, Chuo-ku, Tokyo
03-6274-6649
Sunday to Tuesday 17:30 to 23:00 (last entry 21:00)
水～土曜 12:00～14:00（最終入店13:00）、17:30～23:00（最終入店21:00）
Open all year round
Lunch from 4,000 yen
Dinner: 13,650 yen (tax and service charge included) *Reservations required for the low-carbohydrate course by the day before.
http://www.kitchen-dan.jp/