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[MICHELIN GUIDE JAPAN] TOKYO setagaya-ku BIb Gourmand 19 (13)

Tohakuan Karibe

  • 4-23-19 Kasuya, Setagaya-ku, Tokyo, 157-0063, Japan
  • ¥ · Soba

MICHELIN Guide’s Point Of View

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

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 3-6879-8998
http://touhakuan.jp/

SEIJOSEIKA

  • 3-1-11 Minamikarasuyama, Setagaya-ku, Tokyo, 157-0062, Japan
  • ¥ · Ramen

MICHELIN Guide’s Point Of View

The owner-chef fell under the spell of ramen, which he had with his grandfather when he was young. He then made up his mind to become a ramen artisan himself. His signature dish is ‘Shio Soba’. There’s a wonderful fragrance to the Japanese-style dashi, made from kombu and dried sardines. He cooks pork fillets over low heat to rare doneness and slices them thin. He serves the soup extra hot so that it can be enjoyed like shabu-shabu.

Facilities & Services

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

Hutong Sanki

  • 1-8-17 Soshigaya, Setagaya-ku, Tokyo, 157-0072, Japan
  • ¥¥ · Chinese

MICHELIN Guide’s Point Of View

Enjoy home-style flavours passed down over three generations. The owner-chef’s path into Chinese cuisine was in the footsteps of both his father and grandfather. He uses the seasoning he was accustomed to while growing up, without regard for particular regional styles. His credo is ‘familiar ingredients but elaborate preparations’. Standard offerings include gyoza dumplings with lots of cabbage, large meatballs containing tofu, and fried rice with ume and oba.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Cash only – lunch
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card
+81 3-6882-5530
https://hutongsanki.com/

Setagaya Chukasoba Soshigaya Nanachome Shokudo

  • 1-9-14 Soshigaya, Setagaya-ku, Tokyo, 157-0072, Japan
  • ¥ · Ramen

MICHELIN Guide’s Point Of View

The name of the restaurant includes the district’s name, to help endear it to the locals. Looking into the kitchen, you’ll see a cauldron and charcoal brazier. The signature ‘Setagaya Chinese Soba’ features dried boiled fish and Shodoshima soy sauce. Feel your stomach rumble to the spectacle of the pork being grilled over charcoal. The boiled noodles are poured into the bowl and carefully topped with lacto-fermented bamboo shoots and greens. It’s a simple deliciousness.

Facilities & Services

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

Ramen Koike

  • 4-19-18 Kamikitazawa, Setagaya-ku, Tokyo, 156-0057, Japan
  • ¥ · Ramen

MICHELIN Guide’s Point Of View

The restaurant is named after a character from the animated series Little Ghost Q-Taro. The owner-chef’s top recommendation is the refreshing dried sardine ramen. The rich dried sardine flavour has a pleasant and elegant aftertaste and goes well with the thin, straight noodles. There are also unique toppings such as chicken meatballs containing cartilage and ultra-thin vacuum-cooked roasted pork fillets. The ‘tokusei’ size is big.

Facilities & Services

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

Hassho

  • 2F, Harada Bldg, 1-21-18 Kyodo, Setagaya-ku, Tokyo, 156-0052, Japan
  • ¥ · Okonomiyaki

MICHELIN Guide’s Point Of View

The owner-chef trained in Hiroshima – the mecca of okonomiyaki. His efforts earned him the recognition of his mentor, who helped him set up on his own. The restaurant is well-known for its authentic Hiroshima-style okonomiyaki and buzzes every night. We recommend the standard ‘Nikutama Soba’: an okonomiyaki dish topped with plenty of green laver and featuring a soft-boiled egg and crispy pork. Sit at the counter to enjoy warm food to the last bite.

Facilities & Services

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

+81 3-3428-8437

LANBRoA

  • 3-11-15 Yoga, Setagaya-ku, Tokyo, 158-0097, Japan
  • ¥¥ · Spanish

MICHELIN Guide’s Point Of View

Amazement at the dishes served in bars in Spain, where she travelled to study Spanish, started this owner-chef on her journey of gastronomy. When Mikiko Isobe later joined a cooking school in San Sebastián, Spain’s capital of fine cuisine, she was charmed by the flavours of the Basque Country. The piquillo pepper stuffed with bacalao (dried and salted cod) is a dish she remembers fondly from those days. Both the fare and the interior ooze a Basque atmosphere.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Mastercard credit card
  • Visa credit card
+81 3-6432-7017

infusion

  • 1-29-1 Sakurashimmachi, Setagaya-ku, Tokyo, 154-0015, Japan
  • ¥¥ · French

MICHELIN Guide’s Point Of View

When you hear Sakurashimmachi, you might think of Sazae-san, but don’t forget infusion. The name of the restaurant refers to brewing herbal tea and embodies chef Takamichi Kikuchi’s spirit of hospitality. He offers prix fixe meals, à la carte dishes, and set menus so that customers can choose freely – this is another one of the reasons why locals love the place.

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 3-5758-5405
http://www.infusion.jp/

Yakitori Shira

  • B1F, 1-22-1 Umegaoka, Setagaya-ku, Tokyo, 154-0022, Japan
  • ¥¥ · Yakitori

MICHELIN Guide’s Point Of View

There’s just nothing like tucking into free-range chicken, says the owner-chef. He uses Shiga chicken for its savoury fattiness and Shizuoka chicken for its in-the-wild flavour. The basic offering is a five-skewer omakase set, which comes with thigh, meatballs and liver. You can add rare parts like shirako and glandular stomach, if you like. We recommend pairing the meal with wine or sake selected by the owner-chef, who is also a sommelier.

Facilities & Services

  • Air conditioning
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Mastercard credit card
  • Visa credit card
+81 3-5450-8808
 

Seki Hanare

  • 3-1-3 Setagaya, Setagaya-ku, Tokyo, 154-0017, Japan
  • ¥¥ · Japanese

MICHELIN Guide’s Point Of View

The omakase encapsulates the imagination of owner-chef Satoshi Kawakubo. Examples include grilled soymilk sesame tofu and sashimi enjoyed like a salad with lots of condiments. While meat is the main, Kawakubo adds vegetables from Yamanashi Prefecture, imparting a sense of season. Sake, shochu and wine, carefully selected at the brewery or winery, are one of the pleasures of Seki Hanare. Express a preference and Kawakubo will find a tipple that matches the flavour and aroma of your meal.

Facilities & Services

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

+81 3-5450-5870

Urokogumo

  • 1-15-12 Setagaya, Setagaya-ku, Tokyo, 154-0017, Japan
  • ¥¥ · Izakaya

MICHELIN Guide’s Point Of View

‘Urokogumo’ means ‘cirrocumulus clouds’ and comes from the restaurant having opened in autumn under cloudy skies. ‘Uroko’ alone means ‘scaly’, and, sure enough, the restaurant specialises in fish. We recommend the sashimi, which comes with a great variety. The standard offerings are chawanmushi with shellfish dashi, and the crab cream croquettes. There are also shuko like liquor-soaked roasted cornetfish kobujime and shimesaba and ginger wrapped in nori.

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 3-6338-3935

Chukasoba KOTETSU

  • 2-39-13 Kitazawa, Setagaya-ku, Tokyo, 155-0031, Japan
  • ¥ · Ramen

MICHELIN Guide’s Point Of View

The name ‘Kotetsu’ was Tetsuya Oshima’s nickname as a child. He trained at a restaurant specialising in pork broth with soy sauce, but for his own place he chose Chinese noodles to appeal to a broader customer base. He uses three kinds of dried fish shavings to make the dashi and adds fish sauce made from squid to the kaeshi to give it more depth. The thin noodles have little water content and remain firm. Order the backfat topping if you enjoy the sweetness of pork fat.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining
  • Reservations not accepted
 +81 3-5465-0044

Sobamae Nagae

  • 4-9-3 Todoroki, Setagaya-ku, Tokyo, 158-0082, Japan
  • ¥ · Soba

MICHELIN Guide’s Point Of View

The owner-chef studied Japanese cuisine and soba-making, aiming to open a restaurant where people could enjoy both food and sake. He visits breweries regularly to build dialogue with the producers. We recommend starting with an elaborate delicacy and sake and ending with nihachi or inaka soba. Grilled miso and itawasa are must-try appetisers for the soba. The rich, fermented flavour of the pickles made in bran paste and vegetables with salted rice malt goes well with sake.

Facilities & Services

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

+81 3-3701-6050

ENRIQUE MARRUECOS

  • 3-1-15 Kitazawa, Setagaya-ku, Tokyo, 155-0031, Japan
  • ¥¥ · Moroccan

MICHELIN Guide’s Point Of View

The owner-chef has lived in many countries around the world, learning their cuisine. She was particularly attracted to the food of Morocco and the kindness of its people so set out to learn Arabic, learnt from people at home in their kitchens, and studied cooking. Believing authentic flavours deserve to be better known, she keeps to traditional recipes. What are known as the three stalwarts of Moroccan cooking: tajine, couscous, and harira, feature heavily.

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 3-3467-1106
https://cuisinedumaroc.jp/

Ikejiri Asano

  • 3-21-25 Ikejiri, Setagaya-ku, Tokyo, 154-0001, Japan
  • ¥¥ · Japanese

MICHELIN Guide’s Point Of View

The owner-chef opened a small restaurant so that he could devote his full attention to the cooking and hospitality. He brings out the natural flavours of tsukuri, grilled items and deep-fried items and emphasises their texture. There are two standard dishes to end: one features wild vegetables, bamboo, crab and other ingredients cooked with Yamagata rice in an earthenware pot; the other is Awajishima somen that goes well with the soup made from kombu and katsuo-bushi.

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 3-6875-8508

Lien

  • 3-5-22 Ikejiri, Setagaya-ku, Tokyo, 154-0001, Japan
  • ¥¥ · French

MICHELIN Guide’s Point Of View

Raised by a father who was a chef, the Aomori-born chef set out to become one himself. Standard ingredients include lean free-range chicken, salmon from the Tsugaru Strait and apples grown using natural methods. Prizing traditional techniques, he makes pâté en croûte and foie gras poêlé and roasts meat dishes. He presents them on Tsugaru Kanayama Yaki serving dishes to convey local appeal.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Cash only – lunch
  • Counter dining
  • Mastercard credit card
  • Visa credit card
+81 3-6413-8552
https://lien-french.com/

Cosi Com’ē

  • 2-14-18 Shimouma, Setagaya-ku, Tokyo, 154-0002, Japan
  • ¥¥ · Italian

MICHELIN Guide’s Point Of View

The concept here is ‘a diner where you can enjoy organic wine’. The chef decides what to make based on seasonal ingredients at hand, so the menu changes daily. Something is different each time you visit, which keeps you coming back. Dishes such as Pasta Alla Genovese with celery and basil, or Arrabbiata of beef small intestine and smoked cheese are the works of a chef who creates as he pleases. The relaxed cuisine and organic wine resonate with each other.

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 3-6318-6402

BISTRO GLOUTON

  • 2-33-7 Ikejiri, Setagaya-ku, Tokyo, 154-0001, Japan
  • ¥¥ · French

MICHELIN Guide’s Point Of View

The effect owner-chef Koji Kobuke aims for is a bistro with strong local roots. He runs the restaurant with his wife, and together they foster a welcoming atmosphere. All offerings are à la carte and traditional fare such as pâté de campagne and confit of duck leg are mainstays, while popular Western-influenced dishes, like hamburger steak and creamy crab croquette, are available as well. Small portions are a boon, as you can try a variety of items without overeating.

Facilities & Services

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

+81 3-3410-5517

Shunsai Oguraya

  • 2F, 2-31-18 Ikejiri, Setagaya-ku, Tokyo, 154-0001, Japan
  • ¥¥ · Japanese

MICHELIN Guide’s Point Of View

Makoto Horiuchi was born into a family that ran a yoshoku restaurant. He started down that same path but came to long for the stately, commanding presence of a high-end Japanese cuisine chef. The restaurant uses quality seafood from the Naruto Strait and he prepares tai, shrimp, hamo and other ingredients as tsukuri or grilled. ‘Shunsai’ means ‘vegetables of the season’; he sources them from his home prefecture of Yamanashi and makes them into ohitashi and takiawase.

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 3-3413-5520
http://shunsai-oguraya.com

[MICHELIN GUIDE JAPAN] TOKYO ota-ku BIb Gourmand 5 (12)

Higawa

  • 1-54-10 Kitasenzoku, Ota-ku, Tokyo, 145-0062, Japan
  • ¥¥ · Izakaya

MICHELIN Guide’s Point Of View

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

Facilities & Services

  • Air conditioning
  • Booking essential
  • Cash only
  • Counter dining
  • Notable sake list
+81 3-3718-8760
http://www.higawa.net

Washokuya Taichi

  • 3-36-14 Kitasenzoku, Ota-ku, Tokyo, 145-0062, Japan
  • ¥¥ · Izakaya

MICHELIN Guide’s Point Of View

Taking into account the residential nature of the area, the owner-chef has put together a varied menu that goes beyond just Japanese cuisine. Prime examples are the monkfish liver terrine incorporating French elements and the homemade ham. He puts the natural flavours of seasonal ingredients to work; for example, the ‘Taichi Salad’ comes with over 30 kinds of vegetables, all prepared in a way appropriate to each.

Facilities & Services

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

+81 3-6425-9122

Tonkatsu Enraku

  • 6-1-4 Ikegami, Ota-ku, Tokyo, 146-0082, Japan
  • ¥ · Tonkatsu

MICHELIN Guide’s Point Of View

This community-based restaurant has a homely atmosphere. The owner-chef uses Sangenton pork and says he was drawn to how it was well covered in back fat, and the consistent quality of the meat. He coats it in breadcrumbs and fries it in lard from the pork mesentery. The thick tonkatsu is fried until golden. His uncompromising artisan spirit can also be observed in the juicy, fresh-cut cabbage and hearty pork soup.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining
  • Reservations not accepted
+81 3-3754-8243

Shinjiko Shijimi Chukasoba Kohaku

  • 2-1-3 Nishirokugo, Ota-ku, Tokyo, 144-0056, Japan
  • ¥ · Ramen

MICHELIN Guide’s Point Of View

With crowds clamouring for the delicious shellfish dashi and only five seats to accommodate them, the queue trails out the door and down the street. Hiroyuki Iwata chose basket clams for his broth because his first taste of ramen in this sort of broth was unforgettable. He uses the richly flavoursome clams of Lake Shinji in Shimane Prefecture. To savour the pure taste of the dashi, order the salt ramen. The shop’s name derives from kohakusan (succinic acid), an umami flavour component in shellfish.

Facilities & Services

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

+81 3-6690-0893

Sobaya Moriiro

  • 5-10-8 Omorinishi, Ota-ku, Tokyo, 143-0015, Japan
  • ¥ · Soba

MICHELIN Guide’s Point Of View

Owner-chef Masashi Tsuchiya travels from one producing region to the next in search of high-quality buckwheat. He talks to producers regularly, even participating in sowing and harvesting the crops. He eschews fixed ratios of buckwheat and wheat, preferring to adjust according to the condition of the buckwheat. Remarkably, he prepares the noodles separately by producing region. The dipping sauce, with its rich aroma of bonito flakes, further enhances the flavour of the noodles.

Facilities & Services

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

+81 3-3761-6055

[MICHELIN GUIDE JAPAN] TOKYO nerima-ku BIb Gourmand 1 (11)

Toricho

  • 4-31-8 Toyotamakita, Nerima-ku, Tokyo, 176-0012, Japan
  • ¥¥ · Yakitori

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-3992-4528

[MICHELIN GUIDE JAPAN] TOKYO nakano-ku BIb Gourmand 2 (10)

Nakano Chuka ! Sai

  • 1-6-1 Nogata, Nakano-ku, Tokyo, 165-0027, Japan
  • ¥¥ · Chinese

MICHELIN Guide’s Point Of View

‘Sai’ is the character for ‘dish’ in Chinese; the characters for ‘colourful’ and ‘individuality’ are also pronounced ‘sai’ in Japanese – Chef Miyata combines all three ideas. For his famous Cantonese cuisine, he sources seafood from Miyazaki and Nagasaki prefectures. Mainstay offerings include sashimi salad and steamed whole fish. The homemade dim sum includes some surprising items, such as seafood gyoza of walleye pollack roe, potherb mustard, and steamed pork dumplings stuffed with tomatoes.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

Information

+81 3-6454-0925

Sushi Yoshino

  • B1F, 2-30-2 Chuo, Nakano-ku, Tokyo, 164-0011, Japan
  • ¥¥ · Sushi

MICHELIN Guide’s Point Of View

This Edomae sushi restaurant offers both individually ordered items and omakase. The second-generation owner-chef, having learned his skills from his predecessor, holds court behind the counter with his son. For first-timers, we recommend the Edomae Nigiri: 10 nigiri with elaborate toppings such as zuke-maguro, gizzard shad seasoned with vinegar and salt, and anago coated in nitsume. Kanpyo and tekkamaki (tuna roll) make a fitting end to your meal. Enjoy sushi in this old-time Tokyo setting.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Cash only – lunch

Information

+81 3-3371-8426
http://www.s-susiyosino.com/

[MICHELIN GUIDE JAPAN] TOKYO minato-ku-453 BIb Gourmand 27 (9)

LAUBURU

  • 6-8-18 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan
  • ¥¥ · French

MICHELIN Guide’s Point Of View

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

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card
+81 3-3498-1314
http://lauburu.jp/

Le Bouton

  • 2-15-1 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan
  • ¥¥ · French

MICHELIN Guide’s Point Of View

Several items here you won’t find in France, like the Neapolitan pasta, the curry, and the pudding à la mode, all created based on feedback from regulars. Popular standard items are foie gras macarons, fish soup and Edomae anago pie. Putting the customer in the driving seat is one aspect of the owner-chef’s hospitality. So, he adjusts serving size to how you like it and, although it’s a French restaurant, will even ask if you want chopsticks.

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 3-3797-3837
http://www.lebouton.jp/

Osobano Kouga

  • 2-14-5 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan
  • ¥ · Soba

MICHELIN Guide’s Point Of View

Here, you’ll be spellbound by the various soba dishes, including the uni speciality, hamo and water shield in the summer and oysters in winter. Hiroshi Kouga’s creativity is driven by his inquisitive spirit. While training at an established restaurant, he was taught that combining raw seafood is strictly forbidden with Edo soba, and this guideline became a new turning point for him. The basic offering is toichi seiro and salty-sweet soup.

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 3-3797-6860
http://osobanokouga.com/

YŌSHOKU BISTRO TŌYAMA

  • 1-11-13 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan
  • ¥¥ · Yoshoku

MICHELIN Guide’s Point Of View

This is ‘yoshoku for adults’, featuring everything from yoshoku to French. The focus is less on meals and more on foodstuffs that go with wine, such as blue cheese omelettes and demi-glace sauce made with red wine. Owner-chef Tadayoshi Toyama is from Kumamoto and most of his ingredients are from Kyushu. He installed counter seating as the ‘chef’s table’. He prepares the food as you like while engaging in conversation.

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 3-6804-3969
http://ueno-tooyama.jp/nishiazabu-tooyama/

Soba Osame

  • 2F, 1-7-2 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan
  • ¥ · Soba

MICHELIN Guide’s Point Of View

The owner-chef orders unpolished buckwheat from all over Japan in order to familiarize his customers with the richly rustic flavour of soba. He then stores it at low temperatures in vacuum-sealed containers for several years to further enhance the flavour. The soba served on a bamboo mat, coarsely ground buckwheat flour, and coarsely ground husked buckwheat flour is all made into thin-cut juwari noodles. The rich sauce reveals a strong awareness of Edomae 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 3-5775-1636
http://soba-osame.com/

La Trattoriaccia

  • 2F, 4-2-49 Minamiazabu, Minato-ku, Tokyo, 106-0047, Japan
  • ¥¥ · Italian

MICHELIN Guide’s Point Of View

Chef Teppei Kawai learned local cuisine in depth, having lived in Tuscany for fifteen years. He offers a traditional menu, as he wants to familiarise people with the tastes of Tuscany. In keeping with tradition, the Tuscan bread is made without salt, but the dishes are salted to go well with wine. The Italian ingredients, such as porcini mushrooms in the autumn and lacinato kale in winter, are also part of that 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 3-6874-3637
https://www.la-trattoriaccia.com/

Ma Cuisine

  • B1F, 1-2-14 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan
  • ¥¥ · French

MICHELIN Guide’s Point Of View

Enjoy full-fledged cuisine at this French restaurant until late at night. It attracts a range of customers both for its convenience and for the chef’s easy-going personality; you’ll find other chefs often come here after work. The cuisine style is mostly regional or home-cooked, out of a desire to convey the day-to-day feel of a restaurant in France. Sit back with a glass of wine to a meal, say, of homemade charcuterie or Petit Salé, and go with the flow.

Gastronomy & Sustainability

MICHELIN Green Star

“We work with Tokushima producers. By using organic vegetables grown with cyclical farming, we contribute to mixed farming. We also source unutilised fish and imperfect vegetables. We communicate the value of ethical consumption to children through cooking lessons at a local elementary school.”

— Ryosuke IKEJIRI

Facilities & Services

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

+81 3-6455-4426

PST Roppongiten

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card
+81 3-6434-7932
http://pst-tk2-ad.com/

TORITAMA Honkan

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

  • Air conditioning
  • Booking essential
  • Counter dining

+81 3-5795-2950

Soba Tajima

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card
+81 3-3445-6617
http://www.sobatajima.jp/

La Brianza

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Particularly interesting wine list
  • Visa credit card
+81 3-6804-5719
https://la-brianza.com/
+81 3-6804-5719
https://la-brianza.com/

COMME À LA MAISON

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-3505-3345

Yakitori HARUKA

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 80-8495-7977

anikò

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card
+81 3-6230-9172
https://www.aniko-akasaka.com/

Grace

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

  • Air conditioning
  • Booking essential
+81 3-3475-6972
http://samgetang.jp/

ROZZO SICILIA

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-5447-1955

MOELLEUSE

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • Mastercard credit card
  • Particularly interesting wine list
  • Visa credit card
+81 3-3454-6010
http://moelleuse.com/

AMANOYA

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

  • Air conditioning
  • Booking essential
  • Cash only
+81 3-5484-8117
https://amano-ya.jp/

T’astous

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-6435-4722

UNE PINCÉE

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card
+81 3-5561-2939
https://unepincee.com/

 

Yakitori Kato

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-6722-0977

CHARCUT

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-6205-4177

Shimbashi Kamata

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-3502-5133

Tachiguizushi Akira

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 70-3293-7491

Araishoten

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

  • Air conditioning
  • Cash only

+81 3-3432-0368

TXIKI PLAKA

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-6206-1125

Les jardin des dodine

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

  • Air conditioning
  • Cash only – lunch
  • Mastercard credit card
  • Visa credit card
+81 3-6435-7183

[MICHELIN GUIDE JAPAN] TOKYO meguro-ku BIb Gourmand 12 (8)

D’êtraison

  • 2-2-11 Jiyugaoka, Meguro-ku, Tokyo, 152-0035, Japan
  • ¥¥ · French

MICHELIN Guide’s Point Of View

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

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 3-6421-2386
https://detraison.com/

Le Monde Gourmand

  • 2-17-15 Midorigaoka, Meguro-ku, Tokyo, 152-0034, Japan
  • ¥¥ · French

MICHELIN Guide’s Point Of View

What gives this small bistro its warmth is surely the personalities of the husband-and-wife team. The many dishes also have universal appeal and include pâté en croûte, fish in pie pastry and roast lamb. Using techniques learnt in Southern France and Paris, Chef Takashi Kato has an eye for modern sensibilities, so keeps the dishes light. He says his support is from those living nearby, which is no surprise.

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 3-5726-8657
http://lemondegourmand.com/

hugo

  • 2F, 2-13-20 Nakane, Meguro-ku, Tokyo, 152-0031, Japan
  • ¥¥ · French

MICHELIN Guide’s Point Of View

The chef uses the ingredients of Japanese cuisine to create freethinking French cuisine that resists categorisation. His credo is to maximise the intrinsic flavours of the ingredients. On the menu is Pâté de Campagne, a standard dish, appetisers that proclaim the season with the use of seafood and organically grown vegetables sent from Ofunato, and roasts such as of chicken and lamb. The restaurant is named after a character who appears in a favourite novel.

Facilities & Services

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

+81 3-5726-9728

YAKUMO

  • 3-6-15 Higashiyama, Meguro-ku, Tokyo, 153-0043, Japan
  • ¥ · Ramen

MICHELIN Guide’s Point Of View

‘Yakumo’ is the name of the owner-chef’s hometown. Opening a wonton noodle restaurant kind of made sense, with the first Chinese character in ‘wonton’ and the character for ‘kumo’ happening to be the same. For the soup, you can choose between ‘Shirodashi’ made with white soy sauce or ‘Kurodashi’ made with dark soy sauce. If you can’t decide which to order at the ticket machine, just press either one and just ask for a ‘mix’, and free yourself from agonising over it!

Facilities & Services

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

+81 3-6303-3663

Ikejiri Ohashi Hitoshizuku

  • 1-1-8 Ohashi, Meguro-ku, Tokyo, 153-0044, Japan
  • ¥¥ · Izakaya

MICHELIN Guide’s Point Of View

Seafood ingredients come from Ofunato, and vegetables from a farmer that grows them without pesticides. The wide range of dishes includes unembellished Japanese cuisine, steamed dumplings and pork jijim. Standard offerings include potato salad with grilled shrimp and non-fried ‘Drop of Chinese Chives and Egg’. The owner-chef uses his own ideas to make the most of the ingredients, without engaging in flights of fancy.

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 3-6455-1652

AUDACE

  • 3-8-1 Kamimeguro, Meguro-ku, Tokyo, 153-0051, Japan
  • ¥¥ · Italian

MICHELIN Guide’s Point Of View

The focus at this casual, relaxed and homely restaurant opened by Sangubashi-based Regalo is on à la carte dishes. All kinds of customers enjoy chatting over their meal around a large table in the centre of the restaurant. Just like at the head restaurant, the seasonal dishes here are appealing and chargrilled meats are a standard offering. The speciality is ‘Poor Man’s Spaghetti’ featuring home-style pasta topped with a sunny side up egg and cheese.

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 3-6451-2146
https://audace.jp/

Ametsuchi

  • 1-35-7 Nakacho, Meguro-ku, Tokyo, 153-0065, Japan
  • ¥ · Izakaya

MICHELIN Guide’s Point Of View

The Showa-era décor, lit with incandescent bulbs, soothes the soul, while the name combines ‘rain’ and ‘soil’ – essential elements for growing vegetables. Owner-chef Miho Doi, whose parents hail from Osaka, was brought up in a region where light soy sauce is preferred. The dashi enhanced with ma-kombu also reflects this lighter seasoning. She cooks food that pairs well with sake, calling herself a ‘warmed-sake advocate’. The sake is junmai-shu, a pleasing companion when heated just so.

Facilities & Services

  • Air conditioning
  • Booking essential
  • Cash only
  • Counter dining
  • Notable sake list
+81 3-3712-1806
http://www.ame-tsuchi.com/

Meguro Sushi Taichi

  • 2-11-5 Nakacho, Meguro-ku, Tokyo, 153-0065, Japan
  • ¥¥ · Sushi

MICHELIN Guide’s Point Of View

The main offering is a set menu that starts with well-chosen shuko and transitions to nigiri. Many of the items feature an extra touch like the vinegared gizzard shad, lightly salted squid and glass shrimp kobujime. Snacks include homemade karasumi, sardines and barracuda ichiyaboshi. There are also seasonal items, like chilled egg tofu in summer and oyster soup in winter.

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 3-3713-5632
https://www.sushi-taichi.info/

Bar Enrique

  • 2-10-4 Kamimeguro, Meguro-ku, Tokyo, 153-0051, Japan
  • ¥ · Spanish

MICHELIN Guide’s Point Of View

The simple home cooking he encountered during his time in Spain was this owner-chef’s starting point. In foods like vinegared sardines, and sautéed mushrooms with garlic, he uses mostly just salt and olive oil to season them, accentuating the natural flavours of the ingredients. The speciality here is full-flavoured ‘Basque Country Clams on Rice’.

Facilities & Services

  • Air conditioning
  • Booking essential
  • Cash only
  • Counter dining
+81 3-3791-3023
http://www.bar-enrique.jp/

Teuchisobadokoro Shisen-an

  • 6-6-3 Shimomeguro, Meguro-ku, Tokyo, 153-0064, Japan
  • ¥ · Soba

MICHELIN Guide’s Point Of View

This restaurant is in a residential area some distance from the station. A remodelled home, it has a nostalgic feel to it. The flavoursome buckwheat berries come primarily from Fukui and Ibaraki, and the mellow sauce goes well with the soba. Start with the seiro soba or kake soba to enjoy the essential flavour of the ingredients. There is also a wide selection of appetisers, including anago nikogori and roast duck.

Facilities & Services

  • Air conditioning
  • Booking essential
  • Cash only
  • Notable sake list
+81 3-3712-8555
https://www.shisenan.net/

Toriyaki Sasaya

  • 1-24-6 Meguro, Meguro-ku, Tokyo, 153-0063, Japan
  • ¥ · Yakitori

MICHELIN Guide’s Point Of View

The owner-chef prioritises freshness in ingredients. He orders brand name chickens, mainly whole, tender, and full of umami flavour. They are dressed at the restaurant for a wide selection of skewers, including rare parts. To emphasise the flavour, he uses salt sparingly and the sauce is light. You can order individual items, but we also recommend telling him your preferences, leaving it to him, and enjoying a variety of yakitori and grilled vegetables.

Facilities & Services

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

+81 3-5719-7627

Bistro topology

  • 1-23-15 Meguro, Meguro-ku, Tokyo, 153-0063, Japan
  • ¥¥ · French

MICHELIN Guide’s Point Of View

Here is famous for its great variety of charcuterie, with a selection of over 20 kinds, from the standards to the less familiar. Among them is a ham made with pork head, tongue and cheek to be found only here. The duck confit and stuffed pigs’ trotters are also popular. The serving per dish is generous, so good for sharing with others. The ‘topology’ in the name is from the chef’s desire to have guests experience the diverse landscape of 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
  • Visa credit card

+81 3-6420-0136

[MICHELIN GUIDE JAPAN] TOKYO koto-ku BIb Gourmand 5 (7)

Pizzeria Bella Napoli

  • 9-3 Takabashi, Koto-ku, Tokyo, 135-0005, Japan
  • ¥ · Pizza

MICHELIN Guide’s Point Of View

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

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 3-5600-8986

TRATTORIA BUCA’MASSIMO

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Booking essential
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card
+81 3-5809-9022
https://bucamassimo.jp/

O2

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

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

+81 3-6458-8988

L’INSIEME

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

  • Air conditioning
  • Booking essential
  • Cash only
+81 3-5858-9713
https://www.linsieme2016.com/

RISTORANTE Cucina Shige

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

MICHELIN Guide’s Point Of View

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

Facilities & Services

  • Air conditioning
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
+81 3-3681-9495
https://www.cucinashige.com/

[MICHELIN GUIDE JAPAN] TOKYO kita-ku-471 BIb Gourmand 2 (6)

Ittoan

  • 2-16-10 Higashijujo, Kita-ku, Tokyo, 114-0001, Japan
  • ¥ · Soba

MICHELIN Guide’s Point Of View

Owner-chef Kunio Yoshikawa establishes an emotional bond with his producers, visiting farmers as far north as Hokkaido and as far south as Miyakojima. He carefully scrutinises the condition of the grains, changing the way they are ground or splitting them open. The buckwheat he sources from each region changes day by day in texture and fragrance. Taste the Three Kinds of Seiro and you’ll gain a deeper understanding of the differences among them.

Facilities & Services

  • Air conditioning
  • Cash only

+81 3-6903-3833

 

King Seimen

  • 1-14-1 Ojihoncho, Kita-ku, Tokyo, 114-0022, Japan
  • ¥ · Ramen

MICHELIN Guide’s Point Of View

The owner-chef has several restaurants in the Tokyo area, but this is his first attempt at homemade-style noodles. Inspired by the flat noodles used for ramen in Sano City, Tochigi and Shirakawa City he introduces randomness into how he shapes them, thus giving them various degrees of elasticity. The soup is made primarily from dried sardines, plus kombu, katsuo-bushi and other seafood; it brings out the colours of the pork fillets, greens and naruto fishcake.

Facilities & Services

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

[MICHELIN GUIDE JAPAN] TOKYO chiyoda-ku BIb Gourmand 2 (5)

Gyozanomise Okei

  • 2-12-16 Fujimi, Chiyoda-ku, Tokyo, 102-0071, Japan
  • ¥ · Dumplings

MICHELIN Guide’s Point Of View

The owner-chef used to be a regular customer of Okei. When he heard that the previous owner was going to close up, he inherited the shop curtain and recipes, as is, in order to keep the flavours going. Making gyoza dumplings is a three-day process, involving thoroughly blending the minced pork, Chinese cabbage and Chinese chives, and wrapping it in homemade dough. The dumplings are grilled crisp on a special iron pan over high heat and are very fragrant.

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 3-3261-3930
https://www.okei-gyoza.com/

Kinfuku Hong Kong Bishoku

  • 1-9-12 Kudankita, Chiyoda-ku, Tokyo, 102-0073, Japan
  • ¥¥ · Chinese

MICHELIN Guide’s Point Of View

The Chinese chef worked as a grill chef at a Cantonese restaurant. For that reason, the menu is Cantonese, with mostly grilled dishes. The multitude of ducks and pork chunks hanging behind the glass will certainly catch your eye. Enjoy the authentic look and taste of items like glossy, appetising, golden-glazed Hong Kong-style grilled duck and crispy pork ribs with skin.

Facilities & Services

  • Air conditioning
  • Booking essential
  • Cash only

+81 3-3511-2202

Jimbocho Kurosu

  • 3-1-19 Kandajimbocho, Chiyoda-ku, Tokyo, 101-0051, Japan
  • ¥ · Ramen

MICHELIN Guide’s Point Of View

The hardworking owner-chef seeks constant evolution in his cooking, coming up with unique dishes based on new ideas. He goes to the poultry farm himself to thoroughly familiarise himself with the ingredients he uses. The signature dish is salty ramen. Dashi made only from whole chicken and water brings out the flavour. Also try the limited-time-only menu options such as duck ramen made with duck from Hungary and soy sauce-flavoured ramen with truffles.

 

Facilities & Services

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

https://jinbochoukurosu.net/

Sumatra Curry Kyoeido

  • B1F, 1-6 Kandajimbocho, Chiyoda-ku, Tokyo, 101-0051, Japan
  • ¥ · Curry

MICHELIN Guide’s Point Of View

This established curry restaurant has been around since 1924. The third-generation owner-chef carries on the tradition of Sumatra curry started by the founding chef. No flour is used, so the taste is determined by the stewed vegetables and the spices stir-fried in oil and fat. Main ingredients such as pork and chicken are cooked separately to draw out their flavour. The curry is served in a silver sauce pot, taking you way back in time.

Facilities & Services

  • Air conditioning
  • Cash only
  • Reservations not accepted
+81 3-3291-1475
https://www.kyoueidoo.com/

Bistro Beppinsha

  • 2F, 3-10-1 Kandaogawamachi, Chiyoda-ku, Tokyo, 101-0052, Japan
  • ¥ · Curry

MICHELIN Guide’s Point Of View

The owner-chef opened his restaurant in Kanda because he wanted to compete in what is Tokyo’s curry battleground. He perfected a soup curry that uses lots of spices. His twin signature dishes are ‘Red’ and ‘Black’. The flavours of cardamom, cloves and ginger stand out in the red yakuzen curry; the black Kashmiri curry, made with more than 20 spices, is rated 4 out of 5 on the spiciness scale, and is full of flavour.

Facilities & Services

  • Air conditioning
  • Booking essential
  • Cash only
  • Counter dining
+81 80-7896-5596
https://www.beppinsya.com/

Ponchiken

  • 2-8 Kandaogawamachi, Chiyoda-ku, Tokyo, 101-0052, Japan
  • ¥ · Tonkatsu

MICHELIN Guide’s Point Of View

A blend of corn and sesame seed oils is used to get a light texture. The meaty juices are trapped in the tonkatsu by changing the way it’s cooked depending on the texture. Featuring thick cut Okinawan pork cooked slowly, the special tonkatsu is full of umami perfectly balanced with the batter. At dinner, à la carte dishes are available in addition to the teishoku. We also recommend the ‘Ponchi Katsu’, featuring sliced pork loin with scallions and black pepper.

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 3-3293-2110
https://www.ponchiken.jp/

Seiyoryori Shichijo

  • 1-15-7 Uchikanda, Chiyoda-ku, Tokyo, 101-0047, Japan
  • ¥¥ · Yoshoku

MICHELIN Guide’s Point Of View

The evening menu offers a selection that would put a French restaurant to shame, with Western dishes like fried shrimp and hamburger steak, duck with foie gras terrine, and jellied uni consommé. The meat dishes are particularly recommended, such as the lamb and wagyu beef, and showcase the skills the owner-chef acquired during his training. The lunchtime set menu with its fried foods and hayashi rice is also well worth trying.

Facilities & Services

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

+81 3-5577-6184

Marugo

  • 1-8-14 Sotokanda, Chiyoda-ku, Tokyo, 101-0021, Japan
  • ¥ · Tonkatsu

MICHELIN Guide’s Point Of View

The first floor is lively with mostly counter seating, while the second floor is more subdued and with a somewhat nostalgic vibe. The owner-chef cuts the pork thick and uses a blend of corn and sesame seed oils. It’s fried slowly so as not to put stress on the meat, ensuring tenderness. The special loin cutlet has a finer texture and is one rank up in terms of flavour.

Facilities & Services

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

+81 3-3255-6595

Toritsune Shizendo

  • 5-5-2 Sotokanda, Chiyoda-ku, Tokyo, 101-0021, Japan
  • ¥ · Chicken Specialities

MICHELIN Guide’s Point Of View

High-grade chicken such as Hinai chicken and Nagoya Cochin is used, ordered in whole and dressed by the owner-chef himself. Lunchtime buzzes with customers here for the oyakodon (a bowl of rice topped with chicken and eggs) – the lustrous dish is prepared in a choreographed process, with the rising steam and aroma whetting the appetite. The ‘Tokujo Oyakodon’ is the pride of the restaurant. In the evening, you can also order chicken nabe and set menus.

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 3-5818-3566

Nemurian

  • 1-16-4 Kandasudacho, Chiyoda-ku, Tokyo, 101-0041, Japan
  • ¥ · Soba

MICHELIN Guide’s Point Of View

The soba noodles are made with only buckwheat flour, which is brought in with regard for quality alone, not provenance; the clean-tasting sauce really brings out the flavour. The soba comes in two separate servings, to which you add the sauce. It can be interesting ordering and comparing sobas from different growing regions. There is also an extensive array of shuko, such as homemade tofu, and beef simmered with daikon, that you can try before you start on the soba.

Facilities & Services

  • Air conditioning
  • Booking essential
  • Cash only
  • Counter dining
  • Notable sake list
  • Shoes must be removed
+81 3-3251-5300
http://www.nemurian.net/

Kippei

  • 29 Kandatomiyamacho, Chiyoda-ku, Tokyo, 101-0043, Japan
  • ¥ · Tonkatsu

MICHELIN Guide’s Point Of View

The owner-chef was smitten by the fragrance, fatty sweetness and textural balance of brand name pork from Chiba. When it comes in, he thoroughly appraises it then matures it for 10-30 days to bring out the flavour. He uses coarse fresh breadcrumbs for a light texture and pleasant fragrance, cooking the tonkatsu in lard. Tender and fine-textured, it’s cooked just right, and the generous thickness of it whets the appetite.

Facilities & Services

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

[MICHELIN GUIDE JAPAN] TOKYO katsushika-ku BIb Gourmand 2 (5)

Gimpachitei Yazawa

  • 1-27-8 Kameari, Katsushika-ku, Tokyo, 125-0061, Japan
  • ¥ · Soba

MICHELIN Guide’s Point Of View

Toshikazu Yazawa says the true essence of Edo culture lies in soba. Born and raised in Kameari, he has years of experience as a soba artisan. He grinds the buckwheat by hand using a millstone. We recommend the nihachi inaka soba made with that buckwheat flour. In front of the store is the former Mito Highway, used by the famous 17th-century daimyo, Tokugawa Mitsukuni. Note that the soba with natto is called ‘Komon Soba’, named after a popular TV drama.

Facilities & Services

  • Air conditioning
  • Cash only

+81 3-3690-8228

Nonokura

  • 3-11-11 Kameari, Katsushika-ku, Tokyo, 125-0061, Japan
  • ¥ · Ramen

MICHELIN Guide’s Point Of View

The homemade noodles are made with a high moisture content to give them their desired distinctive texture. Such noodles tend to be soft, but working them by hand and machine gives them firmness. The blend of seafood and whole older chicken is just right in the mellow soup. The salt-flavoured ramen has umami-rich dashi, while the full-bodied soy sauce-flavoured ramen has hints of ginger.

Facilities & Services

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

+81 3-6240-7993