Is Kono Low FODMAP? Fine Dining Guide [2026]
Navigate low FODMAP dining at Kono. Tips for communicating dietary needs and finding safe options at this fine dining restaurant.
✓ Safe Items to Order
| Item | Notes | Modifications |
|---|---|---|
| Fresh Sashimi | Premium fish | Request gluten-free tamari |
| Grilled Fish | Simply prepared | Request no garlic, simple salt |
| Rice | Japanese rice | FODMAP-safe |
✗ Items to Avoid
- • Regular soy sauce (contains wheat)
- • Miso preparations
- • Garlic preparations
- • Onion and scallion garnishes
Example Orders
Japanese Omakase
- ✓ Contact restaurant 48+ hours in advance
- ✓ Request modified omakase
- ✓ Focus on sashimi and grilled items
Tip: Traditional Japanese can be modified
About Kono
Kono is a celebrated New York Japanese restaurant offering refined omakase dining with exceptional fish sourcing.
Quick Summary
Best approach: Contact the restaurant well in advance. Japanese cuisine, particularly sashimi and simply grilled items, can work well for FODMAP with modifications.
This guide provides general FODMAP guidance for fine dining. Menu items change seasonally. Always confirm ingredients directly with the restaurant.
Related Food Guides
Similar Restaurants
Frequently Asked Questions
Is Kono low FODMAP? ▼
Yes, Kono has low FODMAP options including Fresh Sashimi, Grilled Fish, Rice. Always confirm with staff about current ingredients and preparation methods.
What can I order at Kono on a low FODMAP diet? ▼
Safe low FODMAP options at Kono include: Fresh Sashimi, Grilled Fish, Rice. Ask for modifications when needed.
What should I avoid at Kono on a low FODMAP diet? ▼
Items to avoid at Kono include: Regular soy sauce (contains wheat), Miso preparations, Garlic preparations, Onion and scallion garnishes. These contain high FODMAP ingredients like onion, garlic, or wheat.
What is a good low FODMAP meal at Kono? ▼
A great low FODMAP meal at Kono is the Japanese Omakase: Contact restaurant 48+ hours in advance, Request modified omakase, Focus on sashimi and grilled items. Always verify current ingredients with staff.
