The name is a portmanteau of the character ‘Ro’ from Taiwanese ‘minced pork rice’ dish and ‘Ka’ from ‘curry’. Combining dishes from Taiwan and India, the ‘Roka Plate’ conveys Eri Saito’s love of curry. Her passion for learning more about it is insatiable and she travels the world to that end. Her motivation is the spices, and she breathes new life into the world of curry with dishes like French-style duck keema curry and Chinese-style mapo tofu curry.

Tonkatsu Hinata

• 2-13-9 Takadanobaba, Shinjuku-ku, Tokyo, 169-0075, Japan
• ¥ · Tonkatsu

MICHELIN Guide’s Point Of View

Two very different types of pork are used here: Sangen pork, whose feed includes herbs used in Chinese medicine, is tender and refined, whereas Kagoshima black pork is lean and rich in flavour. We recommend the flavoursome rib roast if you go for the Sangen pork. The dinner set menu is interesting, with bite-sized pieces, fried one at a time, of everything from standard offerings such as sirloin and tenderloin to rare parts such as eye of round and jowl.

Facilities & Services

• Air conditioning
• American Express credit card
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 3-6380-2424

L’AMITIE

• 2-9-12 Takadanobaba, Shinjuku-ku, Tokyo, 169-0075, Japan
• ¥¥ · French

MICHELIN Guide’s Point Of View

Tucked away in a backstreet of the teeming student quarter of Takadanobaba is the red façade of l’Amitié. As French radio broadcasts play in the background, the proprietress leads the spirits of the diners with her bustling service. Lunch consists of set menus of appetizers and mains; dinners are à la carte. Country-style meat terrines, duck confit and hearty hometown cooking await the hungry diner. The restaurant recalls the ambience of Paris from Chef Miyashita’s training.

Facilities & Services

• Air conditioning
• Cash only

+81 3-5272-5010

Kirimugiya Jinroku

• 1-17-1 Shinjuku, Shinjuku-ku, Tokyo, 160-0022, Japan
• ¥ · Udon

MICHELIN Guide’s Point Of View

The owner-chef pursues his own take on udon that is neither Sanuki nor Inaniwa. He serves the noodles freshly made and just boiled to make sure they are full-bodied and chewy. He says that stretching the noodles before boiling gives them just the right chewiness. The ‘Oyakoten’, which features chicken and egg tempura on top, is a popular choice. At dinner, various shuko are offered so you can enjoy appetisers specifically for udon.

Facilities & Services

• Air conditioning
• Cash only

+81 3-6273-2646

https://r.goope.jp/jinroku-gyoen/

Sushidokoro Shigeru

• 15 Funamachi, Shinjuku-ku, Tokyo, 160-0006, Japan
• ¥¥ · Sushi

MICHELIN Guide’s Point Of View

The owner-chef runs this small restaurant of seven counter seats by himself. The only offerings are the ‘Nigiri Set’ featuring eight pieces of sushi and sushi rolls and the ‘Omakase Set Menu’ featuring steamed sushi, grilled fish and other snacks. An extra touch is added to the topping to bring out the flavour in the way that best it. Mackerel, for example, is crafted into three delicate, overlapping layers before it is paired with rice. The mildly sour vinegared rice compliments it well.

Facilities & Services

• Air conditioning
• Counter dining
• Credit card / Debit card accepted

+81 3-3226-1588

Arakicho Rokkan

• 2F, 1-1 Arakicho, Shinjuku-ku, Tokyo, 160-0007, Japan
• ¥¥ · Japanese

MICHELIN Guide’s Point Of View

Richly imaginative cooking and aged sake co-star in this culinary production. Delivered fresh from producers with whom the owner-chef has close relationships, ingredients are seasoned with salted rice malt, fish sauce and fermented wasabi. Spices are applied in meat dishes, and curries are on offer. With ingenious twists and tricks, he strikes up synergies between his dishes and aged sake. With its unique flavours and aromas, the fare at Arakicho Rokkan leaves a lasting impression.

Facilities & Services

• Air conditioning
• American Express credit card
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 3-3359-5595

you-en

• 2F, 6-39 Arakicho, Shinjuku-ku, Tokyo, 160-0007, Japan
• ¥¥ · Chinese

MICHELIN Guide’s Point Of View

Owner-chef Ouchi takes a freewheeling approach to interpreting Chinese cuisine. The Uni Yuba appetiser is a speciality of uni marinated in Shaoxing wine and served on a yuba mousse. The popular Mao Zedong spareribs and black fried rice are essentials for the ‘secret menu’. The name, using characters for ‘play’ (‘yuu’) and ‘monkey’ (‘en’), refers to the kitchen as ‘a playground born in the Year of the Monkey’. It is also a play on Chef Ouchi’s desire to establish a connection (en) with you (yuu).

Facilities & Services

• Air conditioning
• American Express credit card
• Cash only – lunch
• Counter dining
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 3-6274-8987

https://www.you-en.jp/

Kan Coffee Fujifuji

• 10-14 Arakicho, Shinjuku-ku, Tokyo, 160-0007, Japan
• ¥¥ · Izakaya

MICHELIN Guide’s Point Of View

The owner-chef learned which dishes go with sake through study of his own. The dashi is key to the flavour, and he prepares it just before cooking. He seasons the broth of the nimono soup with a pinch of salt. In Japanese cuisine, this makes it less a soup in its own right and more something to snack on while enjoying sake. In the spring, he stir-fries bamboo shoots in boar fat, and in the autumn, he sears tilefish and tops it with mushroom paste.

Facilities & Services

• Air conditioning
• American Express credit card
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Notable sake list
• Visa credit card

+81 3-6883-9898

Sharikimon Chawambu

• 3-22 Arakicho, Shinjuku-ku, Tokyo, 160-0007, Japan
• ¥¥ · Tonkatsu

MICHELIN Guide’s Point Of View

The chef applies the skills he learned in a kappo to tonkatsu. His customer-focused attitude is on display as he adjusts the amount of fat, the thickness of the meat and so on, according to what the diner wants. Even the seasonings display this individuality. Homemade sauces are heated to bring out the fragrance of the spices, while soy sauce is made into kaeshi (dipping sauce) and accompanied by mustard. Heated sauce is poured on the accompanying curry, to finish the meal with a curry rice.

Facilities & Services

• Air conditioning
• Cash only
• Counter dining

+81 3-3356-1680

Washokuto Washu Ogata

• 11-8 Arakicho, Shinjuku-ku, Tokyo, 160-0007, Japan
• ¥¥ · Japanese

MICHELIN Guide’s Point Of View

The owner-chef at this counter-style kappo restaurant is from Akita and uses ingredients from there, including wild vegetables in spring, junsai in the summer and parsley in the autumn. One winter speciality is the Akita dish of kiritampo (pounded rice skewer), toasted, and used as dumplings in a stew. He also puts great effort into the dashi, which forms the core of Japanese cuisine. Prime examples include the vegetable ohitashi, kinmedai and saw-edged perch nitsuke.

Facilities & Services

• Air conditioning
• American Express credit card
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 3-3351-7761

https://wasyoku-wasyuogata.com/

Akebonobashi Kazu

• 16 Arakicho, Shinjuku-ku, Tokyo, 160-0007, Japan
• ¥¥ · Japanese

MICHELIN Guide’s Point Of View

Kazuya Matsuo focuses on à la carte dishes because he wants his guests to enjoy Japanese cuisine in a relaxed atmosphere. The approach is orthodox yet accented with ingenious touches: tilefish is salted and dried and the scales are scored to make it look like a pinecone before it’s grilled, while the karasumi-mochi usually prepared with dried mullet roe is substituted with marinated walleye pollack roe. Tender-simmered octopus and sea bream takikomi-gohan (seasoned mixed rice) are renowned.

Facilities & Services

• Air conditioning
• American Express credit card
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 3-6882-3683

https://www.akebonobashikazu.com/

CRAZY PIZZA at SQUARE

• 1-2 Tenjincho, Shinjuku-ku, Tokyo, 162-0808, Japan
• ¥¥ · Pizza

MICHELIN Guide’s Point Of View

‘A diner you’ll want to visit every day’ is the concept here. Atop Chef Shibata’s  pizza crusts, a culinary exchange goes on every day between the gastronomies of Japan and Italy. The Mayo Corn is an old Japanese standby—a corn and mayonnaise pizza , typical Japanese. Cinque Formaggio uses generous amounts of five different Italian cheeses, while another speciality is an original pizza smothered in toppings stewed the way Shibata learned in Italy. Mix and match for a medley of delightful tastes.

Facilities & Services

• Air conditioning
• American Express credit card
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 70-2008-1910

BOLT

• 27 Tansumachi, Shinjuku-ku, Tokyo, 162-0833, Japan
• ¥¥ · French

MICHELIN Guide’s Point Of View

Takahiro Nakada’s establishment is a blend of bistro and izakaya. He gives free rein to his creativity, grafting Japanese ingredients and techniques onto a French base. Shiraae of ricotta cheese and omelette with chirimen sansho are standard Franco-Japanese combinations here. Both wine and sake menus are available and both cutlery and chopsticks are provided. Nakada aims above all to make dining fun; adherence to form is less of a concern for him.

Facilities & Services

• Air conditioning
• American Express credit card
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

Information

+81 3-5579-8740

Meishan

• 37-39 Yokoteramachi, Shinjuku-ku, Tokyo, 162-0831, Japan
• ¥¥ · Chinese

MICHELIN Guide’s Point Of View

A chef who trained at a Sichuan restaurant runs this place with her sister. The Chinese character for ‘plum’, one of the ten famous flowers of China, is part of the name to evoke the fragrances of China. The sound and smoke from the Chinese frying pan makes its way to your table, along with the aroma. Try various Sichuan dishes, including soy-braised pig’s feet, spicy miso stir-fried eggplant, Sichuan boiled beef and hot and sour soup.

Facilities & Services

• Air conditioning
• Credit card / Debit card accepted
• Mastercard credit card
• Visa credit card

+81 3-3260-2658

Kyorakutei

• 3-6 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan
• ¥ · Soba

MICHELIN Guide’s Point Of View

Thin soba and an impressive selection of shuko are offered here. The buckwheat comes from Aizu, Fukushima Prefecture, and is ground on a stone mortar. In homage to his birthplace, owner-chef Kenji Hasegawa buys directly from farmers. The popular Nishoku Soba offers a comparison of two styles, zaru soba (cold soba) and inaka soba. The Kozuyu appetiser is a soup prepared with love for his hometown. Served on Aizu lacquerware, the flavours are simple, honest tastes of vegetables and dashi.

Facilities & Services

• Air conditioning
• Cash only
• Counter dining

+81 3-3269-3233

http://kyourakutei.com/

estación

• 3-6 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan
• ¥¥ · Spanish

MICHELIN Guide’s Point Of View

The name of the restaurant means ‘seasons’ in Spanish, and the focus is on seasonal ingredients. The main offering is a set menu that combines regional Spanish cuisine with Japanese ingredients. Examples include dishes made with ayu and gazpacho featuring eggplant and peaches. They offer traditional meat dishes and rice dishes such as lamb asado and seafood arroz meloso. There is a blend of two food cultures here, making the most of nature’s bounty.

Facilities & Services

• Air conditioning
• American Express credit card
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 3-5225-3808

Chugokusai Zen Raku Bou

• 1-11-8 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan
• ¥¥ · Chinese

MICHELIN Guide’s Point Of View

Owner-chef Hanzawa puts great store by the phrase ‘a balanced diet for a healthy body’. Insisting on fresh vegetables, he goes easy on fats and oils. Stir-fried shrimp with daylily buds and black-vinegar pork with root veggies are typical examples. The shop’s signature dish is li mian noodles, with a colour scheme that positively radiates good health. Chlorella, a health food, is kneaded into the noodles, which are combined with green onions and pickled mustard-plant stem for a healthy meal.

Facilities & Services

• Air conditioning
• American Express credit card
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 3-3235-1260

The name ‘Taiyo’ means ‘sun,’ invoking the vigour of the sun as it rises each day. To bring out the soft texture of the pork, the meat is fried at a low temperature, using vegetable oil for a light finish. The calligraphy on the wall reads ‘The pork looks bigger on your neighbour’s plate’—a tonkatsu version of ‘the grass is always greener on the other side of the fence.’ Something to share a smile about while you wait for your order.

• Air conditioning
• Cash only
• Counter dining

+81 3-3786-1464

http://mochibutataiyou.web.fc2.com/

BistroCaniche

• 2-18-25 Kamiosaki, Shinagawa-ku, Tokyo, 141-0021, Japan
• ¥¥ · French

MICHELIN Guide’s Point Of View

The owner-chef learnt broadmindedness from his years of training in French cuisine. He was inspired, too, by the food culture of pursuing originality while emphasising tradition. His speciality is bouillabaisse. The rich soup brings out the flavour of fragrantly grilled seafood, and the leftover soup is used to make risotto. The seasonal terrines are unique, featuring ingredients such as barracuda and eggplant or crab and Chinese cabbage.

Facilities & Services

• Air conditioning
• American Express credit card
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 3-6303-9287

https://www.bistrocaniche.com/

Yakitori Abe

• 3-3-4 Kamiosaki, Shinagawa-ku, Tokyo, 141-0021, Japan
• ¥¥ · Yakitori

MICHELIN Guide’s Point Of View

The chef assembles the sequence of yakitori chicken cuts according to customer preferences. To their delight, he starts beer drinkers off with chicken breast and wine tipplers with chicken heart. Seasoning is simple: salt, sauce or soy sauce, depending on the item—whichever best brings out the flavour. The top recommendation is the chicken wings, which ticks all three boxes. The skin is fragrant, the meat and fat are sweet, and the umami unique to meat on the bone.

Facilities & Services

• Air conditioning
• American Express credit card
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 3-5422-9834

Homemade Ramen Muginae

• 6-11-10 Minamioi, Shinagawa-ku, Tokyo, 140-0013, Japan
• ¥ · Ramen

MICHELIN Guide’s Point Of View

The owner-chef wants the natural flavours of the ingredients to come through in each bowl. The chicken-based soup using free-range chicken in the standard soy sauce flavoured ramen is rich in umami. A combination of dashi from beef, pork and seafood makes for a complex flavour. Numerous toppings are offered for customers to enjoy a variety of different tastes. The roasted wagyu and chicken and homemade wontons are popular.

Facilities & Services

• Air conditioning
• Cash only
• Counter dining

The owner-chef learned dim sum from a Chinese artisan during his time training. When he went out on his own, he chose to specialise in boiled, grilled and deep-fried gyoza dumplings. Rather than using minced meat, he chops the pork with a Chinese knife to give it texture. The chewy boiled gyoza is prepared after the order is received. The grilled and deep-fried gyoza are fragrant and juicy and you can order however many you want of each.

SUSHI SOTATSU

• 1-58-7 Hommachi, Shibuya-ku, Tokyo, 151-0071, Japan
• ¥¥ · Sushi

The restaurant is named after Tawaraya Sotatsu, the 15th–16th-century painter famed for his Wind God and Thunder God screen paintings. The basket clam ichiban-dashi is a thoughtful touch, meant to soothe the liver before drinking. The relaxed way of ordering sushi one item at a time underscores why having a ‘neighbourhood sushi bar’ is so enjoyable. Transparent billing (without any evasive ‘market prices’) is reassuring. Sushi the way it was meant to be is back.

Facilities & Services

• Air conditioning
• Booking essential
• Counter dining
• Credit card / Debit card accepted
• Mastercard credit card
• Visa credit card

+81 3-3374-1650

Concerto

• B1F, 1-29-5 Uehara, Shibuya-ku, Tokyo, 151-0064, Japan
• ¥¥ · Italian

MICHELIN Guide’s Point Of View

While based on Italian, the dishes are unique in their use of domestic ingredients such as seaweed and citrus fruits. An example of this is the hamo fritters with ume sauce. As the name ‘Concerto’ suggests, you’ll be treated to a harmonious performance by chef Iguchi, the conductor, and sommelier Harada, the concert master. The Italian dishes, Japanese ingredients, and wine from various countries come together to create a symphony.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Particularly interesting wine list
• Visa credit card

+81 3-6804-8794

https://uehara-concerto.com/

Kigaruniwashoku Dan

• 1-33-12 Uehara, Shibuya-ku, Tokyo, 151-0064, Japan
• ¥¥ · Izakaya

MICHELIN Guide’s Point Of View

The great variety on the menu makes for a truly diner-friendly culinary experience, with a broad selection of dishes offered. It ranges from familiar dishes like cold tofu and potato salad, to more ambitious items like fruit shiraae, and steamed head or kabutoni of fresh fish from Owase City in Mie Prefecture. There are also dishes like pasta or curry to finish with. This is a restaurant for the freewheeling enjoyment of all kinds of food.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 3-6804-8935

Nakatogawa

• 2F, 1-33-12 Uehara, Shibuya-ku, Tokyo, 151-0064, Japan
• ¥¥ · Izakaya

MICHELIN Guide’s Point Of View

At this restaurant, you’ll find a blend of Japanese and traditional Italian dishes. The owner-chef trained extensively in Italian cuisine before opening his own restaurant. Standard menu items include caprese and several kinds of handmade pasta. He also prepares dishes he enjoyed as a child, such as shiraae, nimono and rice cooked in an earthenware pot. Being able to enjoy genuine dishes in a casual izakaya-like atmosphere is also appealing.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 3-6416-8086

Andagyoza

• 3-21-2 Nishihara, Shibuya-ku, Tokyo, 151-0066, Japan
• ¥ · Dumplings

MICHELIN Guide’s Point Of View

The speciality here is healthy boiled gyoza dumplings, offered in four varieties. Light on the stomach, the fillings include ginger, Szechuan pickles and curry. As no garlic or Chinese chives are used, they won’t stay on the breath, and this makes them popular with diners. If you want to try all of them, we recommend the teishoku. There are also some unique items such as wood ear mushroom stew and mapo tofu made without oil.

Facilities & Services

• Air conditioning
• American Express credit card
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Reservations not accepted
• Visa credit card

Information

+81 3-6407-8813

https://andagyoza.tumblr.com/

jeeten

• 3-2-3 Nishihara, Shibuya-ku, Tokyo, 151-0066, Japan
• ¥¥ · Chinese

MICHELIN Guide’s Point Of View

Based on yakuzen (medicinal food), the fare at Jeeten is wonderful for physical health. Owner-chef Katsuhiko Yoshida serves Chinese home cooking arranged in his own style. The steamed shrimp rolls use bean starch sheets instead of rice-flour wrappers. Steamed gyoza dumplings are accompanied by vinegar soy sauce into which whole grain mustard has been dissolved for a Western touch. Coconut milk is paired with warabimochi rather than tapioca. The flavour of each has a warmth that soothes the soul.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 3-3469-9333

REI

• 10-8 Motoyoyogicho, Shibuya-ku, Tokyo, 151-0062, Japan
• ¥¥ · Chinese

MICHELIN Guide’s Point Of View

The chef here aims to offer urban-style ‘main street Chinese’ food and, in support of this, he went for a modern decor and plays Western music. The à la carte menu includes everything from home-style dim sum such as gyoza dumplings and shumai steamed dumplings to orthodox dishes like steamed chicken with spicy sauce and stir-fried seafood with XO sauce. His principle is to make the most of the ingredients based on his experience in Cantonese cuisine.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Credit card / Debit card accepted
• Diners Club credit card
• Mastercard credit card
• Visa credit card

+81 3-6416-8803

Le cabaret

• 8-8 Motoyoyogicho, Shibuya-ku, Tokyo, 151-0062, Japan
• ¥¥ · French

MICHELIN Guide’s Point Of View

Enjoy traditional dishes that you select from the blackboard, together with natural wine. The vegetable crudité and steak frites with mustard are imbued with true French spirit. Being simple, the dishes go well with wine and there’s a naturalness to the dishes here not found in haute cuisine. The red leather benches and compact layout evoke a Parisian bistro.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Particularly interesting wine list
• Visa credit card

+81 3-3469-7466

Shikigohan Harema

• 1-1-20 Uehara, Shibuya-ku, Tokyo, 151-0064, Japan
• ¥¥ · Japanese

MICHELIN Guide’s Point Of View

“You know the cook by their food” is how the saying goes, and here you’ll enjoy home-style dishes earnestly prepared by a friendly and hospitable female owner-chef. You order a set menu and, if that’s not enough, you can add to it. Specialities include nikujaga and cutlet on rice with sauce. We recommend ending the meal with the rice cooked in an earthenware pot. It’s a fun atmosphere where you’ll find a ray of sunshine even if it’s raining outside.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Notable sake list
• Visa credit card

+81 3-6804-9980

https://www.ha-re-ma.com/

Mar de Cristiano

• 1-3-12 Tomigaya, Shibuya-ku, Tokyo, 151-0063, Japan
• ¥ · Portuguese

MICHELIN Guide’s Point Of View

Seafood-centred Portuguese dishes are made with Japanese seafood. With half of Portugal surrounded by ocean, its cuisine is characterised by heavy use, naturally, of fish, and also of rice and vegetables. Other dishes feature local cuisine with the chef’s special touch, like homemade bacalhau (dried and salted cod) croquettes, octopus tempura, homemade cold smoked tuna and mackerel tartare.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Particularly interesting wine list
• Visa credit card

+81 3-6804-7923

http://www.cristianos.jp/

Shizuru

• 3F, 1-3-12 Tomigaya, Shibuya-ku, Tokyo, 151-0063, Japan
• ¥¥ · Japanese

MICHELIN Guide’s Point Of View

The husband-and-wife team provide warm hospitality, and the reasonable pricing speaks of their personable ways. Based on the chef’s experience with kaiseki cuisine, seasonal flowers are arranged, and the chopsticks are wetted out of respect for traditional etiquette. While adding an extra touch to items such as the hassun and soups, the chef lets the natural flavours speak. Chargrilled specialities like tilefish and ayu are also a treat.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 3-3481-6708

Cristiano’s

• 1-51-10 Tomigaya Shibuya-ku, Tokyo, 151-0063, Japan
• ¥ · Portuguese

MICHELIN Guide’s Point Of View

Portuguese cuisine seems distant yet familiar to Japanese people. The word ‘Takoten’ is often heard in kitchens and dining halls and refers to the octopus fritters that recreate the local tastes of Portugal and is also the roots of tempura. Local wine brings out the flavour of this local-style cuisine – flavours that win over the local palate with tastes that seem somehow familiar. The owner-chef’s speciality is bacalhau (dried cod).

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Particularly interesting wine list
• Visa credit card

+81 3-5790-0909

http://www.cristianos.jp/

Kinoshita

• 3-37-1 Yoyogi, Shibuya-ku, Tokyo, 151-0053, Japan
• ¥¥ · French

MICHELIN Guide’s Point Of View

In the 1980s, Kazuhiko Kinoshita hadn’t yet found his goal in life. Then, just before turning 30, he chose to pursue French cuisine as his life’s work. He never considers his dishes to be “perfected” – while respecting tradition, he seeks to evolve on a daily basis. A prime example of this is the soupe de poisson, which he has been modifying since first opening. The portions are generous, for the full enjoyment of each dish.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Cash only – lunch
• Counter dining
• Diners Club credit card
• JCB
• Mastercard credit card
• Particularly interesting wine list
• Visa credit card

+81 3-3376-5336

http://www.restaurant-kinoshita.com/

Los Reyes Magos

• 5-55-7 Yoyogi, Shibuya-ku, Tokyo, 151-0053, Japan
• ¥¥ · Spanish

MICHELIN Guide’s Point Of View

The exotic mood of the interior and the gracious reception by the proprietress puts the diner in a sunny mood. The signature menu here is the Catalonian cuisine, a bequest from the previous chef . Pickled sardines impart the scent of olive oil and lemons. Hand-cut uncured ham and Catalonian tomato bread are made for each other. The marinera is a seafood paella made with mussels and shrimp. Each item is authentically Catalonian through and through.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card
  +81 3-3469-8231
  https://www.los-reyes-magos.net/

  

  yoyonam

  • 5-66-4 Yoyogi, Shibuya-ku, Tokyo, 151-0053, Japan
  • ¥¥ · Vietnamese

  MICHELIN Guide’s Point Of View

  Locals know the Yoyogi Fifth District (Go-chome) area as ‘Yoyogo’. Change the ‘go’ to the Vietnamese word for five, ‘nam’, and you get Yoyonam, expressing the owner’s desire to earn the love of its community. The fare consists of arrangements of Vietnamese home cooking, such as spring rolls and bánh xèo (crispy, rice-stuffed pancake). The use of Vietnamese tableware and Sông Bé pottery fosters an authentic atmosphere, while the sounds of the passing trains remind you you’re in Yoyogo.

  Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Cash only – lunch
  • Counter dining
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

  +81 3-6407-1545

  

  roku

  • 4-1-6 Yoyogi, Shibuya-ku, Tokyo, 151-0053, Japan
  • ¥¥ · French

  MICHELIN Guide’s Point Of View

  Chef Shimpei Sasagawa opened this ‘confectionery and cuisine shop’ with his pâtissier wife. The name, meaning ‘six’, comes from their birthday month and was chosen to be easy for the local residents to remember. Wild vegetables in spring and mushrooms in autumn are sent from his hometown of Kiso, Nagano; he also picks them himself. The speciality is wild game. A rice dish is served at the end for a more casual French dining experience. His wife’s handmade cakes are a source of pride.

  Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

  +81 3-6276-8454

  

  Shoto Lamp

  • 2-14-5 Shoto, Shibuya-ku, Tokyo, 150-0046, Japan
  • ¥¥ · Izakaya

  MICHELIN Guide’s Point Of View

  Owner-chef Nobuhiro Kakinoki does not put out menus for the food or the sake. Rather, he values conversation with his customers and works out a menu based on how they feel that day. The meal starts with freshly fried satsuma age, a local dish from his hometown. Also popular are the potato salad with smoked mackerel and pickled ginger, and soft-boiled eggs inside meatballs. Warm lamplight illuminates the restaurant sign.

  Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Notable sake list
  • Visa credit card

  +81 3-5738-7019

  

  SUSHI KOURIN

  • B1F, 11-10 Kamiyamacho, Shibuya-ku, Tokyo, 150-0047, Japan
  • ¥¥ · Sushi

  MICHELIN Guide’s Point Of View

  It makes perfect sense when you learn this is the sister establishment of Sotatsu in Hatsudai. The restaurant is named after Edo period painter Ogata Korin (1658-1716) of the Rinpa school – it was during his lifetime that nigiri first appeared at food stalls. Owner-chef Shinji Nitta is an admirer of Hanaya Yohei, said to have invented nigiri, and takes orders for single pieces as is tradition. Don’t miss the typical edomae toppings like tuna, gizzard shad and anago.

  Facilities & Services

  • Air conditioning
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Mastercard credit card
  • Visa credit card

  +81 3-6407-9516

  

  Pork Vindaloo Taberu Fukudaitoryo

  • 2F, 41-26 Udagawacho, Shibuya-ku, Tokyo, 150-0042, Japan
  • ¥ · Curry

  MICHELIN Guide’s Point Of View

  Pork vindaloo from Goa on the west coast of India has its roots in the pork cuisine of Portugal. The sourness of vinegar blends with the spices, as the curry is made with vinegar rather than wine. The name of the shop means ‘vice president’ and is a pun on former US vice president Al Gore, whose name sounds like ‘Goa’. We’re looking forward to the day when this restaurant assumes the presidency of the curry world.

  Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining
  • Reservations not accepted

  

  Kotaro

  • 28-2 Sakuragaokacho, Shibuya-ku, Tokyo, 150-0031, Japan
  • ¥¥ · Izakaya

  MICHELIN Guide’s Point Of View

  The pork used in the steamed dumplings and minced cutlets was raised by an acquaintance in the owner-chef’s hometown. He limits the number of breweries he gets his sake from so that he can maintain closer and more meaningful contact. The owner-chef is from Kagawa, a prefecture famous for its udon, so we recommend ending the meal with his homemade-style udon. The full-bodied noodles can be enjoyed with broth or with raw egg and butter poured over them.

  Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Notable sake list
  • Visa credit card

  +81 3-5428-5705

  

  Katsuo Shokudo

  • B1F, 7-12 Uguisudanicho, Shibuya-ku, Tokyo, 150-0032, Japan
  • ¥ · Japanese

  MICHELIN Guide’s Point Of View

  Inspired by her grandmother’s miso soup and the sight of her making fresh bonito shavings, Mai Nagamatsu is telling the world about the wonders of katsuo-bushi. In constant search of the best bonito, she tours producing regions and visits fishermen. Generous portions of fresh bonito shavings are heaped on top of rice and served with miso soup. She thanks each departing customer with her trademark farewell, Arigatsuo! – expressing gratitude that springs from her grandmother’s love.

  Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining
  • Reservations not accepted

  +81 3-6877-5324

  

  bépocah

  • 2-17-6 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan
  • ¥¥ · Peruvian

  MICHELIN Guide’s Point Of View

  The yellow colonial-style façade and red-walled interior are emblematic of Peru. The chef, a third-generation Peruvian of Japanese descent, colours his cuisine with the traditional hues of red, yellow, green and purple. Aji limo chili peppers and quinoa are essential elements of his cuisine. Pisco sour, made from a distilled spirit called pisco, is the national cocktail of Peru. Exotic ambience and authentic cuisine will sweep you away on a Peruvian adventure.

  Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

  +81 3-6804-1377

  https://www.bepocah.com/

  

  Arrocería Sal y Amor

  • B1F, 12-19 Daikanyamacho, Shibuya-ku, Tokyo, 150-0034, Japan
  • ¥¥ · Spanish

  MICHELIN Guide’s Point Of View

  With paella on offer from various parts of Spain, it feels as though you’re on a trip. The birthplace of paellas, the Valencia-style is made with from the produce of the land, such as chicken and rabbit, while the Catalonia-style includes the bounty of the ocean in the form of black squid ink. Also noteworthy is the zosui-style paella made in a caldero, or iron ‘cauldron’. The unique local dishes, from the appetisers to the dessert, are appealing.

  Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

  +81 3-5428-6488

  https://www.vandk.jp/restaurant/arroceriasalyamor/

  

  Äta

  • 2-5 Sarugakucho, Shibuya-ku, Tokyo, 150-0033, Japan
  • ¥¥ · French

  MICHELIN Guide’s Point Of View

  ‘Port town bistro’ is the concept here. Various seafoods can be found on the blackboard. The bouillabaisse speciality features seafood, spices and herbs that all come together in the soup. You’ll find everything from familiar dishes like aioli and roasted shrimp to unique ones, like cold smoked mackerel. The ship cabin-like space also makes for the feel of a cruise.

  Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

  +81 3-6809-0965

  http://ata1789.com/

  

  falò

  • B1F, 14-10 Daikanyamacho, Shibuya-ku, Tokyo, 150-0034, Japan
  • ¥¥ · Italian

  MICHELIN Guide’s Point Of View

  The char-grilled items are the main draw at this ‘open-fire (falò) Italian’ eatery. Chef Kashimura was captivated by the dramatic sight of sizzling chunks of meat and the flavour of the meat at the first barbecue he experienced. The fish warayaki, scorched as if smoked in burning straw, is a favourite, as is the porchetta, slow-grilled for over an hour. The subtle fragrance of charcoal enfolds the ingredients. Seating is arranged as if customers are sitting around a bonfire.

  Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

  +81 3-6455-0206

  https://falo-daikanyama.com/

  

  bistro Tiroir

  • 2-13-1 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan
  • ¥¥ · French

  MICHELIN Guide’s Point Of View

  Tiroir is French for ‘to pull out’, like a drawer. The antique-accented interior recalls a French bistro, with the ornamentation on the drawers lending a distinctive feel. On the diverse menu, offerings range from bistro items such as salad of baked goat cheese to classically inspired dishes, such as the apple pie of boudin noir. The wide selection of dishes he can pull out tells of the chef’s experience.

  Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

  +81 3-6804-1269

  https://www.bistro-tiroir.com/

  

  Ryukyu Chinese Dining TAMA

  • 2-3-2 Shibuya, Shibuya-ku, Tokyo, 150-0002, Japan
  • ¥¥ · Okinawa Cuisine

  MICHELIN Guide’s Point Of View

  The owner-chef was raised by a Chinese father and Okinawan mother. He learned Japanese cooking but opened this restaurant to pay homage to his roots. He serves dishes from both cultures, including sausage, goya chanpuru and spicy chicken. The Ryukyu mapo tofu made with goat meat—a familiar item in Okinawa—is unique. He also uses Japanese techniques that make use of kombu and katsuo dashi to add a creative touch.

  Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

  +81 3-3486-5577

  https://www.tama2007.jp/

  

  Ăn Ði

  • 3-42-12 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan
  • ¥¥ · Vietnamese

  MICHELIN Guide’s Point Of View

  The concept here is that of a place where you can enjoy modern Vietnamese cuisine and wine. There are a variety of Vietnamese dishes featuring an abundance of vegetables and herbs and incorporating Japanese elements, such as fresh shrimp spring rolls eaten with fish sauce and citrus sauce, and tea leaf salad with fermented Yame tea. The butter sauce, used in the set menu, shows off the chef’s background in French cuisine.

  Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Particularly interesting wine list
  • Visa credit card

  +81 3-6447-5447

  

  Tonkatsu Nanaido

  • 3-42-11 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan
  • ¥ · Tonkatsu

  MICHELIN Guide’s Point Of View

  This restaurant was opened by a yakitori chef who loves tonkatsu. The standard offering is brand name pork from Yamagata, but he uses pork from all over Japan. The selling point is the crispy texture of the batter. He fries it in lard because that’s what he was raised on, growing up in the working-class east end of Tokyo. Also, in the course of his main occupation he has acquired an eye for chicken, apparent in the free-range chicken cutlet.

  Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Reservations not accepted
  • Visa credit card

  +81 80-8190-1331

  

  BRAMASOLE

  • 3-42-5 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan
  • ¥¥ · Italian

  MICHELIN Guide’s Point Of View

  The menu is a testament to the chef’s experience of travelling throughout Italy. He’s particularly fond of Emilia-Romagna and Sicily, so it includes several specialities from those regions. The handmade tortellini and ragu sauce have a Bolognese flavour. The fritters fried in semolina are a familiar taste in Palermo. And chef Takahashi brings Italy even closer with his anecdotes about the dishes.

  Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

  +81 3-6434-0615

  

  Shuka Nomoto

  • 2-17-1 Ebisuminami, Shibuya-ku, Tokyo, 150-0022, Japan
  • ¥¥ · Izakaya

  MICHELIN Guide’s Point Of View

  The owner-chef creates unique dishes by incorporating Chinese tastes into Japanese cuisine, which he takes as his base. The sesame oil that adds flavour to seasonal ingredients in the aemono and the pork tongue shumai speciality are good examples. At the end come items like beef sinew curry and noodles with a savouriness imparted by shellfish. The dashi is made from ingredients used in the cuisine and has real depth of flavour, which he lets speak for itself.

  Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • JCB
  • Mastercard credit card
  • Visa credit card

  +81 3-6303-4355

  

  Kankokushokudo Iru Sakaagaru

  • 3F, 1-17-2 Ebisuminami, Shibuya-ku, Tokyo, 150-0022, Japan
  • ¥¥ · Korean

  MICHELIN Guide’s Point Of View

  The slogan is ‘Bringing Samgyetang to the world’ and the secret recipe was created by the mother, who holds a first-class license in Korean cooking skills. Have some Korean nori boiled down in sweetened soy glaze or watari-gani gejang while you wait. Soup made with ginseng and goji berries is added to the nabe with a whole chicken and the chicken is stuffed only with mochi rice.

  Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

  +81 3-5734-1699

  https://yamazakihajime.com/

  

  SŌWADŌ

  • 1-12-15 Hiro, Shibuya-ku, Tokyo, 150-0012, Japan
  • ¥¥ · Izakaya

  MICHELIN Guide’s Point Of View

  Based on the owner-chef’s connections to his home prefecture of Fukuoka, he offers seafood from Amakusa and Karatsu and local dishes from all over Kyushu. He serves Miyazaki chicken grilled over straw or boiled plain. Yobuko speciality steamed squid dumplings are served with squid ink ponzu for an original touch. The ‘Genshiyaki’ features skewered fish grilled in a charcoal pot and salted as in ancient times. The ‘Unzen ham cutlet’ from Nagasaki is also popular.

  Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

  +81 80-8040-4822

  

  Chukakosai JASMINE

  • 5-22-3 Hiroo, Shibuya-ku, Tokyo, 150-0012, Japan
  • ¥¥ · Chinese

  MICHELIN Guide’s Point Of View

  Jiangnan cuisine is a rich food culture that arose from fertile land. Here you’ll find various dishes with an original touch. The speciality is spicy chicken with fragrant spices and black vinegar. The grilled gyoza dumplings eaten with that sauce are also popular. The arrangement of the ‘Pagoda-style Dong Po Pork’ from Hangzhou cuisine is also unique. A sophisticated modern touch is given to the seasonings and preparations while keeping to tradition.

  Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

  +81 3-5421-8525

  https://jasmine310.com/

  

  Ăn Cơm

  • 2F, EAT PLAY WORKS, 5-4-16 Hiro, Shibuya-ku, Tokyo, 150-0012, Japan
  • ¥¥ · Vietnamese

  MICHELIN Guide’s Point Of View

  Wanting to make Vietnamese cuisine more familiar, the chef incorporates Japanese elements into his creations. The colourful papaya salad comes with sake lees dressing and the shrimp spring roll is made with shibazuke and served with ‘Shottsuru’ fish sauce from Akita. Pho comes in soup made from chicken bones and garnished with dried bonito shavings. Sake enhances the dishes, and the fusion of Vietnamese and Japanese elements keeps things interesting.

  Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Notable sake list
  • Visa credit card

  +81 3-6409-6386

  

  Bistro Némot

  • 2F, EAT PLAY WORKS, 5-4-16 Hiro, Shibuya-ku, Tokyo, 150-0012, Japan
  • ¥¥ · French

  MICHELIN Guide’s Point Of View

  The main offering at this bistro is traditional dishes, with pâté en croûte and roast lamb being standard fare. The chilled ‘Squid and Carrots’ is a distinctive dish featuring squid mixed in with carrot salad and was inspired by a local dish of Fukushima, the chef’s hometown. His experience in gastronomy shines through in how the meat is cooked and the sauce is seasoned.

  Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

  +81 3-6447-7131

  

  Gracia GASTROBAR de Barcelona

  • 2F, EAT PLAY WORKS, 5-4-16 Hiro, Shibuya-ku, Tokyo, 150-0012, Japan
  • ¥¥ · Spanish

  MICHELIN Guide’s Point Of View

  The concept here is ‘a cutting-edge Barcelona gastro-bar’. Pairing modern ideas with local cuisine, it’s like a Spanish bar where you can enjoy à la carte dishes. Prime examples of this are the ‘Callos’ tripe stew and the ‘Caldoso’ fisherman-style rice dish. The experienced French-born chef creates original dishes, incorporating Japanese tastes like Kamakura vegetables and katsuo-dashi.

  Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

  +81 3-6432-5013

  https://www.gracia-tokyo.jp/

Using European chairs in an otherwise Japanese atmosphere sets this dining room apart. The décor suggests a bamboo grove, recalling owner-chef Masakazu Karibe’s apprenticing days. He grinds unpolished buckwheat from Nagano and Niigata Prefectures finely, crafting soba noodles that are silky-smooth. Sobagaki squeezed into balls using a cloth tastes velvety smooth. The signature tempura soba at his mentor’s place so deeply impressed him that it confirmed his decision to apprentice as a soba chef.

At this restaurant, you can enjoy local sake from all over Japan together with exquisite dishes. Sake servings start at 90ml, so you can taste-test, too. The dish portions are on the smaller side, meaning you can try a variety. We recommend starting with the assorted sashimi. The horse mackerel karaage and seasonal stews are also popular. This is a great spot for the drinker who also likes good food.

The priority here is freshness and quality, so only chickens slaughtered that morning are bought in from a trusted producer. Only an omakase menu is offered so the owner-chef can use the whole chicken without waste. Items like lotus root stuffed with ground chicken and vinegar-marinated fried chicken are served in between the yakitori. Ramen with chicken dashi is served at the end. Also popular in winter are the white broth chicken nabe and foie gras nabe.

Shinichiro Sakurai was drawn to the Basque Country and presents the local tastes as-is. Even the way the vegetables are sliced is evidence of careful preparations. The assortment of pork dishes here is unparalleled, such as homemade charcuterie and the ‘Garbure’ uncured ham and vegetable soup. The story behind the painting of the pig on the wall expresses the bonds between the Basque Country and Japan.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Particularly interesting wine list
• Visa credit card

+81 3-6455-4426

PST Roppongiten

• 7-6-2 Roppongi, Minato-ku, Tokyo, 106-0032, Japan
• ¥ · Pizza

MICHELIN Guide’s Point Of View

PST stands for Pizza Studio Tamaki, and the Tamaki-style is to emphasise the fragrance and saltiness of the crust. Salt is shaken into the furnace to give the bottom of the crust a hint of saltiness and bring out the sweetness of the flour. The edges are fully baked until fragrant. The chef has come up with his own flour mix for maximum lightness. He also doesn’t over-knead the dough, but lets it form naturally to give the crust some variation in texture.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 3-6434-7932

http://pst-tk2-ad.com/

TORITAMA Honkan

• 6-22-19 Shirokane, Minato-ku, Tokyo, 108-0072, Japan
• ¥¥ · Yakitori

MICHELIN Guide’s Point Of View

The name features the characters for ‘chicken’ and ‘egg’ and the age-old question of which came first. Specialising in yakitori, this restaurant began using chicken organs ahead of other similar places. The ‘Bonjiri’ are the parts the tail feathers grow from, and those of hens are used for their chewier texture. The ‘Hagoita’ is where the two Bonjiri attach, and is a rare, tender part. The omakase set menu is great value and offers a balanced variety of items.

Facilities & Services

• Air conditioning
• Booking essential
• Counter dining

+81 3-5795-2950

Soba Tajima

• 3-8-6 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan
• ¥ · Soba

MICHELIN Guide’s Point Of View

The signatures here are stone-milled handmade soba and seasonal vegetable dishes. Served in a bamboo sieve, the thin-cut soba goes down smoothly. Flour from different production areas is mixed to enhance the flavour and maintain consistency in all seasons. Thanks to his training, vegetable dishes are a speciality, one example being the lotus root dumpling in autumn and winter. The soba with minced chicken on rice is a popular item on the lunch menu.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 3-3445-6617

http://www.sobatajima.jp/

La Brianza

• 3F, Roppongi Hills Residence C, 6-12-3 Roppongi, Minato-ku, Tokyo, 106-0032, Japan
• ¥¥ · Italian

MICHELIN Guide’s Point Of View

The chef went to the USA to study business, but was drawn to Italian cuisine. He changed courses, made a beeline for Italy and travelled around various regions. He uses produce from all over Japan while showcasing cuisine from different parts of Italy. Taking his cue from the Brianza area – the suburb of Milan after which the restaurant is named – pork dishes are an essential element. A famous dish here is Piedmont gratin-style black truffles.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Particularly interesting wine list
• Visa credit card

+81 3-6804-5719

https://la-brianza.com/

+81 3-6804-5719

https://la-brianza.com/

COMME À LA MAISON

• 6-4-15 Akasaka, Minato-ku, Tokyo, 107-0052, Japan
• ¥¥ · French

MICHELIN Guide’s Point Of View

Yuji Wakui decided to return to Japan and be an evangelist there for the charms of local French cuisine out of a sense of gratitude for the warmheartedness of the chef he trained under. He says this is his way of repaying all the kindness he was shown. Using uncured ham dashi and duck fat, he makes Southwestern French dishes that are full of flavour. Simple tastes like that of the ‘Soupe de Garbure’ speciality provide a satisfying sense of comfort.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• Mastercard credit card
• Visa credit card

+81 3-3505-3345

Yakitori HARUKA

• 5-8-13 Shirokane, Minato-ku, Tokyo, 108-0072, Japan
• ¥¥ · Yakitori

MICHELIN Guide’s Point Of View

The owner-chef uses lean chicken so that you can enjoy a bigger portion of it. He also provides sweet and sour pickled ginger to cleanse the palate. He procures whole chickens, so he also offers rare parts like kidneys, inner thigh and tendon. Most are salt-grilled to bring out the distinctive flavour of each part. You can enjoy almost any chicken part to your heart’s content if you taste them without stopping.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 80-8495-7977

anikò

• B1F, 6-3-8 Akasaka, Minato-ku, Tokyo, 107-0052, Japan
• ¥¥ · Italian

MICHELIN Guide’s Point Of View

The restaurant’s name derives from the word ‘anikò’ which, in the dialect of Italy’s Le Marche region, means ‘giving out plenty, a little at a time’. Guests who order the Maruke-no-Oka set menu can experience this approach to dining. Diners can have their fill of regional home cooking, including fried olives, fisherman’s soup and pasta in a boar sauce. The relaxing, comfortable atmosphere feels like Chef Iseki has welcomed you into his home.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 3-6230-9172

https://www.aniko-akasaka.com/

Grace

• 1-7-2 Azabujuban, Minato-ku, Tokyo, 106-0045, Japan
• ¥¥ · Korean

MICHELIN Guide’s Point Of View

The name of the restaurant comes from the fact that during Korea’s dynastic period, only monarchs could eat samgye-tang. The owner-chef visited many samgye-tang restaurants in the localities out of a desire to recreate the authentic taste. Following tradition, he uses raw ginseng and jujube. In South Korea, samgye-tang is considered a yakuzen. Ginger tea is served after the meal for its warming effect, based on a balanced diet promoting good health.

Facilities & Services

• Air conditioning
• Booking essential

+81 3-3475-6972

http://samgetang.jp/

ROZZO SICILIA

• 1-1-12 Shirokane, Minato-ku, Tokyo, 108-0072, Japan
• ¥¥ · Italian

MICHELIN Guide’s Point Of View

Sicily being a centre of Mediterranean trade, it developed a rich food culture. The chef was drawn to that diversity and trained there. He serves authentic dishes—mainly traditional ones such as eggplant caponata and spaghetti with sardines and fennel. ‘Rozzo’ means ‘au naturel’. Enjoy straightforward local cuisine featuring vegetables and seafood.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 3-5447-1955

MOELLEUSE

• 2F, 1-5-4 Minamiazabu, Minato-ku, Tokyo, 106-0047, Japan
• ¥¥ · French

MICHELIN Guide’s Point Of View

The chef brings seasonal ingredients in from all over Japan, and then brings their intrinsic tastes to the fore without affectation in his cooking. The sabayon sauce for the asparagus brought in from Saga is a spring speciality. In autumn, try the mackerel marinade flavoured with green mustard sauce. The wagyu rump, boned lamb, and other parts, slowly chargrilled uncut, make for a substantial, satisfying meal.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• Mastercard credit card
• Particularly interesting wine list
• Visa credit card

+81 3-3454-6010

http://moelleuse.com/

AMANOYA

• 3-1-9 Azabujuban, Minato-ku, Tokyo, 106-0045, Japan
• ¥ · Okonomiyaki

MICHELIN Guide’s Point Of View

This café featuring Japanese-style sweets was founded in Osaka and is run by the third-generation owner. She prepares the okonomiyaki in line with her credo of “lovingly made with good techniques and a sincere approach”. The mixed okonomiyaki has interesting names like ‘Goemonyaki’ dipped in dashi and ‘Benkei’, which comes with mochi. Other specialities include sweets such as anmitsu (cubes of gelatine topped with bean paste) and zenzai (sweet red bean soup).

Facilities & Services

• Air conditioning
• Booking essential
• Cash only

+81 3-5484-8117

https://amano-ya.jp/

T’astous

• 2-5-21 Minamiazabu, Minato-ku, Tokyo, 106-0047, Japan
• ¥¥ · French

MICHELIN Guide’s Point Of View

The chef trained in south-west France, which is a famous truffle and foie gras production area, and was where he specialised in the local cuisine. The name ‘T’Astous’ is taken from the local dialect for ‘canapé’. The dish particularly close to the chef’s heart is the black truffle canapé, which he makes a speciality of. The foie gras terrine, cooked just enough to dry it, is another work of art.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 3-6435-4722

UNE PINCÉE

• 2-19-2 Higashiazabu, Minato-ku, Tokyo, 106-0044, Japan
• ¥¥ · French

MICHELIN Guide’s Point Of View

The name of the restaurant is the French word for ‘a pinch’ (such as of salt), as found in French cookbooks. Each dish embodies unquantifiable artisan technique and most items are modern arrangements of traditional dishes. The speciality is snow crab and avocado mousse. Since it stays open until late, à la carte dishes are the main focus, so that customers can easily drop in and enjoy some food. The chef will also serve up a single dish into portions for you.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 3-5561-2939

https://unepincee.com/

 

Yakitori Kato

• 2F, 3-3-2 Mita, Minato-ku, Tokyo, 108-0073, Japan
• ¥¥ · Yakitori

MICHELIN Guide’s Point Of View

The owner-chef uses free-range chicken from Okukuji for its fine texture and leanness, considering it best suited for yakitori. The set menus and skewer sets feature vegetable skewers, too. While keeping it simple, he also tries to keep it varied, such as by pairing neck meat with horseradish and red leaf mustard. The wine selection is another of the restaurant’s selling points. The acidity of Burgundy wine helps accentuate the flavour of the chicken.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 3-6722-0977

CHARCUT

• B1F, 1-11-5 Toranomon, Minato-ku, Tokyo, 105-0001, Japan
• ¥¥ · French

MICHELIN Guide’s Point Of View

Charcuterie is the art of smoking or curing meats, primarily pork. The chef puts his heart into this aspect of French food culture, making sausage, salami and other items. Inspired by caillette provençale he ate in Nice and that left a lasting impression, he makes terrine with pork liver and spinach. The andouillette here also rings true, the taste of which he learned in Lyon.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 3-6205-4177

Shimbashi Kamata

• 2-11-5 Shimbashi, Minato-ku, Tokyo, 105-0004, Japan
• ¥¥ · Oden

MICHELIN Guide’s Point Of View

The owner-chef started out at a ryotei in Osaka but was drawn to oden and changed course. He studied Kanto-style oden in his home prefecture of Saitama and, in pursuing the ideal flavour, found his way to Kansai-style. He uses a light dashi made from Ma-kombu, dried tuna and dried high-grade bonito. There are several kinds of dashi depending on the ingredients and featuring different blends of seasoning. His training is evident in the kaiseki-like flow of things.

Facilities & Services

• Air conditioning
• Booking essential
• Cash only
• Counter dining

+81 3-3502-5133

Tachiguizushi Akira

• B1F, 3-8-5 Shimbashi, Minato-ku, Tokyo, 105-0004, Japan
• ¥¥ · Sushi

MICHELIN Guide’s Point Of View

The owner opened this restaurant as a stand-up place where customers could enjoy sushi casually and get acquainted with sushi’s charms. He hires young chefs from a friend’s restaurant to do the nigiri which also contributes to their training them. You can well imagine yourself at a late Edo period food stall, enjoying sushi, piece by piece, of akazu-seasoned rice with your favourite topping. Get a numbered ticket in the morning and be prepared to wait in line.

Facilities & Services

• Air conditioning
• Counter dining
• Credit card / Debit card accepted
• Reservations not accepted

+81 70-3293-7491

Araishoten

• 5-32-4 Shimbashi, Minato-ku, Tokyo, 105-0004, Japan
• ¥¥ · Peruvian

MICHELIN Guide’s Point Of View

The chef trained in French cuisine in Japan, then worked in Peru where he learned about the local tastes. He communicates the appeal of Peruvian cuisine, which was nurtured by the Andes, the Amazon and the Pacific Ocean, and absorbed influences from various cultures. The standard items are ceviche, featuring white-fleshed fish marinated in salt and citrus juice. Lunch is a set menu, but at dinnertime you can choose according to your preferences.

Facilities & Services

• Air conditioning
• Cash only

+81 3-3432-0368

TXIKI PLAKA

• 2-15-13 Shimbashi, Minato-ku, Tokyo, 105-0004, Japan
• ¥¥ · Spanish

MICHELIN Guide’s Point Of View

Relax and enjoy traditional Spanish and Basque cuisine at this small restaurant-bar. First try a pincho or a montadito, a thin slice of baguette, with any number of toppings. The standard tapas here are the tortilla and the cold lasagna with sardines and vegetables. The chef puts to work the elements she has learned from French and Italian cooking in the flavouring and in her treatment of the ingredients.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 3-6206-1125

Les jardin des dodine

• 1-6-5 Shibadaimon, Minato-ku, Tokyo, 105-0012, Japan
• ¥ · French

MICHELIN Guide’s Point Of View

This bistro features a monotone interior and jazz playing in the background. The food is popular not only for the taste but also the generous portions, so it’s always lively and busy. Thick-cut smoked salmon is the speciality. The truffle and foie gras takikomi-gohan is a fusion of Japanese and French cuisines. The main dish is enough for two, so you can share it with a friend.

Facilities & Services

• Air conditioning
• Cash only – lunch
• Mastercard credit card
• Visa credit card

+81 3-6435-7183

The chef prizes traditional French cuisine and this is reflected in the standard dishes of marinated salmon, foie gras terrine and bouillabaisse. He also actively incorporates Japanese ingredients like edible wild plants and firefly squid to convey the richness of the seasons. The risotto featuring these ingredients is also popular. While the dishes are classic in composition, the simple and delicate flavouring used is appealing.

The owner-chef was inspired by authentic pizza while in Italy as a clothes buyer. Dough made with natural yeast is leavened for 40 hours according to the old local technique and allowed to rest for more than a week before it’s baked in a wood-fired oven. We recommend the three different Margherita pizzas made with mozzarella from either Japan or Italy, and the Caprese, which allows you to compare different tastes.

TRATTORIA BUCA’MASSIMO

• 1-24-11 Tomioka, Koto-ku, Tokyo, 135-0047, Japan
• ¥¥ · Italian

The chef felt the appeal of Tuscany while he was in Italy, so decided to specialise in Tuscan cuisine when he opened his own restaurant. The speciality is meat dishes grilled over bincho charcoal and the top recommendation is the Florentine steak. The fragrance of the meat and smoke really stimulate the appetite. The portions are also generous. Enjoy all the meaty flavours with your group.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 3-5809-9022

https://bucamassimo.jp/

O2

• 2-15-12 Miyoshi, Koto-ku, Tokyo, 135-0022, Japan
• ¥¥ · Chinese

MICHELIN Guide’s Point Of View

Chef Otsu aims to create a new form of Chinese cuisine. Not limiting himself to regions such as Szechuan or Shanghai, he incorporates elements from other countries, too. Examples include seasonal steamed dumplings featuring wild vegetables and corn and monaka wafer cake filled with confit-style ayu. Beef cheek with fermented black bean stew is a standard meat dish. Traditional items make their appearance in the set menu as well, giving variety to the meal.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 3-6458-8988

L’INSIEME

• 1-31-7 Kameido, Koto-ku, Tokyo, 136-0071, Japan
• ¥ · Pizza

MICHELIN Guide’s Point Of View

This restaurant is proud of its wide selection of pizzas and chargrilled items. The chef’s expertise has won him pizza competition prizes. Also, the name of the restaurant, ‘L’Insieme’, means ‘together’ and is the signature pizza featuring smoked mozzarella and arugula. The portions of chargrilled meat dishes like lamb, chicken and homemade sausage are generous. Come and share with friends.

Facilities & Services

• Air conditioning
• Booking essential
• Cash only

+81 3-5858-9713

https://www.linsieme2016.com/

RISTORANTE Cucina Shige

• 2-41-16 Ojima, Koto-ku, Tokyo, 136-0072, Japan
• ¥¥ · Italian

MICHELIN Guide’s Point Of View

The atmosphere here is like that of a small ristorante you might find out in the Italian countryside. The chef studied in Piedmont, so he specialises in items made with truffles like the oven-cooked onsen tamago and the black truffle risotto. For the appetiser, we recommend the assortment that features several of the seafood dishes of the day. He sets great store by traditional cooking techniques and seasonal ingredients.

Facilities & Services

• Air conditioning
• Booking essential
• Counter dining
• Credit card / Debit card accepted

+81 3-3681-9495

https://www.cucinashige.com/