My part

More and more travelers are not just picking destinations based on sights or weather. They are thinking about what they will actually get to eat. Food matters a lot. It’s not just a side note anymore, it’s shaping where people decide to go, and the tourism industry is catching on fast. 

Benjamin Altschuler, who teaches hospitality and tourism at Temple University Japan, says menus play a big role now when people pick their next trip. Tokyo is a good example. The city stands out across the world, not just for its vibe and culture, but because it goes all-in food options like vegan, gluten-free and halal. Travelers notice, and they are booking their trips with those menus in mind. 

Halal tourism appears to have emerged as the most significant of the travel segments. Many countries and even cities, including Japan, are opening up to Muslim visitors through offering halal-certified meals, an ever-increasing opportunity. Benjamin also pointed out to the experience of eating for some dietary purpose-specific cafes as their non-culinary value; these cafes not only offered dietary-specific food, they provided safe spaces and a sense of community for travelers sharing dietary lifestyles, he argued, that would promote both cultural exchange and once again, comfort for their trip.

People are not just talking about inclusive food options, they actually want them. The numbers make that pretty clear. For example, a big chunk of international tourists coming to Japan are from places where meat-free diets are common. India stands out, with 41% of people there eating vegetarian or vegan. Western countries are not far behind, think South Africa at 11%, and both the US and UK at 10%. 

So what does this mean to Tokyo? Simple: if the city wants to stay on top as a global spot, it needs to keep up with these changing diets. Visitors are not all looking for the same thing anymore, and the city’s ability to meet those needs really matters. 

Tokyo has made considerable strides in addressing different diets, but it isn’t entirely inclusive at this point. 

Professor Benjamin noted several areas that need improvement. One is the limited flexibility offered by restaurants, as establishments often lack the ability to accommodate ingredient changes, or even simple modifications. This provides great rigidity that can change the nature of a visitor’s dinner from a simple enjoyable experience into a very stressful endeavor. 

Benjamin also made clear that there is a difference between dietary restrictions for life-or-death medical or health reasons (for example, celiac disease or severe allergies) and dietary restrictions for reasons of lifestyle (for example, veganism). “Destinations might view life-or-death dietary needs as a critical priority,” he elaborated,” but may struggle to fully meet lifestyle dietary preferences based, in part, on seasonal food availability and cultural differences.” 

There are high stakes. Dietary needs going unfulfilled don’t create just inconvenience; it can create a level of stress that spoils the entire experience for the traveler and perhaps ruin their impression of Tokyo as a welcoming destination. 

Even Japanese supermarkets and convenient stores - potential lifesavers for travelers - tend to focus on the needs of residents instead of offering the sort of range around vegan or gluten-free options offered in many Western countries. In part, it is important to clearly communicate what actually is available to manage expectations and avoid disappointment. 

For Aska, the situation has improved since her childhood days of handwritten lunch boxes - but the fundamental challenges persists. “It’s definitely getting better - there are so many more halal restaurants now than when I was young,” she said. “But you still have to be so careful, always checking, always asking. I just wish it could be easier, more natural, so other Muslim kids don’t have to think about food as much as I did.” 

For Kelsey, the experience remains mixed. “I’m grateful for the options that do exist,” she said. “But it shouldn’t take this much research and planning just to eat safely in one of the world’s greatest food cities.”

The path forward is clear. Tokyo has the foundation but achieving true inclusivity requires not just more options, but systemic changes - better staff training, increased flexibility in kitchens, clear labeling, and a cultural shift toward viewing dietary accommodation not as a burden, but as essential hospitality. Only then will travelers with dietary restrictions feel as welcome in Tokyo as the city’s reputation promises.