[MICHELIN GUIDE JAPAN] KYOTO Higashiyama-ku Bib Gourmand 16 (2)

Kanesho

  • 155-2 Tokiwacho, Higashiyama-ku, Kyoto, 605-0079, Japan
  • ¥ · Unagi / Freshwater Eel

MICHELIN Guide’s Point Of View

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.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 75-532-5830

Izuu

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

MICHELIN Guide’s Point Of View

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

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

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

[MICHELIN GUIDE JAPAN] KYOTO Fushimi-ku BIb Gourmand 1 (1)

Honkaku Teuchiudon Taiga

  • 7-45-1 Fukakusa Nishiuracho, Fushimi-ku, Kyoto, 612-0029, Japan
  • ¥ · Udon

MICHELIN Guide’s Point Of View

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.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 75-641-4877

 

[MICHELIN GUIDE JAPAN] NARA BIb Gourmand 22(1)

YAMAOKA PIZZA

  • 455 Onitoricho, Ikoma, Nara, 630-0237, Japan
  • ¥ · Pizza

MICHELIN Guide’s Point Of View

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.

Facilities & Services

  • 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

[MICHELIN GUIDE JAPAN] TOKYO Toshima-ku BIb Gourmand 8(20)

Matsunozushi

  • 2-16-12 Minaminagasaki, Toshima-ku, Tokyo, 171-0052, Japan
  • ¥¥ · Sushi

MICHELIN Guide’s Point Of View

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.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 3-3951-3588

Mejiro Zorome

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

MICHELIN Guide’s Point Of View

The veteran owner-chef uses only unagi caught mainly around Kyushu, as well as brand-name unagi from Shizuoka. The unagi are kept alive in purifying tanks until they are dressed, then dipped three times with sauce and grilled Edo-style. He uses sauce sparingly, to emphasise the flavour. Rice cooked somewhat firm and freshly ground sansho also offer a distinctive touch. The restaurant name means ‘matching dice’, referring to 44, the age at which the owner-chef went independent.

Facilities & Services

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

+81 3-6908-3653

Mejiro Shunkotei

  • 2F, Trad Mejiro, 2-39-1 Mejiro, Toshima-ku, Tokyo, 171-0031, Japan
  • ¥¥ · Yoshoku

MICHELIN Guide’s Point Of View

Chef Koga bills his fare as “novel yet nostalgic yoshoku”. This means he incorporates modern techniques into old-school methods to pursue new directions in flavour. Exhibit A is Koga’s use of a decompression cooker. Vegetables are fresh and seafood moist, permeated with umami. Time and effort are spent preparing the demiglace sauce to bring out its body. The skills of an artisan in step with his times come to life in his cuisine.

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 3-5927-1606

Takemasa

  • 3-35-7 Minamiotsuka, Toshima-ku, Tokyo, 170-0005, Japan
  • ¥¥ · Izakaya

MICHELIN Guide’s Point Of View

Seafood and sake suffuse the air of this izakaya with the passing of the seasons. Convinced that the best food derives from talking to people and inspecting ingredients, the owner-chef visits Toyosu Market every morning. Staple dishes are black rockfish with bamboo shoots in spring and the takiawase of buri and daikon in winter. The drink list includes new and regional sakes and hiyaoroshi (sake brewed in winter, pasteurized, aged over the summer and distributed in autumn).

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 3-3983-1103

Negima

  • B1F, 2-31-19 Kitaotsuka, Toshima-ku, Tokyo, 170-0004, Japan
  • ¥¥ · Japanese

MICHELIN Guide’s Point Of View

Proprietress Kimiyo Nagahashi was taken by Edo cuisine. Out of respect for tradition, she does not use kombu in the dashi. The edomae tamago-yaki are salty-sweet and the niyakko features boiled tofu garnished with mustard. The speciality is negima nabe, with fatty tuna and scallions cooked in a pot. Using black pepper to season the soup poured over rice at the end recalls the black pepper rice dish of old. The flavours convey what is a fading food culture to the people of today.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 80-8739-8566

Kushikomabo

  • 1-33-27 Kitaotsuka, Toshima-ku, Tokyo, 170-0004, Japan
  • ¥¥ · Oden

MICHELIN Guide’s Point Of View

Lanterns feature the names of sake breweries, and balls of Japanese cedar sprigs hang from the eaves. If you’re partial to Japanese sake, your heart is sure to skip a beat. A special feature here is not to stew the ingredients of the oden together but serve them à la carte. Unconventional ideas make this place unique, such as the use of grilled mackerel as an ingredient. Even if you’re normally a wine drinker, you’ll enjoy tippling on sake here.

Facilities & Services

  • Air conditioning
  • Notable sake list

+81 3-3916-0355

Teuchisoba Kikutani Sugamo Honten

  • 4-14-15 Sugamo, Toshima-ku, Tokyo, 170-0002, Japan
  • ¥ · Soba

MICHELIN Guide’s Point Of View

A ball of cedar sprigs hung from the eaves and water basins by the door steep the shop in the ambience of Sugamojizo-dori. Owner-chef Osamu Kikutani regales customers with the joys of Edo-style soba culture. Duck and leek, cheese marinated in kaeshi seasoning, tennuki and a wide variety of shuko and sake greet the customer. The soba, kneaded in different amounts of filler according to where it comes from, makes a fine companion for a dipping sauce rich with katsuo-bushi aroma.

Facilities & Services

  • Air conditioning
  • Credit card / Debit card accepted
  • Mastercard credit card
  • Visa credit card
+81 3-3918-3462

[MICHELIN GUIDE JAPAN] TOKYO Taito-ku BIb Gourmand 10(19)

Ponta Honke

  • 3-23-3 Ueno, Taito-ku, Tokyo, 110-0005, Japan
  • ¥¥ · Yoshoku

MICHELIN Guide’s Point Of View

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.

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 3-3831-2351

Tompachitei

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

MICHELIN Guide’s Point Of View

This homestyle restaurant was founded in 1947. Lard is used for frying since it goes well with the pork. It’s fried slowly at low temperatures, and the residual heat is used to cook the thick tonkatsu.The third-generation owner-chef incorporates Western cooking techniques he learned in Europe to take over the family business, into his careful preparations. If it’s your first time, we recommend the loin cutlet, with its good balance of red meat and fat.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 3-3831-4209

KAMIYA

  • 3-18-18 Negishi, Taito-ku, Tokyo, 110-0003, Japan
  • ¥ · Yoshoku

MICHELIN Guide’s Point Of View

The founder ran an import shop in 1925. He then began providing light meals to geisha in the pleasure quarter of Negishi, which was a flourishing district at the time, and later turned the place into a yoshoku restaurant. The specialities are beef stew and beef tongue stew, cooked for a long time to bring out the flavour. We also recommend the juicy minced meat cutlet.

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 3-3873-2116

Tempura Otsuka

  • 2-12-11 Iriya, Taito-ku, Tokyo, 110-0013, Japan
  • ¥¥ · Tempura

MICHELIN Guide’s Point Of View

The owner-chef, born and raised in Iriya, is an artisan through and through. Proceedings are by the book, starting with milder flavours like tiger prawn, squid and sillago before proceeding to bolder tastes. Edomae toppings are favoured, such as tidepool gunnel and big-eyed flathead. Decorating the walls are senshagaku, wooden tablets typically posted on the pillars of shrines, inscribed with local supporters’ names. The characters suffuse the restaurant with the atmosphere of old neighbourhoods.

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 3-3873-8826

Asakusa Hirayama

  • 1-3-14 Nishiasakusa, Taito-ku, Tokyo, 111-0035, Japan
  • ¥ · Soba

MICHELIN Guide’s Point Of View

Owner-chef Hirayama’s soba journey began in New York, where he witnessed soba noodles being made. Aspiring to become a soba chef, upon his return to Japan he apprenticed at a Tokyo-style soba shop and his potential was noticed at a kappo. Both these threads of experience are evident at Asakusa Hirayama. In recognition of Tokyo gastronomic traditions, he favours a rich dipping sauce. The kaeshi for his kake soba uses a light soy sauce, taking a page from his simmered and boiled 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 3-5830-6857

Sugita

  • 3-8-3 Kotobuki, Taito-ku, Tokyo, 111-0042, Japan
  • ¥ · Tonkatsu

MICHELIN Guide’s Point Of View

Owner-chef Mitsuo Sato took over from his father along with his spirit of hospitality. This comes across not only in the meticulously prepared dishes but also in the immaculate counter and polished copper pot. He leaves the pork broth free of pieces of pork because, he says, the ultimate focus is the tonkatsu. High- and low-temperature lard is used depending on the meat, which is cooked slowly. The light-textured batter is robust in flavour, and the meat juicy and tender.

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 3-3844-5529

Torinao

  • 1-5-9 Kaminarimon, Taito-ku, Tokyo, 111-0034, Japan
  • ¥¥ · Yakitori

MICHELIN Guide’s Point Of View

The umami of brand-name chicken from Yamanashi, grilled over Kishu-binchotan (white charcoal), comes more from the meat than from the sweetness of its fat. Liver is sprinkled with sansho before grilling; breast meat is dressed with yuzu pepper for a change of flavour. Applying his experience in Japanese cuisine, the chef offers rape blossoms as shiraae (salad with sesame seeds) and summer vegetables as surinagashi (pureed soup) to alternate with the skewers.

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 3-3843-5805

Onigiri Asakusa Yadoroku

  • 3-9-10 Asakusa, Taito-ku, Tokyo, 111-0032, Japan
  • ¥ · Onigiri

    MICHELIN Guide’s Point Of View

    Ingredients are displayed behind a glass case, as in a sushi shop. Yosuke Miura, the third-generation owner-chef, listens to his customer’s order and immediately begins moulding it by hand. Before taking over the reins here, he was a flautist. In classical music, you play what’s written on the music sheet. Onigiri is the same, says Miura; you don’t try to do something new. Yadoroku is a score handed down from his grandmother, one which he will reproduce faithfully.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining
+81 3-3874-1615

MICHELIN Guide’s Point Of View

This bistro is supervised by the owner Arai of HOMMAGE. In the kitchen is Chef Matsumoto, who spent time together with him in France. They prepare traditional dishes without excess. Standard offerings include pâté de campagne, smoked salmon and steak and fries. The Asakusa roots show in such touches as serving a rice dish at the end.

Facilities & Services

  • Air conditioning
  • Credit card / Debit card accepted
  • Mastercard credit card
  • Visa credit card
+81 3-6458-1255

[MICHELIN GUIDE JAPAN] TOKYO sumida-ku BIb Gourmand 5(18)

Tonkatsu Hasegawa

  • 3-24-1 Ryogoku, Sumida-ku, Tokyo, 130-0026, Japan
  • ¥ · Tonkatsu

MICHELIN Guide’s Point Of View

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.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Cash only – lunch
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card
+81 3-5625-2929

MICHELIN Guide’s Point Of View

Chef Kawamura trained in Paris before opening this restaurant. While based on traditional cuisine, he prizes the idea he learned from the French of bringing his own inimical style to the preparations. The uni pain perdu is uni with French toast. Wine goes well with the thick orange sauce of the shrimp and burrata dish. The name of the restaurant means ‘step’, the first of which he has already taken toward attaining greater heights as a 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 3-5809-7452

 

Edosoba Hosokawa

  • 1-6-5 Kamezawa, Sumida-ku, Tokyo, 130-0014, Japan
  • ¥ · Soba

MICHELIN Guide’s Point Of View

Chef Hosokawa tours producing regions in search of the highest-quality buckwheat. He kneads his soba noodles reverently and you can compare buckwheat from different regions, tasting the unique character the terroir impart to each. The spring ‘Wakatake’ with bamboo shoots and wakame is fragrant with the aroma of young pepper leaves. In summer, ‘Hiyakaki’ includes the luxury of large oysters. Visiting to taste the soba of each season is one of the pleasures of Edosoba Hosokawa.

Facilities & Services

  • Air conditioning
  • Cash only
+81 3-3626-1125

sugahara

  • 2F, 2-14-1 Kotobashi, Sumida-ku, Tokyo, 130-0022, Japan
  • ¥¥ · Italian

MICHELIN Guide’s Point Of View

The concept here is simple dishes based on local cuisine, and wine to go with them. As such, the chef creates orthodox dishes, and the sommelier pairs them with wine. Wild vegetables, summer vegetables and mushrooms are procured from Yonezawa according to the season, which is reflected in the salad and garnishes. Another treat is the wild game in winter, including boar, deer and bear.

+81 3-6659-3654

[MICHELIN GUIDE JAPAN] TOKYO suginami-ku BIb Gourmand 11(17)

Sasaki Seimenjo

  • 4-26-10 Nishiogikita, Suginami-ku, Tokyo, 167-0042, Japan
  • ¥ · Ramen

MICHELIN Guide’s Point Of View

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.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 3-5303-9510

Sennomago

  • 4-4-2 Nishiogikita, Suginami-ku, Tokyo, 167-0042, Japan
  • ¥¥ · Chinese

MICHELIN Guide’s Point Of View

The focus here is on traditional Sichuan and Shanghai cuisine. Believing in the necessity of a good diet for good health, the chef uses Chinese herbal medicine and homemade seasonings. Vegetables sent from his family home in Oita are another selling point. Spicy chicken and Chen mapo tofu are the specialities. Pork fillet sautéed with black vinegar and fish stewed with green onions and soy sauce are Shanghai-style dishes. Try the Sichuan pancakes, created in the 1940s.

Facilities & Services

  • Air conditioning
  • Cash only
+81 3-3390-4808

[MICHELIN GUIDE JAPAN] TOKYO shinjuku-ku BIb Gourmand 17(16)

Spicy Curry Roka

  • 1-24-7 Hyakunincho, Shinjuku-ku, Tokyo, 169-0073, Japan
  • ¥ · Curry

MICHELIN Guide’s Point Of View

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.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 3-3367-7111

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

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

[MICHELIN GUIDE JAPAN] TOKYO Shinagawa-ku BIb Gourmand 4 (15)

Mochibuta Tonkatsu Taiyo

  • 3-22-7 Koyama, Shinagawa-ku, Tokyo, 142-0062, Japan
  • ¥ · Tonkatsu

MICHELIN Guide’s Point Of View

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.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining
+81 3-3786-1464

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

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

[MICHELIN GUIDE JAPAN] TOKYO shibuya-ku BIb Gourmand 38 (14)

Nihao

  • 2F, 2-27-4 Nishihara, Shibuya-ku, Tokyo, 151-0066, Japan
  • ¥ · Dumplings

MICHELIN Guide’s Point Of View

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.

Facilities & Services

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

+81 3-3465-0747

SUSHI SOTATSU

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

MICHELIN Guide’s Point Of View

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

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