The ‘Kinshi-don’, invented by this restaurant’s fourth-generation owner-chef, is the house speciality. This bowl of rice topped with unagi is enhanced with kinshi-tamago, ribbons of omelette that are essential in Kyoto dishes such as chirashi-zushi and steamed sushi. Kanesho’s unique approach is to cut the eel along its back, but otherwise to grill it Kansai-style, without steaming. If cut along the belly the ends will be too thin, causing it to cook unevenly.

Izuu

• 367 Kiyomotocho, Higashiyama-ku, Kyoto, 605-0084, Japan
• ¥ · Sushi

Founded in 1781, Izuu takes its name from its founder, Izumiya Uhee, from a time when lightly salted mackerel from Wakasa was becoming popular in Kyoto, and the custom of eating sabazushi at festivals and ceremonies became common. Seeing an opportunity, Uhee began delivering these treats to the city’s geisha districts. The business passed from generation to generation, and the current, eighth generation owner-chef preserves the tradition of whole-mackerel sushi to this day.

Facilities & Services

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

+81 75-561-0751

https://www.izuu.jp/

Gombei

• 254 Giommachi Kitagawa, Higashiyama-ku, Kyoto, 605-0073, Japan
• ¥ · Soba

MICHELIN Guide’s Point Of View

The menu is called shitadai, an old-time word that seems somehow fitting. The nuance seems to be, ‘this is our way of welcoming you’. Soba dishes get top billing because Gombei was originally founded as a soba restaurant. Udon dishes, such as the ‘Shippoku’ with lashings of simmered vegetables and ‘Keiran’ with egg-drop and ankake sauce, are typical Kyoto fare. The oyakodon (a bowl of rice topped with chicken and eggs) is also famous. Gombei operates throughout the day, so it’s easy to drop in.

Facilities & Services

• Air conditioning
• Cash only

+81 75-561-3350

https://soba-gion.jp/

Oito

• 253 Giommachi Kitagawa, Higashiyama-ku, Kyoto, 605-0073, Japan
• ¥¥ · Oden

MICHELIN Guide’s Point Of View

The building, in the style of a townhouse, stands on Kiritoshi Alley in Gion. Portraits of maiko adorn the walls, reinforcing the geisha-district ambience. ‘Lunch Oden’ is the only item on the menu. The owner-chef is mindful of retaining familiar and comforting flavours. Lunch consists of five items of the diner’s choice, accompanied by takikomi-gohan. The choice of oden is up to the customer, but if you choose the popular beef tendon, we recommend pairing it with the tofu or konnyaku.

Facilities & Services

• Air conditioning
• Cash only
• Counter dining

+81 75-561-3575

Gion Yorozuya

• 555-1 Komatsucho, Higashiyama-ku, Kyoto, 605-0811, Japan
• ¥ · Udon

MICHELIN Guide’s Point Of View

For most customers, the draw is the restaurant’s signature ‘Negi Udon.’ Tender yet springy udon is topped with a generous helping of Kujo leek. ‘Kaho’ (udon with sour pickled ume and shredded kombu), ‘Momiji’ (udon with Pacific herring), and other dishes found their way onto the menu after celebrities requested their favourite ingredients. In summer, the restaurant is decorated with fans used by geisha and maiko, so really exudes the air of the Gion pleasure quarter.

Facilities & Services

• Air conditioning
• Cash only

+81 75-551-3409

Choshoku Kishin

• 555 Komatsucho, Higashiyama-ku, Kyoto, 605-0811, Japan
• ¥ · Japanese

MICHELIN Guide’s Point Of View

Choshoku Kishin offers breakfast in the true style of Japan, where rice is the staple cereal. It’s cooked in a clay pot to bring out all of its inherent flavour, from the first plume of steam to the crispy grains at the bottom. Soups includes pork miso soup made with Kyoto white miso and a vegetable pot-au-feu. Round herring accompanies the rice, and you can add chirimen sansho and heshiko pickled mackerel in bran paste according to taste.

Facilities & Services

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

+81 75-525-8500

https://www.kishin.world/

Matakichi

• 570-120 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan
• ¥¥ · Japanese

MICHELIN Guide’s Point Of View

The exclusive Gion Matayoshi kappo opened this restaurant where people can drop in casually. At lunchtime, an ochazuke set menu is available, served with small bowls of obanzai. In the evening, the selection of à la carte dining brings to mind home-cooked dinners, with staple fare that includes hiryuzu and seasonal croquettes. A well-known dish is shaved ice flavoured with syrup. The matcha flavour, sweetened with wasanbon (refined Japanese sugar), is quintessentially Kyoto.

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 75-366-5177

http://www.gion-matayoshi.com/

Hiiragitei

• 306-6 Ishibashicho, Higashiyama-ku, Kyoto, 605-0066, Japan
• ¥¥ · Yakitori

MICHELIN Guide’s Point Of View

It’s a family affair at this restaurant specialising in locally raised chicken and obanzai: the father prepares the à la carte dishes, the son the yakitori, and the mother attends to customers’ needs. Every morning the son visits a poultry farm in Shiga Prefecture to purchase and dress whole chickens by himself. The speciality of the house is the white liver, a rare part of the chicken, and back liver complemented with the bitter flavour of cacao nibs.

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 75-748-1739

Washoku Horai

• 438 Rinkacho, Higashiyama-ku, Kyoto, 605-0062, Japan
• ¥¥ · Izakaya

MICHELIN Guide’s Point Of View

This restaurant is located near Yasaka Shrine, which the locals fondly refer to as ‘Yasaka-san’. Seasonal à la carte dishes are available, so you can have a meal or just stop in for sake and snacks. The focus is on kappo technique utilising the natural flavours of the ingredients, so there are no flashy creations. The mackerel wrapped in kombu is a standard offering. This restaurant is convenient when sightseeing around Gion.

Facilities & Services

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

+81 75-561-2834

KORISU

• 101 Rokurocho, Higashiyama-ku, Kyoto, 605-0813, Japan
• ¥¥ · Yoshoku

MICHELIN Guide’s Point Of View

This yoshoku restaurant is run by a mother-and-two-daughters team. It is a charming scene, as the team works in sync as only a family can. Drawing on recipes that have been in the family for generations, each of them nonetheless adds their own distinctive interpretations. Pork steak, pork-and-blue-cheese cutlets and macaroni au gratin are served in generous portions. Order multiple items and divide them among your group. It’s no wonder reservations are hard to come by.

Facilities & Services

• Air conditioning
• Cash only
• Particularly interesting wine list

+81 75-561-9281

Tan

• 106-13 Gokencho, Higashiyama-ku, Kyoto, 605-0036, Japan
• ¥¥ · Japanese

MICHELIN Guide’s Point Of View

This Japanese restaurant is the work of Wakuden hospitality chain. It was opened to introduce people to the natural bounty of Kyoto prefecture’s Tango peninsula. The main ingredients in the menu are rice cultivated in-house and vegetables procured from nearby farmers. Breakfast includes plenty of vegetables, and lunch features rice bowls and other dishes, while dinner is of snacks and à la carte dishes. The ‘Heshiko’ is a regional dish can be a side dish for rice or to go with sake.

Gastronomy & Sustainability

MICHELIN Green Star

“We engage in organic rice cultivation in Kyotango, which is where we were founded. We spread crab shells supplied by a ryotei over the paddy fields, thereby returning them to the earth as nutrients. The staff help out at rice planting and harvest times, with the harvested rice going to each of the restaurants. We engage in tree planting for forest regeneration, creating the Wakuden no Mori forest.”

— Yosuke YAMATE

+81 75-533-7744

http://tan.kyoto.jp/

Canton Shunsai Ikki

• 17-5 Tsukimicho, Higashiyama-ku, Kyoto, 605-0829, Japan
• ¥¥ · Chinese

MICHELIN Guide’s Point Of View

The draw here is Cantonese cooking that puts the umami of vegetables and seafood to work. Rice oil is used for a light, refreshing flavour. We recommend ordering à la carte to sample a variety of flavours on offer. The menu extends from beloved standards such as shumai (steamed meat dumplings) and sweet-and-sour pork to dishes created with seasonal ingredients. The braised dish of oysters and Kujo green onions is a seasonal masterpiece, as is the soup of steamed hamo and matsutake.

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 75-744-1947

Hachiraku

• 428-5 Kamibentencho, Higashiyama-ku, Kyoto, 605-0822, Japan
• ¥¥ · Chinese

MICHELIN Guide’s Point Of View

The name combines the first character in ‘Yasaka’, where the restaurant is, and the character for ‘fun’, which is what the proprietors want you to have. With a temperament of a seasoned artisan, the owner-chef wields his wok in the kitchen while the proprietress, affectionately called okaasan (mother) by the geiko and maiko who dine here, attends to customers. The fare, a lightly seasoned version of Kyoto Chinese, eschews oil and garlic so that the smell won’t cling to kimonos.

Facilities & Services

• Air conditioning
• Cash only
• Counter dining

+81 75-541-5898

Shibosai Sumiyoshi

• 420 Myohoimmaekawacho, Higashiyama-ku, Kyoto, 605-0932, Japan
• ¥¥ · Chinese

MICHELIN Guide’s Point Of View

The chef is skilled in a wide range of culinary traditions, including Sichuan and Cantonese cuisine. Hong Kong grouper is an ingredient always on hand and can be prepared in a variety of ways, including steamed and fried; so, diners can enjoy a range of Chinese culinary styles. We recommend the Hong Kong-style homemade dim sum. Seasonings are homemade, making the flavours of Shibosai Sumiyoshi not merely the restaurant’s but those of the chef’s own home 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 75-585-5707

https://sumiyoshi.storeinfo.jp/

Kikunoi Mugesambo

• 524 Washiocho, Higashiyama-ku, Kyoto, 605-0072, Japan
• ¥ · Japanese

MICHELIN Guide’s Point Of View

This bento and coffee shop was opened to introduce people to the taste of Kikunoi. The menu was created mindful of the refreshments served at a tea ceremony. In addition to appetisers, tsukuri and nimono soup, there is a rich variety of side dishes in the bento box. At the end come seasonal vegetables and tai takikomi-gohan. Relax while gazing at the mossy garden. After lunch, it operates as a shop for modern-style Japanese sweets.

Facilities & Services

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

+81 75-561-0015

https://kikunoi.jp/kikunoiweb/Top/index

Mishina

• 357 Masuyacho, Higashiyama-ku, Kyoto, 605-0826, Japan
• ¥ · Yoshoku

MICHELIN Guide’s Point Of View

Founded in Gion in 1948, this family-run restaurant is staffed by the third-generation owner-chef, heir to his grandfather’s recipes, along with his mother and older sister. The long-used Western crockery fosters a retro atmosphere, while the laid-out chopsticks give a Kyoto air. The most popular item is the combination platter of creamy crab croquettes and fried shrimp. To finish the meal with chazuke, instead of rice, is unique to this restaurant.

Facilities & Services

• Air conditioning
• Cash only
• Counter dining

+81 75-551-5561

This udon restaurant reflects the sensibilities of its owner-chef, Kyoto born-and-bred but who learned his craft in Kagawa Prefecture. The noodles are made using the Sanuki technique, but with added water to soften the texture. In a nod to Kyoto culture, the dashi does not use any dried sardines, deriving its flavour instead from kombu and katsuo-bushi. The speciality is the ‘Taiga-mori Udon’, topped with tempura. The kitsune udon, or udon with deep-fried tofu, is a fun dish.

This restaurant on Mt. Ikomayama overlooks the city. The Italy-trained chef bakes pizzas with his own original take. The key to the taste is Ikoma spring water – the water’s sweetness and softness give the pizza real character. Made using less salt compared to the Italian recipe, the crust has a uniquely fluffy texture. The standard offering is margherita pizza made with vegetables from a local farm. Have your fill of Ikoma pizza you won’t find in Naples or Rome. It’s closed for the month of February.

• Car park
• Cash only
• Great view

+81 743-77-0511

Sosakukushinomise Rindo

• 224-1 Tsujimachi, Ikoma, Nara, 630-0212, Japan
• ¥¥ · Kushiage

MICHELIN Guide’s Point Of View

Chef Ueda came up with creative skewers to make use of his experience in both Japanese and Western cuisine. The honekiri-treated hamo requiring very precise cuts is where his Japanese culinary skills shine. The croque monsieur is a French recipe. The menu starts with Western appetisers and incorporates surinagashi, gazpacho and other soups. The free-wheeling culinary ideas on display in the menu have you looking forward to what’s coming.

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
• Visa credit card

+81 743-84-6669

A VOTRE SANTE

• 6-26 Shinasahigaoka, Ikoma, Nara, 630-0253, Japan
• ¥¥ · French

MICHELIN Guide’s Point Of View

Chef Yaoki Tsujimura says that he wants to communicate the sights he saw in France. He recalls memories from training in southern France in the 1990s. Everything from gougère to bread and small confectionery is freshly baked. Dishes made using a generous amount of butter and garnished with sauce have a nostalgic French aroma to them. When you hear the word ‘santé, it means a fun time is about to begin.

Facilities & Services

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

+81 743-75-8123

Unagino Toyokawa

• 3-3-12 Tomio Motomachi, Nara, Nara, 631-0078, Japan
• ¥¥ · Unagi / Freshwater Eel

MICHELIN Guide’s Point Of View

The owner-chef apprenticed at an unagi restaurant in Osaka after becoming enamoured of the world of unagi artisans. He took the name of his teacher’s restaurant out of gratitude and grills plump ‘aote’ unagi, Kansai-style, over bincho charcoal. There is a saying that when it comes to learning unagi, skewering technique takes three years, dressing it takes eight years and grilling it takes a lifetime to master. As such, he has devoted himself to unagi.

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

+81 742-51-8171

Yakitori Fukuro

• 2F, 2-6-47 Tomio Motomachi, Nara, Nara, 631-0078, Japan
• ¥¥ · Yakitori

MICHELIN Guide’s Point Of View

Two brothers run this restaurant, the older handling the grilling and the younger, the preparations. Tender, fatty chicken is grilled over kishu-binchotan. The aim is to serve yakitori that can be enjoyed by anyone, so how the fat is trimmed is altered according to the customer’s preference. The chickens are slaughtered that morning, so the meat from organs like the liver and heart is fresh. The coordination between grilling and skewering is on point thanks to the brotherly bond.

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

+81 742-47-9889

French Izakaya Étonner

• 2-5-25 Tomio Motomachi, Nara, Nara, 631-0078, Japan
• ¥ · French

MICHELIN Guide’s Point Of View

French Izakaya is a bright spot in Tomio where people can enjoy themselves in a more casual way than at a bistro. The idea is to make French cuisine feel more familiar, for which reason the chef serves various regional French dishes. Escargot is served not in the Burgundy-style but, surprisingly, in ‘Étonner’ style, with parsley butter and tomatoes. The liveliness of the space and the authenticity of the dishes make for a true French atmosphere.

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

+81 742-41-0189

https://etonner-nara.info/

Masala an TAKUMI

• 2281 Nakamachi, Nara, Nara, 631-0052, Japan
• ¥¥ · Indian

MICHELIN Guide’s Point Of View

Chef Sakanaka conveys the depth of spices through Indian cuisine. The set menu is built around curry and a tandoor oven. His creative appetisers incorporate Japanese ingredients, and he prepares them using French techniques. He uses whole spices and powder depending on the dish to enhance the synergy between aroma and flavour. His skilful use of spices creates new tastes.

Facilities & Services

• Air conditioning
• Car park
• Cash only
• Shoes must be removed

+81 742-47-1601

Kiminami

• 2201-1 Oshikumacho, Nara, Nara, 631-0011, Japan
• ¥ · Soba

MICHELIN Guide’s Point Of View

The owner-chef liked how making soba was a very minimalist process, using only buckwheat and water. That approach is behind his decision not to add any filler ingredients. In the summer, he makes the noodles thin so that they go down smoothly, and thick in the winter so that the flavour delightfully fills the palate as you chew. For an appetiser, we recommend the shrimp tempura, which uses batter mixed with marunuki.

Facilities & Services

• Car park
• Cash only

+81 742-46-5503

https://kiminami.crayonsite.net/

Sanukiudon Kirakuan

• 6-1-9 Ayameike Minami, Nara, Nara, 631-0033, Japan
• ¥ · Udon

MICHELIN Guide’s Point Of View

The owner-chef’s credo is freshness, for which he kneads and makes the noodles in the morning. He learned to make noodles in Kagawa. The dashi is Kansai-style made from kombu and several kinds of dried fish. Although the kamaage in a box and kamatama (udon with raw egg) are also appealing, we recommend starting with the chilled udon, full of flavour and texture. The udon in a bamboo basket is served with wasabi, and the udon with broth poured on top is served with mustard.

Facilities & Services

• Cash only
• Counter dining

+81 742-45-6788

Noto Toto Teuchisoba Tabiki

• 1-3-6 Horyuji Nishi, Ikarugacho, Ikoma-gun, Nara, 636-0114, Japan
• ¥ · Soba

MICHELIN Guide’s Point Of View

Seiji Matsushima grows crops and makes pottery. He doesn’t just knead earth, though, he also kneads soba. The thin juwari soba set out on dishes he made himself exudes rusticity and the way of life of a self-described farmer. He grows the buckwheat berries for the sobagaki himself. Basil picked in the field in the summer is served with soba topped with a thick dashi-rich sauce, and winter yuzu is served with hot soba. Grated daikon is used in place of wasabi.

Facilities & Services

• Air conditioning
• Car park
• Cash only

+81 745-74-0438

Chukasoba Oshitani

• 5-4-30 Shijooji, Nara, Nara, 630-8014, Japan
• ¥ · Ramen

MICHELIN Guide’s Point Of View

The owner-chef came up with various creative ramen dishes from his time training. In opening this restaurant in his hometown, he set his sights on Chinese noodles, which was not very common at the time, and to which he adds his signature touch. The ‘Shoyu’ features kaeshi made with kombu and oysters and is completed with porcini-flavoured oil. The ‘Shio’ is an original, flavoured with shellfish adductor muscles and shrimp, and with truffle oil for fragrance.

Facilities & Services

• Air conditioning
• Car park
• Cash only
• Counter dining

+81 742-31-7068

PIZZERIA TRATTORIA MAGAZZINO

• 172-1 Kamada, Kashiba, Nara, 639-0227, Japan
• ¥ · Pizza

MICHELIN Guide’s Point Of View

The pizza here is prepared true to how it’s done in Naples, with chef Hironori Noda reproducing those authentic flavours. What Naples has that Nara doesn’t is an ocean so, in response, he came up with the idea of a restaurant that’s all about the fields. He grows the vegetables himself and makes them the main ingredients. The garden is his mother’s, and he harvests the vegetables himself, meaning that the bounty of Kashiba proffered here truly springs from ‘Mother Earth’.

Facilities & Services

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

+81 745-79-8815

https://magazzino.co.jp/

Shikinoaji Enzu

• 6-5-14 Omiyacho, Nara, Nara, 630-8115, Japan
• ¥¥ · Japanese

MICHELIN Guide’s Point Of View

The cheerful hospitality of the owner-chef at this kappo will put you at ease. He offers a wide selection of dishes, including tsukuri, tempura and grilled items. He serves several appetisers so you can snack on them while choosing your main dishes. Regular offerings include deep-fried mugwort fu and eggplant with dengaku miso. Although not on the menu, sushi can be prepared if you place an order. The spirit of service he shows makes this a great place to dine.

Facilities & Services

• Air conditioning
• Counter dining
• Credit card / Debit card accepted
• Shoes must be removed

+81 742-36-0634

Nidaime Izumosoba Dandan

• 2-2-34 Omiyacho, Nara, Nara, 630-8115, Japan
• ¥ · Soba

MICHELIN Guide’s Point Of View

Izumo soba is a local cuisine of Shimane. The family moved to this location from Shimane and opened this restaurant to introduce the taste of their hometown. Nana Nitta, who took over the restaurant from the father, mills the unpolished buckwheat. This is what gives Izumo soba its blackish colour. The thin juwari soba is served with broth poured over it. Another cultural tradition of Izumo is the three-tiered vermilion-lacquered serving dish called a ‘warigo’.

Facilities & Services

• Air conditioning
• Car park
• Cash only
• Counter dining

+81 742-30-6566

https://dandannara.com/

Pizzeria Luna Nuova

• 2-1-35 Omiyacho, Nara, Nara, 630-8115, Japan
• ¥ · Pizza

MICHELIN Guide’s Point Of View

What drew chef Akai to pizza was its simplicity, being a complete meal in a single dish. He’s passionate about Neapolitan pizza baked in a firewood oven and uses Italian wheat for lightness and fragrance in the crust. The popular item on the menu is the D.O.C. Pizza of buffalo mozzarella, dried cherry tomato and basil. His experience in Italian cuisine is also evident in the home-style Italian sausage and chargrilled 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

+81 742-33-6679

Kushizukushi

• 31 Yanagimachi, Nara, Nara, 630-8353, Japan
• ¥ · Kushiage

MICHELIN Guide’s Point Of View

The creative skewers here feature seasonal ingredients and rare ingredients, such as Japanese glass shrimp in the spring, ayu with roe in the autumn and oysters in winter. Items like vegetables pickled in sake lees and goma-dofu give you the full Nara experience. To end comes nyumen that goes down well or dashi chazuke made with rice grown by the owner-chef’s brother . Each item on the set menu is given an extra touch for texture and flavour, making it a truly appealing set meal.

Facilities & Services

• Air conditioning
• Cash only
• Counter dining

+81 742-23-0010

toi Inshokuten

• 30-3 Hanashibacho, Nara, Nara, 630-8266, Japan
• ¥ · Indian

MICHELIN Guide’s Point Of View

The ‘toi’ in the name of the restaurant is an acronym for ‘trip of imagination’. The destination is India, and the mission is to provide traditional Indian dishes. There are meat, fish and vegetable curries. They do things Thali teishoku-style and serve several kinds of curry of your choice on a large plate. You can also add individual items like pakora, an Indian-style tempura.

Facilities & Services

• Air conditioning
• Cash only

+81 742-87-7014

Himawari

• 3-20-4 Denen, Gojo, Nara, 637-0093, Japan
• ¥ · Yoshoku

MICHELIN Guide’s Point Of View

Chef Kameoka’s journey brought him to old-fashioned yoshoku. Demi-glace sauce is the key to his dishes, with soy sauce as the ‘secret ingredient’. Based on his experience with French cuisine, he had tried madeira and port wine, but something just wasn’t right. So, after much trial and error, he arrived at the taste of a yoshoku restaurant he had enjoyed when he was younger. His speciality is hamburger steak topped with plenty of sauce and there’s real depth to it.

Facilities & Services

• Air conditioning
• Car park
• Cash only

 +81 747-23-0535

Simple comme Bonjour

• 68-3 Kawaharajocho, Tenri, Nara, 632-0016, Japan
• ¥¥ · French

MICHELIN Guide’s Point Of View

Kotaro Kawaguchi chose the path of French cuisine, following in the footsteps of his father, who was a cook on a cruise ship. He says that training at Pierre Gagnaire in Paris, a restaurant he had long admired, boosted his morale as a chef. There, he learned the techniques to create harmony between ingredients. There are no standard offerings here, as he is always inspired to offer new creations.

Facilities & Services

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

 +81 743-61-5657

Menya Ittoku

• 372-2 Kawaharajocho, Tenri, Nara, 632-0016, Japan
• ¥ · Ramen

MICHELIN Guide’s Point Of View

Every time there’s an order, you hear the sound of the motorized slicer. It cuts Italian pork fillets thin like uncured ham. The signature dish is salt-flavoured ramen. The dashi is made from whole chicken, kombu and katsuo-bushi, and the glutamic acid and inosinic acid produce a synergy of umami. If you order ‘shimemeshi’, which is rice with chicken, to go with the remaining soup, it’s like you’re having chicken zosui.

Facilities & Services

• Car park
• Cash only
• Counter dining

+81 743-62-2888

The Edomae-style preparations here have been handed down to the second-generation owner-chef Toshimitsu Noro from his father, who is a stickler for things of old. He lightly pickles kasugodai, but seasons gizzard shad to emphasize the flavour of vinegar. If he thinks the shrimp doesn’t have enough flavour, he pickles it in sweet vinegar. The tuna marinated in soy sauce and rich nitsume he uses with the boiled anago are also classics.

Mejiro Zorome

• B1F, 3-3-1 Mejiro, Toshima-ku, Tokyo, 171-0031, Japan
• ¥¥ · Unagi / Freshwater Eel

Ponta’s taste, upheld by fourth-generation owner-chef Yoshihiko Shimada and his family, goes back generations. His famous cutlet is deep-fried in lard carefully taken from the fat of the pork he will fry. Work is done by hand, as it has been from the first generation. Fried anago (conger eel) and Japanese whiting are also popular. Pig’s-tongue stew, aged over three weeks, is even more popular and often sells out. Shimada compromises on nothing, which is why his customers keep coming back.

Tompachitei

• 4-3-4 Ueno, Taito-ku, Tokyo, 110-0005, Japan
• ¥ · Tonkatsu

Sangenton pork is a cross between three breeds of pig. The owner-chef was particularly impressed by the product of a Sangenton pork especially those produced by farmers in Tochigi. You get to enjoy it three times, first with wasabi and rock salt, then with oroshi ponzu and finally with tonkatsu sauce. Giving the assortments of loin, tenderloin, croquettes and other items names like ‘Yokozuna’ and ‘Ozeki’ is very Ryogoku, reflecting the area’s strong sumo presence.

Chef Sasaki’s ideal is simply, “everything is delicious”. Such a great statement! With ‘seimenjo’, or ‘noodle factory’, in the name, his use of Japanese wheat is definitely a selling point. Out of love for his home region, he uses salt and soy sauce sourced from Akita Prefecture. Clear soup of chicken and seafood seems somehow nostalgic. The goal is to be a restaurant that yearns for its home region. Produce is purchased from nearby shops, so as Sasaki Seimenjo prospers, so does Nishiogikubo.

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

Tonkatsu Hinata

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-6380-2424

L’AMITIE

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

• Air conditioning
• Cash only

+81 3-5272-5010

Kirimugiya Jinroku

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

• Air conditioning
• Cash only

+81 3-6273-2646

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

Sushidokoro Shigeru

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-3226-1588

Arakicho Rokkan

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-3359-5595

you-en

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-6274-8987

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

Kan Coffee Fujifuji

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-6883-9898

Sharikimon Chawambu

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

• Air conditioning
• Cash only
• Counter dining

+81 3-3356-1680

Washokuto Washu Ogata

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-3351-7761

https://wasyoku-wasyuogata.com/

Akebonobashi Kazu

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-6882-3683

https://www.akebonobashikazu.com/

CRAZY PIZZA at SQUARE

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 70-2008-1910

BOLT

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

Information

+81 3-5579-8740

Meishan

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-3260-2658

Kyorakutei

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

• Air conditioning
• Cash only
• Counter dining

+81 3-3269-3233

http://kyourakutei.com/

estación

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-5225-3808

Chugokusai Zen Raku Bou

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-3235-1260

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

• Air conditioning
• Cash only
• Counter dining

+81 3-3786-1464

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

BistroCaniche

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-6303-9287

https://www.bistrocaniche.com/

Yakitori Abe

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-5422-9834

Homemade Ramen Muginae

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

• Air conditioning
• Cash only
• Counter dining

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

SUSHI SOTATSU

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

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

Facilities & Services

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

+81 3-3374-1650

Concerto

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-6804-8794

https://uehara-concerto.com/

Kigaruniwashoku Dan

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-6804-8935

Nakatogawa

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-6416-8086

Andagyoza

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

Information

+81 3-6407-8813

https://andagyoza.tumblr.com/

jeeten

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-3469-9333

REI

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-6416-8803

Le cabaret

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-3469-7466

Shikigohan Harema

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-6804-9980

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

Mar de Cristiano

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-6804-7923

http://www.cristianos.jp/

Shizuru

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-3481-6708

Cristiano’s

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-5790-0909

http://www.cristianos.jp/

Kinoshita

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-3376-5336

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

Los Reyes Magos

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

  

  yoyonam

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

  MICHELIN Guide’s Point Of View

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

  Facilities & Services

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

  +81 3-6407-1545

  

  roku

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

  MICHELIN Guide’s Point Of View

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

  Facilities & Services

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

  +81 3-6276-8454

  

  Shoto Lamp

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

  MICHELIN Guide’s Point Of View

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

  Facilities & Services

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

  +81 3-5738-7019

  

  SUSHI KOURIN

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

  MICHELIN Guide’s Point Of View

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

  Facilities & Services

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

  +81 3-6407-9516

  

  Pork Vindaloo Taberu Fukudaitoryo

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

  MICHELIN Guide’s Point Of View

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

  Facilities & Services

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

  

  Kotaro

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

  MICHELIN Guide’s Point Of View

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

  Facilities & Services

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

  +81 3-5428-5705

  

  Katsuo Shokudo

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

  MICHELIN Guide’s Point Of View

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

  Facilities & Services

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

  +81 3-6877-5324

  

  bépocah

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

  MICHELIN Guide’s Point Of View

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

  Facilities & Services

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

  +81 3-6804-1377

  https://www.bepocah.com/

  

  Arrocería Sal y Amor

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

  MICHELIN Guide’s Point Of View

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

  Facilities & Services

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

  +81 3-5428-6488

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

  

  Äta

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

  MICHELIN Guide’s Point Of View

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

  Facilities & Services

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

  +81 3-6809-0965

  http://ata1789.com/

  

  falò

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

  MICHELIN Guide’s Point Of View

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

  Facilities & Services

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

  +81 3-6455-0206

  https://falo-daikanyama.com/

  

  bistro Tiroir

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

  MICHELIN Guide’s Point Of View

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

  Facilities & Services

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

  +81 3-6804-1269

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

  

  Ryukyu Chinese Dining TAMA

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

  MICHELIN Guide’s Point Of View

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

  Facilities & Services

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

  +81 3-3486-5577

  https://www.tama2007.jp/

  

  Ăn Ði

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

  MICHELIN Guide’s Point Of View

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

  Facilities & Services

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

  +81 3-6447-5447

  

  Tonkatsu Nanaido

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

  MICHELIN Guide’s Point Of View

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

  Facilities & Services

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

  +81 80-8190-1331

  

  BRAMASOLE

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

  MICHELIN Guide’s Point Of View

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

  Facilities & Services

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

  +81 3-6434-0615

  

  Shuka Nomoto

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

  MICHELIN Guide’s Point Of View

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

  Facilities & Services

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

  +81 3-6303-4355

  

  Kankokushokudo Iru Sakaagaru

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

  MICHELIN Guide’s Point Of View

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

  Facilities & Services

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

  +81 3-5734-1699

  https://yamazakihajime.com/

  

  SŌWADŌ

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

  MICHELIN Guide’s Point Of View

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

  Facilities & Services

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

  +81 80-8040-4822

  

  Chukakosai JASMINE

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

  MICHELIN Guide’s Point Of View

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

  Facilities & Services

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

  +81 3-5421-8525

  https://jasmine310.com/

  

  Ăn Cơm

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

  MICHELIN Guide’s Point Of View

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

  Facilities & Services

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

  +81 3-6409-6386

  

  Bistro Némot

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

  MICHELIN Guide’s Point Of View

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

  Facilities & Services

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

  +81 3-6447-7131

  

  Gracia GASTROBAR de Barcelona

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

  MICHELIN Guide’s Point Of View

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

  Facilities & Services

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

  +81 3-6432-5013

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