Author: usaadmin

[MICHELIN GUIDE JAPAN] Tokyo 1 Stars MICHELIN Soba Cuisine (2)

Tamawarai

  • 5-23-3 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan
  • ¥¥ · Soba

MICHELIN Guide’s Point Of View

Masahiro Urakawa pours his soul into his coarse-ground soba, served on a seiro rack. He sources Hitachiaki buckwheat and mixes in buckwheat he has cultivated himself. Even the black husks are milled, so the buckwheat bursts with wild flavour, but kneading it into such thin juwari soba is hard work. The name is an amalgam of his parents’ soba shop and the nickname of his mentor. A Shinto straw rope decoration from his birthplace, Ise, protects the restaurant from malevolent spirits.

Facilities & Services

  • Air conditioning
  • Cash only

+81 3-5485-0025

Yuan Yamori

  • 3-9-7 Tsukishima, Chuo-ku, Tokyo, 104-0052, Japan
  • ¥¥¥ · Soba

MICHELIN Guide’s Point Of View

Sobagaki, buckwheat soup, buckwheat salad: Akihisa Yamori’s love for buckwheat pours off the pages of his menu. Sashimi marinated in kaeshi, soba topped with nori and kamo nanban are just some of the delightful varieties of items. Don’t miss the juwari soba with a smooth finish just like nihachi. In a sign of the shop’s passion, soba on seiro racks is served by hand so you don’t miss a drop of the aroma. Yamori pursues Edo soba for the modern era while fully respecting tradition

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining
  • Shoes must be removed
+81 3-6225-0633

[MICHELIN GUIDE JAPAN] Tokyo 1 Stars MICHELIN Ramen Cuisine (3)

Chukasoba Ginza Hachigou

  • 3-14-2 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥ · Ramen

MICHELIN Guide’s Point Of View

The name means ‘eight five’ referring to the tsubo size (about 28m²) with seating for just six. Yasufumi Matsumura’s background is in French cuisine, so as if preparing consommé, he decided not to use tare sauce. He blends Japanese and Western elements like kombu, dried shiitake, dried tomatoes and uncured ham, with free-range chicken and duck as the base. Is the golden broth seasoned with soy sauce or salt? These borderless new flavours are born of a revolutionary approach

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

SOBAHOUSE KONJIKI HOTOTOGISU

  • 2-4-1 Shinjuku, Shinjyuku-ku, Tokyo, 160-0022, Japan
  • ¥ · Ramen

MICHELIN Guide’s Point Of View

In Tokyo where there are so many ramen restaurants, this one has a presence of its own. The ‘Salty Ramen with Red Sea Bream and Clams’ features red tai, clams and dashi from dried items, truffle sauce, and the fragrance of porcini oil. Another distinctive characteristic is the use of Iberico pork for the roasted pork fillet, garnished with edible winter cherry sauce. The combination of flavours and way the ingredients are used make for a unique taste experience.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 3-5315-4733

https://sobahousekonjikihototogisu.com/

Sosakumenkobo NAKIRYU

  • 2-34-4 Minamiotsuka, Toshima-ku, Tokyo, 170-0005, Japan
  • ¥ · Ramen

MICHELIN Guide’s Point Of View

Kazumasa Saito’s signature dishes are his dandan noodles and soy-sauce ramen. The secret to each is the broth. A mix of whole chicken, beef bones, oysters and kombu go into a single pot. Each ingredient umami’s adds its own layer, for a deeply flavourful result. Drawing on his experience in China, he seasons his dandan noodles with home-grown sesame paste and chilli oil. The soy-sauce ramen uses a sauce made from multiple soy sauces, which imparts a rich, weighty flavour.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 3-6304-1811

http://www12.plala.or.jp/nakiryu/

 

[MICHELIN GUIDE JAPAN] Tokyo 1 Stars MICHELIN Innovative Cuisine (3)

nôl

  • 1F, DDD HOTEL, 2-2-1 Nihombashibakurocho, Chuo-ku, Tokyo, 103-0002, Japan
  • ¥¥¥ · Innovative

MICHELIN Guide’s Point Of View

Chef Tatsuya Noda says his theme is “nourishing the heart”. He seeks to offer new food experiences, to surprise and inspire through his cooking. The vegetable dish ‘Eat from the Field’ was inspired by his grandmother’s vegetables pickled in bran paste. The soup after the meal makes use of vegetable offcuts. The mindset behind this is of valuing ingredients and avoiding waste. He brings his rich sensibilities to Japanese food culture, creating dishes that combine the two.

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
  • Particularly interesting wine list
  • Visa credit card

https://nol.jp/

TOKi

  • 2F, 1-8-4 Shimbashi, Minato-ku, Tokyo, 105-0004, Japan
  • ¥¥¥ · Innovative, Spanish Contemporary

MICHELIN Guide’s Point Of View

At the helm of this restaurant is Chef Kawashima, owner-chef of akordu in Nara. The name comes from the Basque word for ‘place’. Ingredients from Nara are the star here, interpreted with the creative flair Kawashima learned in Spain. The names on the menu are fun as well, bursting with the seasonal scenery and terroir of Nara. Everything in the interior evokes the wonder of Yamato, from the Yoshino hinoki wood accents to the vessels of Akahada ware and the stones from Yakushiji Temple.

Facilities & Services

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

+81 3-6228-5665

sio

  • 1-35-3 Uehara, Shibuya-ku, Tokyo, 151-0064, Japan
  • ¥¥¥ · Innovative

MICHELIN Guide’s Point Of View

Chef Shusaku Toba has led quite a life—as a J-League trainee, a primary school teacher, and then, at age 32, setting out to become a chef. He studied Italian cooking, then the sensibility to create new dishes by studying French gastronomy. The name of the restaurant comes from the word for ‘salt’, an ingredient he sets great store by. The joy of Toba’s creations is his wilful disregard for genres, though his fare is grounded firmly in his experience as an apprentice.

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 3-6804-7607

http://sio-yoyogiuehara.com/

[MICHELIN GUIDE JAPAN] Tokyo 1 Stars MICHELIN Italian Cuisine (10)

BVLGARI IL RISTORANTE LUCA FANTIN

  • 9F, 2-7-12 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥¥¥ · Italian

MICHELIN Guide’s Point Of View

Here you’ll find a luxurious world view befitting the BVLGARI jewellery brand. Chef Luca Fantin serves brilliant and beautiful contemporary dishes. He is from Veneto, a famous rice growing area; so, as you might expect, he also specialises in risotto. A chandelier of Venetian glass, a craft from his hometown, decorates the dining room.

Facilities & Services

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

+81 3-6362-0555

https://www.bulgarihotels.com/

Aroma Fresca

  • 12F, 2-6-5 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥¥ · Italian

MICHELIN Guide’s Point Of View

Chef Shinji Harada chose a compact design for the elegant dining room so that he could ensure just the right feel, unique to his restaurant, for anyone and everyone there. His motto is ‘the shortest distance for the ingredient’, so the food he brings to your table always has the aroma of freshness (aroma fresca). The crab insalata, steamed anago with herbs and wagyu steak are all delicate and beautiful.

Facilities & Services

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

+81 3-3535-6667

http://www.aromafresca-afsa.com/

FARO

  • 10F, 8-8-3 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥¥ · Italian

MICHELIN Guide’s Point Of View

Enjoy the gastronomy of a Japanese chef active in Rome and Tokyo. He presents cutting-edge cuisine in the form of modern-day Italian cooking that blends tradition and innovation and to which he brings elements of regional Japanese cuisine and food culture. A representative dish is the potato spaghetti that uses cultured Japanese-made butter and Italian fish sauce. Take note, too, of the creative desserts, such as the flower-and-herb tart.

Gastronomy & Sustainability

MICHELIN Green Star

“Our philosophy is to be in harmony with nature. Vegan menus reduce demand for livestock, which place a heavy burden on the environment. We promote the use of honey from Japanese bees to protect the ecosystem. We use organic herbs and vegetables to facilitate the natural cycle of things.”

— Kotaro NODA

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Particularly interesting wine list
  • Restaurant offering vegetarian menus
  • Visa credit card

+81 3-3572-3911

 https://faro.shiseido.co.jp/

Gucci Osteria da Massimo Bottura Tokyo

  • 4F, 6-6-12 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥¥ · Italian

MICHELIN Guide’s Point Of View

A fairy-tale space spreads out before the visitor, with green as the unifying theme. Famous chef-restaurateur Massimo Bottura is the supervising director, while Chef Antonio IACOVIELLO specialises in Japanese ingredients for his contemporary Italian cuisine from this base in the heart of Tokyo. Just as the butterfly print symbolises freedom and beauty, Bottura’s cuisine is beautiful and abundantly creative.

Facilities & Services

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

+81 3-6264-6606

https://www.gucciosteria.com/ja

ALTER EGO

  • 2-2-32 Kandajimbocho, Chiyoda-ku, Tokyo, 101-0051, Japan
  • ¥¥¥ · Italian

MICHELIN Guide’s Point Of View

‘Alter Ego’ refers to chef Hirayama, right-hand man to chef Tokuyoshi, who runs the main location in Milan. At the Milan restaurant, the theme is ‘Japanese food with Italian ingredients’, while the theme of the Tokyo location is the inverse: ‘Italian food with Japanese ingredients’. The speciality of the house, ‘Milkmaid Pasta’, emerged from an encounter with a mozzarella craftsman who raises water buffalo in Chiba Prefecture.

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 3-6380-9390

Principio

  • 2F, 2-4-8 Azabujuban, Minato-ku, Tokyo, 106-0045, Japan
  • ¥¥¥ · Italian

MICHELIN Guide’s Point Of View

Chef Teruhito Negishi conveys the appeal of the ingredients in a simple way. This includes grilling large pieces of meat slowly over charcoal. For this reason, reservations require a party of at least two. Handmade pasta is paired with seasonal seafood and leaves a lasting impression. He also serves local dishes like ‘Sarde in Saor’, made with sweet vinegar, chopped green onions and red peppers, to give his customers a taste of what it’s like to be in Italy.

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 3-6809-4982

https://www.principio.net/

 

BOTTEGA

  • B1F, 5-17-8 Hiro, Shibuya-ku, Tokyo, 150-0012, Japan
  • ¥¥¥ · Italian

MICHELIN Guide’s Point Of View

The chef Shohei Sasagawa emphasises the tastes of local cuisine that he studied in various places in Italy. Adding his own sensibilities, he draws out the natural flavours of the ingredients. ‘Tripe, Abomasum and Tricandille Stew’ is a Tuscan dish, but there’s a touch of originality here. In Tuscany, they stew the tripe and abomasum in chicken broth, but Sasagawa has found a way to increase the umami by stewing them for several hours in broth made from offal.

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 3-6450-3933

https://www.bottega-cucina.com/

Ristorante HONDA

  • 2-12-35 Kitaaoyama, Minato-ku, Tokyo, 107-0061, Japan
  • ¥¥¥ · Italian

MICHELIN Guide’s Point Of View

Chef Tetsuya Honda has experience with French cuisine and uses Japanese ingredients to create modern Italian dishes. He uses a syphon to brew the wakame and clam dashi in front of the customer, which he pours over white-fleshed fish for a cream chowder-like taste. The creative dishes could be described as the Japanese rising sun against the tricolour French and Italian flags. Here are dishes that could only be conceived in Japan.

Facilities & Services

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

+81 3-5414-3723

http://www.ristorantehonda.jp/

TACUBO

  • 2-13-16 Ebisunishi, Shibuya-ku, Tokyo, 150-0021, Japan
  • ¥¥¥ · Italian

MICHELIN Guide’s Point Of View

The dishes feature plenty of Japanese ingredients prepared using Italian cooking techniques. Ingredients include wild vegetables and shellfish in spring, eggplants and tomatoes in the summer, and root vegetables from the autumn. The speciality is meat grilled over firewood; lamb back meat, pork shoulder, Tokachi beef and other ingredients are cooked with simple seasoning.

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 3-6455-3822

https://tacubo.com/

Regalo

  • B1F, 4-6-2 Yoyogi, Shibuya-ku, Tokyo, 151-0053, Japan
  • ¥¥¥ · Italian

MICHELIN Guide’s Point Of View

When the restaurant first opened, the name was prefixed with ‘Ristorante’, but the sign was changed out of a desire to freely pursue originality, unbound by Italian culinary conventions. Tomomi Ogura uses Japanese ingredients to provide a sense of the season, incorporating cuisine from southern Italy in the summer and from northern Italy in winter. His specialities are pasta and chargrilled dishes which are seasoned simply with salt.

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 3-6383-3384

https://www.regalo-ristorante.com/

[MICHELIN GUIDE JAPAN] Tokyo 1 Stars MICHELIN Beef,Crab Specialities Cuisine (3)

Oniku Karyu

  • 7F, 1-14-6 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥¥¥ · Beef Specialities

MICHELIN Guide’s Point Of View

There is a great amount that can be learnt when it comes to wagyu, and this depth is what drew Haruka Katayanagi to it during his training. The kaiseki menu includes beef and communicates its appeal. He uses wagyu that he chooses himself from dressed carcasses. You can enjoy a variety of beef dishes, including beef tongue and awabi soup and beef saddle and raw uni sushi. He also adds touches of originality with, for example, Chinese and Western elements.

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 3-6264-4129

http://www.karyu-tokyo.com/

JO

  • B1F, 2-24-14 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan
  • ¥¥¥¥ · Beef Specialities

MICHELIN Guide’s Point Of View

Explore the wonders of beef through the imagination of chef Jotaro Okubo. Rather than use ordinary kuroge wagyu, Jo favours a breed with a longer fattening period, for the dense umami of its red meat. Billed as a ‘meat kappo’, Japanese cooking techniques are interweaved with a variety of beef cuts. The menu entertains with its variety of flavours and original touches, such as a small donburi (bowl of rice with toppings) of wagyu aitchbone with crab or uni, or nigiri of wagyu rump tail.

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 3-3486-2929

http://jo-tokyo.jp/

Ginza Kitafuku

  • 3F, 7-4-5 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥¥¥ · Crab Specialities

MICHELIN Guide’s Point Of View

Live crab delights all five senses year-round. The chef deftly handles the crabs, which arrive in wooden boxes. To add variety to their flavour, the crabs are served as sashimi, shabu-shabu or char-grilled, while tempura and zosui are also available. Red king crab and horsehair crab are served year-round, while blue king crab and matsubagani are served only in season. Enjoying a crab dinner while listening to the chef’s anecdotes about the crustaceans is time well spent.

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 50-3628-6368

https://kanikitafuku.com/

[MICHELIN GUIDE JAPAN] Tokyo 1 Stars MICHELIN Chinese Cuisine (10)

Ginza Yamanobe Edo Chuka

  • 9F, 6-7-6 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥¥¥ · Chinese

MICHELIN Guide’s Point Of View

The concept here is ‘Edo-style Chinese’, making use of choice ingredients brought together in Tokyo from all over Japan. The cooking for the eight counter seats commences all at once, ensuring that it will all taste good. Chef Hitoshi Yamanobe prepares it, ensuring even quality. Enjoy your fill of dishes like botan shrimp with Shaoxing rice wine, karasumi with gelatin noodles, chateaubriand crepe, and red king crab with chili sauce.

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 3-3569-2520

http://ginza-yamanobe.com/

Chugoku Hanten Kohakukyu (Amber Palace)

  • 5F, Palace Hotel, 1-1-1 Marunouchi, Chiyoda-ku, Tokyo, 100-0005, Japan
  • ¥¥¥ · Chinese

MICHELIN Guide’s Point Of View

The dishes are primarily Cantonese as the chef is from Hong Kong. He uses classic techniques while incorporating Japanese and Western ingredients based on the theme of ‘traditional and high quality, modern and fresh’. Prime examples include Iberico pork, truffles, Japanese sweet miso, and Fukui mustard. There is an elegant dining room with traditional Chinese decorations and numerous private rooms as well where you can relax and enjoy your meal.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Car park
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Particularly interesting wine list
  • Visa credit card
  • Wheelchair access

+81 3-5221-7788

https://www.chuugokuhanten.com/

Chugoku Hanten Fureika

  • 3-7-5 Higashiazabu, Minato-ku, Tokyo, 106-0044, Japan
  • ¥¥¥ · Chinese

MICHELIN Guide’s Point Of View

Experience the subtleness and depth of Chinese culture with all five senses. The Chinese head chef shows off his skills with authentic dishes of refined Cantonese and bold Shanghainese cuisine, spanning everything from traditional whole steamed grouper and Peking duck to more creative dishes made with seasonal ingredients. The Shanghai crab set menu, offered from the autumn, is also popular.

Facilities & Services

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

+81 3-5561-7788

https://www.chuugokuhanten.com/

Series

  • 3-4-11 Azabudai, Minato-ku, Tokyo, 106-0041, Japan
  • ¥¥¥ · Chinese

MICHELIN Guide’s Point Of View

The chef uses ingredients from around the world in his quest for a new Chinese cuisine. His signature dish, grilled chicken wings stuffed with foie gras, is the perfect example. In Hong Kong, it’s traditional to stuff chicken wings with mochi rice, but here the dish uses foie gras instead. The allure at Series is the meal consisting of numerous small items only made possible by serving all the guests at the same time, which is why they are asked to arrive at a designated time.

Facilities & Services

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

+81 3-5545-5857

https://series-restaurant.com/

ShinoiS

  • 2F, 4-2-7 Shirokanedai, Minato-ku, Tokyo, 108-0071, Japan
  • ¥¥¥¥ · Chinese

MICHELIN Guide’s Point Of View

Chef Hiroyuki Shinohara serves up traditional Chinese cuisine with a modern interpretation. Caviar and Comté cheese are added to the spring roll for a salty tang. While dried awabi (abalone) is normally served in top-grade Chinese soup stock and seasonings, here water alone is used to draw out the umami. He treasures both tradition and evolution. Using top-quality Japanese ingredients, he spins unique interpretations of Chinese culture and regional cooking, creating a new Chinese cuisine.

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 3-6277-0583

https://shinois.com/

Ippei Hanten

  • 3-12-41 Motoazabu, Minato-ku, Tokyo, 106-0046, Japan
  • ¥¥¥ · Chinese

MICHELIN Guide’s Point Of View

Ippei Adachi’s cuisine is a bridge between Hong Kong and Japan. Drawing on his experiences in Hong Kong, he offers Canton-based cuisine prepared with high quality Japanese ingredients. Starting set menus with congee is an idea he borrowed from tea ceremony cuisine. Shangtang, Chinese soup stock of the highest grade, is prepared with lightness of flavour in mind. He makes the stock with Jinhua dry-cured ham, heightening the deliciousness of the vegetables and seafood.

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 50-3033-3946

Akasaka Momonoki

  • 3F, Kioi Terrace, 1-3 Kioicho, Chiyoda-ku, Tokyo, 102-0094, Japan
  • ¥¥¥ · Chinese

MICHELIN Guide’s Point Of View

The name means ‘peach tree’ in allusion to a Chinese proverb, ‘The peach tree’s delicious fruit makes people beat a path to it’. For Takeshi Kobayashi, his cooking is the peach tree, so he opened his restaurant during the Peach Festival. He brings together traditional cooking from throughout China and interprets it with a unique Japanese sensibility. His precise, skilful handling of kitchen knives and delicate seasonings, light on oil, inspire confidence.

Facilities & Services

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

+81 3-6272-8866

https://momonoki.tokyo/

Shichubo Yung

  • 6-5-5 Shirokane, Minato-ku, Tokyo, 108-0072, Japan
  • ¥¥¥ · Chinese

MICHELIN Guide’s Point Of View

‘Shichubo’ means ‘private kitchen’, and Chef Yuta Hara seeks to create the mood of a private kitchen in Hong Kong. Hara bases his work on Cantonese cuisine but tweaks it with some tricks of his own. For example, the famous awabi here is dressed with Shaoxing-wine butter sauce or with nori sauce of Manila-clam dashi. Diners can add noodle or dim sum dishes according to how hungry they are, in a much-appreciated customer-focused touch.

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 3-5422-9773

https://yung-shirokane.com/

itsuka

  • 2F, 2-14-15 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan
  • ¥¥¥ · Chinese

MICHELIN Guide’s Point Of View

Ryosuke Tamura’s theme is ‘Chinese cooking that conveys the feeling of Japan’. Focusing on classic Sichuan-based Chinese fare, Tamura aims to evolve Chinese cuisine by fusing it with Japanese. For example, whereas Chinese dishes are typically garnished with decoratively cut carrots or orchids, Tamura’s approach is to dress his dishes with seasonal leaves, as on a kaiseki hassun. Jingdezhen and Arita crockery express the cultures of both China and Japan.

Facilities & Services

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

+81 3-3796-7835

https://www.itsuka8.com/

WASA

  • 3-16-1 Higashi, Shibuya-ku, Tokyo, 150-0011, Japan
  • ¥¥¥¥ · Chinese

MICHELIN Guide’s Point Of View

At WASA, you’ll be served original dishes in a theatre-like atmosphere. Masataka Yamashita uses choice ingredients and handles a Chinese wok skilfully. He has experience with Cantonese and Sichuan cuisine, and his mentor from Gifu taught him both how to cook and select ingredients regardless of genre. His specialities include caviar with rice vermicelli and seasonal spring rolls made with ayu and crab. The pairing of traditional and innovative makes each dish memorable.

Facilities & Services

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

[MICHELIN GUIDE JAPAN] Tokyo 1 Stars MICHELIN French Cuisine

La Paix

  • B1F, 1-9-4 Nihombashimuromachi, Chuo-ku, Tokyo, 103-0022, Japan
  • ¥¥¥ · French

MICHELIN Guide’s Point Of View

From historic Nihombashi Bridge, owner-chef Ippei Matsumoto spreads the word about his fusion of French and Japanese cuisines. Everything, from the ingredients to the interior and tableware, incorporates timeless Japanese elegance. Ingredients are delivered directly from producers, with whom Matsumoto maintains continuous dialogue. In summer La Paix serves peaches from his native Wakayama Prefecture. In fact, he makes the most of them, serving a ‘Peach Set Menu’ that sets his restaurant apart.

Gastronomy & Sustainability

MICHELIN Green Star

“We use fish caught using environmentally friendly fishing methods. We support peach farms in the owner-chef’s hometown by procuring imperfect peaches. We believe that thoughtful action by each chef benefits the next generation.”

— Ippei MATSUMOTO

Facilities & Services

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

+81 50-3196-2390

https://lapaix-m.jp/

MAKIYAKI GINZA ONODERA

  • 9F, 5-14-14 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥¥ · French

MICHELIN Guide’s Point Of View

The lights suddenly go out; a flame flickers in the darkness. A curtain rises, as in a theatre. Chef Keiichi Terada has introduced firewood, the original heat source, into French cuisine. The first item, wagyu beef with wasabi, serves as the introduction. Paella and cheesecake recall Terada’s experience in the Basque country. Sayama tea concludes the meal, steeped in tea leaves sourced from his birthplace and roasted moments earlier. His passion for cooking blazes like the flames in a kiln.

Facilities & Services

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

+81 50-3628-1295

https://onodera-group.com/makiyaki/

 

Dominique Bouchet

  • 2F, 1-5-6 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥¥ · French

MICHELIN Guide’s Point Of View

Dominique Bouchet formerly commanded the kitchens at Paris’ fabled Tour d’Argent and Hôtel de Crillon. After opening his own restaurant in Paris, he expanded to Tokyo, a city he’s developed a close relationship with over many years. The theme here is ‘passing on tradition’. Dominique Bouchet reconstructs in a modern style the classic forms he has pursued throughout his career. Paying homage to Japan as a terroir, he expresses his vision through seasonal Japanese ingredients.

Facilities & Services

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

+81 3-6264-4477

https://www.dominique-bouchet.jp/

L’AFFINAGE

  • 2F, 5-9-16 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥¥ · French

MICHELIN Guide’s Point Of View

Chef Yasuyuki Takara was most influenced by Paul Bocuse during his training in France. He was impressed by how the distinguished chef would stay at the restaurant longer than anyone else. He also travelled to various regions to study local cuisine and wines. His speciality is ‘pavé de foie gras’, inspired by the pavers on Azuma-dori in front of the restaurant.

Facilities & Services

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

+81 3-6274-6541

https://laffinage.jp/

L’ARGENT

  • 7F, 5-8-1 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥¥ · French

MICHELIN Guide’s Point Of View

The name of the restaurant means ‘silver’—the ‘gin’ in ‘Ginza’—and the silvery space exudes an air of the near future. Chef Junichi Kato’s chosen theme is the charms of Japan as conveyed from Tokyo. He combines Japanese ingredients with French classics and Northern European innovation. The ‘Fermented Mushrooms’ speciality is a prime example. After your meal, take in the sights and sounds on the terrace and experience being right in the middle of Ginza.

Facilities & Services

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

+81 3-6280-6234

https://largent.tokyo/

PRUNIER

  • 2F, Tokyo Kaikan, 3-2-1 Marunouchi, Chiyoda-ku, Tokyo, 100-0005, Japan
  • ¥¥¥ · French

MICHELIN Guide’s Point Of View

When Tokyo Kaikan was rebuilt, PRUNIER took the opportunity to be reborn under the theme of ‘NEWCLASSICS.’. Awabi (abalone) in béarnaise sauce expresses a seasonal modernity. Sole bonne femme is a study in classic French fare. Guided by the maxim ‘Cook but keep it fresh, change the form but keep it natural’, Chef Hiroyuki Matsumoto has launched a new tradition.

Facilities & Services

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

+81 50-3134-3551

https://www.kaikan.co.jp/restaurant/prunier/

est

  • 39F, Four Seasons Hotel Tokyo at Otemachi, 1-2-1 Otemachi, Chiyoda-ku, Tokyo, 100-0004, Japan
  • ¥¥¥ · French, French Contemporary

MICHELIN Guide’s Point Of View

The name of the restaurant takes the first letters of Emotion, Saison and Terroir in French. Chef Guillaume Bracaval takes seasonal domestic ingredients that stand out for him and sets out to create a fusion of Japanese and French cuisine. This approach is embodied by the inventive dish of tofu with honey and citrus fruit. Bread made from soybean flour is served with chickpea hummus and unrefined soy. The desserts inspired by modern art show the same flair.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Car park
  • Credit card / Debit card accepted
  • Diners Club credit card
  • Great view
  • JCB
  • Mastercard credit card
  • Particularly interesting wine list
  • Terrace
  • Visa credit card
  • Wheelchair access

+81 3-6810-0655

https://www.est-tokyo.com/

Les Saisons

  • M2F, Main Bldg, Imperial Hotel, 1-1-1 Uchisaiwaicho, Chiyoda-ku, Tokyo, 100-8558, Japan
  • ¥¥¥ · French

MICHELIN Guide’s Point Of View

Thierry Voisin brings traditional French cuisine in line with the Japanese milieu. Since coming to Japan, he has come to appreciate the rich array of ingredients available here and the importance given to seasonality in cuisine. Inspired by those ingredients, he comes up with dishes that display his sensibilities. Kombu and katsuo-bushi play a role in his creative preparations. Enjoy a fusion of Japanese and French cuisine in a classical dining room.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Car park
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Particularly interesting wine list
  • Visa credit card
  • Wheelchair access

+81 3-3539-8087

https://www.imperialhotel.co.jp/j/

 

ESTERRE

  • 6F, Palace Hotel, 1-1-1 Marunouchi, Chiyoda-ku, Tokyo, 100-0005, Japan
  • ¥¥¥ · French

MICHELIN Guide’s Point Of View

Enjoy elegant dining with views of the verdant Kokyo Gaien National Garden and Wadakura Moat. Esterre partners with Alain Ducasse, a legend of the gastronomic world, to express the seasons and natural beauty of Japan. The chef, Kei Kojima, who studied under Ducasse, creates a healthful, aesthetically pleasing fusion of French and Japanese cuisines. The accent is on seafood and Kamakura vegetables, as beautiful to the eye as to the palate.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Car park
  • Credit card / Debit card accepted
  • Diners Club credit card
  • Great view
  • JCB
  • Mastercard credit card
  • Particularly interesting wine list
  • Visa credit card
  • Wheelchair access

+81 3-3211-5317

L’aube

  • 2F, 1-17-9 Higashiazabu, Minato-ku, Tokyo, 106-0044, Japan
  • ¥¥¥ · French

MICHELIN Guide’s Point Of View

Chef Hideaki Imahashi worked as both a chef and farmer and infuses his dishes with the thoughts and attitude of a grower. Using Kamakura vegetables memorable to him as a standard ingredient is one example of this. He uses plenty of local spices and citrus fruits while visualizing the scenery of fields. Also of note are the desserts of pâtissier Shoko Hirase; they paint a picture of the transitions between the four seasons, such as Mont Blanc in chestnut season.

Facilities & Services

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

+81 3-6441-2682

 

amarantos

  • 2F, 2-18-5 Akasaka, Minato-ku, Tokyo, 107-0052, Japan
  • ¥¥¥ · French, French Contemporary

MICHELIN Guide’s Point Of View

Shintaro Miyazaki, who has followed the path of gastronomy all his life, has now set out on his own. ‘Amarantos’ refers to the amaranth, a plant that ‘neither withers nor fades’, a reflection, Miyazaki says, of his own way of life. The consommé, a rich reduction from extract of turnip, is representative of the fare. The touch is light but the techniques are classic. Savoury chiffon cake testifies to Miyazaki’s experience as a pâtissier.

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 3-5797-8585

https://www.amarantos2021.com/

La Clairière

  • 3-14-10 Shirokane, Minato-ku, Tokyo, 108-0072, Japan
  • ¥¥¥ · French

MICHELIN Guide’s Point Of View

The chef explains that French cuisine is an aggregation of local cuisines. Taking Tokyo as one of those locales, he incorporates Japanese sensibilities into his dishes. He emphasises seasonal ingredients but places top priority on quality and is not particular about the production area. The ‘White Asparagus Trio’, featuring his favourite ingredient in three layers – mousse, gelée and velouté – is the spring speciality.

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 3-5422-6606

Nœud. TOKYO

  • B1F, 2-5-7 Hirakawacho, Chiyoda-ku, Tokyo, 102-0093, Japan
  • ¥¥¥ · French

MICHELIN Guide’s Point Of View

The concept at the French restaurant Nœud. TOKYO is sustainability, which is expressed throughout. Centred on vegetables, the set menu features dishes with sparse use of oils and fats and light on the stomach. Preparing a single ingredient in several ways creates variety as the natural flavours are brought out. The name of the restaurant means ‘knot’, with the team aiming to tie together people, the environment and food.

Gastronomy & Sustainability

MICHELIN Green Star

“We use domestic ingredients exclusively from production areas that we have observed with our own eyes and strive to communicate the spirit in which the producers grew them. We also use deer and boar, which are overpopulated, in our dishes. We avoid fattened beef, which places a burden on the environment, and procure fish without specifying the kind to avoid depletion of marine resources.”

— Naoto NAKATSUKA

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 3-6910-0233

REQUINQUER

  • 5-17-11 Shirokanedai, Minato-ku, Tokyo, 108-0071, Japan
  • ¥¥¥ · French

MICHELIN Guide’s Point Of View

A marriage of classic French techniques and the creativity of owner-chef Soichi Furuya. Amuse-bouche are playfully sculpted to look like a pebble or leaf. Rice flour crepes are paired with items such as bonito or salmon, lightly smoked in full view of patrons. Awabi (abalone) is flavoured with kombu and steamed. True to the restaurant’s name, which means ‘be of good cheer’, the cuisine is calculated to put everyone in a fun mood.

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 3-5422-8099

https://requinquer.jp/

Alchimiste

  • 5-17-10 Shirokanedai, Minato-ku, Tokyo, 108-0071, Japan
  • ¥¥¥ · French

MICHELIN Guide’s Point Of View

Alchemy is the secret art of changing base metals into gold; and Chef Kenichi Yamamoto calls himself an alchemist, transforming ingredients into beautiful dishes. His Jerusalem artichoke espuma garnished with uni and peanut crumble is one exquisite example of this, his secret art, at work. His creations are based on French traditional recipes and are light and delicate.

Facilities & Services

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

+81 3-5422-7358

https://alchimiste.jp

L’ATELIER de Joël Robuchon

  • 2F, Roppongi Hills Hillside, 6-10-1 Roppongi, Minato-ku, Tokyo, 106-0032, Japan
  • ¥¥¥ · French

MICHELIN Guide’s Point Of View

This is where it all began for the worldwide phenomenon that is L’Atelier de Joël Robuchon. The open kitchen is bustling with chefs. The counter seating, an homage to both sushi shops and Spanish tapas bars, celebrates the diversity of culinary culture. The menu ranges from specialities of years gone by to new arrangements incorporating seasonal Japanese ingredients. This really is Joël Robuchon’s atelier of modern cuisine.

Facilities & Services

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

+81 3-5772-7500

https://www.robuchon.jp/

le sputnik

  • 7-9-9 Roppongi, Minato-ku, Tokyo, 106-0032, Japan
  • ¥¥¥ · French

    MICHELIN Guide’s Point Of View

    The chef varies the pace of the set menu based on the concept of ‘travel’. He produces creative dishes based on traditional techniques he learned in France and builds a unique world view with complex flavours, paying special attention to texture, fragrance and temperature. His approach is most apparent in the ‘Foie Gras, Beets and Rose’ speciality. Also appealing are the delicate desserts that showcase his experience at a patisserie.

    Facilities & Services

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

    +81 3-6434-7080

    https://le-sputnik.jp/

    Tour D’argent Tokyo

    • Lobby floor, Hotel New Otani (The Main), 4-1 Kioicho, Chiyoda-ku, Tokyo, 102-8578, Japan
    • ¥¥¥¥ · French

    MICHELIN Guide’s Point Of View

    The main location in Paris has a real history, having opened in 1582. Renaud Augier, winner of the Un des Meilleurs Ouvriers de France (MOF) award, breathes new life into classic dishes with modern sensibilities. Specialities with an especially solid reputation include young duck roast made with duck that carries a serial number, which was enjoyed by Emperor Showa, and Three Emperor’s style goose foie gras. A luxurious meal here would be a fitting end to a special day.

    Facilities & Services

    • Air conditioning
    • American Express credit card
    • Car park
    • Credit card / Debit card accepted
    • Diners Club credit card
    • JCB
    • Mastercard credit card
    • Particularly interesting wine list
    • Visa credit card
    • Wheelchair access

    +81 3-3239-3111

    https://tourdargent.jp/

    Floraison

    • 2F, 3-6-29 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan
    • ¥¥¥ · French

    MICHELIN Guide’s Point Of View

    This restaurant is a tag team effort by owner-sommelier Sasaki and chef Narumi, who cherishes traditional cuisine and makes use of both classic and modern techniques. Standard items include venison boudin noir and foie gras poêlé and these include sour elements and a thick sauce. Through wine and cooking, the talents of these two individuals bloom, hence the name Floraison.

    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 3-5946-8676

    https://floraison2019.com/

    LUGDUNUM Bouchon Lyonnais

    • 4-3-7 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan
    • ¥¥ · French

    MICHELIN Guide’s Point Of View

    Bouchon Lyonnais is a restaurant in the gourmet capital of Lyons that serves regional cuisine. Owner-chef Christophe Paucod was born in Lyons and, in tribute to his hometown, has faithfully replicated a typical bouchon restaurant. Specialities include homemade charcuterie, boudin noir and Lyons-style quenelle. The chef conveys the richness of French food culture through dishes with a regional flavour.

    Facilities & Services

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

    +81 3-6426-1201

    http://lyondelyon.com/

    Takumi

    • 1-11-10 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan
    • ¥¥¥ · French

    MICHELIN Guide’s Point Of View

    Takumi Otsuki says his aim is to deliver a meal with a strong theme and ensure diners enjoy a richly satisfying time. Inspired by the classics, he puts a unique Japanese touch on the dishes. For example, he uses Japanese parsley and white wine sauce with the red sea bream poêle, and soy sauce with the unagi and red wine stew to do them kabayaki-style. Before taking orders, he provides a menu to clearly explain the content of the main dishes along with his own approach.

    Facilities & Services

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

    +81 3-6804-6468

    https://restaurant-takumi.com/

    au deco

    • 2-23-3 Ebisu, Shibuya-ku, Tokyo, 150-0013, Japan
    • ¥¥¥ · French

    MICHELIN Guide’s Point Of View

    The second chef to run ‘au deco’ is all about getting back to basics. He passes on the joys of classic cooking to the next generation, just as his mentor taught him to do. The ‘Baked Pie of Scrambled Eggs cooked with Snow Crab and Crab Innards’ is a speciality handed down from the first-generation chef. The emphasis on à la carte dishes and a full list of vintage wines offer a glimpse into how French restaurants were done in the good old days.

    Facilities & Services

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

    +81 3-6721-9218

    Ode

    • 2F, 5-1-32 Hiro, Shibuya-ku, Tokyo, 150-0012, Japan
    • ¥¥¥ · French

    MICHELIN Guide’s Point Of View

    Owner-chef Yusuke Namai’s creations express gratitude for food and respect for the thoughts of producers. Consider, for example, ‘Grey’, the house speciality; this dish of sardine marinade and beef is smothered in a meringue flavoured with sardine bones and heads, so that none of the ingredients are wasted. In addition to this dish, grey is also the unifying colour of the dining room and the uniforms. The interior allows diners to feel the chef’s creativity.

    Facilities & Services

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

    +81 3-6447-7480

    https://restaurant-ode.com/

    Le Mange-Tout

    • 22 Nandomachi, Shinjuku-ku, Tokyo, 162-0837, Japan
    • ¥¥¥ · French

    MICHELIN Guide’s Point Of View

    ‘Diligence’ might be the word that comes to mind to describe Chef Noboru Tani work. Preparing dozens of sauces and soup stocks is anything but normal. Carrying on classic techniques, he combines the flavours in his dishes by multiplying the aromas. We recommend the deer consommé and Yezo deer royale in the winter and summer for how the ingredients are made into something quite different. Here, you’ll find the essence of French cuisine and respect for the ingredients.

    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 3-3268-5911

    https://www.le-mange-tout.com/

    L’orgueil

    • 2F, 4-3-23 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan
    • ¥¥¥ · French

    MICHELIN Guide’s Point Of View

    There’s no sign for this ‘champagne restaurant’. Chef Fumiya Kase’s amassed experience acts as his sensibilities, yielding interesting combinations such as beets with unagi. Venison preparations waste nothing, with every part of the deer used in a testament to his respect for his ingredients. ‘L’orgueil’ is French for arrogance, one of the Seven Deadly Sins, but Kase interprets it to mean pride. If modesty is the opposite of arrogance, then halfway between the two must be pride, he reasons.

    Facilities & Services

    • Air conditioning
    • American Express credit card
    • Counter dining
    • Credit card / Debit card accepted
    • Diners Club credit card
    • JCB
    • Mastercard credit card
    • Particularly interesting wine list
    • Visa credit card
    +81 3-6804-5942
    http://orgueil.net

    l’intemporel

    • 4-9-3 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan
    • ¥¥¥ · French

    MICHELIN Guide’s Point Of View

    Specialities are inspired by the chef’s experience in France. The Mackerel Consommé, for example, was born from when the chef had the opportunity to handle blueback fish on Île de Noirmoutier, an island in the Atlantic Ocean. Cauliflower Grilled in Pie Pastry, made with vegetables alone, springs from the influence of his mentor regarding growing vegetables. Imaginative treatment of the bare minimum of combinations creates a cuisine bursting with originality.

    Facilities & Services

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

    +81 3-5413-5750

    http://lintemporel.jp/

    NéMo

    • B1F, 6-15-4 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan
    • ¥¥¥ · French

    MICHELIN Guide’s Point Of View

    As both a cook and an angler, Kenichi Nemoto has an abiding love for the sea. In his set menus the eye is immediately drawn to the fish dishes. Consider, for example, the conger eel frites and celeriac – deep-fried in a nutty batter, this dish is a delight of texture and fragrance. Nemoto also uses unusual fish that are delivered to him directly, ones you won’t see at the fish market. When that natural bounty appears in front of you on a plate, you’ll want the moment to linger forever.

    Facilities & Services

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

    +81 3-5962-6085

    https://restaurantnemo.net/

    Le Coq

    • 2-7-2 Ebisunishi, Shibuya-ku, Tokyo, 150-0021, Japan
    • ¥¥¥ · French

      MICHELIN Guide’s Point Of View

      Chef Mitsuhiro Hiruma employs techniques he learned at legendary restaurants such as Jamin and L’Esperance in the 1980s at a time when Escoffier’s classic dishes were being reconsidered and modern cuisine advocated. His path led him to making minimalist compositions. For example, the smoked salmon is a single thick cut, and becomes one with the perfectly concocted sour cream.

      Facilities & Services

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

      +81 3-3770-1915

      https://lecoq.co.jp/

      recte

      • 2F, 2-17-5 Ebisunishi, Shibuya-ku, Tokyo, 150-0021, Japan
      • ¥¥¥ · French

      MICHELIN Guide’s Point Of View

      Controlling heat is an important element in French cooking. Chef Sasaki is focused on drawing out the aromas and flavours of his ingredients. Using fresh, vibrant Japanese ingredients, Sasaki hit upon charcoal roasting in a kamado, a traditional Japanese stove. Built of stone to lock in the umami from the effects of far-infrared radiation, the stove roasts the food in the smoky fragrance of the charcoal. Sasaki calls his approach “Kamado French”, the start of a fresh gastronomical adventure.

      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 3-3770-7070

      http://www.recte.jp/

      abysse

      • 1-30-12 Ebisunishi, Shibuya-ku, Tokyo, 107-0062, Japan
      • ¥¥¥ · French

      MICHELIN Guide’s Point Of View

      Chef Kotaro Meguro became fascinated with fish cookery while training in Marseille, a city on the Mediterranean Sea. He takes advantage of Japan’s natural resources using the theme ‘ocean and forest’ and their connection within nature. Seafood is the star here and is paired with wild vegetables, herbs and mushrooms. He makes a highlight of his unique take on the world, expressed in everything from the ocean- and forest-themed interior to the artisanal serving dishes.

      Facilities & Services

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

      +81 3-6804-3846

      https://abysse.jp/

      LATURE

      • B1F, 2-2-2 Shibuya, Shibuya-ku, Tokyo, 150-0002, Japan
      • ¥¥¥ · French

      MICHELIN Guide’s Point Of View

      Chef Takuto Murota is also a hunter. Preparations start as soon as he kills the wild game and his two occupations are leveraged in the handling, ageing and stewing of hare meat. As you listen to his explanations, you begin to see how hunting and cooking go hand in hand. He also puts great effort into keeping classic dishes alive and succeeds in giving a light, contemporary touch to the awabi baked in pie wrap.

      Gastronomy & Sustainability

      MICHELIN Green Star

      “Our theme is ‘coexistence and harmony with nature’. In our dishes we make use of deer and boar, which have become overpopulated due to human activities. In Chiba, we opened Lature Nature Farm. The vegetables are grown in an environmentally friendly way, and every part is used.”

      — Takuto MUROTA

      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 3-6450-5297

      https://www.lature.jp/

      Simplicité

      • 2F, 3-9 Sarugakucho, Shibuya-ku, Tokyo, 150-0033, Japan
      • ¥¥¥ · French

      MICHELIN Guide’s Point Of View

      Owner-chef Kaoru Aihara trained in the Shonan region, on the hinterland of Sagami Bay. Just like Brittany, France, where the owner also trained, it has strong ties to the ocean. So, before he knew it, he came to specialise in fish dishes. He serves his signature seafood charcuterie to begin, and substitutes karasumi for salami and grouper for sausage. Open the ‘Tamatebako’ on a steaming sardine tart, inspired from the tale of Urashima Taro, also a story about the ocean.

      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 3-6759-1096

      http://www.simplicite123.com/

      élan

      • 4F, GYRE, 5-10-1 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan
      • ¥¥¥ · French

      MICHELIN Guide’s Point Of View

      Ryoma Shida listens to his ingredients, calling up his own memories to generate ideas for his cooking. For example, his plate of sautéed ayu (sweetfish) and vegetables expresses a lushly verdant spectacle. Ingredients are bound to each other by their fragrance, bitterness and sweetness. In the kichiji rockfish and soupe de poisson, the unique flavour of the viscera recalls the home cooking of southern France. Working with his ingredients stirs Shida’s élan, the excitement of the soul.

      Facilities & Services

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

      +81 3-6803-8670

      https://www.elantokyo.com/

       

      CRAFTALE

      • 2F, 1-16-11 Aobadai, Meguro-ku, Tokyo, 153-0042, Japan
      • ¥¥¥ · French

      MICHELIN Guide’s Point Of View

      The name is a mashup of ‘craft’ and ‘tale’. Each dish is a story, woven by the chef out of his deep sensitivity and respect for nature, ingredients and producers. The speciality, scallop chips, are dressed in truffles in a paean to the blessings of both sea and forest. The Amazon cacao dessert is served on plates decorated with old-growth forest scenes. The cuisine uses a unified colour scheme for a stronger visual impact.

      Facilities & Services

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

      +81 3-6277-5813

      https://www.craftale-tokyo.com/

      Sincère

      • B1F, 3-7-13 Sendagaya, Shibuya-ku, Tokyo, 151-0051, Japan
      • ¥¥¥ · French

      MICHELIN Guide’s Point Of View

      The appeal of Sincère lies in its gloriously original cuisine and the fun and engaging customer service. All staff, including Chef Shinsuke Ishii, provide service. Ishii interprets classical dishes with modern panache, striking an original note. Amuse-bouches that brighten the table; sea bass wrapped in pie pastry, resembling taiyaki (fish-shaped stuffed pancakes); and small playful desserts are as entertaining to look at as they are to eat.

      Gastronomy & Sustainability

      MICHELIN Green Star

      “We engage in activities and communication to protect the marine ecosystem and the environment, out of consideration for the future of marine resources. We procure seafood caught using line fishing or gill nets and build relationships with producers that practice small-scale, sustainable fishing.”

      — Shinsuke ISHII

      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 3-6804-2006

[MICHELIN GUIDE JAPAN] Tokyo 1 Stars MICHELIN Japanses Cuisine

Ginza Kousui

  • 8F, 6-12-14 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Koshi Maeda, who moved his restaurant from Shizuoka to Ginza, always seeks out the best. Sakura ebi from Suruga Bay are a seasonal delight. Wasabi, teas and Koshihikari rice are all sourced from high-profile regions in Shizuoka. A believer in the importance of conveying the traditional culture of Japan, he weaves his hassun dishes around festivals throughout the year. Growing up looking at a view of Japan’s greatest mountain, Maeda has ambitions as tall as Mt. Fuji and his cuisine is as beautiful.

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 3-5962-8053

https://ginza-kousui.jp/

Ginza Fujiyama

  • 7F, 3-3-6 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Takao Fujiyama says that Kyo-ryori is rooted in the local culture; as such, he uses Kansai ingredients, mostly from Kyoto. Tango torigai, Awaji hamo and Taiza crab are seasonal delights. He uses a charcoal flame and combines the rustic with the refined on the serving dishes. On the other hand, Fujiyama is a chef who is taking traditional Japanese cuisine to the next level; for example, procuring domestic caviar and pairing it with awabi or shirako.

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 3-6263-2435

Shokuzen Abe

  • 4F, 5-6-10 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Yoshikazu Abe learned about giving thanks to nature from his mentor in Kyoto. Making it a firm principle to prepare dishes in tune with the seasons, he wastes nothing. Gorgeous hassun appetisers, nutritious white miso soup, and simmered vegetables from Ohara complete the mood of a feast in Kyoto. The key item in the menu is the rice cooked in a wood-fuelled stove. Enjoy the fresh-cooked rice on its own first, then savour delicious accompaniments like marinated pollack roe and dried sardines.

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 3-3572-4855

GINZA OKUDA

  • B1F, 5-4-8 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The menu emphasises the season and textures of the ingredients. In spring, razor clams and wild vegetables are made into ohitashi to represent the breath of life. Chargrilled items are the speciality, with unagi from Lake Biwa and ayu from the Tenryugawa River in summer and matsutake wrapped in straw in the autumn. Winter dishes include buri shabu-shabu and crab with rice cooked in an earthenware pot. Each dish showcases the flavours of the ingredients without affectation.

Facilities & Services

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

+81 3-5537-3338

https://www.ginzaokuda.com/

Ginza Adachi Naoto

  • 2F, 7-6-5 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The owner-chef employs techniques he learned at a ryotei. First-harvest ingredients that ring in the season are the primary focus of the hassun. The ichiban-dashi for the soup is made from dried tuna and kombu and goes well with the soup ingredients. Good examples are the nimono soups featuring either snow crab shinjo, or nodoguro with deep-fried tofu. Relax over a straightforward seasonal menu attended to by a hospitable owner-chef.

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 3-3572-7088

Ginza Toyoda

  • 2F, 7-5-4 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Seiji Funashima brings you the tastes of the season without affectation and uses seasonings sparingly. He says he aims for flavours that are only just flavourful enough and strives to bring out the natural flavours. Particular effort goes into the nimono soup; broth and ingredients are in harmony, and it satisfies with its seasonal fragrance. Kyoto tastes play a leading role in each season, such as Tsukahara bamboo shoots in the spring and Taiza snow crab in winter.

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 3-5568-5822

https://www.ginza-toyoda.com/

SHIGEMATSU

  • 4F, 6-5-15 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Shigeyuki Matsubara layers flavour upon flavour to draw out the individuality of each dish. He creates his sharply flavoursome dashi through extravagant use of dried bonito and tuna shavings. White miso is added to lightly deep-fried oysters and lotus-root dumplings are enriched with beef, creating multi-layered flavour profiles. Matsubara handled the design of the restaurant himself and the original imagination of the chef completes both the cuisine and the interior.

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 3-3575-6386

http://ginza-shigematsu.jp/

Oryori Katsushi

  • 3F, 8-7-19 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

When the bonito flakes start being shaved is the signal to start the meal. Katsushi Yoshitake especially prizes the fragrance of his dashi. He likes to experiment, while still respecting the traditions of Japanese cuisine. The chub mackerel sushi with red-vinegar rice was created with the help of his elder brother, a sushi chef. Meat dishes such as beef from short-horned cattle and locally-raised chicken are charcoal-grilled to bring out the power of the ingredients.

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 3-6882-2111

Ren Mishina

  • B1F, 7-3-13 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Jun Mishina’s cuisine, designed to ‘calm the soul’, is free of affectation. Anything unnecessary is avoided, in order to bring out the main ingredients. On the other hand, painstaking preparation brings out the depth of the flavours. Deep-fried ebi-imo follows the prescribed steps: first steamed, then simmered, then deep-fried, then grilled. Just as beautiful lotus flowers blossom from mud, lack of pretence makes flavour burst forth, bringing pleasure.

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 50-3138-5225

https://ginza-ren.jp/

Torakuro

  • B1F, Imperial Hotel Tower, 1-1-1 Uchisaiwaicho, Chiyoda-ku, Tokyo, 100-8558, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The credo of the Imperial Hotel, that tradition and innovation always travel together, finds a kindred spirit in Ishikawa Group, this restaurant’s parent company. Masayuki Takami gives tangible form to this conviction in assembling his menu. Tsukuri and nimono pursue delicacy of flavour, preferring to subtract rather than add. In contrast, bolder items such as caviar and minced scallops are mated with katsuo dashi and cream, adding together to create a mousse.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Car park
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Notable sake list
  • Particularly interesting wine list
  • Visa credit card
  • Wheelchair access

+81 3-3539-8224

Onarimon Haru

  • 1-2-2 Shibadaimon, Minato-ku, Tokyo, 105-0012, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

During his apprenticeship, owner-chef Haruyuki Ogawa was profoundly impressed with the aroma that wafted from freshly cooked food. Determined to serve his food as close to the kitchen as possible, he serves his customers across a counter. The vegetables dressed with freshly roasted and ground sesame seeds is a tribute to those early memories. A small nabe (hot pot) dish is served instead of soup. As Ogawa works, his mentor’s words, “never stop learning”, are inscribed on his soul.

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 3-6809-2502

Shimbashi Sasada

  • 1-23-7 Nishishimbashi, Minato-ku, Tokyo, 105-0003, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Hidenobu Sasada prepares the same dishes year after year, with the goal of continually perfecting and advancing his craft. His cuisine is drawn from the traditions of Kyoto gastronomy, so many of his ingredients are sourced in western Japan. In spring for example, Shirako Bamboo shoots from Tsukahara are simmered in dashi; in summer, ayu from Nara are grilled to plump perfection. Each dish is prepared with restraint and is delicious to look at, manifesting an admirable humility.

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 3-3507-5501

Okamoto

  • B1F, 5-2-8 Toranomon, Minato-ku, Tokyo, 105-0001, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Enjoy Kyoto-like dishes in a space with simple furnishings and decor. The nimono soup made with white miso, yuba, tilefish and other ingredients has an unaffected elegance. Familiar offerings like sabazushi and fragrant karasumi soba have an at-home comfort food feel, but also leave an impression. Another speciality is the unagi from Okayama. A landscape painting of Kurashiki, Hidetsugu Okamoto’s hometown, hangs on the wall.

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 3-6432-0414

Sorahana

  • 5-3-3 Toranomon, Minato-ku, Tokyo, 105-0001, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Kanako Wakimoto became a chef after initially setting out on the path of a nutritionist. Under her mentor, she learnt to respect the ingredients and prize natural flavours. She uses seafood from Misaki fishing port, based on her experience at restaurants in Kamakura. The sazae, which is deep-fried, is caught near the Miura Peninsula and features the aroma of nori and the seashore. These are all carefully prepared dishes that warm the cockles of the heart.

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 80-4071-0555

Oryori Tsuji

  • B1F, 3-3-9 Higashiazabu, Minato-ku, Tokyo, 106-0044, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Yoshiaki Tsuji’s guiding principle is respect for the ingredients and keeping things as close to their natural state as possible. In spring, he makes a hot pot of Shirako bamboo shoots from Kyoto paired with wakame. In summer, he salt-grills Gujo Hachiman ayu. Fragrant katsuo-bushi and flavoursome dried tuna are added to kombu dashi prepared with cold water for a balanced soup. Handmade soba and meat dishes make an appearance at various points to keep things interesting.

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 50-3145-9475
https://oryouritsuji.jp/

Azabujuban Fukuda

  • 3-7-5 Azabujuban, Minato-ku, Tokyo, 106-0045, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

A menu redolent with seasonal aromas and the kind hospitality of the couple in charge are the true charms of Azabujuban Fukuda. Katsuo-bushi (dried bonito flakes) is shredded, dashi drawn and seafood chopped in front of customers. Kazuto Fukuda uses ingredients from every corner of Japan. In spring, hatsu gatsuo (first bonito of the season) is grilled wrapped in straw. Unagi is smothered in mizansho (green peppercorn). Seasonal clay-pot rice dishes bring the meal to a close.

Facilities & Services

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

+81 3-6453-7256

 

Akanezaka Onuma

  • 3F, 3-12-2 Akasaka, Minato-ku, Tokyo, 107-0052, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Working at a company did not suit Mitsuharu Onuma, so he set out to become a chef with a dream of someday having his own restaurant. The menu is based on classic dishes, and the hassun is an essential part of it. He adds an extra touch to the tsukuri, such as kombu and soy sauce or seasonal soba in hot broth. His father finds the wild vegetables and matsutake in Yamagata. The use of Tsuyahime rice is also from his love of his hometown.

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 3-5797-8798

https://akanezakaonuma.jp/

Sumibikappo SHIROSAKA

  • 6-3-9 Akasaka, Minato-ku, Tokyo, 107-0052, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

When overseas to sharpen his culinary senses, char-grilling caught owner-chef Hideki Ii’s attention. He cooks seasonal ingredients on low heat, using bincho charcoal for fragrance. He mixes modern culinary theory with traditional techniques, with flexible combinations of ingredients that show off his experience. A fine example is the Cold Tuna and Uni, served with gelatinised dashi and caviar. Ii’s deportment and style in the kitchen inspire confidence.

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 3-5797-7066

Akasaka Ogino

  • 6-3-13 Akasaka, Minato-ku, Tokyo, 107-0052, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The owner-chef absorbed the spirit of the tea ceremony while at a ryotei in Kyoto and learnt the art of hospitality at a kappo in Tokyo. He prepares tofu topped with roasted sesame seed in front of the guests. The stars are those hassun dishes that reflect the seasons. He prepares two rice dishes out of recognition of rice being at the heart of what it means to be Japanese and incorporates seasonal celebrations and events into his cooking to convey Japanese culture.

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 3-6277-8274

Akiyama

  • 6-5-3 Shirokane, Minato-ku, Tokyo, 108-0072, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The curiosity and inquisitiveness of owner-chef Hideto Akiyama is boundless. To acquire a thorough knowledge of fish, he took a job at a sushi restaurant; to study the true nature of Japanese cuisine, he apprenticed at a kappo. Cylindrical bozushi and round temarizushi are served in between the main items. The attention to detail in the decoratively arranged sashimi reflects the spirit of tea ceremony cuisine. To finish, rice cooked in an earthenware pot or handmade soba noodles are served.

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 3-6277-0723

Kaiseki Tsujitome

  • B1F, 1-5-8 Motoakasaka, Minato-ku, Tokyo, 107-0051, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

This ryotei originated in Kyoto. It was founded in 1902 when Tomejiro Tsuji learned chakaiseki from the head of the Urasenke tea ceremony school. The fare follows the principle of ‘one soup, three sides’, with several items added as a touch of friendly service. With simple beauty as its purpose, the fare is matched with serving-ware of appropriate colour and shape. The spirit of ‘comfortable, easy to eat, fun and delicious’ that embodies kaiseki shines through in Tsujitome’s seasonal offerings.

Facilities & Services

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

+81 3-3403-3984

http://www.tsujitome.com/

Guchokuni

  • 4F, 4-3 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

 The intriguing shop name is an encapsulation of the creed of chef Masato Otsuka: Guchokuni, or ‘simple honesty’. Inspired by a proverb he encountered during his apprenticeship, Otsuka devotes himself to his craft with single-minded focus. The ethos of the Ishikawa Group is woven into the menu. Soups include items such as surinagashi of turnip or burdock. Sarashina soba sourced from Otsuka’s native Nagano Prefecture is paired with items such as karasumi and young ayu.

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 50-3138-5225

FUSHIKINO

  • 2F, 4-3-11 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The name derives from the Fushiki water jar, a tea utensil owned by tea ceremony master Sen no Rikyu (1522–1591). The trinity of food, sake and utensils is entirely in the FUSHIKINO style. It shows the joy of pairing cuisine with sake and discovering how temperature and vessel can alter flavour. The key influence is Kyoto cuisine, so flavours are quite light. Chazuke (rice with tea poured over it) or bozushi (sushi pressed in a box rather than by hand) complete the meal, appealing to the soul of the drinker.

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 3-3269-4556

https://fushikino.com/

Nogizaka Shin

  • 8-11-19 Akasaka, Minato-ku, Tokyo, 107-0052, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Shinji Ishida uses ‘Shin’ to express a desire to find the ‘new’ while respecting ‘core’ Japanese culinary traditions, both of which are ‘shin’ in Japanese. For example, he pairs grated pumpkin soup with steamed cod milt, while he uses legs and roe of female snow crab to make oshizushi. Sommelier Yasuhide Tobita’s pairings of wine with sake bring a ‘new’ (shin) way of thinking. Together, the two partners’ spirits (shin again) blaze a trail to the future of kappo.

Facilities & Services

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

+81 3-6721-0086

https://www.nogi-s.com/

Kagurazaka Marutomi

  • 3-4 Fukuromachi, Shinjuku-ku, Tokyo, 162-0828, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Kenichi Onodera, a native of Iwate Prefecture, showcases the attractions of his birthplace by weaving beef into kaiseki. He favours wagyu beef fattened in Hiraizumi, which comes from his parents, who run a butcher shop. Hanasansho (pepper flower) and shabu-shabu are served in spring; sukiyaki with matsutake mushrooms in autumn. He shows his ingenuity with combinations like char-grilled tenderloin and uni. Like its kimono-clad proprietress, the restaurant exudes Japanese grace and charm.

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 3-6273-1003

Waketokuyama

  • 5-1-5 Minamiazabu, Minato-ku, Tokyo, 106-0047, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The spirit of hospitality in Japanese cuisine is in having the customer fully savour the delights of the season, so explains chef Hiromitsu Nozaki. He decorates the dinner trays with seasonal flowers as a gesture of welcome for guests and for them to feel the season. The ‘Seasoned Grilled Awabi’ speciality was inspired by the sight of seaweed-clad awabi being hauled out of the ocean. It smells of the ocean and brims with the vitality of its ingredients.

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
  • Wheelchair access
+81 3-5789-3838
https://waketoku.com/

Kasumicho Yamagami

  • 3F, 4-2-13 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Tomoaki Yamagami trained in this restaurant then took it over from the former owner, his mentor. True to what he was taught, he takes the drawing out of the natural flavours as his credo. The menu is true to the basics, but there’s plenty of variation with the shuko and items served in between. The earthenware pot rice at the end is a highlight; it’s cooked with water and soy sauce rather than dashi to take advantage of the fragrance of the ingredients.

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 3-5466-1270

Nishiazabu Otake

  • 1-4-23 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Chef Tatsuya Otake takes Japanese cuisine a step outside its comfort zone, determined to find flavours his customers will find delicious. Croquettes prepared with edamame and porcini mushrooms are his masterpiece. Inaniwa udon with firefly squid, and plum and abalone risotto suggest inspiration from Italian cuisine. Edible wild plants and game meats arrive from Gifu, the prefecture of Otake’s apprenticeship. In a lesson learned from his mentor, he treasures his relationships with producers.

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 3-6459-2833

https://www.nishiazabu-otake.com/

Towa

  • 2F, 4-11-25 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The key ingredient is wagyu, the pride of Japan. Takaaki Tsuneyasu starts with the flow of kaiseki, with beef dishes mixed in. For example, oxtail is simmered and made into spring rolls. The juices from the meat are used in the seasonal vegetable takiawase to give it flavour complexity. He is picky about everything, including the way the cattle are raised, selecting mostly kuroge wagyu from Hyogo, whose flavour he fell in love with.

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 3-6433-5680

Tenoshima

  • 2F, 1-3-21 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Ryohei Hayashi’s slogan is ‘Washoku for all’. He serves free-spirited Japanese cuisine not bound by the conventions of kaiseki. At the heart of the menu are regional dishes and local dashi that he learned while traveling in and outside of Japan. For example, there is a soup inspired by Saga squid shumai steamed dumpling, and the inari-zushi and bozushi come from Kyoto where he trained. The nyumen is made with dried sardine dashi from the Setouchi area.

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 3-6316-2150

https://www.tenoshima.com/

Azabu Wakei

  • 2-7-9 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The name derives from wakei seijaku, ‘harmony, respect, purity and tranquillity’, key tenets of the wabicha style of tea ceremony. Chef Ryuji Takemura interprets this as ‘respect for harmony’, as he values the rules of decorum between host and guest. A believer in the principles of fluidity, he is moving Japanese cuisine forwards without forgetting its essence. Served between main items, iimushi, mochi rice steamed with topping, is faithful to the basics. The interior exhibits a modern sensibility.

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 3-3486-0149

https://wakei.tokyo/

Jushu

  • 2-16-1 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Born in Karatsu, Masaaki Senzaki conveys the wonders of his native Saga through cuisine. As if to epitomize this desire, the shop curtain greets patrons with an image of a Eurasian magpie, the official bird of Saga Prefecture. Vegetables and seafood as well as Imari beef come from his homeland. Drawing on his experience at a kappo, Senzaki applies minimal food preparation, prizing the natural flavour of the fresh-cooked ingredients. A selection of sake from Saga is available.

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 3-6427-5167

Hakuun

  • 4-11-2 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Shingo Sakamoto’s dishes constantly change like drifting cloud. He learned to be flexible and unbound by preconceived notions at the famous RyuGin restaurant. He prepares the dashi for the soup in front of the customer. He also serves meat dishes such as beef, deer and duck that are not among the classics. The Zen phrase ‘ryu ginzureba kumo okori’ means that when a dragon sings it makes a cloud, and the character for ‘cloud’ is included in the name of the restaurant.

Facilities & Services

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

+81 3-6812-9613

https://nihonryori-hakuun.com/

Tanimoto

  • 2F, 3-21 Arakicho, Shinjuku-ku, Tokyo, 160-0007, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

With the countertop as his stage, Seiji Tanimoto serves up the gracious service he learned at a ryotei. Patrons feel that spirit from the simmered bowl of nimono he serves them by hand. The preparations take time and trouble, he says, but then he imagines the smiles of joy he’ll see on diners’ faces and the time flies by. The motto he learned as an apprentice guides him every day: ‘The sign of a person’s sincerity, kindness and perspicacity is in his cooking’.

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 3-6380-5797

Sharikimon Onozawa

  • 6-39 Arakicho, Shinjuku-ku, Tokyo, 160-0007, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The chef takes an unconventional and versatile approach to the ingredients. For example, he slices the hamo thin by removing the bones. He also removes the bones from sanma before grilling so that you can dig in without hesitation. He has much experience of working at soba kappo restaurants, so serves handmade soba at the end of the meal. Choose from several seasonal tastes depending on the season, such as sakura ebi, water shield and oysters.

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 3-6457-8550

 

Arakicho Tatsuya

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

MICHELIN Guide’s Point Of View

Owner-chef Tatsuya Ishiyama handles everything from serving customers to preparing the food, devoting himself to entertaining his guests. The menu is crafted with an eye to the human connection, from ingredients and sakes to the selection of servings dishes. Meals conclude with zosui (risotto-like rice soup) made with broth from the takiawase, so that none of the flavour is wasted. His explanations of the fare, bringing producer and diner together, leave a deep impression.

Facilities & Services

  • Air conditioning
  • Counter dining
  • Notable sake list

+81 3-6709-8087

Seika Kobayashi

  • 10-17 Arakicho, Shinjuku-ku, Tokyo, 160-0007, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Yuji Kobayashi has a passion for the works of Seika Suda, a Kutani porcelain potter. Kobayashi, who began collecting pottery as a teenager, pairs each dish with just the right vessel to accentuate the flavour. To bring the flavour of each ingredient, seasoning is restrained, consisting of salt and the umami of dashi. Kobayashi’s charcoal grilling technique brings forth a smoky aroma. Items are plated without unnecessary artifice, enhancing the ingredients’ bold presentation.

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 3-6380-0978

Kaiseki Ohara

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

MICHELIN Guide’s Point Of View

The calligraphy on the wall says ‘Flavour, Soul, Beauty’. Written by Makoto Ohara’s mentor, its presence underscores his dedication to cuisine. Colours are bright and service is gracious; flavours range from light to rich, in a menu that includes tsukuri of white-fleshed fish, nimono and hassun. Dishes served in bowls are noteworthy for the harmony between broth and main ingredient and paint a picture of each season. The calm demeanour of the couple makes the service relaxing.

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 3-6380-5223

 

Ensui

  • 1-5-12 Nakameguro, Meguro-ku, Tokyo, 153-0061, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Ryosuke Ito chose ‘Ensui’ as the name, ‘en’ symbolising the charcoal flame and ‘sui’ symbolising the water used for the dashi. Both are the starting points for his cuisine, and his approach is to develop new ideas based on study of the past. He captures the moment when ingredients are most flavourful by shaving the katsuo-bushi in front of the customer to make the ichiban-dashi and ingredients such as kinmedai, unagi and duck are grilled over a charcoal flame.

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 3-5860-7530

https://nihonryori-ensui.com/

TEN-MASA

  • B1F, 3-16-13 Kamimeguro, Meguro-ku, Tokyo, 153-0051, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Masahiko Ashiki first learned cooking from his father, a tempura chef, and then trained in general Japanese cuisine to further improve his skills. He brings a creative touch to the soup and tsukuri and puts to work the natural flavours of the tempura ingredients. He uses many ingredients from Aichi out of love for his home prefecture. The menu is self-styled ‘Tenmasa kaiseki’—rather than ‘tempura kaiseki’—setting claim to being a style quite its own.

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 3-6303-4005

Yakumo Uezu

  • 1-3-9 Yakumo, Meguro-ku, Tokyo, 152-0023, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Delightful surprises are the focus for owner-chef Naoki Uezu’s cuisine. Thinking outside the box is a habit he inherited from his mentor. In his tsukuri, for example, rather than rely on soy sauce, he flavours pairing tora fugu with caviar, or tilefish with karasumi, for their saltiness. White asparagus served in spring is used in takikomi-gohan or surinagashi, which are served at the end of the meal. From appetiser to dessert, the breadth of Uezu’s gastronomic vision is abundantly evident.

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 3-5726-9359

Nanakusa

  • 2-22-5 Tomigaya, Shibuya-ku, Tokyo, 151-0063, Japan
  • ¥¥ · Japanese

MICHELIN Guide’s Point Of View

Rika Maezawa grew up as the 3rd daughter of an unagi restaurant owner. She deliberately chose another path but was drawn to cooking as if by destiny. The restaurant’s name means ‘Seven Grasses’ and reflects Maezawa’s reverence for the Saijiki almanac of seasonal words for haiku poets. Vegetables, beans and dried foods are her star ingredients. Though based on home cooking, her work does venture from the confines of Japanese cuisine; for example, using Western seasonings to add subtle flavours.

Facilities & Services

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

+81 3-3460-7793

https://www.nana-kusa.net/

Shigeyuki

  • 2-17-3 Nishihara, Shibuya-ku, Tokyo, 151-0066, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Shigeo Kanno refurbished a house in a residential part of Yoyogi-Uehara where he was born and raised to create this restaurant. Its appeal is a menu that is creative yet respectful of the basics. Fried seafood is dressed in tartar of hanasansho (pepper flowers). Borrowing a page from Buddhist vegetarian dishes, the hassun is packed into a jubako food box. In summer the celebrated dish is awabi with somen noodles kneaded with ume. The atmosphere is homely, the service friendly.

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 70-1372-0319

[MICHELIN GUIDE JAPAN] OSAKA 1 Stars MICHELIN Innovative Cuisine

capi

  • 6F, 1-10-2 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • ¥¥¥ · Innovative

MICHELIN Guide’s Point Of View

With a background in Italian cuisine, Daiki Ogawa decided not to restrict himself to any one genre when thinking about the characteristics of Japanese ingredients. Instead, he applies Japanese and Western seasonings and methods to create a unique culinary style. A harmonious pairing of charcoal-grilled unagi with wagyu cheek meat simmered in red wine is representative of his approach. The baked risotto prepared in rich seafood soup takes inspiration from bouillabaisse.

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 6-6476-8180

https://capi-osaka.com/

[MICHELIN GUIDE JAPAN] OSAKA 1 Stars MICHELIN Japanese

Ichiju Nisai Ueno Minoten

  • 2-5 Minokoen, Mino, Osaka, 562-0002, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Nestled in a beautiful natural setting, this restaurant affords views of lush vegetation in summer and fiery reds and golds in autumn. Among the private rooms are some overlooking the Mino River and even separate cabins, making it ideal for entertaining and auspicious occasions. The fare is kaiseki and a highlight is always the impressive hassun. The food is beautifully presented, reflecting the beauty of nature, and rich in shuko and accompaniments from land and sea.

Facilities & Services

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

Yoshino

  • 2-28-3 Nakasakurazuka, Toyonaka, Osaka, 561-0881, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The owner-chef uses the dishes he offers to convey the scenery of the season and the beauty of nature. The hassun features a variety of delicacies. Seasonal grilled fish is garnished with wild flowers and leaves. He also incorporates Western elements sometimes to keep things interesting. The owner-chef seeks to communicate the joy of food, nonchalantly mixing dishes featuring a touch of his own in among more traditional ones.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining
+81 6-6850-7883

Sumibi Kappo Ishii

  • 7-17-11 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Sumibi Kappo Ishii is run by the owner-chef of a yakitori restaurant called Torisho Ishii who also has experience in kaiseki cuisine. In both, charcoal flames play a leading role, so Ishii struck on the concept of sumibi kappo, a restaurant focused on charcoal-grilled dishes. Examples are beef and vegetables smoked over bincho charcoal. The dashi is drawn in front of the customer and rice is served in the earthenware pot it was cooked in, together with seasonal flavours.

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 6-7708-4692

Yonemasu

  • 1-9-16 Oyodominami, Kita-ku, Osaka, 531-0075, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The clean, arresting appearance of the dishes served here embodies the minimalist aesthetic. Tomoya Yonemasu takes traditional Japanese culture and the season to put together a menu based on a monthly theme. Just around the time of the Doll’s Festival, field horsetails come into season, which he uses to decorate kudzu tofu with mugwort. The nimono soup is of hamaguri clams and is served in a lacquered bowl bearing a decorative shell pattern. Another spring delight is the asari clam and ginger takikomi-gohan. Most of the serving dishes are antique, making for a graceful air.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 6-6345-1107

Naniwakappo NOBORU

  • 1-3-12 Oyodominami, Kita-ku, Osaka, 531-0075, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

What owner-chef Noboru Ochiai spices his menu with is ‘fun’. He applies his experience with Naniwa-kappo cuisine and kaiseki, with its deep respect for tradition. The hassun celebrate the festivals of each season. Poultry and meat dishes such as duck and beef are also served. The soy sauce for sashimi is fortified with kombu from which the dashi has been drawn, while the final dish uses a dashi made from offcuts of fish and vegetables.

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 6-4256-8473

Rakushin

  • 1-6-14 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The name means ‘spirit of enjoyment’ and that is exactly what owner-chef Shintaro Katayama offers. For the setsubun festival, croquettes of pilchard are wrapped in the monaka wafer cakes that characterise this event. Hollowed out yuzu citruses, filled with goodies, are cooked directly over a Hida-style earthen charcoal, filling the room with the aroma. Osechi-ryori is served at New Year; and in April, when the cherries blossom, a hassun called ‘rakubako’ graces the menu.

Facilities & Services

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

+81 6-6451-2323

Ono

  • 6F, 1-2-22 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The attraction of owner-chef Kota Ono’s restaurant is his interpretation of the cuisine of Awaji, the island where he was born and raised. Putting his hometown connections to work, he sends away for tai, awabi, uni and other famous Awaji delicacies. Charcoal-grilled offerings are the mainstay of his menu, with wagyu beef the meat of choice. He adopts a flexible approach to Japanese cuisine, serving Western-inspired treats such as chawanmushi with thick starchy truffle sauce.

Facilities & Services

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

+81 6-6341-8171

Kawahara

  • 2-4-21 Toyosaki, Kita-ku, Osaka, 531-0072, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Koji Kawahara studies the old to develop the new. He creates dishes with a modern sensibility while following the traditions of Japanese cuisine. In the pickled crab, for example, he eschews vinegar in favour of balancing the marinade with the sourness of apple. The monkfish liver and daikon is inspired by the foie gras daikon of French cuisine. As a bridge between producers and diners, he introduces less familiar ingredients such as orange Chinese cabbage and honey lime.

Facilities & Services

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

+81 6-6131-4668

Iroha

  • 5F, 1-3-19 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The charm here is in the wide selection of dishes. The menu consists of classic dishes and new creations, including tsukuri seared over charcoal, and beef cutlets served with sauce made from stewed beef tendon. Chef Masatoshi Kamoto uses choice ingredients without regard to the production area. He prepares the dishes as suits the occasion and the customer’s preferences. Enjoy the food for its flavour and the sense of camaraderie it is prepared with.

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 6-6344-7355

Oryori Yamada

  • 2F, 1-5-36 Dojima, Kita-ku, Osaka, 530-0003, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Akihiro Yamada is third in a line of chefs that began with his grandfather – and he is now blazing new trails in Osaka cuisine with his creative approaches. To draw out the flavour of the Ma-kombu, he uses only the famous mineral water of Mino. For tsukuri, he has created an ingenious dressing of shirako and konoko (dried sea-cucumber ovaries). In fried foods, items such as croquettes testify to his expertise with Western-inspired dishes.

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 80-4013-9336

Zeshin

  • B1F, 2-9-3 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Sekine, the head chef, and Oishi, the waiter, are two sides of the same coin and have stuck together in this ryotei through thick and thin. The two greet guests in the gracious spirit of wabicha, a type of tea ceremony. The sourcing of fish, wasabi and sake from Shizuoka is due to Sekine’s affection for his birthplace. Desserts are served by the innkeeper and weak matcha tea by the supervisor, in the style of the Senke School of tea ceremony.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining
  • Notable sake list

+81 6-6364-0118

Higashichaya Nakamura

  • 1-25-8 Honjohigashi, Kita-ku, Osaka, 531-0074, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Born in Ishikawa Prefecture and trained in Kansai, owner-chef Manabu Nakamura sources most of his ingredients from the Hokuriku region, favouring lighter flavours tinged with kombu dashi. Awabi from the Noto Peninsula, oysters from Nanao and Kano crab from Kanaiwa bring a seasonal flair. Seafood is seasoned with salt from Suzu. Koshihikari rice from his hometown of Tsubata is used. Dishes are served on Wajima lacquerware and Kutani porcelain, imparting a graceful Kanazawa ambience.

Facilities & Services

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

+81 6-6147-3686

Iwaki

  • 2F, 1-6-29 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

In Iwaki’s kitchen, owner-chef Ryoichi Endo gives free rein to the skills he cultivated in ryotei and kappo. Hassun plates decorated with seasonal flowers and leaves and nimono soup in a lacquered bowl incorporate seasonal notes for a pleasingly old-school presentation. Charcoal-grilled fish and meat creations are accompanied by sauces. The owner-chef’s skill is evident in the variety of items that offer a creative tweak while respecting tradition.

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
 

Kaishoku Shimizu

  • 1F, Shin Daibiru, 1-2-1 Dojimahama, Kita-ku, Osaka, 530-0004, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The restaurant name expresses the owner-chef’s desire that his customers heartily enjoy their meal. Toshihiro Shimizu has applied himself to the study of cooking and specialises in the kinds of dish that can only be made at a restaurant. Using boar meat instead of poultry is a part of that. Served on several small plates, the hassun is a lovely treat. The aroma of the food being grilled on the charcoal brazier stimulates the appetite. The friendly hospitality of the chef will put you at ease.

Facilities & Services

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

Shinchi Yamamoto

  • 1-1-13 Dojima, Kita-ku, Osaka, 530-0003, Japan
  • ¥¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Meticulously selected ingredients served in generous helpings make for the appeal of this restaurant. Above all, owner-chef Hideki Yamamoto prizes the seasonal mood and traditions of Japanese cuisine. The dishes served alongside the set menu pay tribute to the traditional festivals of each month: ehomaki (uncut, rolled sushi) in February, chirashi-zushi in March and so on. Here they want each customer to feel that it’s a special occasion.

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

Kyomachiryori Mitsuya

  • 2F, 1-12-3 Kyomachibori, Nishi-ku, Osaka, 550-0003, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Tomonori Matsumura begins by serving fragrant ichiban-dashi. Savour the rich umami of kombu and flaked tuna at the beginning of the meal. This dashi really comes into its own with the treats that follow. The variety of ways in which he elicits the native flavours of each ingredient testifies to his experience. To broaden his gustatory horizons, Matsumura travelled to France to study cooking. His cuisine is richly inventive, goes easy on fats and oils and creates layers of flavour.

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 6-6450-8328

https://mitsuya-kyomachibori.com/

Nishino

  • 1-9-21 Kyomachibori, Nishi-ku, Osaka, 550-0003, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Masahiro Nishino is not one to stack his dishes with luxury ingredients. “Make a plan and take the pains to get it right”, says Nishino and, true to his word, he reworks a number of classic dishes. Filefish are dressed with liver; squid in nori boiled down in soy glaze. Stewed dishes made with a light, refreshing dashi, hassun of freshly prepared items and charcoal-grilled treats are highlights.

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 6-6479-0456

 

Shoroku

  • 1-16-18 Utsubohommachi, Nishi-ku, Osaka, 550-0004, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

When he speaks of ‘Naniwa flavour’ owner-chef Masato Shimoda means improvising to match a diner’s preferences. Putting the umami of ma-kombu to good work is one of the elements of his technique. He prioritises ingredients from around Osaka, such as young burdock from Yao and bamboo shoots from Kaizuka. He deals in seafood from Hyogo Prefecture as well, such as tai and larger-sized anago from Akashi, based on his apprenticeship in Kobe.

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 6-6443-1088

 

Utsubohommachi Gaku

  • 1-14-15 Utsubohommachi, Nishi-ku, Osaka, 550-0004, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Gaku Imagawa tries to craft variety without straying too far from a framework of Japanese cuisine. His menu reflects the creativity he developed under his mentor. Fried barracuda is drizzled in black vinegar, and char-grilled sawara is dressed in apple sauce. He finds inventive ways to add the umami of dashi to the sourness or sweetness of the dish. For takikomi-gohan, he uses rice grown by a relative. To wrap up the meal, he reassures with a return to simple Japanese fare.

Facilities & Services

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

+81 6-6479-3459

https://www.utsubo-gaku.com/

Oimatsu Kitagawa

  • 4-12-27 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

This restaurant is currently closed due to preparations for relocation. Toru Kitagawa learned the basics in Osaka and honed his creativity in Kyoto. His sensibilities are open-ended, as can be seen in the menu. Made from Rishiri kombu, the dashi is light and Kyoto-esque. Also appealing is his love for his hometown, demonstrated in how he makes sure to include bamboo shoots from Kaizuka and ebi-imo from Tondabayashi. He displays his unique experience in a diverse range of dishes.

Facilities & Services

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

https://www.oimatsu-kitagawa.com/

Oimatsu Hisano

  • 4-8-3 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Masamitsu Hisano presents a menu showcasing the elegance of Japanese cuisine. The meal begins with an appetiser that expresses the season and comes with a strip of paper imprinted with a seasonal phrase and a leaf he picked himself in the field. Simply prepared chargrilled items and nabe ryori give off seasonal fragrances. At the end comes rice cooked in an earthenware pot and served in a portion resembling the kanji for ‘one’. There’s a real sense of ease dining here.

Facilities & Services

  • Air conditioning
  • Counter dining

+81 6-6314-6202

http://oimatsu-hisano.com

Nishitemma Nakamura

  • 4-5-25 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Akemi Nakamura came to Osaka from Fukuoka to pursue her dream of becoming a chef. She likes food that pleases the eye and is true to the flavours of its ingredients. Her hassun epitomise that aesthetic, arrayed with cuisine of elegant flavour garnished with flowers and leaves of the season. Nakamura’s carefully calculated arrangements elicit the beauty of the spaces in between, testifying to a sensibility born of years of study of ikebana.

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 6-7506-8218

Konoha

  • 2-6-22 Minamihommachi, Chuo-ku, Osaka, 541-0054, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

This kappo restaurant is the place to enjoy kaiseki and tempura done the traditional way. Owner-chef Masami Tanaka’s menu starts with graceful hassun platters and stewed items in small bowls and proceeds to tempura fried in cold-pressed sesame oil. According to the ingredients of tempura, Tanaka brings out the natural taste or sometimes adds a creative twist. A diligent practitioner of tea ceremony, Tanaka joins the proprietress in offering gracious service.

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 6-6243-0228

Masuda

  • 2F, 1-3-12 Shinsaibashisuji, Chuo-ku, Osaka, 542-0085, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The wooden counter is owner-chef Yoshichika Masuda’s stage. Like a skilled conjurer revealing his tricks, Masuda demonstrates the techniques and traditions of Japanese cuisine he honed during his days at a ryotei. The hassun is especially attention-grabbing. The sculptured beauty formed by ingredients from land and sea is a study in the coexistence of light and shade. The attentive service and the sight of his training his apprentice shines a light on the future of Japanese cuisine.

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 6-6251-5077

 

Naniwaryori Yu

  • 1-9-17 Higashitemma, Kita-ku, Osaka, 530-0044, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Hideto Furuike reveres the traditions of Naniwa cuisine. He adds impromptu touches, based on his conversation with each guest, to invent items they will love. The ohitashi and miso soup are prepared with dashi of vegetable ends and mushrooms, bringing out the aroma and flavour of the season. The chawanmushi of sour pickled ume inspired by the ume trees in the Osaka Temmangu Shrine is a masterpiece born of the owner-chef’s love for Osaka.

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 6-6232-8558

Konoha

  • 2-6-22 Minamihommachi, Chuo-ku, Osaka, 541-0054, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

This kappo restaurant is the place to enjoy kaiseki and tempura done the traditional way. Owner-chef Masami Tanaka’s menu starts with graceful hassun platters and stewed items in small bowls and proceeds to tempura fried in cold-pressed sesame oil. According to the ingredients of tempura, Tanaka brings out the natural taste or sometimes adds a creative twist. A diligent practitioner of tea ceremony, Tanaka joins the proprietress in offering gracious service.

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 6-6243-0228

Masuda

  • 2F, 1-3-12 Shinsaibashisuji, Chuo-ku, Osaka, 542-0085, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The wooden counter is owner-chef Yoshichika Masuda’s stage. Like a skilled conjurer revealing his tricks, Masuda demonstrates the techniques and traditions of Japanese cuisine he honed during his days at a ryotei. The hassun is especially attention-grabbing. The sculptured beauty formed by ingredients from land and sea is a study in the coexistence of light and shade. The attentive service and the sight of his training his apprentice shines a light on the future of Japanese cuisine.

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 6-6251-5077

Naniwaryori Yu

  • 1-9-17 Higashitemma, Kita-ku, Osaka, 530-0044, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Hideto Furuike reveres the traditions of Naniwa cuisine. He adds impromptu touches, based on his conversation with each guest, to invent items they will love. The ohitashi and miso soup are prepared with dashi of vegetable ends and mushrooms, bringing out the aroma and flavour of the season. The chawanmushi of sour pickled ume inspired by the ume trees in the Osaka Temmangu Shrine is a masterpiece born of the owner-chef’s love for Osaka.

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 6-6232-8558

Oryori Horikawa

  • 4-8-17 Temma, Kita-ku, Osaka, 530-0043, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The owner-chef came to prize kaiseki technique and history through training at a ryotei. He incorporates Japanese culture and traditional festivals into the menu and reflects the scenery of the season in his meals. The gorgeous hassun and the savoury soup are prime examples. Based on the principle of five flavours, five colours, five ways, he puts the menu together so that customers can enjoy the meal with both their eyes and taste buds. The interior is the epitome of Japanese taste, and care is taken to express tradition through the serving dishes as well.

Facilities & Services

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

+81 6-7173-9388

Sui

  • 2F, 1-16-20 Higashishinsaibashi, Chuo-ku, Osaka, 542-0083, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The owner-chef brings an original touch to dishes using the culinary techniques he learned at a Naniwa kappo restaurant. The creative menu was put together with careful consideration for how ingredients combine and aromas work together. For example, in the spring, he pairs seasonal shellfish with strawberries. The broth in the fugu soup features the fragrance of grilled hire. Not satisfied with the comfort of tradition, he has devoted himself to studying dashi and seeking out ingredients for cuisine that keeps evolving.

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

Temmabashi Fujikawa

  • 2-2-21 Temma, Kita-ku, Osaka, 530-0043, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Shinji Fujikawa wanted to stage a unique, climactic scene in his omakase meals, so turned to tempura. Saying he wanted to serve the cooked food right in front of his customers, he set up a frying station in the middle of the counter seating, where he deep-fries each piece, one by one, like at a tempura speciality restaurant. No egg is used in the coating, and frying in cottonseed oil is very Osaka. At the end comes takikomi-gohan with various in-season ingredients. A second helping that includes the scorched bits at the bottom of the pot is also very enjoyable.

Facilities & Services

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

+81 6-6360-4799

https://www.te-fujikawa.com/

Unkaku

  • 1-18-17 Temma, Kita-ku, Osaka, 530-0043, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Masaharu Shimamura prizes the superb epicurean flavours of Osaka cuisine. Using the umami of kombu, he draws out the natural flavours of ingredients grown around the surrounding Kansai region. He takes care to use every part of the ingredient. The ‘Nozaki-style grilled small sea bream’ is a speciality that demonstrates that approach. He cooks it whole in rapeseed oil to trap in the moisture. The bones get soft and break apart, so you can enjoy every part of it.

Gastronomy & Sustainability

MICHELIN Green Star

“We collaborate in farm-raising fish – to minimise the environmental burden – and in popularising it. We do not use fish caught using methods that threaten the ecosystem. We are also strengthening our ties with farmers that grow traditional Naniwa vegetables, so that Osaka food culture gets passed on.”

— Masaharu SHIMAMURA

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 6-6809-6515
http://www.unkaku.jp/

Shunsenwaraku Sanai

  • 2-2-11 Higashishinsaibashi, Chuo-ku, Osaka, 542-0083, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Takayuki Osanai’s guiding principle is to be creative without getting caught up in the formality of kaiseki. He adds richness to traditional dishes such as shiraae and steamed lotus root by garnishing them with vegetable or fruit mousse. The menu is a blend of Japanese and Western featuring a variety of tastes and the dishes are served in a non-traditional order. The speciality is ‘Fushimori’, featuring colourful delicacies from land and sea and living up to its name, which means ‘serving up the season’.

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 6-6214-0371

Teruya

  • 2-1-24 Ueshio, Chuo-ku, Osaka, 542-0064, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

The brick walls and storehouse doors make for an atmosphere fusing old and new. The furnishings also express a philosophy of innovating by learning from the past. Owner-chef Katsunori Teruya excels in the art of subtle flavouring. To sharpen the impression each dish makes, he limits ingredients to three. Eager for diners to enjoy his dashi to the last, he applies it liberally in the takiawase. Admiring the antique Kyoto lacquerware and Kyoto pottery is another pleasure.

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 80-5638-7455

Yugen

  • 14-14 Ishigatsujicho, Tennoji-ku, Osaka, 543-0031, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

Keisuke Mifune continues to burnish the techniques and aesthetic sense he cultivated as a ryotei chef. He pays special attention to creating richly flavoured dashi. He infuses ma-kombu in cold water sourced from Kameoka for a full night. With thoughts on his birthplace, he has vegetables and rice delivered from Fukuoka. At the end of dinner, guests are offered a serving of usucha to relax. Respecting the spirit of the tea ceremony, he puts great effort into graceful service.

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 50-3628-4385

Terada

  • 2F, 2-35 Tamatsukurimotomachi, Tennoji-ku, Osaka, 543-0014, Japan
  • ¥¥¥ · Japanese

MICHELIN Guide’s Point Of View

‘Good old traditions and colourful, fun Japanese cuisine’ is the credo of owner-chef Shigeru Terada. He works traditional festivals or events into each of his hassun, which he serves with a ready smile. The reason he chooses contemporary plates and bowls is so diners can experience a journey through the present with the artists. Fresh vegetables arrive from his parents’ farm in Mie Prefecture, the images on the coaster are painted by his mother, and his elder brother designed the interior.

Gastronomy & Sustainability

MICHELIN Green Star

“We are strengthening ties with rice farmers who use rainfall and river water to grow rice so that traditional methods will continue. We use Koshihikari rice grown in terraced fields set aside for us. Vegetables come from our family home and are grown without burdening the environment.”

— Shigeru TERADA

Facilities & Services

  • Air conditioning
  • Counter dining
  • Credit card / Debit card accepted
 +81 6-6191-3237

Man-u

  • 5F, 1-2-33 Dojima, Kita-ku, Osaka, 530-0003, Japan
  • ¥¥¥ · Oden

MICHELIN Guide’s Point Of View

The oden here is served one piece at a time, like kaiseki, each one created with ingenuity and care. In spring, bamboo shoots are paired with wakame and simmered. From summer to autumn, hamo of the last season and matsutake of the first crop convey the changing of the seasons. When winter arrives, dishes such as ebi-imo dressed with dengaku miso embody the season. Western ideas appear in dishes such as cabbage rolls in tomato sauce and buttered potatoes.

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 6-6341-5555

http://www.kagaman.co.jp/