Seisoka
- 4-2-34 Minamiazabu, Minato-ku, Tokyo, 106-0047, Japan
- ¥¥¥¥ · Japanese
MICHELIN Guide’s Point Of View
The name of the restaurant means ‘space surrounded by green plants’, and indeed Seisoka exudes a serene atmosphere, surrounded by the trees and shrubs of the Tengenji temple precincts. The name was inspired by a calligraphed tablet by Rosanjin Kitaoji (1883–1959) that adorns the wall. The cuisine is redolent with the spirit of chakaiseki (tea ceremony cuisine), while always evolving; for example, in summer tomato surinagashi appears in cocktails
Facilities & Services
- Air conditioning
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- Restaurant offering vegetarian menus
+81 3-3473-3103
https://seisoka.com/
Seizan
- B1F, 2-17-29 Mita, Minato-ku, Tokyo, 108-0073, Japan
- ¥¥¥¥ · Japanese
MICHELIN Guide’s Point Of View
One dish after another is filled to the brim with creative impulses. Cold udon with clams and caviar, for example, or croquettes stuffed with snow crab. The unpredictability of familiar home cooking incorporating luxury ingredients makes every dish fun. Haruhiko Yamamoto’s desire to delight his customers shows in his cuisine as his focus is on joining elements in ways that become more than the sum of the parts. His apprentices share the same spirit as they create their dishes together.
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 3-3451-8320
https://seizan-mita.com/
Jingumae Higuchi
- 2-19-12 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan
- ¥¥¥¥ · Japanese
MICHELIN Guide’s Point Of View
The owner-chef puts his own spin on dishes etched in the history of Japanese cuisine. Classics can be found hidden in the menu. The hamo and onion nimono soup was inspired by nabe ryori. He got the idea for the raw pepper garnish from the pepper used on celebratory soup dishes. Hiryozu go into a bowl of white miso soup made with shrimp dashi, which is served with a dish of sliced and boiled whole lobster. His strength is his focus on bringing out inherent flavours.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-3402-7038
Myojaku
- B1F, 3-2-34 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan
- ¥¥¥¥ · Japanese
MICHELIN Guide’s Point Of View
The name contains the character for sabi, the aesthetic of elegant simplicity. In a sukiya-style space, the subtle interplay of shadow suggests the feeling of daybreak. As for the cuisine, the effects Hidetoshi Nakamura aims for are “harmonious, simple and pure”. Rather than lean on kombu and dried-bonito flakes, Nakamura expresses the ingredients themselves, along with one of Japan’s treasures: water. ‘Mizuni’, vegetables boiled in nothing but water and salt, epitomises this approach.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
Den
- 2-3-18 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan
- ¥¥¥ · Japanese
MICHELIN Guide’s Point Of View
in hand, Zaiyu Hasegawa is spreading Japanese cuisine to the world. Generally eschewing the use of kombu, he is skilled in generating flavours through combinations of ingredients and the umami of the meat. The “Dentucky” chicken wings stuffed with steamed mochi rice are like a snack between mains. The Den team and customers come together as one to create a fun atmosphere.
Gastronomy & Sustainability
“Thanks to the support of producers, the vegetables we use are grown without pesticides or chemical fertilisers. Our speciality salad expresses our connection to farmers and is a fun way for diners to see what came out of the garden. We source fish without specifying the kind so as to reduce the burden on fishing grounds.”
— Zaiyu HASEGAWA
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Notable sake list
- Visa credit card
+81 3-6455-5433
https://www.jimbochoden.com/
Kutan
- 2-5-5 Shintomi, Chuo-ku, Tokyo, 104-0041, Japan
- ¥¥¥¥ · Japanese
MICHELIN Guide’s Point Of View
Kotaro Nakashima develops new ideas based on study of the past and on time spent overseas. Here you’ll find a fusion of traditional and modern elements, including a hinoki counter and Western paintings on white walls. Care is taken with the fragrance and temperature of the food. White asparagus wrapped in pork, and bigfin reef squid is dressed with egg yolk and soy sauce and garnished with caviar. Nakashima strives to create Japanese cuisine that’s ahead of the times.
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 3-5543-0335
Akasaka Kikunoi
- 6-13-8 Akasaka, Minato-ku, Tokyo, 107-0052, Japan
- ¥¥¥ · Japanese
MICHELIN Guide’s Point Of View
Experience the tradition and innovation of Kyoto’s venerable Kikunoi ryotei, but in Tokyo. A watered cobblestone path along with sukiya-style furnishings make for a Kyoto-esque atmosphere. The restaurant serves beautiful, refined Kyoto-style kaiseki. Yoshihiro Murata values the beloved old ceremonial events that make up the Japanese year, as well as the changes brought by the seasons, and incorporates them into the menu.
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 3-3568-6055
https://kikunoi.jp/kikunoiweb/Top/index
Ginza Fukuju
- 5F, 8-8-19 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
- ¥¥¥¥ · Japanese
MICHELIN Guide’s Point Of View
Katsuhiro Onodera is very well versed in traditional Japanese culture, including the Shijo school of knife ceremony and the Omotesenke Fuhaku school of tea ceremony. He may have his feet in tradition, but he’s unfettered by form. The menu is one you’ll remember, harbouring a sense of classic Japanese cuisine while cleverly incorporating Western flavours like truffle and caviar. The Mineoka tofu speciality made from kudzu and milk is based on Edo period literature.
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 3-3571-8596
Ginza Shinohara
- B1F, 2-8-17 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
- ¥¥¥¥ · Japanese
MICHELIN Guide’s Point Of View
Takemasa Shinohara’s hassun recollects the Shiga countryside where he played as a child. The nabe dishes he serves are those his father would make for the family. There’s a warmheartedness to the cuisine, sensed in every dish. The Koka rice cooked in an earthenware pot is also an expression of love for his roots. Incorporating traditional events and the five annual Imperial Court ceremonies into the menu, he conveys the culture and customs of Japan.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-6263-0345
Ginza Kojyu
- 4F, 5-4-8 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
- ¥¥¥¥ · Japanese
MICHELIN Guide’s Point Of View
Toru Okuda fills serving dishes made by modern artists with ingredients that sprout to life season by season. Polished culinary techniques and ingredients from all over Japan resonate together; the chargrilled dishes are highlights. Young ayu in early summer are grilled slowly to seal in the flavour. The menu bursts with the vitality of the ingredients and dishes appeal with their dynamism and delicacy. This is Japanese cuisine prepared with passion.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
+81 3-6215-9544
http://www.kojyu.jp/
Kaiseki Komuro
- 35-4 Wakamiyacho, Shinjuku-ku, Tokyo, 162-0827, Japan
- ¥¥¥¥ · Japanese
MICHELIN Guide’s Point Of View
The extravagant cuisine of Mitsuhiro Komuro makes the heart sing with joy. In spring, Tsukahara bamboo shoots are a long-awaited treat. Pepper flowers spice up beef nabe. Takikomi-gohan of icefish and young pepper leaves is another pleasure. With the end of the rainy season, summer brings Akashi hamo pike conger eel, with the sound of the small bones being cut creating a cooling sensation. The extensive hamo menu includes seared hamo tsukuri, peony-shaped hamo in soup and hamo sushi.
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 3-3235-3332
http://kaiseki-komuro.jp
Kioicho Fukudaya
- 1-13 Kioicho, Chiyoda-ku, Tokyo, 102-0094, Japan
- ¥¥¥¥ · Japanese
MICHELIN Guide’s Point Of View
This ryotei is associated with Kitaoji Rosanjin. Seal engravings, calligraphy and pots decorate it, hinting at the deep friendship between the founder and Rosanjin; many of the serving dishes were also made by Rosanjin. Chef Shunichi Matsushita prepares the choice ingredients and plates the food as if clothing the dishes. It’s an embodiment of Rosanjin’s statement that “Cooking is not something to taste with just your tongue, but to enjoy the harmony between beauty and flavour”.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Shoes must be removed
- Visa credit card
+81 3-3261-8577
https://www.kioicho-fukudaya.jp/